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 American Journal of  
Food Science and Technology (AJFST)

Improving Tomato Juice Preservation: The Role of  Ginger, Garlic, and Lemon Extracts
Ayong Mary Assumpta Fulai1*, Ndi Betrand Bongjo2, Ogbene Gillian Igbum2

Volume 4 Issue 1, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i1.3929
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: October 20, 2024

Accepted: November 27, 2024

Published: February 28, 2025

Tomato juice was successfully produced and treated with 3 different plant extracts and their 
combinations. The study had 9 samples, Sample TJ being the control (without preservative), 
and sample TSB (with sodium benzoate). The remaining samples were treated with 1 % 
of  the extracts and their combinations as follows: TZ (1 % Ginger), TA (1 % Garlic), 
TC (1 %Lemon), TZA (1 % Ginger+Garlic), TZC (1 % Ginger+Lemon), TAC (1 % 
Garlic+Lemon) and TZAC (1 % Ginger+Garlic+Lemon). The samples were analyzed for 
phytochemical and antioxidant activity and also subjected to storage studies, during which 
pH, TTA, TSS, and microbial counts were evaluated. The total phenolic content ranged from 
1.50 to 2.80 mgGAE / 100 ml, the total flavonoid content ranged from 1.02 to 1.22 mgQE 
/ 100 ml, and the FRAP values ranged from 1.23 to 4.76 mgAAE / 100 ml.  For storage 
studies, pH and TSS decreased with storage time while TTA and microbial load increased 
accordingly. However, the microbial load of  the samples was within the limits recommended 
by ICMSF. It can be concluded that tomato juice can be conveniently preserved with natural 
plant extracts which give the juice improved nutrients, antioxidant activity, and a relatively 
stable shelf  life.

Keywords

Antioxidant Activity, Natural 
Plant Extracts, Preservatives, 
Shelf-Life

1 Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
2 Department of  Chemistry, Benue State University, Makurdi, Nigeria
* Corresponding author’s e-mail: maryayong2@gmail.com

INTRODUCTION
Preservatives, whether natural or synthetic chemicals 
are substances added to products such as foods and 
biological samples to prevent decomposition due to 
microbial action or undesirable chemical changes (Shaikh 
et al., 2016). They are additives added to food to preserve 
food and extend shelf  life. They are commonly used 
in various foods to extend shelf  life, often through 
mechanisms such as reducing water availability, increasing 
acidity, and changing the redox potential. Some chemical 
preservatives, such as sorbate and benzoate, can improve 
the shelf  life of  beverages but may have negative effects 
on consumer health. The current trend leans towards 
biological preservatives, ginger and lime being examples. 
Ginger is known for its antioxidant and antimicrobial 
properties, while lime has been used to preserve juices 
effectively (Arawwawala & Hewageegana, 2017). Lemon 
is also considered a good biological preservative with 
antimicrobial effects and can replace chemical preservatives 
(Olaniran et al., 2020). The demand for healthy foods 
and beverages without chemical additives has led to the 
increased use of  natural preservatives, as they have been 
shown to be effective in reducing microbial growth  (Yusuf  
et al., 2018; El-Saadony et al., 2020).
Therefore, this study was carried out to ascertain the 
effects of  ginger, garlic and lemon extracts on the shelf-
life extension of  tomato juice.

MATERIALS AND METHODS
Material acquisition
Raw materials; tomatoes, ginger, garlic and lemon were 
purchased from Wurukum Market, in Makurdi Benue 
State, Nigeria.

Preparation of  Tomato Juice
This was done using the procedure described by Mahmud 
et al. (2009). After washing / cleaning, the tomatoes were 
peeled with a stainless-steel knife and sliced. Then the 
blanching was done using hot water at 65 ° C for 5 minutes. 
The seeded portion of  the tomato was removed and the 
flesh was collected. The flesh was cut into small pieces 
and crushed in an electric blender to get a fine pulp. Sugar 
and other preservatives were added. Homogenization or 
mixing was done. After homogenization, pasteurization 
was performed at 75 °C for 3 minutes.

Production of  Lemon Extract (juice)
This was done as described by Jacob et al. (2017). Fresh 
and mature lemon fruits were sorted to remove damaged 
and spoilt ones. They were properly washed with potable 
water, cut into halves, and the juice was extracted by 
pressing the fruit pieces in a manually operated juice 
extractor. The juice was passed through a single layer of  
muslin cloth to remove solids and pulp materials.

