PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF PASTEURIZED ORANGE JUICE WITH BEE POLLEN DURING STORAGE

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Published: Dec 26, 2023
Keywords:
Pasteurized Orange Juice Bee Pollen Functional Drink Antioxidant

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Theeraporn Patiwetwitoon
Department of Cookery and Food Service, Faculty of Engineering and Industrial Technology, Bansomdejchaopraya Rajabhat University

Abstract

The objective of this study was to evaluate the physical, chemical and microbiological quality of pasteurized orange juice mixed with bee pollen during storage. The orange juice was prepared by using orange (Citrus reticulata Blanco cv. Sainampueng) supplemented with 4% bee pollen (Apis mellifera), followed by pasteurizing at 88 oC for 15 min and storaged at 4 oC. The physical, chemical and microbiological properties were examined during the storage day (1, 7, 14 and 21). The result revealed that pH decreased after day 1 of storage, a significant difference was found during storage between day 1, 14 and 21 (p≤0.05). Titratable acidity and total soluble solid increased after day 1 of storage, a significant difference was found during storage between day 1 and 7, 14 and 21 (p≤0.05). Viscosity increased during storage, with significant difference (p≤0.05). L* color decreased after day 1 of storage, a significant difference was found during storage between day 1, 7, 14 and 21 (p≤0.05), while mean values of a* and b* color increased during storage. Total phenolic content decreased after day 1 of storage, a significant difference was found during storage between day 1, 7, 14 and 21 (p≤0.05) (87.39-103.64 mg eq GA), antioxidant capacity decreased during storage, with significant difference (p≤0.05) (377.73-443.84 mmoles TE). The pasteurized orange juice with bee pollen during storage had microbiological quality that met the standard criteria: no Staphylococcus aureus, Clostridium spp., Salmonella spp. and Escherichia coli less than 3 per 1 milliliter was found.

Article Details

Issue
Vol. 11 No. 3 (2023): September - December
Section
Research Article

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