Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability

Bhalerao, Prasanna; Mahale, Sagar; Dhar, Rishab; Chakraborty, Snehasis

doi:10.1016/j.lwt.2020.109907

Cited by 31 publications

(21 citation statements)

References 21 publications

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“…As per the maximum

μ_{x}^{o}

value, appearance, aroma, taste, and mouthfeel were graded as “highly important,” and consistency was graded as “important.” Most of the panelists have chosen taste as the most crucial attribute for sensory evaluation and consistency as the least important attribute (Figure 2). Similar inference has been drawn in case of fuzzy analysis of the sensory data obtained for a pomegranate–muskmelon–amla based mixed fruit beverage (Bhalerao et al., 2020).…”

Section: Resultssupporting

confidence: 64%

“…The linear influence of amla had a negative impact on COS , probably due to its extreme sour and astringent taste (Bhalerao et al., 2020). Thus, the blend compositions with high amla content lead to compromised sensory scores.…”

Section: Resultsmentioning

confidence: 99%

“…Developing a fruit juice blend requires a sensory analysis of the beverage (Bhalerao, Mahale, Dhar, & Chakraborty, 2020). During a sensory evaluation, the human mind thinks in a relative and imprecise manner instead of distinct numeric scores.…”

Section: Introductionmentioning

confidence: 99%

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Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process

Dhar

Bhalerao

Chakraborty

2021

Journal of Food Science

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The study aims to formulate a mixed fruit beverage through sensory analysis, and the composition was optimized using a fuzzy logic algorithm. The fuzzy optimization algorithm was developed using a modified Takagi and Sugeno's approach, polynomial mixture modeling, and nonlinear solver engine. The optimized blend consisted of amla juice, pineapple juice, and coconut water in 14.3, 63.0, and 22.7%, respectively. Further, the batch thermal treatment was carried out within 50 to 95 °C for an isothermal holding time of 1 s to 10 min, and pasteurization condition for the beverage was estimated from kinetic modeling. The concept of thermal pulse inactivation due to non‐isothermal heat‐up‐time and cool‐down‐time has been introduced within the process time calculation. From the kinetic study, polyphenoloxidase enzyme appeared to be the most resistant entity towards inactivation among all the natural microbiota and quality deteriorating enzymes. Pasteurization in terms of achieving a 5D reduction of both aerobic mesophilic and yeast‐mold counts was attained over a range of 80 to 95 °C for 10.2 + 1.4 to 3.1 + 2.0 min (1.4 and 2.0 min = heat‐up‐time + cool‐down‐time), respectively. The 90% inactivation of both polyphenoloxidase and peroxidase enzymes was obtained over a range of 90 to 95 °C for 12.8 + 1.7 to 8.4 + 2.0 min, respectively. While obtaining both the microbial and enzyme stability at the isothermal condition of 95 °C for 8.4 min, the corresponding retention in ascorbic acid, total phenolics, and antioxidant capacity were observed as 49.7, 63.0, and 61.4%, respectively.Practical ApplicationIn this work, the formulation of a fruit blend was optimized through an intelligent optimization technique (fuzzy algorithm) applied to the sensory data set. The approach for calculating thermal processing time or pasteurization condition provides a new dimension with better precision. The thermal treatment condition of 95 °C for 10 min can be used for this mixed beverage to achieve both microbial stability (5‐log reduction) and enzyme stability (90% reduction). The presented study can be used as a reference for other similar beverages to achieve a complete process design from basic formulation optimization to thermal (batch‐type) processing conditions.

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“…As per the maximum

μ_{x}^{o}

Section: Resultssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

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Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process

Dhar

Bhalerao

Chakraborty

2021

Journal of Food Science

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“…The consumer demand for natural or fresh fruit-based beverages, preferably devoid of preservatives, is increasing day by day because of the nutritional benefit of fruit derivatives. The beverage industry is inclined to meet this demand by blending various fruit derivatives with a new flavor and cumulative functional benefits (Bhalerao, Mahale, Dhar, & Chakraborty, 2020). India, being the growing economy, presents a lucrative opportunity in terms of potential consumers of tropical and functional fruit beverages.…”

Section: Introductionmentioning

confidence: 99%

“…This combination of juices delivers multiple nutrients in a single serving. Besides this, it may satisfy the RDA levels of a wide range of consumers with different nutritional habits and food choices (Bhalerao et al, 2020;Hulle & Rao, 2016;Sampedro, Geveke, Fan, & Zhang, 2009). The major problem associated with these juices is their limited shelf life.…”

Section: Introductionmentioning

confidence: 99%

Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Bhalerao

Chakraborty

2021

J Food Process Engineering

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The impact of batch thermal treatment (50-95 C/0-10 min) on various quality attributes of a mixed fruit beverage (pomegranate-amla-muskmelon juice = 57:5:38) was evaluated. The responses include microbial count (aerobic mesophiles [AM], yeast and mold [YM], psychrotrophs [PSY], and lactic acid bacteria [LAB]); enzyme activity (polyphenol oxidase [PPO] and peroxidase [POD]); and bioactive (ascorbic acid [AA], total phenolics [TPC], antioxidants [AOC], anthocyanins [TAC], and flavonoids [TFC]). Weibull model indicated a tailing behavior (β = 0.8) for LAB, while others showed the shouldering behavior (β > 1). YM was the most resistant microbial group. Enzyme inactivation and bioactive degradation were discussed with the nthorder model. POD was more resistant than PPO. The corresponding activation energy (E a ) values for PPO and POD were 61.8 and 65.1 kJ/mol, respectively. Among bioactive compounds, AA was most sensitive toward thermal stress. At 95 C, the 90% inactivation of enzyme activity (t 90 value) was achieved after the total process time (come up + holding + cooling time) of 1.5 + 4.1 + 0.3 min. The corresponding losses (%) for AA, TPC, and AOC, at t 90 condition, were 39, 27, and 34, respectively. Practical applicationsThe study attempts to introduce the expression for calculating the time required for 5-log cycle reduction in resistant microbes (t 5D value) and 90% reduction in enzyme activity (t 90 value) of the sample. The kinetic model based on the cumulative approach of come-up time (t CUT ), holding time (t HOLD ), and cooling time (t COOL ) will undoubtedly help in designing the thermal pasteurization process of this mixed fruit juice and thereby pave the pathway for similar counterparts.

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Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability

Cited by 31 publications

References 21 publications

Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process

Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process

Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Elaboration of an organic beverage based on grape juice with positive nutritional properties

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