Preparation of  Ginger and Garlic Extracts
Before use, ginger and garlic were washed under running 
water, peeled, and diced into cubes separately. The 
respective diced cubes (100 g) were mixed with 100 ml 
of  distilled water using a grinder (Kenwood) for 5 min 
and allowed to stand for 30 min. The suspensions were 
filtered, and the filtrates were poured into labeled clean 
bottles (Olaniran et al., 2020) to obtain the extracts.

Treatment of  Tomato Juice with Extracts
Ginger, garlic, lemon and their various combinations 
were prepared as in Table 1. Ginger-garlic, ginger-



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lemon, garlic-lemon and ginger-garlic-lemon mixtures 
were obtained by mixing equal volumes of  the different 
filtrates and homogenized for 60 s (Olaniran et al., 2020). 
This was done to obtain 1 % (v/v). 
The chemical additive, sodium benzoate (0.05 % w / v), 
was added aseptically to another 100 mL of  tomato juice, 
with another 100 mL of  tomato juice container serving as 
a control (without preservative).

were then incubated for an hour, at room conditions 
(Ordonez et al., 2006). The absorbance was estimated at 
430 nm. Total flavonoids in the samples were measured as 
QE (µg/mL), using the quercetin acid standard.

Determination of  Antioxidant Activity
Ferric-Reducing Antioxidant Potential (FRAP) 
Assay Method 
The FRAP working solution was freshly prepared each 
time and was made of  0.3 M acetate buffer (pH=3.6), 
0.01 M TPTZ (2, 4, 6-tripyridyl-s- thiazine) in 0.04 M HCl 
and 0.01 M FeCl3.6H2O mixed in a 10: 1: 1 (v / v / v) ratio 
and stored in an amber bottle. Then 2 ml of  the FRAP 
working solution was mixed with 75 μL of  the sample 
(filtrate) and the absorbance read 593 nm after 20 min 
of  incubation at 37 ° C against the blank (acetate buffer). 
The FRAP content was expressed as mg of  quercetin 
equivalents used as a standard solution (50-600 μM) 
(Škerget et al., 2022).

Microbiological Analyses
Total bacteria and total fungi count was determined. 
The samples were analyzed at 2-week intervals for 4 
weeks. A milliliter (1.0 mL) of  each juice sample was 
transferred to a 10 ml sterile normal saline, separately. 
The mixtures were vigorously shaken and then 0.1 ml 
of  each mixture was inoculated on a nutrient agar plate 
(NA) and Sabouraud Dextrose Agar (SDA) plate for 
bacteria and fungi, respectively, using the spread plate 
method described with slight modifications (Deedam 
et al., 2020a). The inoculated NA plates were incubated 
at 37°C for 24 hours while the inoculated SDA plates 
were incubated at ambient temperature for 5 days. After 
incubation, colonies counted in the NA and SDA plates 
were used to calculate the bacterial and fungal population, 
respectively, with the aid of  equation 5. 
Population (CFU⁄mL)=(Number of  colonies counted×10 
mL)/(0.1 mL×1 mL)                 (2)

RESULTS AND DISCUSSIONS 
Phytochemical and Antioxidant Properties of  Juice 
Samples
The phytochemical and antioxidant properties of  the 
juice samples are presented in Table 2. The total phenolic 
content of  the juice samples reported is lower than 
those reported by Ndife et al. (2022a). This could be due 
to the difference in the raw material used as well as the 
processing method. Other studies have reported a similar 
situation for ginger-free tomato paste preserved with 
ginger (Olaniran et al., 2013). Reports have shown that 
high phenolic content results in high antioxidant activity. 
They are one of  the main groups of  nonnutritive dietary 
components that have been associated with the inhibition 
of  cancer, atherosclerosis, and the amelioration of  age-
related degenerative brain disorder (Aderinola, 2018).
The total flavonoid content in the juice samples produced 
ranged from 1.03 mgQE/100 ml to 1.22 mgQE/100 
ml. These are lower than results reported by Ndife et 

