Fruit juices are prone to spoilage without the use of preservatives. This study evaluated effect preservatives on microbial, physicochemical and sensory quality cucumber carrots juices. Carrot cucumbers fruits were extracted, filtered treated with garlic ginger powder sodium benzoate. served as control. The microbial qualities fruit juice determined using standard methods. Total viable count fo...

BACKGROUND AND OBJECTIVE: Emergence of resistant microbial strains due to the consumption of chemical preservatives and medications, as well as uncertainty about the consumption of foods containing synthetic preservatives, have resulted in the growing popularity of natural preservatives. This study aimed to identify the chemichal compounds found in the essence of Persian hogweed (Heracleum pers...

In foodstuffs with low pH, low water activity, or high carbohydrate content spoilage bacteria are, with some exception, usually not present because this environment is unfavourable for their growth. Food-spoilage yeasts and moulds, however, can grow under these circumstances and cause deterioration of various products, such as fruit and vegetable juices and purees, soft drinks, pickled vegetabl...

The genus Tanacetum belongs to family Asteraceae or Compositae. Literature review revealed that Tanacetum species have been used as remedies in traditional medicine since ancient times throughout the world. The literature review of photochemical studies on different Tanacetum species had revealed the presence of large number of chemical constituents. The essential oil from Tanacetum species con...

The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inocula...

Essential oils obtained from inflorescences of three Origanum vulgare L.ssp. hirtum (Link) Ietswaart samples, growing wild in different locations in Campania (Southern Italy), were analysed. Three chemotypes were found: the first, with a prevalence of carvacrol/thymol; the second, characterized by the prevalence of thymol/alpha-terpineol; the third, featuring a prevalence of linalyl acetate and...

The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...