Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Caroline Cardoso De Souza,Tatiana Colombo Pimentel,Catarina Amorim Oliveira,Renata Santana Lorenzo Raices,Jéssica Fontinelly Pires,Luciana Cardoso Nogueira

doi:10.1590/fst.35419

Abstract

This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1 oBrix), acidity (pH 4.17 and total acidity 0.15 g malic acid 100 mL-1) and sensory acceptance (flavor and overall impression). Furthermore, it presented important volatile compounds (2-methyl-1-butanol, formic acid butyl ester, acetyl pentyl acetate, and α-terpinolene). A synergistic effect of apple juice and cardamom tea was observed for the antioxidant activity and number of volatile compounds, demonstrating the potential of this mixed beverage as a functional food. In conclusion, it was possible to develop a mixed beverage with suitable nutritional, physicochemical and sensory properties using 70% of organic apple juice and 30% of cardamom tea.

Highlights

Scientific evidences relating good nutrition and reduction of diseases have awoken an interest for healthier nutrition and lifestyles and have boosted the market of new products
The suchá formulations presented total phenolic compounds (TPC) in the range of 27.59 ± 2.49, 29.13 ± 2.62 and 31.79 ± 0.72 mg EAG 100 g−1 for Formulation 1 (F1), Formulation 2 (F2) and Formulation 3 (F3) formulations, respectively (Table 2)
The results of the present study indicate that the suchá formulations based on organic apple juice and cardamom tea have different volatile profiles than the raw materials, with the appearance of volatile compounds important to the aroma of the products, mainly in F1 and F3 formulations

Summary

Introduction

Scientific evidences relating good nutrition and reduction of diseases have awoken an interest for healthier nutrition and lifestyles and have boosted the market of new products. Apple juice is a versatile product, which allows its utilization in many beverages. It has accessible cost of acquisition and high nutritional value, mainly due to the richness in phenolic compounds and sugars of easy digestion. The presence of sugars contributes to the degree of sweetness of the product, allowing the reduction or exclusion of the addition of sugar, which contributes to a greater biodisponibility of the bioactive compounds (Chiusano et al, 2015). The presence of organic acids, aromatic substances and phenolic compounds is associated to the reduction of the risk of non transmissible chronic diseases, such as cancer, Type II diabetes and cardiovascular diseases, as well as to anti-allergenic activities (Shahidi 2012; Yao et al, 2012; Ferretti et al, 2014; Quan et al, 2017). Apple juice can be a good option to combine with tea in a formulation of mixed beverage

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Conclusion