Table 1: Percentage of  sample composition
Sample code Juice Treatment
TJ Pure Tomato Juice
TSB 0.05 % Sodium benzoate
TZ 1 % Ginger extract
TA 1 % Garlic extract
TC 1 % Lemon juice extract
TZA 1 % (Ginger+Garlic)
TZC 1 % (Ginger+Lemon)
TAC 1 % (Garlic+Lemon)
TZAC 1 % (Ginger+Garlic+Lemon)

Evaluation of  Physicochemical Properties
Hydrogen Potential (pH)
10 ml of  each sample was dispensed into a sterile beaker, 
diluted with 10 ml of  distilled water, and thoroughly 
mixed. Samples were allowed to equilibrate and pH 
readings in triplicate were recorded (Hannah model) 
(Yakum et al., 2024).

Titratable Acidity
 Total titratable acidity (TTA) was performed as described 
by AOAC, (2015). Two milliliters of  the juice sample 
were diluted with 50 ml of  distilled water. 4 drops of  
phenolphthalein were added to the mixture as an indicator 
and titrated against 0.1 M NaOH. The titratable acidity 
was calculated using the equation.
TTA=(VNaOH× MNaOH× 64.04)/Vs                       (1) 
Where MNaOH = the molecularity of  NaOH used, 
VNaOH = the volume (in ml) of  NaOH used, 64.04 = 
the equivalent volume of  citric acid.

Total Soluble Solutes
Total Soluble Solutes (TSS) were determined using the 
refractometry method with a refractometer (ABBE DR-
A1, Atogo, Tokyo, Japan) as described by El-Sayed et al. 
(2018).

Phytochemical Composition and Antioxidant Activity
Total Phenolic Compounds (TPC) 
Total phenolic compounds (TPC) were evaluated in juice 
samples as GAE/mL, following the Folin-Ciocalteu 
method (Škerget et al., 2022),

Total Flavonoids 
An aliquot of  3 ml of  10 g/L of  AlCl3 ethanoic solution 
was added to 0.5 ml of  each juice sample, the mixtures 



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al. (2022a). Flavonoids, like phenols, are also known to 
possess strong antioxidant activity and their impact on 
aroma release with the overall result of  making the juice 
acceptable.
The FRAP values in this study indicate that all values 
were significantly different (p<0.05) from each other, 

with most treatment samples having significantly higher 
values than the control. This could be due to the effect of  
the preservative or additive added. However, the results 
in this study are lower than those reported by several 
authors (Aderinola, 2018; Ndife et al., 2022; Olaniran et 
al., 2013).

Table 2: Phytochemical and antioxidant properties of  juice samples
Sample Total Phenols 

(mgGAE/100 mL)
Total Flavonoids 
(mgQE/100 mL)

FRAP 
(mgAAE/100 mL)

TJ (No additive) 2.66f±0.01 1.10b±0.00 1.41b±0.02
TSB (0.05 % Sodium Benzoate) 2.76fg±0.00 1.13c±0.01 1.68c±0.09
TZ (1 % Ginger) 2.28e±0.02 1.14c±0.01 2.20d±0.10
TA (1 % Garlic) 2.06d±0.00 1.03a±0.01 1.25a±0.01
TC (1 % Lemon) 1.97d±0.00 1.02a±0.00 2.15d±0.06
TZA (1 % Ginger+Garlic) 1.51a±0.00 1.22e±0.00 4.75g±0.07
TZC (1 % Ginger+Lemon) 1.83c±0.00 1.20d±0.00 4.76g±0.05
TAC (1 % Garlic+Lemon) 1.70b±0.00 1.11b±0.01 4.61f±0.01
TZAC (1 % Ginger+Garlic+Lemon) 2.81g±0.00 1.21de±0.00 4.50e±0.00

Values are mean ± standard deviation of  the determination in triplicate. Means in the same column with the same superscript are not 
significantly different (p>0.05)

