Vegetable juices are consumed due to polyphenols present in them. Major issues related to storage of vegetables juices are oxidative rancidity and microbial deterioration. Oxidative rancidity induces undesirable flavor and color in vegetable juices. Plants materials such as herbs are rich in antioxidant and antimicrobial compounds. This work aims to investigate the quality characteristics of herbal enriched vegetable (cucumber) juice during freezing storage. Cucumber juice was processed as control juice T0, in which no herbal extract was added, T1, T2, T3 in which cucumber juice was enriched with rosemary, thyme and clove extract respectively. Whereas T4, T5 and T6 in which blends of herbal extracts were added. After two months of freezing storage antioxidant activity and total phenolic contents of all treatments were decreased significantly but this decrease was higher in control juice T0. Chemical parameters like pH decrease significantly during storage in all treatments while titratable acidity and total soluble contents increased. T3 in which juice was enriched with clove extracts and T6 in which juice was supplemented with blend of all extracts attained the best sensorial scores than that of all.

Keywords: Herbal extracts; Cucumber juice; Antibacterial; Antioxidant