Role of sodium benzoate as a chemical preservative in extending the shelf life of orange juice

Abstract

A study was carried out to examine the effect of sodium-benzoate (NaC6H5CO2) with different
concentrations on orange juice packed in various popular packing materials for various time intervals of
storage. The effect of sodium-benzoate on chemical compositions of orange juice like total sugars,
reducing sugars, TSS and pH was highly significant (P<0.01). In case of non-reducing sugars, acidity and
vitamin-C, the effect of sodium-benzoate was non-significant (P>0.05). On the basis of higher total sugars,
reducing sugars, total soluble solids and lower acidity, the quality of preserved orange juice was better
when sodium benzoate was added at a level of 1.0g/1000ml. Total sugars, reducing sugars and total soluble
solids increased during storage. The quality of preserved orange juice packed in Amber bottles was
relatively better than rest of the packing materials. Results revealed that fresh orange juice with sodiumbenzoate
without the additions of sugar could be useable up to 30 days. Sensory analysis showed that
colour, flavour, taste and appearance of preserved orange juice remained excellent up to 30 days. The
study concludes that Amber bottles may be preferred for orange juice and sodium benzoate may be applied
at the rate of 1.0g/1000ml for prolonging shelf life of orange juice.