Effects of Chemical and Natural Additives on Cucumber Juice's Quality, Shelf Life, and Safety.

Mohamed T El-Saadony,Ayman E Taha,Ahmed M Saad,Alaa S Mohamed,Mohamed F Elsadek,Mohamed F Elsadek,Badreldin M Ahmed

doi:10.3390/foods9050639

Mohamed T El-Saadony, Ayman E Taha + Show 5 more

Open Access

https://doi.org/10.3390/foods9050639

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Abstract

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

Highlights

The high moisture content in fruit and vegetable juices makes them highly susceptible to being spoiled by microorganisms [1] that can survive in acidic juices at normal temperature or refrigeration conditions, even when appropriately packaged
KBH significantly (p ≤ 0.05) exhibits the highest radical-scavenging activity, with 88% compared to TBHQ 93%, with a relative increase ranging from 5% to 9% from duck egg protein isolate (DEPI), quail egg protein isolate (QEPI), and sodium benzoate
The results indicated that pH changes occur less in natural additives than in chemical and control

Summary

Introduction

The high moisture content in fruit and vegetable juices makes them highly susceptible to being spoiled by microorganisms [1] that can survive in acidic juices at normal temperature or refrigeration conditions, even when appropriately packaged. Physiochemical changes affect the safety and quality. All of these offensive changes may be prevented by supplementation of preservatives that maintain the nutrition value of juice, extend its lifetime, and keep it safe [2]. The consumer demand for foods with a long lifetime, high quality, and a suitable price has increased. Food producers and manufacturers are in quest of additives to increase food storage life, while maintaining nutrition value, quality, and safety. Many chemicals, such as nitrates, organic acids, and their salts, butylated hydroxytoluene (BHT) formaldehyde, and butylated hydroxyanisole (BHA)

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