Abstract
The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (<i>L<sup>*</sup></i>, <i>a<sup>*</sup></i> and <i>b<sup>*</sup></i>) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.
Highlights
Guava (Psidium guajava L.), a member of the Myrtaceae family, is a popular, exquisite and nutritious fruit crop of some tropical and subtropical regions of the world
The initial total soluble solids (TSS) values in all nectar samples ranged from 14.07 °Brix for control (T1) and 14.20 °Brix for 0.3% pomegranate peel extract (PPE)-containing nectar (T4)
The results showed that all nectar samples had high color, taste, odor, appearance, mouthfeel and overall acceptability scores at the beginning of storage
Summary
Guava (Psidium guajava L.), a member of the Myrtaceae family, is a popular, exquisite and nutritious fruit crop of some tropical and subtropical regions of the world. It has a great appearance and pleasant flavor. World’s cultivation area of the mangoes, mangosteens and guava fruits is approximately 6.286 million ha and 55.591 million tonnes of yield is obtained from this area. Egypt ranks ninth among the world’s top ten producers, with an annual production of about 1.351 million tonnes [7]
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