Meat consumption is considered as highly esteem diet in most places around the world due to its high nutritional value. Meat is regarded as a rich source of zinc, essential amino acids, heme iron, and bioavailable B vitamins (Pereira & Vicente, 2013). It is the firstchoice source of animal protein for many people all over the world (Ekmekcioglu et al., 2018). The need for ensuring meat products of high quality, consumer attractiveness, and cost effectiveness has made the industrialists, meat processors, distributors, and retailers to confirm the availability of these required features (Valdramidis & Koutsoumanis, 2016). It is not easy for meat-based products to make stable its shelf life in dynamic market due to its high perishability character without employing some appropriate preservation techniques. To enhance the shelf life of meat and its products various traditional preservation
The health benefits of blended functional drinks make them popular among consumers and a highly profitable product sector. In this study, the compositions of peach juice, plum juice, and sugar solution were optimized by D‐optimal mixture design in the ratio of 72:25:3 to develop a functional beverage with acceptable sensory attributes. The results also showed that a blending of fruit juices significantly increases the amount of bioactive compounds (TPC: 432 µg/100 ml; TFC: 169.5 µg CE/100 ml) along with antioxidant capacity. The integrated effect of conventional pasteurization (90°C, 10 min) and microwave heating (for 1, 1.5 and 2 min, 850 W, at 60°C,) on the resultant fluctuations in the physicochemical and bioactive attributes revealed that microwave processing held for 1.5 min was far superior than other treatments and it also enhanced the functional components of beverage including TPC to 33% and antioxidants to 16% (DPPH) and 24% (FRAP), respectively.
Practical applications
This research indicates the significance of peach and plum juices as viable ingredients to produce functional beverages in different commercially available products such as probiotic and energy drinks, etc., possessing important antioxidant and nutritional properties with potential health benefits for the consumers. The optimization was performed exclusively on the basis of desirability indices in terms of sensory attributes, which is useful in providing a beverage with optimal taste and aroma to consumers. Moreover, it also focuses on the use of novel processing techniques such as microwave processing in which stabilizes the quality and sensory characteristics of drinks to a maximum extent as well as increasing the functional compounds including phenolic and flavonoid contents, antioxidant capacity and organic acids more efficiently causing minimal deterioration in the final product as compared to conventional thermal processing.
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