Abstract
The demand of health beverage is growing in the soft drink industry. The functional properties and health benefits of Aloe vera are known worldwide. So, present study aimed to develop orange-Aloe vera ready to serve (RTS) beverage by adding 0, 5, 10, 15, 20% Aloe vera gel in orange juice. For all the treatments, physicochemical characteristics, microbiological count, phytochemical content as well as organoleptic attributes were evaluated at an interval of 0, 45 and 90 days of storage at refrigerated temperature. Addition of Aloe vera showed little effect on physicochemical parameters, reduce total plate count, improve total phenolic content, antioxidant activity and reducing power, significantly. In sensory attributes, T1 (Orange juice with 5% Aloe vera gel) was found to be acceptable even after 90 days. It was also found that RTS beverage can be successfully store at refrigerated temperature without significant changes in chemical, microbial and senatorial quality profile and recommended for commercial use and for production on large scale. Keywords: Aoe vera gel; Microbial load; Orange juice: Physicochemical properties; Phytochemical analysis; Sensory evaluation http://dx.doi.org/10.19045/bspab.2020.90026
Highlights
Introduction and second the mucilaginous gelGel isAloe vera (Aloe barbadensis Miller) found to possess various biological activities traditionally being utilized as contemporary and functional properties and so, its use has folk remedy belongs to Lileacea family [1].been increased in cosmetics and health careMore than 250 species of Aloe vera are [3]
Chemical properties of orange juice and Aloe vera gel Orange juice and Aloe vera gel were analyzed for different chemical properties such as pH, titratable acidity and total soluble solids and results are presented in (Table 1)
29.40b a-dMean values followed by the same superscript are not significantly different (p
Summary
Physico-chemical analysis of orange-Aloe vera RTS pH, total soluble solids (TSS), titratable acidity, sugar/acid ratio were determined by methods explained in AOAC [22]. Phytochemical analysis of orange-Aloe vera RTS Total phenolic content was estimated by using Folin Ciocalteu reagent according to [23] and results were expressed as gallic acid equivalents (GAE) per 100 g of sample. Standard calibrated curves were made by ascorbic acid and trolox and results are shown as μg of ascorbic acid per gram of sample. Reducing power was determined by method described by Hegazy and Ibrahim [25] and results were shown as mg of ascorbic acid equivalent per 100 g of sample. Total plate count (TPC) was performed by following the method described by Kumar et al [26].
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