Organic preservation of beverages

Essential oils and their constituents are flavouring agents that have been studied extensively as of late, due to their potential anti-microbial properties (Burt, 2004). However, at high concentrations, essential oils and their constituents impart off-flavours, which could be organoleptically unacceptable to consumers (Burt, 2004).

Fruits are full of beneficial compounds, such as carotenoids, flavonoids and phenolic compounds that have protective effects against chronic conditions; however, some of those compounds are heat labile and get degraded during thermal processing (Boyer and Liu, 2004; Chipurura, Muchuweti, and Manditsera 2010). Therefore, it is of utmost importance to develop novel, non-thermal processing methods for juices.

The primary objective of this research is to develop a novel preservation approach that employs natural acidification and essential oil constituent incorporation to optimize fruit juices in terms of microbial inactivation, sensory scores, and other important quality paramters.


Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(1), 5-5.

Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods—a review.
Netherlands: Elsevier B.V. doi:10.1016/j.ijfoodmicro.2004.03.022

Chipurura, B., Muchuweti, M., & Manditsera, F. (2010). Effects of thermal treatment on the phenolic content and antioxidant activity of some vegetables. Asian Journal of Clinical Nutrition, 2(3), 93-100. doi:10.3923/ajcn.2010.93.100