The potential of propolis as passion fruit juice preservative

Abstract

Chemical preservatives used for juice have demonstrated reported challenges, hence there was need to obtain alternative preservative that can be used to ensure the maintenance of quality of passion fruit juice overtime without posing serious health risks to human. The study was therefore aimed at assessing potential of propolis as a natural preservative for passion fruit juice. Titration of passion fruit juice (mixed with either propolis or sodium benzoate) with sodium hydroxide solution was done to obtained the total acidity. The pH was measured manually using pH meter. The result revealed that the juice maintained its color, aroma and tastes for at least two weeks when 3% sodium benzoate and 1.58% propolis were used as preservatives. The juice with no preservative went bad after three days, while that with propolis maintained its qualities for two week and some days, but thereafter the aroma started to fade. The combination of 3% sodium benzoate and 1.58% propolis maintained the qualities of the juice fairly between two to three weeks. The preservation used also altered the pH so that it is impossible for pathogens to exist at such a low pH environment. The study also showed that ethanol was the best solvent for propolis. In conclusion, propolis can be used as a preservative for passion fruit juice.