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Asian Journal of Scientific Research
Year: 2019  |  Volume: 12  |  Issue: 3  |  Page No.: 414 - 420

Preservative Effect of Garlic-ginger, Sodium Benzoate and Ascorbic Acid in Unpasteurized Cashew Apple Juice

Abiola Folakemi Olaniran, Charles Okolie, Helen Ene Abu, Ruth Oluwabusola Afolabi and Akinyomade Owolabi    

Abstract: Background and Objective: Wastage of more than 90% cashew apples fruits can significantly be curbed, thus, this study evaluated the potentials of garlic-ginger filtrate as biopreservative compared with sodium benzoate and ascorbic acid in unpasteurized cashew apple juice. Materials and Methods: Unpasteurized cashew apple juices were pretreated with 1% garlic-ginger filtrate, 1% sodium benzoate (v/v) and 1% ascorbic acid (v/v). About 100% cashew apple juice served as positive control. All the samples were stored on the shelf at 26±2°C for 5 weeks. The pH, total titratable acidity, total soluble solids, specific gravity and enumeration of microbial load were done weekly. Results: The pH of garlic-ginger preserved unpasteurized cashew apple juice was relatively steady for 3 weeks. Garlic-ginger filtrate was the most effective preservative, followed by ascorbic acid and sodium benzoate, respectively without microbial and physiochemical deterioration for 3 weeks. Conclusion: Incorporation of garlic-ginger filtrate as biopreservative extended the shelf life of unpasteurized cashew apple juice at ambient temperature thus reducing the economic losses resulting from annual wastage and spoilage of the fruit.

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