Table 3: pH of  juice samples during storage
Sample Week 0 Week 1 Week 2 Week 3 Week 4  % Decrease
TJ (No additive) 5.8c±0.1 5.7f±0.1 5.4g±0.0 4.5c±0.2 4.0a±0.0 45.0
TSB (0.05 % Sodium Benzoate) 5.6b±0.1 5.5d±0.1 5.1de±0.0 4.9e±0.0 4.5b±0.1 24.4
TZ (1 % Ginger) 5.7bc±0.0 5.4c±0.0 4.8c±0.6 4.8de±0.1 4.8c±0.0 18.8
TA (1 % Garlic) 5.8c±0.1 5.7e±0.1 5.1e±0.1 4.7d±0.1 4.6b±0.0 26.1
TC (1 % Lemon) 5.7bc±0.1 5.8ef±0.0 5.0d±0.1 4.9e±0.0 4.5b±0.1 26.7
TZA (1 % Ginger+Garlic) 4.9a±0.1 4.4a±0.1 4.3a±0.1 4.2b±0.6 4.0a±0.1 22.5
TZC (1 % Ginger+Lemon) 6.2d±0.2 6.0g±0.0 5.9h±0.1 5.4g±0.1 5.4e±0.0 14.8
TAC (1 % Garlic+Lemon) 4.9a±0.1 4.8b±0.1 4.4b±0.1 4.1a±0.2 4.1a±0.1 19.5
TZACI (1 % Ginger+Garlic+Lemon) 5.8bc±0.0 5.7ef±0.1 5.2f±0.1 5.2f±0.0 4.9d±0.1 18.4

Values are mean ± standard deviation of  the determination in triplicate. The means in the same row with the same superscript are not 
significantly different (p>0.05)

Table 4: Total Titratable Acidity (%) of  Juice Samples During Storage
Sample Week 0 Week 1 Week 2 Week 3 Week 4  % 

Increase
TJ (No additive) 0.28e±0.00 0.28f±0.00 0.28d±0.02 0.31d±0.00 0.43i±0.00 54.27
TSB (0.05 % Sodium Benzoate) 0.34g±0.01 0.36i±0.00 0.37g±0.00 0.41g±0.00 0.42h±0.00 22.55
TZ (1 % Ginger) 0.26d±0.00 0.27e±0.00 0.30e±0.00 0.31d±0.00 0.31e±0.00 17.31
TA (1 % Garlic) 0.23c±0.01 0.23d±0.00 0.25c±0.00 0.26c±0.00 0.27d±0.00 21.42
TC (1 % Lemon) 0.19a±0.00 0.21c±0.00 0.24b±0.00 0.23a±0.00 0.25b±0.00 29.79
TZA (1 % Ginger+Garlic) 0.34g±0.01 0.35h±0.00 0.36g±0.00 0.37f±0.00 0.38g±0.00 12.12
TZC (1 % Ginger+Lemon) 0.31f±0.00 0.32g±0.00 0.32f±0.00 0.34e±0.01 0.35f±0.00 13.49
TAC (1 % Garlic+Lemon) 0.20b±0.00 0.20a±0.00 0.24bc±0.00 0.25b±0.00 0.26c±0.00 28.55
TZACI (1 % Ginger+ Garlic+ Lemon) 0.19a±0.00 0.20b±0.00 0.22a±0.01 0.23a±0.01 0.22a±0.00 17.17

Values are mean ± standard deviation of  the determination in triplicate. Means in the same column with the same superscript are not 
significantly different (p>0.05)



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As noticed, garlic extract-treated juice samples tended 
to have lower antioxidant potential (TA, TZA and 
TAC samples). This agrees with studies by Ndife et al. 
(2022a). The variation in values could be attributed to 
the constituents of  bioactive compounds in the raw 
materials. The antioxidant properties of  the samples are 
in agreement with the report by (Wern et al., 2017) on 
the redox potential of  juices, as well as from reports by 
(Bhati & Raghuvanshi, 2021; Vichaibun & Kanchanaphu, 
2019). The reduction power indicates the potential of  
juices to serve as systemic protectants against oxidation 
and damage by free radicals in cells.

