Natural citrus extract for prolonging juice shelf life by inhibiting yeast growth
Innovative citrus extract solution inhibits yeast and mold growth in juices, extending shelf life without compromising nutritional and organoleptic qualities. Offers a natural, eco-friendly alternative to traditional preservation methods.
Overview
This research introduces an innovative solution using natural citrus extracts to inhibit the growth of acid-tolerant yeasts and molds in fruit juices. This approach aims to extend the shelf life of juices without the need for traditional heat treatments that can degrade the nutritional and organoleptic qualities of the product. By leveraging the natural inhibitory properties of plant extracts, this solution provides a green and safe method for juice preservation.
Technical specifications
The core of this solution involves the application of citrus-based plant extracts known to contain substances that naturally inhibit microbial growth. The proposed method involves:
- Combining 20 ml of juice with 1.0 ml of citrus extract solutions.
- Introducing 2 ml of yeast broth with a known concentration of colony-forming units (CFU).
- Monitoring microbial growth over 4 days at ambient temperature, using spectrophotometer readings at 600 nm to track yeast proliferation.
- Comparing growth in treated samples against control samples using deionized water.
Technology readiness level
The technology is currently at a TRL 4, indicating that it has been validated in a laboratory environment. Future steps involve further testing and refinement to optimize the application process and verify its efficacy on a commercial scale.
About University of Management and Technology
The University of Management and Technology (UMT) is a private university in Lahore, Pakistan, serving a large, diverse student body across professional and technical fields. Industry engagement is built into campus infrastructure through co-located teaching and research labs, shared prototyping and testing spaces, and an industry liaison function that coordinates sponsored projects and talent pipelines. An incubation and entrepreneurship support environment, together with company advisory input, helps surface applied problems early and speed proof‑of‑concept development. Research is supported by competitive national funding in Pakistan, including programs administered by the Higher Education Commission, alongside international sponsors, and a dedicated commercialization office assists with IP, licensing, and startup formation.
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