Evaluation of the effectiveness of nanomagnesium oxide combined with a statin compound on the microbial content and sensory characteristics of cold-preserved beetroot juice.

Abstract

The study aimed to try to determine the effect of adding Mg-NPs, statins, or their nanoconjugate on the pH level and microbial contamination by determining the total numbers of microbes and diagnosing the types of microbes contaminating beetroot juice, as well as the sensory characteristics of natural beetroot juice stored for 10 years. days compared to their condition in the control group without supplementation. The results showed that the addition of the above treatments maintained a significant reduction in the numbers of contaminated microbes from the total numbers, the numbers of lactic acid bacteria, and the numbers of cold-loving bacteria, and that they remained within the acceptable limits for human use compared to the juices of the control group, which were unfit for human use at the end of the storage period. . The types of isolates identified in beet juice are Lb type lactic acid bacteria. plantarum and the Gram-positive species Streptococcus thoraltensis. As for the Gram-negative species, the juice was contaminated with Citrobacter freundii, Cronobacter sakazakii, Enterobacter cloaca, as well as the yeast Candida utlius. The diagnosis was confirmed for all species using the VITEK2 Compact device. The above additives also preserved the sensory characteristics of natural beetroot juice until the end of the storage period at 10 days, compared to their condition in the control group without the addition, whose values ​​of the above characteristics were unacceptable for human consumption.