Storage Studies in Juice Samples
pH of  the Juice During Storage
Table 3 shows the change in pH during storage of  tomato 
juice. A maximum decrease (45.0 %) in pH was observed 
in the juice sample that had no added preservative 
(sample TJ) compared to the test samples with natural 
preservatives. The samples with natural preservatives 
were observed to have a relatively steady decrease, unlike 
the control samples TJ and TSB. This decrease in pH 
could be due to the biochemical degradation of  sugars by 
colonizing microorganisms that results in the production 
of  acids (Sharmin et al., 2019). This pH decrease has also 

Table 5: Total Soluble Solutes (oBrix) of  Juice Samples during Storage
Sample Week 0 Week 1 Week 2 Week 3 Week 4  % 

Decrease
TJ (No additive) 9.25e±0.25 9.00g±0.00 8.90g±0.00 8.70g±0.00 8.05e±0.15 12.96
TSB (0.05 % Sodium Benzoate) 9.00d±0.00 8.80f±0.00 8.65f±0.05 8.58f±0.01 8.44h±0.01 6.28
TZ (1 % Ginger) 9.00d±0.00 9.00g±0.00 8.70f±0.00 8.67g±0.01 8.62i±0.00 4.22
TA (1 % Garlic) 8.00a±0.00 8.05c±0.05 7.90c±0.00 7.88b±0.01 7.50a±0.00 6.25
TC (1 % Lemon) 8.55b±0.05 8.50e±0.00 8.35e±0.05 8.00d±0.00 8.00d±0.00 6.43
TZA (1 %Ginger+Garlic) 8.00a±0.00 8.00b±0.00 7.80b±0.00 7.65a±0.05 7.69c±0.00 3.88
TZC (1 %Ginger+Lemon) 9.00d±0.00 9.00g±0.00 8.70f±0.00 8.45e±0.05 8.10f±0.00 10.00
TAC (1 %Garlic+Lemon) 8.00a±0.00 7.85a±0.01 7.70a±0.00 7.66a±0.01 7.60b±0.00 5.00
TZACI (1 Ginger+ Garlic+ Lemon) 8.60c±0.10 8.25d±0.25 8.14d±0.24 7.96c±0.37 8.20g±0.09 4.69

Values are mean ± standard deviation of  the determination in triplicate. Means in the same column with the same superscript are not 
significantly different (p>0.05)

Table 6: Total Bacteria Counts (CFU / ml) of  Juice Samples during storage
Sample Week 0 Week 2 Week 4
TJ (No additive) NIL 70×103 25×105

TSB (0.05 % Sodium Benzoate) NIL 12×103 61×104

TZ (1 % Ginger) NIL 12×103 11×103

TA (1 % Garlic) NIL 11×103 32×103

TC (1 % Lemon) NIL 14×103 27×103

TZA (1 % Ginger+Garlic) NIL 10×103 19×103

TZC (1 % Ginger+Lemon) NIL 12×103 20×103

TAC (1 % Garlic+Lemon) NIL 15×103 28×103

TZACI (1 % Ginger+Garlic+Lemon) NIL 8×103 12×103

Table 7: Total Fungal counts (CFU / ml) of  juice samples during Storage
Sample Week 0 Week 2 Week 4
TJ (No additive) 50×103 50×103 20×106

TSB (0.05 % Sodium Benzoate) NIL 12×103 60×103

TZ (1 % Ginger) NIL NIL 24×103

TA (1 % Garlic) NIL 13×102 30×103

TC (1 % Lemon) NIL 18×102 17×103

TZA (1 %Ginger+Garlic) NIL NIL 28×102

TZC (1 %Ginger+Lemon) NIL 10×103 32×103

TAC (1 %Garlic+Lemon) NIL 11×103 17×103

TZACI (1 %Ginger+Garlic+Lemon) NIL NIL 14×103

NIL-No observable growth



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been known to affect the sensory properties of  fruit juice 
and blends (Adubofuor et al., 2010). pH is known to affect 
or support the growth of  most microbes within the range 
of  6.6-7.5 and common bacteria grow well over a range 
of  pH of  6 to 9 (Atlas, 1994). As a result, the relatively 
lower pH of  the samples with natural preservatives would 
effectively delay the growth of  most microorganisms 
(Olalekan et al., 2017).

Total Titratable Acidity (TTA) of  Juice Samples 
During Storage
As observed in Table 4, the samples with natural 
preservatives were relatively resistant to increase in TTA. 
This increase in TTA could be due to the biochemical 
degradation of  sugars by colonizing microorganisms 
resulting in the production of  acids (Sharmin et al., 2019). 
A similar result was gotten by (Alam et al., 2013) indicating 
that the acidity in fruit juices increases during processing 
and storage. Similar results have been reported (Olaniran 
et al., 2020; Olaniran et al., 2020; Olaniran et al., 2013).

