Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink
<p>Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drink category with lemon made up 85% of all...
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Department of Food Technology
2024-06-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/23489 |
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| author | Mohamed Mahmoud Helal Tarek Ahmed El-Adawy Alaa Ahmed El-Beltagy Aboelfateh Abdelkader El-Bedawey Saad Michael Youssef |
| author_facet | Mohamed Mahmoud Helal Tarek Ahmed El-Adawy Alaa Ahmed El-Beltagy Aboelfateh Abdelkader El-Bedawey Saad Michael Youssef |
| author_sort | Mohamed Mahmoud Helal |
| collection | DOAJ |
| description | <p>Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drink category with lemon made up 85% of all bacterial contamination and was considered microbiologically unsafe due to a lack of preservatives. Over the last decade the world has been generating a high quantity of potato peel waste. These peels have several economic benefits but there is mismanagement or inappropriate valorization that could present risks to environment and public health. Potato peels waste contain several bioactive components. These components are known to provide human health benefits including antioxidant and antimicrobial properties. The use of potato peels as natural antimicrobial compounds are believed to play important role in reduce or inhibit microbial growth in food stuff. Results confirmed that the antimicrobial action of potato peel methanol extract (PPME) at 200 ppm concentration, was higher and achievable than using weak-acid preservatives (citric acid), where total bacterial count, aciduric bacteria, yeast and mold viable counts of standard lemon product (without PPME) showed tolerance to low pH and was associate to spoilage the final product even using citric acid. Otherwise, both standard and PPME lemon soft drink formulations were free of pathogenic bacteria (Coliform & E.<em>coli</em>) after production and during 6 months storage period. All quality sensory attributes gradually decreased (<em>P ≤ 0.05</em>) up to the sixth month of storage. After production, taste, appearance and overall acceptability of PPME- lemon soft drink formulation had lower (<em>P ≤ 0.05</em>) values than standard lemon soft drink formulation (control). In contrast, PPME-lemon soft drink formulation had higher (<em>P ≤ 0.05</em>) quality sensory values than standard lemon soft drink formulation (control) as affected by PPME addition.</p> |
| format | Article |
| id | doaj-art-30e669efc863469b820b958e5492fef9 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-30e669efc863469b820b958e5492fef92025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-06-0161274010.33512/fsj.v6i1.2348911465Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft DrinkMohamed Mahmoud Helal0Tarek Ahmed El-Adawy1Alaa Ahmed El-Beltagy2Aboelfateh Abdelkader El-Bedawey3Saad Michael Youssef4Food Science and Technology Department, Faculty of Agriculture, Menoufia UniversityFood Science and Technology Department, Faculty of Agriculture, Menoufia UniversityFood Science and Technology Department, Faculty of Agriculture, Menoufia UniversityFood Science and Technology Department, Faculty of Agriculture, Menoufia UniversityFood Technology Research Institute, Agricultural Research Center<p>Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drink category with lemon made up 85% of all bacterial contamination and was considered microbiologically unsafe due to a lack of preservatives. Over the last decade the world has been generating a high quantity of potato peel waste. These peels have several economic benefits but there is mismanagement or inappropriate valorization that could present risks to environment and public health. Potato peels waste contain several bioactive components. These components are known to provide human health benefits including antioxidant and antimicrobial properties. The use of potato peels as natural antimicrobial compounds are believed to play important role in reduce or inhibit microbial growth in food stuff. Results confirmed that the antimicrobial action of potato peel methanol extract (PPME) at 200 ppm concentration, was higher and achievable than using weak-acid preservatives (citric acid), where total bacterial count, aciduric bacteria, yeast and mold viable counts of standard lemon product (without PPME) showed tolerance to low pH and was associate to spoilage the final product even using citric acid. Otherwise, both standard and PPME lemon soft drink formulations were free of pathogenic bacteria (Coliform & E.<em>coli</em>) after production and during 6 months storage period. All quality sensory attributes gradually decreased (<em>P ≤ 0.05</em>) up to the sixth month of storage. After production, taste, appearance and overall acceptability of PPME- lemon soft drink formulation had lower (<em>P ≤ 0.05</em>) values than standard lemon soft drink formulation (control). In contrast, PPME-lemon soft drink formulation had higher (<em>P ≤ 0.05</em>) quality sensory values than standard lemon soft drink formulation (control) as affected by PPME addition.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/23489antimicrobial, antioxidant, soft drinks, natural preservatives, potato peel waste |
| spellingShingle | Mohamed Mahmoud Helal Tarek Ahmed El-Adawy Alaa Ahmed El-Beltagy Aboelfateh Abdelkader El-Bedawey Saad Michael Youssef Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink Food ScienTech Journal antimicrobial, antioxidant, soft drinks, natural preservatives, potato peel waste |
| title | Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink |
| title_full | Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink |
| title_fullStr | Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink |
| title_full_unstemmed | Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink |
| title_short | Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink |
| title_sort | potato peels waste extract as natural antioxidant and antimicrobial in lemon carbonated soft drink |
| topic | antimicrobial, antioxidant, soft drinks, natural preservatives, potato peel waste |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/23489 |
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