Optimization of tropical fruit juice based on sensory and nutritional characteristics

Curi, Paula Nogueira; Almeida, Aline Botelho de; Tavares, Bruna de Sousa; Nunes, Cleiton Antônio; Pio, Rafael; Pasqual, Moacir; Souza, Vanessa Rios de

doi:10.1590/1678-457x.24716

Cited by 27 publications

(20 citation statements)

References 23 publications

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“…Generally, as that of sensory acceptance, the combination of vegetable-fruit helps to develop juices which are nutritionally superior to those prepared with single fruits/ vegetables (Curi et al 2017). AGJ and BGJ beverages as well aligned with the previous report and found to be rich in phenolics such as anthocyanins.…”

Section: Phenolic Content and Anthocyaninssupporting

confidence: 81%

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Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun

2018

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This paper reports the formulation and storage stability of Ash gourd (Benincasa hispida) and Bottle gourd (Lagenaria siceraria) juice blended with the Jamun (Syzygium cumini). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd-Jamun (AGJ) and Bottle gourd-Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash gourd-Jamun and Bottle gourd-Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2 months of storage period respectively. However, the reduction was less in Bottle gourd-Jamun beverage. Results of the study are promising and add to the necessity and potential of gourd family based functional food development.

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Section: Phenolic Content and Anthocyaninssupporting

confidence: 81%

“…This will enhance the shelf-life as well as the aesthetic properties of the beverage. Further, various studies showed that blending enhances the sensory as well as the nutritional quality of the beverages (Curi et al 2017). Therefore, it is important to study the characteristics of the blended beverages and their optimization.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun

2018

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“…Sugars are one of the most important constituents of fruit products. They are an essential for flavor, acting as a natural food preservative (Curi et al., 2017). The reducing sugar content of all jujube beverages was increased significantly ( p < .05) after 4 months of the storage (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

Najafabadi

Sahari

Barzegar

et al. 2021

J. Food Process. Preserv.

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Jujube fruit, well‐known for its nutraceutical potential such as flavonoids, anthocyanins, organic acids, and phenolic compounds, is being explore as a functional ingredient in a wide array of health foods and drinks. It should be noted that there were no reported data about characteristics of the functional beverage of jujube. Therefore, in this study, it was prepared using jujube concentrate (40, 50, 60 ml), water (60, 50, 40 ml), citric acid (0.0, 0.08, 0.06, 0.1% wt/vol), and sugar (0, 7, 8, 9% wt/vol) in different ratios. Then, different factors including physicochemical parameters, bioactive compounds, sensory acceptability, instrumental color, and microbial quality, of jujube beverages were periodically analyzed during 4 months. The results indicated that the storage at 4°C caused a slight increase in total phenolic and total flavonoid contents for up to 30 days, but a significant (p < .05) decrease was observed in both parameters after a 120‐day storage. In addition, the content of vitamin C decreased (by 22.60%–43.81%) significantly (p < .05) at 4°C as the storage progressed. The formulated beverage containing three parts of jujube concentrate, two parts of water, and 0.1% citric acid exhibited superior sensory and microbial quality characteristics compared to the other samples. Practical applications Due to nutritional and technological effects of the bioactive compounds, in the present research, we produced a value‐added functional beverage using jujube concentrate, sugar, and citric acid in different concentrations resulting in a “ready‐to‐drink” product.

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“…Bahan lainnya yaitu air minum, gula kristal putih, SCOBY kombucha. Alat yang digunakan untuk analisis fisikokimia meliputi refractometer (ATAGO Master) skala 0-32%, piknometer 10 mL (IWAKI), Ostwald viscometer, colour reader minolta CR10 (Konica Minolta Sensing) (Curi et al, 2017).…”

Section: Bahan Dan Metode Bahanunclassified

“…Kombucha cascara dianalisis sifat fisiknya yang meliputi total padatan terlarut (Bayu et al, 2017), berat jenis (Azizah et al, 2012), viskositas dengan menggunakan metode ostwald (Bayu et al, 2017), warna dengan menggunakan alat colour reader (Curi et al, 2017). Sifat kimia kombucha cascara yang diukur meliputi nilai keasamannya dengan menggunakan pH meter (Chakravorty et al, 2016), total asam tertitrasi (Bhusari et al, 2013) Howard et al (2012) bahwa jumlah panelis tidak terlatih (untrained) minimal 75 orang, panelis terlatih (trained) minimal sebanyak 10 orang dan panelis ahli (expert) minimal sebanyak 6 orang.…”

Section: Analisis Fisik Dan Kimia Kombucha Cascaraunclassified

Karakteristik Fisikokimia Dan Sensori Kombucha Cascara (Kulit Kopi Ranum)

Nurhayati

Yuwanti

Urbahillah

2020

jtip

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Komb ucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symb iotic culture of b acteria and yeast (SCOBY) containing. Acetob acter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can b e harnessed into b everages like tea steeping. This research aims to ferment cascara tea b y SCOBY and characterize the cascara komb ucha. These research use two factors i.e. cascara concentrations (1 and 2% b /v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and b oilled, added with the cascara while stirring for ab out 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara komb ucha made from 1% b /v cascara fermented for 8 days resulted in the b est and most preferred komb ucha. The komb ucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, b rightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The komb ucha flavor was slightly acidic, murky in color, with slight b itter taste.

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Optimization of tropical fruit juice based on sensory and nutritional characteristics

Cited by 27 publications

References 23 publications

Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun

Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

Karakteristik Fisikokimia Dan Sensori Kombucha Cascara (Kulit Kopi Ranum)

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