Effect of Fenugreek Seed Extract Level on Physicochemical, Microbial, and Sensory Properties of Avocado Juice During Storage

Abstract

The present study explored the impact of concentration of fenugreek seed extract (FSE) and storage time on the quality of avocado juice. The experiment involved two factors: the amount of FSE (FSE₀ = 0%, FSE₁ = 1%, FSE₂ = 2%, and FSE₃ = 3%) and storage time (T₀ = 0, T₁ = 4, T₂ = 8, and T₃ = 12 h). The results showed that increased fenugreek extract concentration enhances physicochemical and sensory properties while decreasing microbial activity. However, the physicochemical and sensory qualities of avocado juice are adversely affected by storage time, the microbial load rose when the juice was stored for 0 to 12 h. In terms of sensory evaluation, juice treated with FSE₂T₁ was preferred by the panelists. Both untreated and treated avocado juice samples exceeded safe limits for TPC and CFC, posing safety risks. However, the treated juice’s YMC remained within acceptable limits. The recommended storage time should be less than 12 h for avocado juice. Therefore, fenugreek extract can be used to replace chemical preservatives in juice preservation.