Packaging materials and storage conditions affect nutritional quality of blended guava nectar

Abstract

The present study was carried out to elucidate the influence of packaging materials and storage conditions on changes in nutritional quality of blended guava and coloured grapes nectar (50:50) during 4 month of storage. blended juice was packaged in amber colour as well as transparent glass bottle followed by stored at low (6 ± 1°C) and ambient temperature ((28 ± 2°C)). Total soluble solid (TSS), titratable acidity (TA), reducing sugar (RS) and total sugar (TS), total phenolic content (TPC), total anthocyanin (TAC), ascorbic acid (AA), antioxidant activity (AOX) and sensory evolution were recorded in freshly prepared blended juice and during the 4 month of storage. the result showed that the TSS, acidity reducing and total sugar increased whereas antioxidant, ascorbic acid, phenolic and total anthocyanin content decreased during the storage with respective of packaging material. Loss of ascorbic acid, phenolic and total anthocyanin content were higher in blended nectar which was stored at ambient temperature as compared to low temperature. The ratio of 50:50 of guava and coloured grape blends is most acceptable for the preparation of anthocyanin rich guava nectar with maximum retention of anthocyanins, flavor and other nutrient.