C. Ngobidi

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature

C. C. Nwagbo, C. Ngobidi, J. I. Anyadioha, N. L. Onuoha & I. A. Ugwu · Asian Food Science Journal · 2026

Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...