Bionatura 2023, 13, x for peer review

Bionatura  2023, 13, x FOR PEER REVIEW        

Estimation of the shelf life of sweetened soft drinks based on microbiological and    sensory analysis

Enrique Salazar1*, María Cabanilla1, Daniel Arias-Toro1, Gabriela Medina1

Facultad de Ciencias Agropecuarias, Universidad Técnica de Babahoyo, Km 7.5 Vía Babahoyo – Montalvo, Ecuador

DOI.

ABSTRACT [pic 1]

In the present investigation, a sweetened beverage was considered to estimate its shelf life, through microbiological and sensory analysis, an experimental design was carried out for the variables, and the storage time variable was also studied. With the above design, the significant differences in organoleptic and microbiological characteristics were determined. Samples of the beverage were taken during processing and evaluated over time to establish its behavior in the sensory profile during the pasteurization process, which was determined at 85ºC for 120 seconds. The laboratory analyses carried out were based on a quantitative analysis of microbiological tests, sensory analysis and quality analysis of the processed product. The results obtained for the microbiological analysis were the following Mesophilic aerobes < 100 CFU/cm3, yeasts and fungi < 50 CFU/cm3, total coliforms < 3 NMP/cm3 and fecal coliforms < 3 NMP/cm3, remaining within the range established by INEN standards, in the sensory analysis was obtained that the odor (characteristic), color (slightly yellow) and flavor (characteristic citrus), so it obtained a very good acceptability by consumers. Shelf life was established by accelerated aging in a measuring oven, which resulted in 2 months of product shelf life at 32 ºC.  

Keywords: Analysis1, mesophilic aerobes2, fecal coliforms3, yeasts and fungi4, shelf life5.

[pic 2]

INTRODUCTION

Current lifestyles are causing changes in eating habits, which lead to the consumption of more and more products with high nutritional characteristics that are easy to prepare and consume. In these processed products, the nutritional properties and some of the sensory ones are of great importance as quality attributes that encourage consumer interest and contribute to the acceptance of the product 1.

In the beverage market there is also a high level of competition. Companies constantly try to win the preference of consumers by selling their product idea through major advertising campaigns. This point is also related to the large number of substitute products, which significantly affect the demand for beverages2.

The production of drinks based on natural emulsions is the second most important operation in the technology of these drinks. High purity sucrose syrups, glucose syrups or granulated sugar are often used. It begins with the mixture of water and the different ingredients that each brand is intended for it and pasteurization is carried out at around 80ºC. The syrup, once pasteurized, is passed through a filter to remove possible solid impurities. Then, it is introduced into a Brix degree concentration unit, which regulates the amount of water that remains to be added until the desired concentration is obtained for each soft drink. Once the exact preparation of the syrup is finished, flavorings, colorings, sweeteners, emulsifiers and, depending on each case, a small portion of natural juices are added3 .

Sweeteners are chemical substances synthesized in a laboratory that impart a sweet taste to food and have sensory properties appreciated by most people4.

Sweetened products when in their chemical composition, sugar (sucrose), has been replaced by a sweetening additive that considerably reduces the amount of calories we consume5

The food industry has in the sensory evaluation an instrument that allows it to assess the consumer's perception of a product as a whole, or of a specific aspect of it. In this type of testing, the information provided by a panel is perceived by the sensory organs of sight, smell, hearing, taste, and touch, and the results make it possible to determine how the processing and formulation of a product affects acceptability. of a food 6.

Sensory evaluations demand careful organization. It begins with the selection of the attributes to be categorized in the sample, the design of the instruments for the collection of information, the type of test to be carried out and the determination of the type and number of panelists who will participate in the evaluation7.

The selection of attributes depends on the type of food and the recipient of the product. On the other hand, the design of the instrument depends on the type of test to be carried out and, ultimately, the number of inspectors necessary for a valid sensory test depends on the type of auditors used8

Microbiological analysis is the detection, identification or enumeration of microorganisms in materials using biological, biochemical, molecular or chemical methods. This generally applies to microorganisms that cause disease and food spoilage9

Coliforms are indicators of water and food contamination, the determination and concentration of these bacteria in condensed water for technological uses in juice producing plants, their means of transmission or contamination is through feces10.

Fecal coliforms are microorganisms with a structure similar to the bacteria known as E. coli, their means of transmission is through excrement, generally in food it can occur due to the misapplication of BPM in processes and poor personal hygiene11

They are those mesophilic or psychrophilic aerobic or facultative anaerobic bacteria that have the ability to grow in the nutrient agar culture medium; However, high counts of mesophilic anaerobes are not considered inadequate since the process these beverages go through allows the development of microorganisms called fermenters (lactic acid bacteria, yeast molds) since their presence is naturally present and they are actors main reasons for fermentation to take place, in addition to giving the drinks new physical-chemical and organoleptic properties12.

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