Effect of natural preservatives on pineapple juice

Abstract

Pineapple juice is generally preserved by use of chemical preservatives. As an alternative to certain disadvantages associated with chemical preservatives, natural preservatives could be used. In present investigation, efforts were made to judge the suitability of Nisin, thyme oil and clove oil synergistically in preservation of pineapple juice. Pineapple juice was prepared with application of different concentrations of pectinase to analyze its effect of yield of product. Further, Different combination of essential oils viz. thyme oil and clove oil, and nisin were assessed to optimize the dosages with minimum effect on the organoleptic characteristics of pineapple juice. Further the treated juice was storage at refrigerated conditions and change in chemical properties, microbial quality and sensorial characteristics were determined. On the basis of obtained results it could be concluded that pineapple juice could be preserved with incorporation of natural preservatives and amongst studies combinations, 0.1 ml of clove oil with 200 ppm of nisin observed to be superior.