Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

Mohamed T El-Saadony; Ahmed M Saad; Hend A Elakkad; Amira M El-Tahan; Omniah A Alshahrani; Mashaeal S Alshilawi; Hanan El-Sayed; Shimaa A Amin; Alshaymaa I Ahmed

doi:10.1016/j.sjbs.2021.08.092

Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

Saudi J Biol Sci. 2022 Jan;29(1):346-354. doi: 10.1016/j.sjbs.2021.08.092. Epub 2021 Sep 4.

Authors

Mohamed T El-Saadony¹, Ahmed M Saad², Hend A Elakkad², Amira M El-Tahan³, Omniah A Alshahrani⁴, Mashaeal S Alshilawi⁴, Hanan El-Sayed⁵, Shimaa A Amin⁶, Alshaymaa I Ahmed⁷

Affiliations

¹ Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
² Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
³ Plant Production Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications, SRTA-City. Borg El Arab, Alexandria, Egypt.
⁴ Department of Biological Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
⁵ Food Science Department, (Rural Home Economic), Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
⁶ Department of Agricultural Microbiology, Faculty of Agriculture, Ain-Shams University, Cairo, Egypt.
⁷ Department of Agricultural Microbiology, Faculty of Agriculture, Beni-Suef University, Beni-Suef, Egypt.

Abstract

This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME, J-BE, J-LE, and J-LEE supplemented with peppermint, basil, lavender, and lemongrass ethanolic extracts, respectively. Peppermint extract was significantly scavenged 88% of DPPH radicals and inhibited the growth of tested gram-positive, gram-negative bacteria and fungi followed by the lemongrass extract. The antioxidant activity of cucumber juices increased due to polyphenols and aroma compounds in the added extracts. However, the antioxidant content was decreased after two months of storage at 4 °C, due to the decrease in polyphenols. The flavor compounds were determined using GC mass, wherein hydrocarbons, acids, alcohols, and carbonyl compounds were the main aroma contents in cucumber juices, and their contents decreased with storage time. Peppermint and lemongrass extracts were significantly (p ≤ 0.05) increased the whiteness of J-PME, and J-LEE, respectively. The highest score of flavor and taste was observed in J-PME that scored 8.3 based on panelists' reports followed by J-LEE. The PME was significantly maintained 91% of the odor and color of J-PME as compared to other juices.

Keywords: Antimicrobial; Antioxidants; Cucumber; Flavor; Herbal extract; Quality; Volatile compounds.