Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part C
Shelf-life evaluation and nutritional stability of date palm juice and Gur under different storage conditions
Author(s): Ahmed Al-Farsi, Fatima Jabeen and Mohammed El-Baz
Abstract: This research investigates the shelf-life and nutritional stability of Date Palm Juice (DPPJ) and Gur under different storage conditions. Date palm products, particularly DPPJ and Gur, are renowned for their nutritional benefits, including high antioxidant content, essential minerals, and energy-providing sugars. However, the preservation of these products under varying environmental conditions remains underexplored. The research focuses on assessing the impact of temperature, humidity, and light exposure on the quality of DPPJ and Gur over a six-month period. Samples were stored at refrigeration (4 °C), ambient temperature (25 °C), and elevated temperature (40 °C) to simulate various storage environments. Moisture content, pH, acidity, antioxidant activity, sugar composition, mineral content, and microbial load were analyzed periodically. The results revealed that elevated temperatures led to a significant decrease in moisture content, antioxidant activity, and sugar composition, with the most noticeable changes occurring in DPPJ. Microbial contamination was more prominent at higher temperatures, indicating faster spoilage. In contrast, refrigeration maintained the stability of both products, preserving their nutritional integrity and reducing microbial load. These findings highlight the critical role of temperature in the preservation of natural date palm products. Based on these results, it is recommended to store DPPJ and Gur under refrigerated conditions to extend their shelf-life and maintain their nutritional value. Further, the development of optimized packaging materials that protect against light and humidity, along with the use of natural preservatives, could further enhance product stability. This research offers valuable insights for both consumers and producers, emphasizing the importance of proper storage practices in maintaining the quality and safety of traditional date palm products.
DOI: 10.22271/foodsci.2024.v5.i2c.270
Pages: 204-209 | Views: 118 | Downloads: 47
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How to cite this article:
Ahmed Al-Farsi, Fatima Jabeen, Mohammed El-Baz. Shelf-life evaluation and nutritional stability of date palm juice and Gur under different storage conditions. J Curr Res Food Sci 2024;5(2):204-209. DOI: 10.22271/foodsci.2024.v5.i2c.270
