Microbial shelf life quality assessment of a sensory evaluated ready-to-serve Momordica charantia L. (Bitter Gourd) drink

P E Chern; N A Mahyudin; H Ghazali; N K Mahmud Ab Rashid

doi:10.7324/JABB.2018.60308

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Abstract

The bitter gourd, Momordica charantia L. (MC), is used to prepare a ready-to-serve (RTS) drink. The objective is to evaluate the sensory characteristics of the drink according to consumer acceptability and to investigate its microbial shelf life when prepared using untreated and boiled water and stored at different temperatures. MC was used to prepare five concentrations of RTS drink (0.58, 0.70, 0.80, 0.90, and 1.00 g/mL) by water extraction of juice added with selected ingredients. The samples were given to 40 untrained panelists and are rated on a 7-point hedonic scale. Total plate count, enumeration of yeasts and molds and presumptive tests for coliform count and Escherichia coli were used in assessing the microbial quality. From the sensory evaluation, the most accepted concentration of the RTS drink is 0.80 g/mL with an average score of 4.09. High amount of microbial growth exceeding 4 log CFU/mL was found after 24 h when stored at 28 ± 2°C. Mold growth was visible when stored at 28 ± 2°C after 48 h. E. coli was presumptively present in the sample but not in water used for preparation. This formulation of RTS drink can be beneficial for targeted consumers and ensuring the microbial safety through proper production and storage.

Keyword: Sensory evaluation Shelf life Microbial quality Ready-to-serve Momordica charantia L. Bitter gourd.

Citation:

Chern PE, Mahyudin NA, Ghazali H, Rashid NKMA. Microbial shelf life quality assessment of a sensory evaluated ready-to-serve Momordica charantia L. (Bitter Gourd) drink. J App Biol Biotech. 2018;6(3):47-52. DOI: 10.7324/JABB.2018.60308

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Reference

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23. Leul A, Kibret M. Bacteriological safety of freshly squezzed mango and pineapple juices served in juice houses of Bahir Dar Town, Northwest Ethiopia. International Journal of Sciences: Basic and Applied Research. 2012; 6(1): 24-35.
24. Cohen A, Tao Y, Luo Q, Zhong G, Romm J, Colford Jr JM, Ray I. Microbiological evaluation of household drinking water treatment in rural China shows benefits of electric kettles: a cross-sectional study. PloS one. 2015; 10(9): e0138451. https://doi.org/10.1371/journal.pone.0138451
25. Reddi SL, Kumar RN, Balakrishna N, Rao VS. Microbiological quality of street vended fruit juices in Hyderabad, India and their association between food safety knowledge and practices of fruit juice vendors. International Journal of Current Microbiology and Applied Sciences. 2015; 4:970-82.
26. Ukwo SP, Ndaeyo NU, Udoh EJ. Microbiological quality and safety evaluation of fresh juices and edible ice sold in Uyo Metropolis, South-South, Nigeria. Internet Journal of Food Safety. 2011; 13:374-8.
27. Al-Jedah JH, Robinson RK. Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar. Pakistan Journal of Nutrition. 2002; 1(2):79-81. https://doi.org/10.3923/pjn.2002.79.81
28. Mataragas M, Dimitriou V, Skandamis PN, Drosinos EH. Quantifying the spoilage and shelf-life of yoghurt with fruits. Food Microbiology. 2011; 28(3):611-616. https://doi.org/10.1016/j.fm.2010.11.009
29. Dagher S, Ali A. Effect of pasteurization, centrifugation and additives on quality of concentrated yogurt (Labneh). Journal of Food Protection. 1985; 48:300–302. https://doi.org/10.4315/0362-028X-48.4.300
30. Edwards CG, Haag KM, Collins MD, Hutson RA, Huang YC. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. Journal of Applied Microbiology. 1998; 84:698 – 702. https://doi.org/10.1046/j.1365-2672.1998.00399.x
31. Tournas VH, Heeres J, Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiology. 2006; 23(7):684-688. https://doi.org/10.1016/j.fm.2006.01.003
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33. Raghubeer EV, Matches JR. Temperature range for growth of Escherichia coli serotype O157: H7 and selected coliforms in E. coli medium. Journal of Clinical Microbiology. 1990; 28(4):803-805.
34. Radke-Mitchell LC, Sandine WE. Influence of temperature on associative growth of Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Dairy Science. 1986; 69(10):2558-2568. https://doi.org/10.3168/jds.S0022-0302(86)80701-9
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1. Waghray K, Gulla S, Kumar CS, Kumar MP, Kumar AA. Sensory Quality and Acceptability of Fresh Juices. Studies on Home and Community Science. 2012; 6(3):179-181. https://doi.org/10.1080/09737189.2012.11885384

