Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI:10.18502/jfqhc.10.1.11988

A. El-Hadary, A. Sulieman, G. El-Shorbagy

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引用次数: 27

Abstract

Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the chemical and physical properties, sensory evaluation, and shelf life of fermented orange juice by adding liquid hibiscus leave (Hibiscus sabdariffa) and potato peel (Solanum tuberosum) extracts. Methods: The extracts of hibiscus leaves and potato peel were added to fermented orange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts (5%, FHL5 and 10%, FHL10), and the other two parts with different concentrations of potato peel extracts (5%, FPP5 and 10%, FPP10). The Fifth part was fermented orange juice without any additives (PC). Then, they were estimated for the acidity, total solid solution, viscosity, carbohydrates, vitamin C, antioxidants profile, color, total microbial count, and sensory evaluation during storage time at 4±2 °C. Statistical analysis was done by IBM SPSS version 25.0 software. Results: The results showed no significant mean difference (p>0.05) between samples in acidity. FHL10 registered the highest values in total solid solution, vitamin C, antioxidants profile, and sensory evaluation, while FPP10 registered the highest values in viscosity and total microbial count. Also, FPP10 registered the highest values in overall acceptability (8.85±0.24, 8.78±0.26, 8.71±0.26, and 8.78±0.26 at zero, 7th, 14th, and 21st days of storage time, respectively) followed by FPP5 with no significant mean difference values (p>0.05). Conclusion: The extracts of hibiscus leaves and potato peel can improve acceptability and shelf life of fermented orange juice summarized in the enhancement vitamin content, antioxidants profile, color, and sensory properties.

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芙蓉叶与马铃薯皮提取物对发酵橙汁特性的影响

背景:发酵食品因其改善健康的能力和良好的口感以及许多人食用它们的愿望而引起人们的兴趣。本研究旨在通过添加液态芙蓉叶(hibiscus sabdariffa)和马铃薯皮(Solanum tuberosum)提取物，提高发酵橙汁的理化性质、感官评价和保质期。方法:在发酵橙汁中加入芙蓉叶和马铃薯皮提取物，将样品分成5份。两部分为不同浓度的芙蓉叶提取物(5%，FHL5和10%，FHL10)，另两部分为不同浓度的马铃薯皮提取物(5%，FPP5和10%，FPP10)。第五部分为不添加任何添加剂(PC)的发酵橙汁。然后，在4±2°C的条件下，对它们的酸度、总固溶体、粘度、碳水化合物、维生素C、抗氧化剂特征、颜色、微生物总数和感官评价进行了评估。采用IBM SPSS 25.0软件进行统计分析。结果:不同样品的酸度差异无统计学意义(p < 0.05)。FHL10在总固溶体、维生素C、抗氧化剂和感官评价方面的值最高，而FPP10在粘度和总微生物数量方面的值最高。FPP10的可接受度最高，分别为8.85±0.24、8.78±0.26、8.71±0.26和8.78±0.26，贮藏时间为0、7、14和21 d，其次是FPP5，两者无显著性差异(p < 0.05)。结论:木槿叶和马铃薯皮提取物可提高发酵橙汁的接受度和保质期，主要体现在维生素含量、抗氧化特性、颜色和感官特性等方面。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.