Magnetized water as a non-thermal preservation method for orange drink: comparative insights against pasteurization and chemical preservatives

Abstract

Orange beverages are popular but susceptible to nutrient loss and microbial spoilage during storage. Pasteurization ensures microbiological safety, but reduces bioactive compounds; therefore, there is a need for alternative preservation methods. In this study, pasteurization (OD1), sodium benzoate (OD2), and magnetized water treatment (OD3) were compared with a control (C) for orange drinks stored at 5 °C for 15 days. Vitamin C decreased considerably in the control (51.5% decrease), whereas OD1, OD2, and OD3 limited the reduction to 5.0%, 27.5%, and 25.9%, respectively. The same trend of protection was noticed for TPC and antioxidant activity in OD2 and OD3. Microbial levels exceeded in C on day 6, whereas OD2 and OD3 remained below 3 log CFU/mL at day 15. Sensory evaluation recorded great consumer acceptability, with OD3 comparable to OD1. These results indicate that magnetized water is a non-thermal technology that extends shelf life without compromising quality.

KEY WORDS: Magnetic field, Citrus beverage, Vitamin C, Color, Shelf-life, Microbiological stability

Bull. Chem. Soc. Ethiop. 2026, 40(10), 2185-2204.                                

DOI: https://dx.doi.org/10.4314/bcse.v40i10.10