A preliminary laboratory study was carried out to determine the eect of two
Nigerian spices (Zingiber ocinale and Xylopia aetiopica) and mild heat on the
growth of Aspergillus ¯avus, A. niger, and Rhizopus stolonifer in orange and
pineapple juices. While 3% (v/v) aqueous extracts of Z.ocinale or X. aetiopica
reduced the growth of the fungi, a combination of 2% each of both spice extracts
retarded growth markedly better. The introduction of heat (100C core temperature
for 2 min) as a third hurdle prevented growth. The results suggest that
extracts of spices may be important substitutes for conventional chemical preservatives
in the processing of fruit juices by hurdle technology. # 1999
Canadian Institute of Food Science and Technology. Published by Elsevier
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