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EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE
Faculty
Technology and Development
Year:
2021
Type of Publication:
ZU Hosted
Pages:
Page 737-754
Authors:
Alaa Aweys Mahmoud AbuSaif
Staff Zu Site
Abstract In Staff Site
Journal:
Journal of Productivity and Development Egyptian Knowledge Bank
Volume:
Keywords :
EVALUATION , CHITOSAN , , , NATURAL PRESERVATIVE , ORANGE JUICE
Abstract:
Orange juice is one of the most widely consumed fruit juices in the world, as it provides a nutritious option with a pleasant flavor for a wide variety of customers. As a result, it has the potential to deliver useful substances into the human body, such as vitamin C and phenols. The present study was designed to produce orange juice by incorporating chitosan at different proportions (0.08-0.12 g/100 ml juice) into freshly produced orange juice. The sample formulations were further analyzed for changes in their physicochemical including, pH, titratable acidity, total soluble solids, the ratio of total soluble solids to acidity, turbidity, ascorbic acid content, and total phenol content. Microbiological and sensory properties including taste, color, odor, and overall acceptability were determined. As well as their storage stability over a 30-day storage period, the orange juice exhibited improved physicochemical and shelf life properties based on the respective chitosan concentrations used. Hence, the study concluded that chitosan could be used as a natural preservative in the formulation of orange juice.
Author Related Publications
Alaa Aweys Mahmoud AbuSaif, "CHARACTERIZATION OF TOLERATE BIOMARKER IN FABA BEAN (Vicia faba L.) AGAINST Orobanche crenata", Zagazig J. Agric. Res, 2017
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Alaa Aweys Mahmoud AbuSaif, "Efficacy of using chemical inducers and biological agents to control strawberry leaf spot disease on chemical components and enzyme activity", International Scientific Organization, 2023
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Alaa Aweys Mahmoud AbuSaif, "Fully Deacetylated Chitosan From Shrimp And Crab Using Minimum Heat Input Document Type : Original Article", Egyptian Knowledge Bank, 2023
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Alaa Aweys Mahmoud AbuSaif, "High quality, low molecular weight shrimp and crab chitosans obtained by short-time holistic high-power microwave technology", Springer Nature, 2023
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Department Related Publications
Rifaat Ahmed Ibrahim Saber, "Differential Pulse Voltammetric Assay of Antibacterial Drug Doxycycline Hyclate", Anal. Bioanal. Electrochem.,, 2011
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Shawky Mohamed Metwalli, "Isolation and molecular characterization of bovine enteroviruses in Egypt", The Veterinary Journal 206, 2015
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Alaa Aweys Mahmoud AbuSaif, "Fully Deacetylated Chitosan From Shrimp And Crab Using Minimum Heat Input Document Type : Original Article", Egyptian Knowledge Bank, 2023
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