Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage

Abstract

Abstract The proportion of litchi juice, coconut water and lemon juice were optimized in the ratio of 72:27:1, to form a blended beverage with acceptable sensory attributes. The impacts of high pressure processing (HPP) (200–600 MPa/30 to 70 °C/0–20 min) on the quality attributes of the beverage were evaluated. The total color difference (ΔE*) of the beverage increased to noticeable range especially at > 500 MPa/> 50 °C. Browning indices ranged from 49.6 to 60.4 for pressurized samples. The range of HPP induced loss in ascorbic acid was 3–27%, as against 42% in thermally pasteurized sample (0.1 MPa/95 °C/10 min). An increase in phenolic content (3–12%) and total antioxidant capacity (1–19%) was obtained at 500 and 600 MPa. Equivalent HPP treatments (500 MPa/70 °C/20 min and 600 MPa/60 °C/15 min) resulted in better retention of nutritional quality attributes in the samples compared to thermally pasteurized samples. Industrial relevance Current processed products of litchi are canned litchi or dried litchi; however, litchi juice processing is capable of consuming large quantity of raw material, therefore, it is of great potential to develop litchi juice product. Litchi based beverages, with its pleasant taste and aroma, have always been favorites among the consumers. This work was an attempt to develop a novel product in the form of a litchi based beverage comprising of coconut water and lemon juice. The optimization was done exclusively on the basis of desirability indices in terms of sensory attributes. Further, unlike the conventional fruit juice pasteurization, the product has been high pressure processed for preserving its nutrients intact. The data from the work will help in designing the high pressure process parameters for the mixed beverage making it stable.