Abstract
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.
Highlights
Recent improvements and modifications of plant proteins through isolation and hydrolysis have recorded remarkable accomplishments
Modified proteins through enzymatic process could be used as natural sources of antioxidants in functional foods to maintain freshness, protect against oxidative damage and associated disease and extend shelf-life (Ajibola et al, 2011)
Similar method was followed for the pancreatin-Kersting's groundnut-protein hydrolysate (PcKPH) and trypsin-Kersting's groundnut-protein hydrolysate (TpKPH) but at pH of 7.5 and temperature of 40 C and 50 C respectively
Summary
Recent improvements and modifications of plant proteins through isolation and hydrolysis have recorded remarkable accomplishments. This is as a cheap alternative to animal protein offering nutritional benefits, and for the numerous health-promoting functions with guaranteed safety unlike those of synthetic origin (Aluko, 2008). Functional foods are like traditional foods but possess established physiological benefits. Their consumers’ reception is hinged largely on how and the form in which it is presented by the vehicle conveying them (Jonas and Beckmann, 1998; Poulsen, 1999; Siro et al., 2008). Functional foods range cut across different food products and classes including infant formula, beverages, confections, dairy, etc. (Ofori and Hsieh, 2013), offering the ease of storage and packaging appearance to meeting end-users needs, suitability with bioactive ingredients and other nutrients have placed beverage in the list of the most active groups (Sanguansri and Augustin, 2009; Wootton-Beard and Ryan, 2011; Kausar et al, 2012)
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