Role of Sodium Benzoate as A Chemical Preservative In Extending the Shelf Life of Orange Juice

Muhammad Shahnawaz*, Saghir Ahmed Sheikh** and Saima Minhas **

*Department of Food Technology, Karakoram International University, Gilgit, Pakistan

**Institute of Food Science and Technology, Sindh Agriculture University Tandojam, Pakistan

Corresponding author Email: nawaz_glt@yahoo.com

Accepted 01 November 2012

Abstract

A study was carried out to examine the effect of sodium-benzoate (NaC₆H₅CO₂) with different concentrations on orange juice packed in various popular packing materials for various time intervals of storage. The effect of sodium-benzoate on chemical compositions of orange juice like total sugars, reducing sugars, TSS and pH was highly significant (P<0.01). In case of non-reducing sugars, acidity and vitamin-C, the effect of sodium-benzoate was non-significant (P>0.05). On the basis of higher total sugars, reducing sugars, total soluble solids and lower acidity, the quality of preserved orange juice was better when sodium benzoate was added at a level of 1.0g/1000ml. Total sugars, reducing sugars and total soluble solids increased during storage. The quality of preserved orange juice packed in Amber bottles was relatively better than rest of the packing materials. Results revealed that fresh orange juice with sodium-benzoate without the additions of sugar could be useable up to 30 days. Sensory analysis showed that colour, flavour, taste and appearance of preserved orange juice remained excellent up to 30 days. The study concludes that Amber bottles may be preferred for orange juice and sodium benzoate may be applied at the rate of 1.0g/1000ml for prolonging shelf life of orange juice.

Keywords: Orange juice, sodium benzoate and packaging materials