Aims and Background: Aseptic processing is focused only fruit juices, but the processing
of strengthful fruit, like fruit juice fortified with other beneficial herbs by tetrapack processing
has not been attempted. The aim of the study to introduce a new form of orange juice with a good
Materials and Methods: Orange-Mint leaves juice was formulated using different addition percentages
of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized
environment and sterilized at 70°C for 15min then storage at 5°C for 3 months. All of the properties
of juice “physicochemical, nutritional values, microbiological and sensory” was determined.
Results: The results showed that there was no difference in pH, total soluble solids, ash, and total
acidity in all samples moreover, the orange juice with 15% of mint leaves extract recorded the best
values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total
phenolic compound than fresh or pasteurized orange juice because of increasing in addition % of
mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any
changes during storage. The results indicated that the juice had a good acceptability up to 3 months
of storage at 5°C.
Conclusion: Now, the consumer is interested with nutritional and healthy foods, because functional
foods reduce the health problems, as described in various patents. So, the Orange-Mint leaves
blended juice will be a good option for the consumer.