Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative
Fig fruit (Ficus carica L.) drink is a source of healthy minerals, vitamins, and bioactive ingredients however to improve the shelf-life of functional drink naturally, moringa leaf extract was compared with optimized concentration of potassium metabisulphite (synthetic preservative). Purposely, fig...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724003821 |
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| author | Faiza Javed Saima Tehseen Faiza Ashfaq Aysha Sameen Waseem Khalid Rizwana Batool Ahmed Bilal Muhammad Zubair Khalid Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik |
| author_facet | Faiza Javed Saima Tehseen Faiza Ashfaq Aysha Sameen Waseem Khalid Rizwana Batool Ahmed Bilal Muhammad Zubair Khalid Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik |
| author_sort | Faiza Javed |
| collection | DOAJ |
| description | Fig fruit (Ficus carica L.) drink is a source of healthy minerals, vitamins, and bioactive ingredients however to improve the shelf-life of functional drink naturally, moringa leaf extract was compared with optimized concentration of potassium metabisulphite (synthetic preservative). Purposely, fig fruit drink, without preservatives was considered as negative control whereas, 0.2 % potassium metabisulphite-based fig fruit drink was taken as positive control. Further, ultrasound assisted extracts of moringa at varied levels; 5, 10, 15, and 20 % were incorporated in the fig fruit drink as natural preservative to test antioxidant, storage, and sensory quality against control samples. Resultantly, the maximum loss in antioxidant activity (18–38 %) and functional ingredients (24–56 %) was observed in negative control sample, in response to high microbial expansion till the termination of the study. Additionally, acceptability score for negative control sample was maximum at Day 1, that afterwards faced significant decline at 30th Day (6.6 ± 0.3). In contrast, positive control sample demonstrated minimum loss of free radical scavenging ability (7–22 %), polyphenols (11 %) and flavonoids (7 %) thus indicated maximum control on microbes i.e. 61–63 % as compared to negative control. Further, positive control sample indicated optimum consumer preference (7.0 ± 0.3) that remained stable throughout storage. Further, as the concentration of moringa exceeded from 5 to 20 %, the loss of functional ingredients reduced from 13 to 24 to 6–11 % and deterioration in antioxidant capacity suppressed from 14 to 26 to 8–20 %, correspondingly however, the sensory acceptability showed a declining trend, and 20 % moringa based sample portrayed poor consumer response (5.0 ± 0.2). Lastly, it was deduced that control on microbes was directly proportional to the concentration of moringa extract in fig fruit drink, that was poor in 5 % moringa extract concentration; 32–54 %. Conclusively, customer preference was reasonable (6 ± 0) at 15 % moringa extract concentration so this level should be employed in fig fruit drink for realistic control on bacterial (57 %) and fungal (47 %) activities. |
| format | Article |
| id | doaj-art-5800ecdf0d144b9b938dbd61bae5eabf |
| institution | OA Journals |
| issn | 1350-4177 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-5800ecdf0d144b9b938dbd61bae5eabf2025-08-20T02:32:42ZengElsevierUltrasonics Sonochemistry1350-41772024-12-0111110713310.1016/j.ultsonch.2024.107133Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservativeFaiza Javed0Saima Tehseen1Faiza Ashfaq2Aysha Sameen3Waseem Khalid4Rizwana Batool5Ahmed Bilal6Muhammad Zubair Khalid7Tawfiq Alsulami8Robert Mugabi9Gulzar Ahmad Nayik10Department of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, PakistanDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, 13071 Ciudad Real, Spain; Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, GermanyDepartment of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, PakistanUniversity Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan; School of Agriculture, Food and Ecosystem Sciences (SAFES), Faculty of Science, Food Science and Nutrition (Food Chemistry), The University of Melbourne, Level 3, Building 194, Royal Parade, Parkville, Victoria 3010, Australia; Corresponding authors at: University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan (A. Bilal).Department of Food Science, Government College University Faisalabad, 38000 Faisalabad, PakistanDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Corresponding authors at: University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan (A. Bilal).Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, India; Corresponding authors at: University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan (A. Bilal).Fig fruit (Ficus carica L.) drink is a source of healthy minerals, vitamins, and bioactive ingredients however to improve the shelf-life of functional drink naturally, moringa leaf extract was compared with optimized concentration of potassium metabisulphite (synthetic preservative). Purposely, fig fruit drink, without preservatives was considered as negative control whereas, 0.2 % potassium metabisulphite-based fig fruit drink was taken as positive control. Further, ultrasound assisted extracts of moringa at varied levels; 5, 10, 15, and 20 % were incorporated in the fig fruit drink as natural preservative to test antioxidant, storage, and sensory quality against control samples. Resultantly, the maximum loss in antioxidant activity (18–38 %) and functional ingredients (24–56 %) was observed in negative control sample, in response to high microbial expansion till the termination of the study. Additionally, acceptability score for negative control sample was maximum at Day 1, that afterwards faced significant decline at 30th Day (6.6 ± 0.3). In contrast, positive control sample demonstrated minimum loss of free radical scavenging ability (7–22 %), polyphenols (11 %) and flavonoids (7 %) thus indicated maximum control on microbes i.e. 61–63 % as compared to negative control. Further, positive control sample indicated optimum consumer preference (7.0 ± 0.3) that remained stable throughout storage. Further, as the concentration of moringa exceeded from 5 to 20 %, the loss of functional ingredients reduced from 13 to 24 to 6–11 % and deterioration in antioxidant capacity suppressed from 14 to 26 to 8–20 %, correspondingly however, the sensory acceptability showed a declining trend, and 20 % moringa based sample portrayed poor consumer response (5.0 ± 0.2). Lastly, it was deduced that control on microbes was directly proportional to the concentration of moringa extract in fig fruit drink, that was poor in 5 % moringa extract concentration; 32–54 %. Conclusively, customer preference was reasonable (6 ± 0) at 15 % moringa extract concentration so this level should be employed in fig fruit drink for realistic control on bacterial (57 %) and fungal (47 %) activities.http://www.sciencedirect.com/science/article/pii/S1350417724003821FigMoringaUltrasound extractionFunctional drinkNatural preservative |
| spellingShingle | Faiza Javed Saima Tehseen Faiza Ashfaq Aysha Sameen Waseem Khalid Rizwana Batool Ahmed Bilal Muhammad Zubair Khalid Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative Ultrasonics Sonochemistry Fig Moringa Ultrasound extraction Functional drink Natural preservative |
| title | Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative |
| title_full | Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative |
| title_fullStr | Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative |
| title_full_unstemmed | Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative |
| title_short | Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative |
| title_sort | stabilization of ficus carica l drink by utilizing varying levels of ultrasound assisted moringa extract as a natural preservative |
| topic | Fig Moringa Ultrasound extraction Functional drink Natural preservative |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724003821 |
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