The possibility of using jojoba safe extract as natural food preservation

The influence of crude aqueous extract of jojoba meal and leaves with simmonds in (MS and LS) and without simmonds in (MS-1 and LS-1) at several concentrations on Physio chemical, microbiological and sensory characteristic of mango drink through storage was assessed. The inhibitory effect of Jojoba extract was tested as a preservative and its effect on the chemical components and sensory properties of the mango syrup prepared by simulating the industrial method and storing it at room temperature for 180 days. Protein and fat decreased while ash content and total soluble solid (TSS) increased during storage. A slight slight decrease in pH was observed with a relative increase (p <0.05) in the acidity of stored pulp samples. Significant inhibition of total bacterial count (TBC) was observed on the application of the specific concentration. Storage time significantly increased the CFU/ml of drink samples as maximum growth was observed after 180 days of storage. The sensory properties of the mango pulp samples were adversely affected by the addition of preservatives, but the samples were accepted by the judges even after six months of storage.