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