Influence of time, temperature, and UV light on stability and degradation kinetics of fortificants in sattu beverage during storage

Abstract

The stability and degradation of fortificants in beverages has been stated as major hurdle in fortification. The fortificants tend to degrade during the storage and cause quality loss in beverages. The sattu beverage fortified with rutin-loaded pectin nanoparticles (RLPN) and riboflavin was evaluated for the stability and kinetics of degradation of fortificants. The loading stability of fortificant was determined to evaluate the stability of the RLPN. The Fourier transform infrared (FTIR) analysis showed the loading of rutin over pectin nanoparticles. The turbidity, cloudiness, and turbidity loss rate were also determined at an interval of 7 days during 56 days of storage. The turbidity and cloudiness of the beverage increased during storage while the fortification was helpful to maintain the turbidity loss rate. The degradation kinetics and half-life of RLPN and riboflavin were calculated for the same period. The range of rate constant of RLPN and riboflavin were 5.12 × 10−2 to 6.11 × 10−2 s−1 and 2.76 × 10−2 to 4.73 × 10−2 s−1, respectively. The study on the effect of UV light showed that the stability of riboflavin was complemented by RLPN (RLPN was found to be self-stable). The color analysis of fortified beverage samples showed that the UV light did not have significant effect on the stability and degradation of fortificants. The addition of RLPN in sattu beverage was found to enhance the stability of riboflavin. The data obtained from this research work can be used to scale-up the processing of fortified sattu beverage to commercial scale. Practical application The sustainability of fortificants is easily affected by different parameters (time and temperature) applied during food processing. The present study deals with the challenges encountered during processing and storage of fortified beverage. The temperature and time period applied in this study are commonly used for beverages and drinks. The study of kinetics can help to understand the degradation and loss behavior of fortificants in fortified beverage at commercial or industrial scale. The study also helps to understand the mechanism behind the appearance (turbidity, cloudiness, turbidity loss ratio, and color) change in fortified beverages during storage. The knowledge obtained from this research might be helpful in developing fortified sattu beverage in industry.