NANOEMULSION OF GINGER RHIZOME (ZINGIBER OFFICINALE) EXTRACT AS A PRESERVATIVE FOR SWEET LEMON SQUASH: AN ALTERNATIVE TO REDUCE THE USE OF BENZOIC ACID

Commonly used chemical preservatives used in many processed food products have an adverse impact on consumer health due to regular consumption over a long period of time. We have developed a nanoemulsion (NE) of ginger extract as natural food preservative (alternative to chemical preservative commonly used) in a sweet lemon squash. NE was prepared by using ginger rhizome extract, Tween 80 and water has an effective diameter of 91.67 nm. After the application of NE in sweet lemon squash, we have performed physico-chemical analysis, in-vitro microbial analysis, and storage studies of shelf-life determination. The efficacy of the NE was compared with samples preserved with chemical preservative. The composition of ginger extract was analyzed, and their impact on physical and chemical properties of sweet lemon squash was also evaluated. Antimicrobial activity of NE was evaluated against two microbial species, Escherichia coli (Gram negative) and Staphylococcus aureus (Gram positive) and it showed excellent antimicrobial property.