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ESSENTIAL OIL AND OLEORESINS OF CARDAMOM ( AMOMUM SUBULATUM ROXB.) AS NATURAL FOOD PRESERVATIVES FOR SWEET ORANGE ( CITRUS SINENSIS ) JUICE *
Author(s) -
KAPOOR I.P.S.,
SINGH BANDANA,
SINGH GURDIP
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00525.x
Subject(s) - oleoresin , preservative , chemistry , food science , orange (colour) , essential oil , citrus × sinensis , organoleptic , orange juice , ascorbic acid
The essential oil and oleoresins (methanol, acetone, isooctane and carbon tetrachloride) of large cardamom have been used as natural food preservatives for juice of sweet orange ( Citrus sinensis ). The titrable acidity, ascorbic acid, pH, total and reducing sugar, percent weight loss and microbial count were studied. Essential oil and oleoresins have a significant effect on shelf life of juice. However, cardamom oil and oleoresin (acetone) were found to be superior.PRACTICAL APPLICATIONS Essential oils and oleoresins of spices are considered as luxurious items because of their uses in aromatherapy, food and pharmaceutical industries. Moreover, they also possess antioxidant and antimicrobial efficiency. All fruit juices undergo varying degrees of deterioration during storage. Deterioration may be due to losses in organoleptic, nutritional value and aesthetic appeal. Essential oil and oleoresins extracted from large cardamom are used in the preservation of orange juice, and are better and safer than synthetic preservatives.