Abstract
ABSTRACT The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical properties in the beverage following thermal processing. Thermal processing conducted in the sample containing 2.5% Stevia at 82.4°C for 3.8 min led to the beverage with the greatest presence of antioxidant compounds. The evaluation of the thermal processing critical parameters on antioxidant compounds can contribute to achieve optimal processing conditions in order to obtain new beverages with high antioxidant potential.
Highlights
The combination of two or more fruit juices can be a possible strategy in order to prepare new ready-to-serve beverages.[1]
Food industry is developing an array of new products based on Stevia plant extracts in order to satisfy the demand of consumers concerned with healthier eating
The aims of the present study were to investigate the effects of the thermal treatment conditions and the influence of Stevia concentrations on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity of a beverage based on fruit juices mixed with açaí and sweetened with Stevia and to determine optimum conditions in order to obtain a fruit juice mixture with the highest levels of health-related compounds
Summary
The combination of two or more fruit juices can be a possible strategy in order to prepare new ready-to-serve beverages.[1]. Food industry is developing an array of new products based on Stevia plant extracts in order to satisfy the demand of consumers concerned with healthier eating Many of these new low-sugar products are not just the old standbys like diet sodas and sugarless gum, but foods and drinks like cereals, fruit juices, cookies, bread, ice cream, flavored milk, pasta sauce, and even bottled water.[3] In Europe, the recent green light will probably lead to wide-scale use.[4] So far, little data have been available regarding the practical applications in foods and the effects of processing on steviol glycosides stability in real food matrices.[5]
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