Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

Purewal, Sukhvinder Singh; Kamboj, Rishav; Sandhu, Kawaljit Singh; Kaur, Pinderpal; Sharma, Kartik; Kaur, Maninder; Salar, Raj Kumar; Punia, Sneh; Siroha, Anil Kumar

doi:10.1016/j.afres.2022.100057

Cited by 12 publications

(12 citation statements)

References 23 publications

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“…However, the total phenolic content subsequently decreased significantly ( p < 0.05), and the content of soluble polysaccharides decreased more at high temperatures. This decreasing effect was more pronounced with increasing time ( Purewal, Kamboj, Sandhu, Kaur, Sharma, Kaur, et al, 2022 ). Phenolic substances are prone to oxidation and polymerization during storage, reducing the number of free hydroxyl groups and causing a decrease in the measured total phenolic content ( Liu, Wang, Li, Bi, & Liao, 2014 ).…”

Section: Resultsmentioning

confidence: 93%

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Zhang

Wang

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 93%

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Zhang

Wang

et al. 2023

Food Chemistry: X

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“…The antioxidant potential of non‐coated and coated plum fruits was determined using DPPH and FRAP assay, and the results are reported in Table 1. The scavenging potential of fruits and their corresponding products (beverages and jam) was observed to decline with an increase in time/progression towards the ripening stage (Thakur et al ., 2018; Purewal et al ., 2022b). A similar trend was observed in the experimental analysis of plum fruit in non‐coated and coated plums.…”

Section: Resultsmentioning

confidence: 99%

Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

Kaur

Sandhu

Punia

et al. 2022

Int J of Food Sci Tech

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The present study envisaged the effect of octenyl succinic anhydride (OSA) modification on rye starch. Different properties (amylose content, swelling, and solubility) of rye starch before and after OSA modifications were evaluated. The swelling capacity of starch increased from 12.96 to 21.72 after OSA modification. Amylose content and solubility of rye starch decreased from 21.48%-15.39% and 18.69%-11.64%, respectively. Further, as an application, plum fruits (uncoated and coated with native and OSA-modified starch) were selected to check the effect of storage duration on their weight and phenolic content. The result showed that native and OSA-modified rye starch was capable enough to retard weight loss and maintain freshness in plum fruit during storage. During the present study, untreated plums lost 21.95% of weight after 21 days of storage. The weight loss percentage observed in plum coated with native rye and OSA-modified starch (pH-4, pH-6, pH-8) was 8.09% and 5.42%-7.39%. OSA-modified starch at pH-8 was more effective in preventing the quality deterioration of plum fruit. The starch coating on plums resulted in increased fruit TPC and antioxidant properties; however, the storage period negatively affects the TPC and antioxidant properties. The experimental observations from the present work valorise the potential of rye starch to be used as an alternate edible source for the coating of fruits.

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“…There are very limited studies in the literature, only one study [2] reported brix decreases during fermentation showing about 60% sugar reduction, in which fermentation time was shorter (24 hours) and substrate was different than this study. Since the fermentation time is longer brix increase might be explained with the enhancement in the hydrolysis of acids and carbohydrates [13]. In addition, increase of brix can be linked to the fact that when the pectin of the fruit used in the fermentation is degraded, free calcium coming from the water and the fruit may cause stable gel formation increasing the total solids of the beverage [14].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Tireki

2022

EJRnD

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Fermented foods have drawn the attention of the consumers due to their health advantages particularly after Covid-19 pandemic. Water kefir is one of these fermented foods which is produced by fermenting water-based solution containing sugar source, fruits and/or vegetables with water kefir grains. It is a slightly fizzy and sour beverage with low sugar fruity taste satisfying the needs of consumers who are vegan or having lactose intolerance/sensitivity. Although there are many fruit/vegetable alternatives that can be used in water kefir, figs are stated to be the most used and popularity is not understood fully. Therefore, in this study water kefir was produced with different fruits, namely fig, apricot, peach, mulberry and grapes and the effects on physicochemical properties during fermentation of 3 days were studied. Sensory analysis of beverages made with both dried and fresh peach, apricot and grapes was carried out to see the impact of the use of dried form. pH decreased for all samples and brix increased for all beverages except the one prepared with dried mulberry. L* value increased, b* value decreased for all samples and a* value decreased for the samples with dried figs, dried peach, dried grapes and fresh peach, increased for the one fermented with fresh grapes and remained same for the other beverages. Water kefir drinks made with fresh grapes, dried peach and dried apricot had the top three scores for color; samples with fresh grapes, dried peach and fresh apricot had the top three scores for smell; beverages with dried grapes, fresh grapes and fresh apricot had the top three scores for mouthfeel; samples with fresh and dried grapes and fresh apricot had the top three scores for taste; kefirs with fresh and dried grapes and fresh apricot had the top three scores for carbonation and water kefirs prepared with fresh fruits had the highest rankings for preference.

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Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

Cited by 12 publications

References 23 publications

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

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