Preferences help
enabled [disable] Abstract
Number of results
2017 | 14 | 97-105
Article title

Physicochemical and microbiological analysis of canned and bottled fruit juices sold in Owerri Metropolis

Title variants
Languages of publication
This study was designed to investigate the physiochemical and microbiological analysis of canned and bottled fruit juices sold in Owerri metropolis. The samples were subjected to standard microbiological analysis and physiochemical parameters. The titratable acidity of the fruit juice samples ranged from 0.15% to 0.31%, while the ash content of all the samples varied from 0.32% to 0.63%. The total solid of all the samples was from 4.10% to 12.25%. The moisture content of the samples ranged from 2.32% to 4.81% and the pH was from 3.0 to 4.01. The total bacteria count (CFU/ml) of all the fruit juice samples showed to be from 1.1×102 to 4.1×102. Finally, the total fungi count (CFU/ml) varied from 0.0×102 to 1.2×102. Bacteria isolates from the samples includes Bacillus sp. (34.7%), followed by Enterococcus sp. (17.3%), Aspergillus sp. (21.7%) and Lactobacillus sp. (26.0%). Fungi isolates were identified as Penicillum sp. and Saccharomyces sp. The Standard Organization of Nigeria and NAFDAC should define more specifically the quality control standards of locally manufactured commercial juices, stating clearly the minimum and tolerable numbers and types of microorganisms.
  • Imo State University, Owerri, Nigeria
  • Federal University of Technology, Owerri, Nigeria
  • [1] Acar, J., Gökmen V. and Taydaş, E. E. (1998). The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production. Z Lebensm Unters Forsch A 207: 328-331
  • [2] Alper, N., Bahçeci, S. K. and Acar, J. (2005). Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. Journal of Food Processing and Preservation 29: 357-368
  • [3] Benassi, M. T. (2004). Production of Juice. Brazilian Archives of Biology and Technology. 47(3): 391-397
  • [4] Bull, M. K., Zerdin, K., Howe, E. and Stewart, C. M. (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5: 135-149
  • [5] Aguilar-Rosas, S. F., Ballinas-Casarrubias, M. L., Nevarez-Moorillon, G. V., Martin- Belloso, O. and Ortega-Rivas, E. (2007). Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavor compounds. Journal of Food Engineering 83: 41-46
  • [6] Cook, K. A., Dobbs, T. E., Hlady, W. G. and Wells, J. G. (2001). Infections Associated With Unpasteurized Orange Juice. JAMA 280 (17): 1504-1509
  • [7] Bates, R. P., Morris J. R. and Crandall P. G. (2001). Principles and practices of small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146:135-149
  • [8] Cortes, C., Esteve, M. J. and Frigola, A. (2008). Colour of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19: 151-158
  • [9] Essien, E., Monago, E. A. and Edor, C. (2011). Evaluation of the Nutritional and Microbiological Quality of Kunun (A Cereal Based Non-Alcoholic Beverage) in Rivers State, Nigeria. The Internet Journal of Nutrition and Wellness. Volume 10 Number 2. DOI: 10.5580/8e7
  • [10] Gouws P. A. (2008). Microorganisms in fruit juice. Innovative Food Science and Emerging Technologies 9: 348-354
  • [11] Hocking-Ailsa, D., Begum, M. and Miskelly D. (2009). Inactivation of food spoilage fungi by ultra violet (UVC) irradiation. International Journal of Food Microbiology 129: 74-77
  • [12] International Commission on Microbiological Specifications of Foods (ICMSF), (1978). Microorganisms in Foods. University of Toronto Press, Canada.1:110-117.
  • [13] Alex, D. W. (2008). Water quality studies of Nworie River in Owerri, Nigeria. Mississippi Academy of sciences pp. 10-14
  • [14] Kim, H. B. and Tadini, C. C., (1999). Physiochemical characteristics of fruit drinks. Journal of Food Process Engineering 22: 395-403
  • [15] Qiu, X., Akdemir-Evrendilek, G., Jin Z., Ruhlman, K. T., Zhang H. and Richter E. R. (2000). Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems. Innovative Food Science and Emerging Technologies 1: 77-86
  • [16] Soyer, Y., Koca, N. and Karadeniz, F. (2003). Organic acid profile of Turkish white grapes and grape juices. Journal of Food Composition and Analysis 16: 629-636
  • [17] Spanos, G. A. (2007 processing and storage of fruit juice. A review. Journal of Agricultural Food Chemistry 40: 1478-1487
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.