Influence of chemical preservatives on quality attributes of orange juice

Sa？etak The aim of this study is to evaluate the chemical, microbiological and sensory characteristics of chemically preserved orange juice samples. Orange juice was produced from sweet orange fruit (Citrus sinensis). Four samples were developed by treating the orange juice with 0.03% preservative sodium benzoate (SB), sodium metabisulphite (SM), potassium sorbate (PS) and their combination (AP). The control juice (UNT) sample was used as a control. Chemically preserved and unpreserved orange juice was stored at refrigeration temperature (4 ± 2 °C) for 3 weeks. The pH, total titratable acidity, ascorbic acid, total solids, total soluble solids, microbiological qualities and sensory attributes of samples stored for 3 weeks were determined using standard methods. The pH of the juice ranged from 3.30 to 3.60, total titratable acidity (1.50 - 1.77 mL), total soluble solids (9.40 – 10 °Brix), total solids (23.97 - 19.17 mg/L) and vitamin C content (270.20 - 150.90 mg/100g). The microbiological analysis showed no growth of coliform. The yeast and total viable count ranged from 3 x 103 - 14 x 103 CFU/mL and 3 x 103 - 10 x 103 CFU/mL, respectively. At 0.03%, sodium benzoate, sodium metabisulphite and potassium sorbate could be effective preservative for orange juice preservation. The use of chemical preservatives in orange juice preservation does not influence negatively the consumer acceptability of the product. The combined usage of sodium benzoate, sodium metabisulphite and potassium sorbate influenced the quality attributes of orange juice