Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum L. collected by hydrodistillation and Soxhlet apparatus, respectively, were tested as natural food preservative in orange juice (Citrus reticulata). The physicochemical changes such as pH, ascorbic acid, total and reducing sugar, titratable acidity, nonenzymatic browning, percent weight loss (PWL), and microbial count were evaluated at fix time intervals of 7 days for 28 days. It has been observed that pepper oil and its ethyl acetate oleoresin have better preservatives effect in comparison with other samples.
Essential oils and oleoresins derived from spices have a wide application in food flavoring and preservation as well as in fragrance industry. Moreover, they also possess antioxidant and antimicrobial activities. Essential oil and oleoresins extracted from black pepper are used in the preservation of orange juice, which is better and safer than synthetic preservatives. Thus, the reported work would have practical application in the food industry.