2. Grover JK, Yadav SP. Pharmalogical actions and potential uses of Momordica charantia: a review. Journal of Ethnopharmacology. 2004; 93:123-132. https://doi.org/10.1016/j.jep.2004.03.035

3. Raman A, Lau C. Anti-diabetic properties and phytochemistry of Momordica charantia L. (Cucurbitaceae). 1996; 2:349–362. https://doi.org/10.1016/S0944-7113(96)80080-8

4. Horax R, Hettiarachchy N, Islam S. Total phenolic contents and phenolic acid constituents in 4 varieties of bitter melons (Momordica charantia) and antioxidant activities of their extracts. Journal of Food Science. 2005;70(4). https://doi.org/10.1111/j.1365-2621.2005.tb07173.x

5. Anilakumar KR, Kumar GP, Ilaiyaraja N. Nutritional, pharmacological and medicinal properties of Momordica charantia. International Journal of Nutrition and Food Sciences. 2015; 4(1):73-83.

6. Aneja KR, Dhiman R, Aggarwal NK, Aneja A. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices. International Journal of Microbiology. 2014; [14 pages]. Available from https://www.hindawi.com/journals/ijmicro/2014/758942/abs/

7. Nonga HE, Simforian EA, Ndabikunze BK. Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania. Tanzania Journal of Health Research. 2014; 16(4):[12 pages]. Available from https://www.ajol.info/index.php/thrb/article/view/107491/98766

8. Ijah UJJ, Ayodele HS, Aransiola SA. Microbiological and some sensory attributes of water melon juice and watermelon-orange juice mix. Journal of Food Resource Science. 2015; 4(3):49-61. https://doi.org/10.3923/jfrs.2015.49.61

9. Thakur M, Sharma RK. Bitter gourd: health properties and value addition at farm scale. Marumegh, 2016; Volume 1(2):17-21.

10. Din A, Bukhari SAH, Salam A, Ishfaq B. Development of functional and dietetic beverage from bitter gourd. Internet Journal of Food Safety. 2011; 13:355-360.

11. Buck JW, Walcott RR, Beuchat LR. Recent trends in microbiological safety of fruits and vegetables. Plant Health Progress. 2003; 10(1): 1094.

12. Tambekar DH, Jaiswal VJ, Dhanorkar DV, Gulhane PB, Dudhane MN. Microbial quality and safety of street vended fruit juices: a case study of Amravati city. Internet Journal of Food Safety. 2009; 10(7):72-76.

13. Lewis JE, Thompson P, Rao BVVBN, Kalavati C, Rajanna B. Human bacteria in street vended fruit juices: A case study of Visakhapatnam city, India. Internet Journal of Food Safety. 2006; 8(1):35-38.

14. Ghazali H, Abdul Kadir SA, Mahpof SN, Mohd Shahrin FS, Sariman NU, Chern PE, Zainal Abidin N. Copyright No.: 201612270829. Selangor, Malaysia: Universiti Putra Malaysia. 2016.

15. Lawless HT, Heymann H. Sensory Evaluation of Food: Principles and Practices. New York: Chapman & Hall. 1998.

16. Bacteriological analytical manual (BAM) [Internet]. US Food and Drug Administration. [Updated 2017 October 20; cited 2017 October 25]. Available from http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm#intro

17. Satkar KP, Kulthe AA, Chalke PR. Preparation of bitter gourd ready-to-serve beverage and effect of storage temperature on its keeping quality. The bioscan. 2013; 8(1):115-117.

18. Aziz MG, Roy J, Sarker MSH, Yusof YA. Isolation and use of bitter gourd polysaccharide in formulating dietetic soft drinks. African Journal of Agricultural Research. 2011; 6(23):5314-5319.

