Salihaj, Diellon and Tomovska, Julijana (2027) Influence of Certain Parameters on Laboratory Analyses and Verification of Preservatives in Natural Apple and Peach Juices. InternationalJournal of Research and Scientific Innovation (IJRSI), XIII (VIII). pp. 3847-3856. ISSN 2321-2705 DOI: 10.51244/IJRSI
![[thumbnail of influence-of-certain-parameters-on-laboratory-analyses-and-verification-of-preservatives-in-natural-apple-and-peach-juices]](https://eprints.uklo.edu.mk/style/images/fileicons/text.png "influence-of-certain-parameters-on-laboratory-analyses-and-verification-of-preservatives-in-natural-apple-and-peach-juices") |
Text
influence-of-certain-parameters-on-laboratory-analyses-and-verification-of-preservatives-in-natural-apple-and-peach-juices - Published Version Restricted to Registered users only until 1 September 2027. Download (83kB) | Request a copy |
Abstract
This study evaluates the influence of selected technological and quality parameters on the physicochemical, microbiological, and organoleptic characteristics of natural apple and peach juices, together with the verification of selected preservatives and artificial sweeteners. Apple and peach purees were subjected to initial quality control upon reception, including pH, °Brix, and organoleptic assessment. The technological process followed modern production standards. Juices were diluted with treated water based on °Brix values, and acidity was adjusted using citric acid or lemon puree. Peach juice received natural flavor to compensate for aroma loss, while apple juice was processed without additional flavoring. After homogenization, juices were pasteurized at 85–95 °C for 15–30 seconds to inactivate microorganisms and enzymes. Packaging materials were sterilized, and filling was performed aseptically. Final tunnel pasteurization (90–95 °C for approximately 30 minutes) ensured microbiological stability and extended shelf life. Samples were collected at three stages: after raw material reception, after formulation and homogenization, and after final packaging. Laboratory analyses included organoleptic evaluation, microbiological testing, physicochemical measurements, and HPLC analysis. HPLC was used to verify the presence or absence of potassium sorbate (E202), sodium benzoate (E211), and selected artificial sweeteners. The chromatographic analysis showed that E202, E211, and the analyzed artificial sweeteners were not detected in the juice samples. The results also indicated that refrigerated storage provided greater physicochemical stability compared with ambient storage. These findings demonstrate the importance of technological processing, appropriate storage conditions, and analytical monitoring in maintaining juice quality and verifying compliance with food safety and labeling requirements.
Keywords
Apple juice, Peach juice, Preservatives, Physicochemical analysis, HPLC
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Dzulijana Tomovska |
| Date Deposited: | 23 Sep 2026 11:16 |
| Last Modified: | 23 Sep 2026 11:16 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11809 |
Actions (login required)
 |
View Item |