Fig fruit (Ficus carica L.) drink is a source of healthy minerals, vitamins, and bioactive ingredients however to improve the shelf-life of functional drink naturally, moringa leaf extract was compared with optimized concentration of potassium metabisulphite (synthetic preservative). Purposely, fig fruit drink, without preservatives was considered as negative control whereas, 0.2 % potassium metabisulphite-based fig fruit drink was taken as positive control. Further, ultrasound assisted extracts of moringa at varied levels; 5, 10, 15, and 20 % were incorporated in the fig fruit drink as natural preservative to test antioxidant, storage, and sensory quality against control samples. Resultantly, the maximum loss in antioxidant activity (18–38 %) and functional ingredients (24–56 %) was observed in negative control sample, in response to high microbial expansion till the termination of the study. Additionally, acceptability score for negative control sample was maximum at Day 1, that afterwards faced significant decline at 30th Day (6.6 ± 0.3). In contrast, positive control sample demonstrated minimum loss of free radical scavenging ability (7–22 %), polyphenols (11 %) and flavonoids (7 %) thus indicated maximum control on microbes i.e. 61–63 % as compared to negative control. Further, positive control sample indicated optimum consumer preference (7.0 ± 0.3) that remained stable throughout storage. Further, as the concentration of moringa exceeded from 5 to 20 %, the loss of functional ingredients reduced from 13 to 24 to 6–11 % and deterioration in antioxidant capacity suppressed from 14 to 26 to 8–20 %, correspondingly however, the sensory acceptability showed a declining trend, and 20 % moringa based sample portrayed poor consumer response (5.0 ± 0.2). Lastly, it was deduced that control on microbes was directly proportional to the concentration of moringa extract in fig fruit drink, that was poor in 5 % moringa extract concentration; 32–54 %. Conclusively, customer preference was reasonable (6 ± 0) at 15 % moringa extract concentration so this level should be employed in fig fruit drink for realistic control on bacterial (57 %) and fungal (47 %) activities.

中文翻译：

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利用不同水平的超声辅助辣木提取物作为天然防腐剂来稳定 Ficus carica L. Drink


无花果 （Ficus carica L.） 饮料是健康矿物质、维生素和生物活性成分的来源，但为了自然延长功能性饮料的保质期，辣木叶提取物与优化浓度的焦亚硫酸钾（合成防腐剂）进行了比较。故意将不含防腐剂的无花果果汁饮料视为阴性对照，而 0.2% 基于焦硫酸钾的无花果果汁饮料被视为阳性对照。此外，超声在不同水平上辅助辣木提取物;在无花果饮料中加入 5% 、 10% 、 15 % 和 20% 作为天然防腐剂，以测试与对照样品的抗氧化剂、储存和感官质量。结果，在阴性对照样品中观察到抗氧化活性 （18-38%） 和功能成分 （24-56%） 的最大损失，以响应微生物的高扩增，直到研究结束。此外，阴性对照样品的可接受性评分在第 1 天最高，之后在第 30 天面临显着下降 （6.6 ± 0.3）。相比之下，阳性对照样品表现出自由基清除能力 （7-22 %）、多酚 （11 %） 和类黄酮 （7 %） 的最小损失，因此表明对微生物的控制最大，即与阴性对照相比，为 61-63 %。此外，阳性对照样品表明最佳消费者偏好 （7.0 ± 0.3） 在整个储存过程中保持稳定。此外，当辣木的浓度从 5% 超过 20% 时，功能性成分的损失从 13% 减少到 24% 到 6-11%，抗氧化能力的恶化从 14% 到 26% 抑制到 8-20%，然而，感官接受度呈下降趋势，20% 的辣木样品描绘了消费者反应不佳 （5.0 ± 0.2）。 最后，推断出对微生物的控制与无花果饮料中辣木提取物的浓度成正比，而辣木提取物浓度为 5% 时较差;32–54 %.总之，在 15% 的辣木提取物浓度下，客户的偏好是合理的 （6 ± 0），因此在无花果饮料中应采用这一水平，以实际控制细菌 （57%） 和真菌 （47%） 活性。