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Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Ruhul Amin
Biotechnology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh

Shafkat S. Rahman
Biotechnology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh

Mahboob Hossain*
Microbiology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh

Naiyyum Choudhury
Biotechnology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh

Abstract/ Executive Summary:

Introduction:

Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.

Material and Methods:

Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC), E. coli and other fecal coliforms.

Results:

The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×10³ - 3×10³ CFU/ml. No significant amount of E. coli and fecal coliform was detected.

Conclusion:

It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.

Keywords: Mango juice, Microbial, Nutrition quality, Monosaccharide, Carbohydrate profile, Fecal coliform

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

The consumption of fruit juice continues to increase in Bangladesh because of taste, nutrition value and lifestyle demand. So, from the public health point of view, it is quite important to know the physicochemical and microbiological quality of the increasingly popular fruit juices available in the market. Determination of these parameters of some commercially packed mango juices of Bangladesh will help consumers to know the present scenario or the condition of Bangladeshi processed juice.

Methodology:

Sample collection

Six samples, which are most popular and available all over the country, of commercially packed juices [*FR1TK4 (Mango Fruit Drinks) 250 ml, FR1TO6 (Mango Fruit Drinks) 250 ml, MN1GL2 (Mango Juice) 250 ml, ST1RP1 (Fruit Juice) 200 ml, SH1ZC3 (Mango Drinks) 250 ml, AC1ME5 Mango Drinks], were collected from the market of Dhaka (Mohakhali area) in January 2014. One juice was prepared as standard (Homemade) from mango pulp, water and sugar.

Physicochemical Test Method

All seven samples were collected in sterile containers, kept in the icebox, maintained at 4ºC during transportation to the BRAC University laboratory and analyzed within 2-3 hours. The pH value was measured with a pH meter (Mettler Toledo, Switzerland).

Total soluble solids

Total soluble solids, primarily sucrose, fructose and glucose, were measured. Citric acid and minerals in the juice also contributed to the soluble solids. Brix is reported as “degrees Brix” and is equivalent to a percentage. For example, a juice measured as 12 degrees Brix has 12% total soluble solids. The national standards state that the minimum Brix sugar/ acid ratio for navel oranges is 10:1.

Determining Acidity

Citric acid and a small amount of malic and tartaric acid were added in juice for its tartness and unique taste. The amount of acid present in the juice was reported as the percent citric acid. A titration with sodium hydroxide was used to calculate the value.

Kjeldahl Method to Determine Protein

Juice was digested with a strong acid (H₂SO₄) so that it released nitrogen which could be determined by a suitable titration technique. The amount of protein present was calculated from the nitrogen concentration. A conversion factor of 6.25 (equivalent to 0.16 g nitrogen per gram of protein) was used for applications. This was only an average value and each protein has a different conversion factor depending on its amino-acid composition. The Kjeldahl method can conveniently be divided into three steps: digestion, neutralization and titration. Anhydrous sodium sulfate and a catalyst (copper) were introduced to alleviate the boiling point of the medium (from 337°C to 373°C). The initially very dark-colored medium had become clear and colorless to indicate that the chemical degradation of the sample was completed.

Fat Content Determination

The fat content of the sample was determined as free and total fat . Free fat was extracted from the lyophilized sample by Soxhlet using ether as a solvent. The total fat content was determined by the acid-hydrolysis method. Samples (1.5 g) were digested with dilute hydrochloric acid (5 ml) for about 45 minutes in a water bath. The mixture obtained was then extracted with a combination of solvents comprising of methanol (2.5 ml), diethyl ether (7.5 ml) and petroleum ether (7.5 ml). Thereafter, the mixture was centrifuged, ether–fat layer was decanted and evaporated and the fat content was measured.

Total Reducing Sugar (TRS)

A number of chemical methods were used to determine monosaccharides and oligosaccharides which are based on the fact that many of these substances are reducing agents. Those reducing agents can react with other components to yield precipitates or colored complexes which could be quantified. Acidity was measured according to the AOAC method and expressed in g/L as citric acid.

Source of Information: Open Microbiol J. 2018; 12: 135–147. Published online 2018 Apr 30.

Article Link (Online Journal): doi: 10.2174/1874285801812010135

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This work has shown that the locally available mango juices contain the safe level of nutritional and microbial elements for human consumption, but the overall quality is not very good. From the data presented in the current study, it can be concluded that the nutritional quality has a variance among brands. The basic quality parameters such as pH, TSS, fat content, protein content, acidity, acid value and carbohydrate profile were maintained within the limit of BSTI. The microbial growth was found to be less frequent among some juice samples, but, all of them were not free from microbial load. The samples contained TVC because of lack of monitoring and maintaining GMP (Good Manufacturing Practice). Most of the Bangladeshi companies use preservative treated pulp in a hot filling unit or an aseptic filling system. But there are many other technologies as Hyperbaric Pressure, Hyperbaric + CO₂, Pulsed electric field (PEF), Ultrasonic Membrane, Pulsed light, Magnetic field, Irradiation [48] which can replace the old technology. The Government-authorized institute as BSTI should undertake preventive investigations to check the microbial and chemical quality of the fruit juices. The government authorized department should also take initiatives for providing training to the technical staff to increase producers’ awareness on maintaining the rules and regulation of GMP, HACCP and FSSC for production. They can take initiative to increase awareness among consumers for pre-checking the batch manufacturing date.

Knowledge Management: Journal