ORIGINAL RESEARCH
Investigation of the Effects of Eucalyptus Extracts on Shelf-Life of Passion Fruit Juice
 
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1
Department of Occupational and Environmental Health, School of Public Health, Lanzhou University, Lanzhou 730000, Gansu Province, PR China
2
School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, BP: 3900, University of Rwanda
3
Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, Gansu Province, PR China
4
School of Environmental and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China
5
School of Eco-Environmental Engineering, Guizhou Minzu University 550025, China
6
Institute of Food and Bioresources Technology, Dedan Kimathi University of Technology, 10100 Nyeri, Kenya
CORRESPONDING AUTHOR
Gratien Twagirayezu   

Lanzhou Jiaotong University, China
Submission date: 2021-09-04
Final revision date: 2021-10-25
Acceptance date: 2021-11-06
Online publication date: 2022-03-07
Publication date: 2022-05-05
 
Pol. J. Environ. Stud. 2022;31(3):2729–2736
 
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ABSTRACT
This study was aimed to assess the effects of eucalyptus extracts on the shelf life of passion fruit juice. The pressing and the hydro-distillation approaches were performed to obtain the passion fruit juice and the eucalyptus extracts, respectively. A mixture of passion fruit juice and eucalyptus extracts at different concentrations (0, 10, 20, 30, and 40%) were stored at ambient temperature for 18 days. The yeast and molds (YM), total coliform (TC), and growth of total viable count (TVC) were evaluated every 3 days. Compared to the control group, all treatment groups with eucalyptus extracts inhibited microbial growth and the inhibition increased as time elapsed. Obviously, after 3 days, 40% concentration was significantly inhibited colon-forming of YM, TC, and TVC by 100, 58.3 and 100%, respectively. Diversely, 10% concentrations inhibited their growth by 7.9, 5.3, and 31.5%, respectively. However, On the 18th day, no microorganism colonies formed except for TVC at a concentration of 10% with an inhibition of 42.2%. This approach can be an efficient method for preserving passion fruit juice, thereby exacerbating the growth of microorganisms.
eISSN:2083-5906
ISSN:1230-1485