Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Porto, Maria Rita Alaniz; Okina, Vivian Sayuri; Pimentel, Tatiana Colombo; Prudêncio, Sandra Helena

doi:10.3390/beverages3030036

Cited by 29 publications

(41 citation statements)

References 23 publications

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“…The control sample showed a higher rate with values that were significantly different ( 0.05) all through the storage period, this implies that the functional ingredient was able to reduce the rate at which the samples lost their antioxidant activity. A similar pattern of decreasing TAA was reported for pasteurised orange juice (21%) and pasteurised beet juice (14%) and this was attributed to the reduction in ascorbic acid and phenolic compounds during the storage period (Porto et al, 2017).…”

Section: Changes In the Total Antioxidant Activity (Taa) Of Functionasupporting

confidence: 79%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.

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Section: Changes In the Total Antioxidant Activity (Taa) Of Functionasupporting

confidence: 79%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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“…Vasconcellos et al[2016] obtained 3.67 mg GAE/g dw, which is approximately 8 times lower than reported here. In other studies, TPC in BJ was reported to be 0.52 mg GAE/mL[Porto et al, 2017] and 0.98 mg GAE/mL [Wootton-Beard & Ryan, 2011], which is respectively 4 and 2 times lower compared to our results (data not shown).…”

contrasting

confidence: 80%

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach

Desseva

Stoyanova

Petkova

et al. 2020

Pol. J. Food Nutr. Sci.

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Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various bene cial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied. Changes in total phenolics content, total avonoids content, contents of betacyanins and betaxanthins, phenolic acids pro le as well as the antioxidant activity were monitored before and after simulated gastrointestinal digestion. Several parameters that provide interrelated information about food quality were additionally evaluated, including oxalic acid and individual sugars content, total titratable acidity, and acetylcholinesterase inhibitory activity. Signi cant loss of contents of total phenolics and avonoids measured after digestion resulted in the recovery of 27.07 and 36.4%, respectively. The same negative tendency was observed for betalains bioaccessibility. While nearly 27% of betaxanthins were present after the simulated digestion, almost all betacyanins (96.07%) have been lost. The HPLC analysis of phenolic acids of beetroot juice revealed the presence of chlorogenic, caffeic, p-coumaric, and sinapic acids. After digestion, a 2.5-fold higher concentration of chlorogenic acid was found, however caffeic and p-coumaric acids were no longer detected. The results concerning the antioxidant activity of digested juice were inexplicit. According to the DPPH assay, there was a complete recovery of antioxidant activity, while no activity was detected employing the ABTS assay. Following the cupric ion reducing antioxidant capacity (CUPRAC) and ferric-reducing antioxidant power (FRAP), approximately half of the initial activity was retained. Despite the losses, red beetroot remains a valuable source of biologically active substances. Better understanding of their transformation during digestion is further needed.

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“…It can be highlighted that the pH found in all the suchá formulations were below 4.5, which allows to classify as an acid food, characteristic that disadvantages the microbial development. The high acidity can contribute to the flavor and palatability of juices, but, in excess, it can decrease the sensory acceptance, as consumers are not attracted to products with too high acidity (Porto et al, 2017).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

et al. 2020

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This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv −1 , F2 = 60:40 vv −1 and F3 =70:30 vv −1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1 o Brix), acidity (pH 4.17 and total acidity 0.15 g malic acid 100 mL-1) and sensory acceptance (flavor and overall impression). Furthermore, it presented important volatile compounds (2-methyl-1-butanol, formic acid butyl ester, acetyl pentyl acetate, and α-terpinolene). A synergistic effect of apple juice and cardamom tea was observed for the antioxidant activity and number of volatile compounds, demonstrating the potential of this mixed beverage as a functional food. In conclusion, it was possible to develop a mixed beverage with suitable nutritional, physicochemical and sensory properties using 70% of organic apple juice and 30% of cardamom tea.

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Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Cited by 29 publications

References 23 publications

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach

Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

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