Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice.

Athanasia Panitsa,Panagiotis Kandylis,Theano Petsi,Maria Kanellaki,Athanasios A Koutinas

doi:10.3390/foods10081882

Athanasia Panitsa, Panagiotis Kandylis + Show 3 more

Open Access

https://doi.org/10.3390/foods10081882

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Abstract

The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negative effects οn human health. Following that trend, in the present study, the reduced use of chemical preservatives in orange juice is proposed by using encapsulated sodium benzoate (SB) in tubular cellulose (TC), derived from orange pulp. The effects of SB concentration and contact time on SB encapsulation were evaluated. The use of the wet impregnation method, 12% w/v SB solution and 2 h of contact proved to be ideal for application in the juice industry. The use of starch gel resulted in a more stable composite (TC/SB-SG) with a slower SB delivery, showing its potential for future controlled delivery applications. Furthermore, similar delivery rates of SB in juice were noted at 25 and 2 °C. The TC/SB-SG proved capable of inhibiting the growth and reducing the numbers of spoilage microorganisms (yeasts and lactic acid bacteria). The results of the present study are promising for potential applications; however, more research is needed in order to evaluate the controlled delivery of SB in juice.

Highlights

The purpose of adding preservatives to food is the avoidance of microbial spoilage or alterations in their chemical composition and, the extension of their lifespan [1,2]
The results of the present study are promising for potential applications; more research is needed in order to evaluate the controlled delivery of sodium benzoate (SB) in juice
Delignification resulted in more than a two-times increase in specific surface area, a five-times increase in pore volume and a two-times increase in pore diameter (Table 2). These results are lower than those reported in the previous study with tubular cellulose (TC) from leaf celery and spinach [13], which is attributed to the different composition of each material

Summary

Introduction

The purpose of adding preservatives to food is the avoidance of microbial spoilage or alterations in their chemical composition and, the extension of their lifespan [1,2]. There are various preservatives that are widely used in the industry, and among them are benzoic acid and its salts Due to their antimicrobial activity, they can be added to carbonated drinks, fruit juice, vinegar and, in general to foods and drinks with low pH values [1,3,4]. Microbial degradation can occur when low-pH-resistant microorganisms grow, such as acid-tolerant bacteria (for example, lactic, acetic and propionic bacteria), yeasts (such as sugar-fermenting yeasts) and molds [8,9] Such alterations may lead to creation of off-flavor compounds, discoloration, changes in texture and appearance; the products are distorted and become unsuitable for commercial use [8]. Microorganisms such as Escherichia coli O157:H7, Salmonella and the parasite Cryptosporidium can be transmitted from raw fruit juice, causing several illnesses [8,9]

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