Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety
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Keywords
Abstract
Essential oils (EOs) are promising safe and natural alternatives for pasteurization and synthetic preservation of orange juice. The current research investigates the efficacy of Cinnamomum cassia essential oil (CCEO) as a natural food preservative and flavoring agent in orange juice. We evaluated the physicochemical, microbiological, and sensorial qualities of the juice treated with CCEO over 28 days of storage at 4°C, with measurements taken on every day 7. Results showed that CCEO significantly improved quality indicators by reducing browning reactions and inhibiting pectin methyl esterase activity (p < 0.05). However, potential hydrogen and titratable acidity remained unaffected (p > 0.05). CCEO significantly (p < 0.05) enhanced the microbiological and sensory properties of orange juice by reducing microbial load and enhancing taste, color, flavor, and the overall acceptability parameters. These findings demonstrated the potential of CCEO as a natural food preservative and flavoring agent for orange juice.
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Boukhatem, M.N., Boumaiza, A., Nada, H.G., Rajabi, M. and Mousa, S.A. 2020. Eucalyptus globulus essential oil as a natural food preservative: antioxidant, antibacterial, and antifungal properties in vitro and in a real food matrix (Orangina fruit juice). Appl Sci. 10(16):5581. https://doi.org/10.3390/app10165581
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Charfi, S., Boujida, N., Abrini, J. and Senhaji, N.S. 2019. Study of chemical composition and antibacterial activity of Moroccan Thymbra capitata essential oil and its possible use in orange juice conservation. Mater Today Proc. 13:706–712. https://doi.org/10.1016/j.matpr.2019.04.031
Charfi, S., Boujida, N., El Moussaoui, N., Abrini, J. and Senhaji, N.S. 2018. Thymbra capitata essential oil use to preserve physicochemical and microbiological qualities of pomegranate juice. Food Sci Technol Res. 25(2):257–263. https://doi.org/10.3136/fstr.25.257
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de Prado, D.B., dos Anjos Szczerepa, M.M., Capeloto, O.A., Astrath, N.G.C., Dos Santos, N.C.A., Previdelli, I.T.S., Nakamura, C.V., Mikcha, J.M.G. and de Abreu Filho, B.A. 2019. Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice. Int J Food Microbiol. 305:108238. https://doi.org/10.1016/j.ijfoodmicro.2019.108238
Dwijatmoko, M.I., Praseptiangga, D. and Muhammad, D.R.A. 2016. Effect of cinnamon essential oils in addition to the sensory attributes of dark chocolate. Nusantara Biosci. 8(2):301–305. https://doi.org/10.13057/nusbiosci/n080227
Eissa, H.A., Abd-Elfattah, S.M. and Abu-Seif, F.A. 2008. Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice. Pol J Food Nutr Sci. 58(4):425–432.
Elsharawy, N. 2018. Control of some food-borne pathogens on some meat products using dill (disambiguation) and parsley (Petroselinum crispum) essential oils. Int J Curr Res. 10(07):72055–72064. https://doi.org/10.24941/ijcr.31956.07.2018
Espina, L., García-Gonzalo, D. and Pagán, R. 2014. Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers. J Food Sci. 79(8):S1575–S1583. https://doi.org/10.1111/1750-3841.12529
General Directorate of Standards, Mexico. 1984. NMX-F-118-1984: Food for Humans: Non-alcoholic Beverages; Packaged Orange Juices: Foods for Human Soft Drinks Canned Orange Juice. Mexican Standard, Mexico City, Mexico.
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Boubrik, F. ., Boubellouta, T. ., Benyoucef , N. ., Bellik, Y. ., Makmuang, S. ., Aït-Kaddour, A. . ., Boufahja, F. ., & Bendif, H. (n.d.). Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/
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Boubrik, F. ., Boubellouta, T. ., Benyoucef , N. ., Bellik, Y. ., Makmuang, S. ., Aït-Kaddour, A. . ., Boufahja, F. ., & Bendif, H. (n.d.). Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/