Abstract
The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.61 µg/100 ml; TFC: 177 µg CE/100 ml), antioxidants (DPPH: 51.87%; FRAP: 506.13 µmol Trolox/L; ABTS: 1,507.375 µmol Trolox/L), and organic acids (malic acid: 998; citric acid: 128; oxalic acid: 145; shikimic acid: 63 µg/100 ml) as compared to other treatment conditions and control. Multivariate data analysis was done by principal component analysis as it identifies patterns in data by comparing data sets which is further expressed based on their similarities and discriminations, respectively.
Highlights
Beverages with esteemed quality are in continuous demand by the consumers
The modification in physicochemical and functional attributes of functional peach beverage was observed as follows after being exposed to conventional pasteurization and different ultrasound treatments
PH is one of the important factors as it is closely related to the stability of the bioactive compounds in fruits and fruits products (Sánchez‐ Moreno, Plaza, de Ancos, & Cano, 2006)
Summary
Beverages with esteemed quality are in continuous demand by the consumers. the use of innovative technologies in minimizing the losses of beverage quality during processing is in great consideration among the processors (Abdullah, 2012). The presence of nutritional, antioxidant, and bioactive compounds in fruit juices proved them the best example of functional beverages (Ogundele, Awolu, Badejo, Nwachukwu, & Fagbemi, 2016). These compounds enhance consumer health and improve the taste and visual appearance to vegetables and fruits. The current work emphasizes on the development of functional beverage superior than previous studies as it presents the mixture of different juices for the integrated effect among various bioactive compounds as well as treatment with novel technology of ultrasound to retain maximum bioactivity of these compounds. The present study was carried out to find out best ultrasound treatment conditions on the quality parameters of peach functional beverage that is incorporated with plum juice and sugar solution
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