Total Soluble Solutes of  Juice During Storage
Table 5 presents the results for the total soluble solutes. 
In general, most samples experienced a decrease in TSS 
during the 4-week period, suggesting a gradual decrease 
in the concentration of  soluble solids in tomato juice. A 
significant reduction in TSS is known to be influenced by 
various factors, such as the specific preservatives used, 
their concentrations, and the storage conditions of  the 
tomato juice.
As seen, a maximum decrease (12.96 %) in TSS was 
observed in the juice sample that did not contain 
preservatives (sample TJ). The samples with natural 
preservatives had a significantly lower percentage decrease 
with respect to sample TJ. The samples with natural 
preservatives were relatively resistant to TSS decrease and 
were not significantly different from the sample with the 
chemical preservative (sample TSB). This decrease in TSS 
could be due to the biochemical degradation of  sugars by 
colonizing microorganisms resulting in the production of  
acids, ethyl alcohol, carbon dioxide and water (Sharmin 
et al., 2019; Ullah et al., 2015). Similar results have been 
reported showing a decrease in TSS values with storage 
time (Olaniran et al., 2020; Sharmin et al., 2019; Ullah et 
al., 2015). However, da Silva et al., (2016) got results which 
contradict this study in that they recorded an increase in 
TSS values when they produced a ready-to-serve blend of  
carrot and kinnow drink with ginger extract.

Microbial Qualities of  Juice Samples During Storage
Total Count of  Bacteria from Juice Samples 
As observed in Table 6, juice samples treated with natural 
preservatives showed remarkably lower bacteria counts 
than sample TSB (with sodium benzoate as a chemical 
preservative). Similar results have been reported (Ekanem 
& Ekanem, 2019; El-Hanafy, 2014; Okokon & Okokon, 
2019). Sharmin et al. (2019) got bacteria counts in the order 
of  104 for tomato juice treated with chemical preservatives.

The combination of  the natural preservatives of  ginger, 
garlic, and lemon as a preservative in this research was 
quite effective during storage as microbial growth was 
greatly inhibited. This could be the result of  a synergistic 
effect of  ginger, garlic, and lemon. Several studies have 
been advanced to support this (Adekalu et al., 2009; 
Ekanem & Ekanem, 2019; Mshelia et al., 2018; Olaniran 
et al., 2020). It has been noted that the major challenge in 
the spoilage of  fresh juice is to ensure a stable pH, natural 
microflora and chemical composition of  fruit juice 
(Ndife et al., 2022). The results of  this study are within 
acceptable limits (<105) for fruit juice as all the treated 
juice samples had bacteria counts in the order of  103 
to 104 recommended by the International Commission 
on Microbiological Specifications for Foods (ICMSF) 
(Ameh et al., 2015).

Total Fungal Counts of  the Juice Samples
A study by Sharmin et al. (2019) reported fungal counts 
in the order of  103 to 104 for tomato juice treated with 
chemical preservatives. The results as in Table 7 agree 
with several studies in which ginger, garlic, and lemon 
have been used in the preservation of  fruit juices (Ameh 
et al., 2015; El-Hanafy, 2014; Ogori et al., 2021; Olaniran 
et al., 2013).

CONCLUSION
The treated juice samples had significantly higher 
antioxidant activity compared to the control samples TJ 
and TSB, meaning that the juice produced can serve as 
a functional food. The treated juice samples exhibited 
greater storage stability than the control sample TJ and 
TSB (with sodium benzoate as chemical preservative). This 
was noticed with the relatively stable storage parameters 
of  pH, TTA, and TSS under ambient conditions.
At the end of  Week 4, the treated juice samples had 
significantly lower microbial counts than the control 
samples TJ and TSB. The results of  this study demonstrate 
that ginger, garlic, and lemon extracts have remarkable 
potential as natural preservatives for tomato juice. The 
observed effectiveness of  these extracts in preserving 
the juice surpasses that of  the conventional synthetic 
preservative, sodium benzoate. This suggests a promising 
alternative to food preservation methods, especially for 
those seeking natural and sustainable options. Further 
research into the mechanisms underlying the preservative 
properties of  these natural extracts and their potential 
applications in other food products is warranted. 
Embracing such natural alternatives could lead to safer 
and more environmentally friendly food preservation 
practices in the future.

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