European Journal of Nutrition & Food Safety

Aims: To evaluate the effect of packaging materials and storage temperatures on the microbiological quality of Hibiscus sabdarifa drinks produced with: 1) commercial pineapple flavour (HCPF) and; 2) Phoenix dactylifera (38%) and pineapple extract (2%) (HPPE).

Methodology: Pasteurized drinks packaged in polyethylene sachets, plastic and glass bottles were stored at refrigeration (4.4±2^oC) and ambient (25±2^oC) temperatures for 27 and 9 days respectively.

Results: There was significant (P≤0.05) decrease in total bacterial count in HCPF (≤4.51-≥2.14 Log₁₀CFU/ml) with higher death rate (0.06) in plastic bottles at 4.4±2^oC while at 25±2^oC it increased significantly (P≤0.05) in HPPE samples (4.00-≤4.95 Log₁₀CFU/ml) with least growth rate in plastic bottles (0.02). Yeast count at 25±2^oC (1.28 – 2.15 Log₁₀CFU/ml) was significantly (P≤0.05) higher than at 4.4±2^oC (1.00 – 1.60 Log₁₀CFU/ml) and drinks in plastic bottles had the least growth rates (≤0.03). Coliform (2.04 – 2.59 Log₁₀CFU/ml), Escherichia coli (2.00 – 2.93 Log₁₀CFU/ml) and Staphylococcus (2.00 – 2.50 Log₁₀CFU/ml) sparingly detected, were unable to grow in the drinks with greater inhibition at 25±2^oC in all packaging materials. No growth of Salmonella was observed in the drinks. Glass bottles favoured more microbial growth but the levels were satisfactory for all packaging which is indicative of microbiological safety.

Conclusion: Any of the packaging material can be used for packaging of Hibiscus sabdarifa drinks with storage at refrigeration temperature for ≤ 21 days. It is informative to both consumers and producers that the then wasted pineapple peels can serve as an ingredient in Hibiscus sabdarifa drink production.