Department of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, Pakistan.
Department 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, Germany.
Ultrason Sonochem. 2024 Dec;111:107133. doi: 10.1016/j.ultsonch.2024.107133. Epub 2024 Oct 28.
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.
figs 果（榕属）饮料是健康矿物质、维生素和生物活性成分的来源，然而为了自然提高功能性饮料的保质期，比较了辣木叶提取物与优化浓度的偏亚硫酸钾（合成防腐剂）。特意考虑不添加防腐剂的 fig 果饮料作为阴性对照，而 0.2%基于偏亚硫酸钾的 fig 果饮料作为阳性对照。此外，以 5、10、15 和 20%的不同水平超声辅助提取辣木叶，作为天然防腐剂掺入 fig 果饮料中，以测试抗氧化、储存和感官质量相对于对照样品。结果，在研究结束时，抗氧化活性（18-38%）和功能性成分（24-56%）的最大损失在阴性对照样品中观察到，这是由于微生物大量繁殖所致。此外，阴性对照样品的可接受性评分在第 1 天最高，之后在第 30 天（6.6±0.3）显著下降。相比之下，阳性对照样品表现出自由基清除能力（7-22%）、多酚（11%）和类黄酮（7%）的最小损失，因此表明对微生物的最大控制为 61-63%与阴性对照相比。此外，阳性对照样品表示最佳消费者偏好（7.0±0.3），在整个储存过程中保持稳定。此外，随着辣木叶浓度从 5 增加到 20%，功能性成分的损失从 13%减少到 24%到 6-11%，抗氧化能力的恶化从 14%减少到 26%到 8-20%，相应地，感官可接受性呈下降趋势，20%辣木叶基础样品表现出较差的消费者反应（5.0±0.2）。最后，得出结论，对微生物的控制与 fig 果饮料中辣木叶提取物的浓度直接相关，在 5%辣木叶提取物浓度时效果较差，为 32-54%。结论，在辣木叶提取物浓度为 15%时，客户偏好合理（6±0），因此应在 fig 果饮料中采用该水平，以实现对细菌（57%）和真菌（47%）活动的实际控制。
