Comparative assessment of natural and synthetic preservatives on shelf stability of spinach smoothies

Aziz, M. and Ramzan, R. and Sameen, A. and Khalid, S. and Khalid, N. and Batool, R. and Zafarullah, M. (2024) Comparative assessment of natural and synthetic preservatives on shelf stability of spinach smoothies. International Food Research Journal (Malaysia), 31. pp. 872-885. ISSN 2231 7546

In the present work, a novel, nutritious food product, a spinach smoothie, was developed. Due to microbial spoilage and quality degradation, the smoothie's limited shelf life was the main issue. For this purpose, natural preservatives (garlic filtrate, ginger filtrate, and a mixture of garlic + ginger filtrate) in comparison to synthetic preservatives (sodium benzoate, citric acid, and a combination of sodium benzoate + citric acid) were added to enhance the shelf life. Further, physicochemical analyses such as pH, specific gravity, antioxidant potential, mineral content, microbial content, and organoleptic properties were evaluated during storage of 28 days. Maximum antioxidant activities for DPPH (41.22 - 32.27%), FRAP (33.21 - 29.35%), TPC (27.11 - 20.84 mg/mL GAE), and vitamin C (31.65 - 27.37 mg/100 mL) were observed with garlic + ginger filtrate smoothie from initial to final day of storage. The highest total bacterial count was observed in the control sample of 30 × 10³ - 530 × 10³ CFU/mL, and the lowest count was seen in garlic-ginger filtrate smoothie of 12 × 10³ - 20 × 10³ CFU/mL during the 28-day storage. The maximum score for sensorial acceptability was observed with garlic + ginger filtrate. Therefore, biopreservatives such as garlic + ginger filtrate at 1% had the highest efficacy level, and were economically suitable. Thus, combining natural preservatives like garlic and ginger with additional nutritional benefits could replace synthetic preservatives.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/06%20-...

Abstract

In the present work, a novel, nutritious food product, a spinach smoothie, was developed. Due to microbial spoilage and quality degradation, the smoothie's limited shelf life was the main issue. For this purpose, natural preservatives (garlic filtrate, ginger filtrate, and a mixture of garlic + ginger filtrate) in comparison to synthetic preservatives (sodium benzoate, citric acid, and a combination of sodium benzoate + citric acid) were added to enhance the shelf life. Further, physicochemical analyses such as pH, specific gravity, antioxidant potential, mineral content, microbial content, and organoleptic properties were evaluated during storage of 28 days. Maximum antioxidant activities for DPPH (41.22 - 32.27%), FRAP (33.21 - 29.35%), TPC (27.11 - 20.84 mg/mL GAE), and vitamin C (31.65 - 27.37 mg/100 mL) were observed with garlic + ginger filtrate smoothie from initial to final day of storage. The highest total bacterial count was observed in the control sample of 30 × 10³ - 530 × 10³ CFU/mL, and the lowest count was seen in garlic-ginger filtrate smoothie of 12 × 10³ - 20 × 10³ CFU/mL during the 28-day storage. The maximum score for sensorial acceptability was observed with garlic + ginger filtrate. Therefore, biopreservatives such as garlic + ginger filtrate at 1% had the highest efficacy level, and were economically suitable. Thus, combining natural preservatives like garlic and ginger with additional nutritional benefits could replace synthetic preservatives.

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Item Type:	Article
AGROVOC Term:	spinach
AGROVOC Term:	food production
AGROVOC Term:	preservation
AGROVOC Term:	garlic
AGROVOC Term:	ginger
AGROVOC Term:	citric acid
AGROVOC Term:	organoleptic properties
Geographical Term:	Pakistan
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 03:04
Last Modified:	18 Mar 2026 03:04
URI:	http://webagris.upm.edu.my/id/eprint/3109

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