Investigating the Shelf Life of Mango Blends Enhanced with Olive Leaves Extract
Investigating the Shelf Life of Mango Blends Enhanced with Olive Leaves Extract
Waseef Ullah Khan*, Yasser Durrani and Muhammad Ayub
ABSTRACT
The mango fruit is widely recognized as one of the most delectable, popular, and vital fruit crops in tropical and subtropical regions. Its renowned taste is celebrated worldwide, whether enjoyed fresh or in processed forms. This research was undertaken to assess the efficacy of employing both natural olive leaves extract (OLE) and minimal chemical preservatives (sodium benzoate and potassium sorbate) for preserving mango OLE blend over a 90 days period. The findings demonstrated that the inclusion of OLE effectively preserved the chemical quality and sensory characteristics of mango OLE blend with added chemical preservatives. Results showed that all samples retained total soluble solids between (17.89-20.80˚Brix), pH (4.06- 4.91), color (6.94 to 8.01), flavor (5.34 to 6.34) and taste (5.59-6.99). The results concluded that OLE can serve as a dual-purpose solution, acting as a natural antioxidant and antimicrobial preservative for refrigerated mango OLE blend.
To share on other social networks, click on any share button. What are these?
