Effect of Selected Preservation Compounds on Quality and Shelf-Life Stability of Cashew Milk Beverage

Susmita Sandeep Marathe; K. M. Chakre; Gurunath Mote; Vikramsing Ingale

doi:10.69889/3sznan19

Authors

Susmita Sandeep Marathe Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande Kolhapur Author
K. M. Chakre Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande Kolhapur Author
Gurunath Mote Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande Kolhapur Author
Vikramsing Ingale Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande Kolhapur Author

DOI:

https://doi.org/10.69889/3sznan19

Keywords:

Cashew milk, Plant-based beverage, Shelf life, Potassium sorbate, Sodium benzoate, Herbal extract, Preservation compounds, Sensory quality.

Abstract

The increasing demand for plant-based dairy alternatives has encouraged the development of nutritious beverages derived from nuts and seeds. Cashew milk is a lactose-free, cholesterol-free, and vegan-friendly beverage with excellent nutritional and sensory properties; however, its commercial application is limited by its short shelf life. The present study aimed to evaluate the effectiveness of selected preservation compounds on the quality and shelf-life stability of cashew milk beverage during refrigerated storage (4 ± 1°C) for 28 days. Cashew milk was prepared from soaked cashew kernels and treated with potassium sorbate (0.05%), sodium benzoate (0.05%), citric acid (0.10%), ascorbic acid (0.05%), and herbal extract (0.50%). Physicochemical, microbiological, and sensory analyses were conducted at 7-day intervals. The pH of all samples decreased during storage, with the control showing the greatest reduction from 6.72 to 5.30. Potassium sorbate maintained the highest pH stability (6.45 after 28 days). Total Plate Count increased in all treatments, but potassium sorbate and sodium benzoate effectively inhibited microbial growth, recording 3.55 and 3.70 Log CFU/mL, respectively, compared to 8.10 Log CFU/mL in the control. Sensory evaluation revealed that preservative-treated samples retained significantly higher acceptability scores than the control throughout storage. Potassium sorbate-treated cashew milk achieved the highest overall acceptability score (7.5) after 28 days. The study concluded that potassium sorbate was the most effective preservative for extending the shelf life and maintaining the quality of cashew milk beverage, followed by sodium benzoate and herbal extract.