EFFECT OF WATER LILY PETALS EXTRACT ON CLOUD STABILITY OF FRUIT JUICE (ORANGE)

Abstract The study investigated the effect of water lily (Nymphaea spp.) petal extract on the physical, antioxidant, and microbial properties of orange juice. Fruit juices are a widely consumed beverage category due to their nutritional and sensory qualities, making them a significant component of the global food industry. Raw materials of this study were gotten from different location, water lily was collected from the a nearby Pond from Dass road, orange fruit was bought from Yalwa Tudo market and transported to FST lab in Federal Polytechnic Bauchi state. Five juice samples were prepared with increasing concentrations of water lily extract: 0 mL (control), 5 mL, 10 mL, 15 mL, and 20 mL per 100 mL of juice. All samples were pasteurized and homogenized before analysis. Results showed that the addition of water lily extract improved the physical properties of the juice, including solubility (92.5–95.0%), pH (3.50–3.60), total dissolved solids (11.2–12.4%), total soluble solids (11.5–12.5 °Brix), and turbidity (45–82 NTU), indicating enhanced cloud stability and mouthfeel. Antioxidant analysis revealed a progressive increase in total phenolic content (TPC) from 45.2 mg GAE/100 mL in the control to 75.4 mg GAE/100 mL in the sample with 20 mL extract, with tannins and saponins present in all treated samples, suggesting enhanced antioxidant potential. Microbial analysis indicated a reduction in total viable counts (4.65–3.55 log CFU/mL), yeast and mold counts (3.08–2.60 log CFU/mL), and the absence of coliforms at the highest extract concentration, demonstrating the antimicrobial activity of the extract. The study concluded that water lily petal extract significantly improves the functional, sensory, and microbial quality of orange juice. It is recommended as a natural additive to enhance cloud stability, antioxidant content, and microbial safety, while also contributing to the development of health-promoting functional beverages.