Biochemical characterization of fruit juice for impact of storage oncommercial beverages

ABSTRACT

The study was performed to evaluate the impact of storage time on safety and hygienic quality of commercial fruit beverage on the basis of market survey. Three most popular brands and three least popular brands of fruit beverages like squash and syrup were selected and stored for nine months at room temperature. The samples were subjected to chemical analysis for food colour, preservative (SO2), heavy metals (Pb and Cd), pectin and microbial analysis for bacteria, fungus, yeast and E. coli at bimonthly interval. Lead content in all the beverages and synthetic permitted food colours like sunset yellow 136.5 ppm in squash A and tartazine 133.2 ppm in squash B and 310.9 ppm in Syrup F was found which exceeded the permissible limit. Preservative (SO2) and cadmium content remained within the acceptable limit. Total bacterial and fungal count increased sharply with the advancement of storage particularly from 7th month onwards. Duration of storage had no effect on the colour and heavy metal content of the beverages.

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Biochemical characterization of fruit juice for impact of storage on commercial beverages

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