19. Stein LJ, Nagai H, Nakagawa M, Beauchamp GK. Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage. Appetite. 2003; 40(2):119-129. https://doi.org/10.1016/S0195-6663(02)00173-3

20. Using Physical Standards to Control Microorganisms [Internet]. Lumen Learning, Candela, Waymaker; [cited 2017 December 5]. Available from https://courses.lumenlearning.com/microbiology/chapter/using-physical-methods-to-control-microorganisms/

21. Rosa G, Miller L, Clasen T. Microbiological effectiveness of disinfecting water by boiling in rural Guatemala. The American Journal of Tropical Medicine and Hygiene. 2010; 82(3): 473-477. https://doi.org/10.4269/ajtmh.2010.09-0320

22. Bagci U, Temiz A. Microbiological quality of fresh-squeezed orange juice and efficacy of fruit surface decontamination methods in microbiological quality. Journal of Food Protection. 2011; 74(8): 1238-1244. https://doi.org/10.4315/0362-028X.JFP-11-021

23. Leul A, Kibret M. Bacteriological safety of freshly squezzed mango and pineapple juices served in juice houses of Bahir Dar Town, Northwest Ethiopia. International Journal of Sciences: Basic and Applied Research. 2012; 6(1): 24-35.

24. Cohen A, Tao Y, Luo Q, Zhong G, Romm J, Colford Jr JM, Ray I. Microbiological evaluation of household drinking water treatment in rural China shows benefits of electric kettles: a cross-sectional study. PloS one. 2015; 10(9): e0138451. https://doi.org/10.1371/journal.pone.0138451

25. Reddi SL, Kumar RN, Balakrishna N, Rao VS. Microbiological quality of street vended fruit juices in Hyderabad, India and their association between food safety knowledge and practices of fruit juice vendors. International Journal of Current Microbiology and Applied Sciences. 2015; 4:970-82.

26. Ukwo SP, Ndaeyo NU, Udoh EJ. Microbiological quality and safety evaluation of fresh juices and edible ice sold in Uyo Metropolis, South-South, Nigeria. Internet Journal of Food Safety. 2011; 13:374-8.

27. Al-Jedah JH, Robinson RK. Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar. Pakistan Journal of Nutrition. 2002; 1(2):79-81. https://doi.org/10.3923/pjn.2002.79.81

28. Mataragas M, Dimitriou V, Skandamis PN, Drosinos EH. Quantifying the spoilage and shelf-life of yoghurt with fruits. Food Microbiology. 2011; 28(3):611-616. https://doi.org/10.1016/j.fm.2010.11.009

29. Dagher S, Ali A. Effect of pasteurization, centrifugation and additives on quality of concentrated yogurt (Labneh). Journal of Food Protection. 1985; 48:300–302. https://doi.org/10.4315/0362-028X-48.4.300

30. Edwards CG, Haag KM, Collins MD, Hutson RA, Huang YC. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. Journal of Applied Microbiology. 1998; 84:698 – 702. https://doi.org/10.1046/j.1365-2672.1998.00399.x

31. Tournas VH, Heeres J, Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiology. 2006; 23(7):684-688. https://doi.org/10.1016/j.fm.2006.01.003

32. Franz E, van Bruggen AH. Ecology of E. coli O157: H7 and Salmonella enterica in the primary vegetable production chain. Critical Reviews in Microbiology. 2008; 34(3-4):143-161. https://doi.org/10.1080/10408410802357432

33. Raghubeer EV, Matches JR. Temperature range for growth of Escherichia coli serotype O157: H7 and selected coliforms in E. coli medium. Journal of Clinical Microbiology. 1990; 28(4):803-805.

34. Radke-Mitchell LC, Sandine WE. Influence of temperature on associative growth of Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Dairy Science. 1986; 69(10):2558-2568. https://doi.org/10.3168/jds.S0022-0302(86)80701-9

35. Drinking Water Quality Standard [Internet]. Drinking Water Quality Surveillance Programme, Engineering Services Division, Ministry of Health Malaysia; 2010 [cited 2016 November 4]. Available from: http://kmam.moh.gov.my/public-user/drinking-water-quality-standard.html

36. National Primary Drinking Water Regulations (NPDWR) [Internet]. United States Environmental Protection Agency; [updated 2017 July 11; cited 2017 October 25]. Available from https://www.epa.gov/ground-water-and-drinking-water/table-regulated-drinking-water-contaminants#one