Effect of Chitosan on some Microbial and chemical quality of orange juice

Abstract

One of the biggest obstacles towards orange juice trade is its limited shelf-life. Microbial spoilage is among the reasons for declining the quality of orange juice during storage. The purpose of this study was to determine the impact of chitosan as a natural preservative to increase the shelf-life of orange juice. For this, different concentrations of chitosan including 0, 0.4, 0.8, 1, 1.2, 1.6 and 2 g/L were used. During the storage periodmicrobial (total bacterial count) and chemical(Brix and pH) characteristics were assessed.Resultsshowed that higher concentrations of chitosan significantly (p

Keywords

• Chitosan
• Orange juice
• Chemical Properties
• Microbial spoilage