https://journalafsj.com/index.php/AFSJ <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="https://journalafsj.com/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.<br /><br />This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.</p> SCIENCEDOMAIN international en-US Asian Food Science Journal 2581-7752 https://journalafsj.com/index.php/AFSJ/article/view/744 <p>The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×10⁵colony forming unit per gram (CFU/g) and 4.6×10³CFU/g ^&nbsp;&nbsp;respectively. The identified bacteria are <em>staphylococcus aureus </em>and<em> streptococcus spp </em>and identified fungi were <em>Aspergillus Niger, penicillin spp and Aspergillus perfrigens </em>respectively. Moringa seed extract exhibited moderate antibacterial activity, with zones of inhibitions (ZOIs) of 16 mm against&nbsp;<em>Staphylococcus aureus</em>&nbsp; and 15 mm against&nbsp;<em>Streptococcus</em>&nbsp;spp.&nbsp;Garlic (GL)&nbsp; showed the least antibacterial activity among the natural preservative samples, with 9mm zones of inhibition against&nbsp;<em>Staphylococcus aureus</em>&nbsp;and 4 mm against&nbsp;<em>Streptococcus</em>&nbsp;spp. Clove extract displayed significant antibacterial activity, with 14 mm zones of inhibition against&nbsp;<em>Staphylococcus aureus</em>&nbsp;and 19 mm against&nbsp;<em>Streptococcus</em>&nbsp;spp. Ginger extract exhibited slight antibacterial activity, with zones of inhibition of 4 mm against both bacterial strains. Chemical composition of the treated pineapple juice result ranges from 0.77-0.865% TTA, 64.12-63.10 Vit C, 26.50-25.06 Brix Content,3.20-3.39 pH and 13.23-13.17 TSS respectively. The control (100% pineapple Juice) displayed balanced properties serving as an effective baseline3. Storage studies, ambient stored samples were analyzed at 0 day and 21 days intervals. All samples were subjected to standard analytical methods. Results showed increase in number of bacteria and fungi with increase in the number of days. The use of cloves, garlic, ginger, and moringa seeds as natural antimicrobial agents in pineapple juice is effective in controlling microbial growth, thus enhancing the safety and shelf life of the juice. These treatments also influence the chemical and sensory properties of the juice, contributing to consumer acceptability.</p> Theresa Onyeka Obe Julius Amove Mike Ojotu Eke Copyright (c) 2024 Author(s). The licensee is the journal publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 2024-10-05 2024-10-05 23 10 1 16 10.9734/afsj/2024/v23i10744