Mixed Beverage Research Articles

Association of ultraprocessed food consumption with risk of microvascular complications among individuals with type 2 diabetes in the UK Biobank: a prospective cohort study

BackgroundThe poor nutritional characteristics and potentially harmful molecules in ultraprocessed foods (UPFs) are risk factors for diabetic microvascular complications. However, the evidence regarding UPFs and diabetic microvascular complications remains limited. ObjectivesWe aimed to evaluate the associations between UPF consumption and risk of diabetic microvascular complications, to examine the underlying biological pathways (e.g., inflammation and lipid profile), and to identify whether the associations differ by type of UPF dietary patterns. MethodsWe included a prospective cohort of UK Biobank participants with type 2 diabetes (T2D) having at least one 24-h dietary recall (N = 5685). UPFs were defined using the Nova classification. Principal component analysis was used to derive UPF consumption patterns. Associations of UPFs and their consumption patterns with microvascular complications were assessed using Cox proportional hazards regression models. Mediation analyses were used to estimate the mediating effects of 22 biomarkers. ResultsDuring a median of 12.7 y of follow-up, 1243 composite microvascular complications events occurred (599 diabetic retinopathy, 237 diabetic neuropathy, and 662 diabetic kidney disease events). Five consumption patterns were identified (spread and bread, cereal prepared with liquids, dairy-based products, sugary beverage and snack, and mixed beverage and savory snack patterns). A 10% increment in the proportion of UPF was associated with higher hazards of the composite microvascular complications (hazard ratio [HR]: 1.08; 95% confidence interval [CI]: 1.03, 1.13) and diabetic kidney disease (HR: 1.13; 95% CI: 1.06, 1.20). Triglycerides, C-reactive protein, and body mass index collectively explained 22.0% (9.6%–43.0%) of the association between UPF intake and composite microvascular complications. Pattern high in mixed beverage and savory snack was associated with a higher risk of composite microvascular complications. ConclusionsHigher UPF consumption was associated with higher risks of diabetic microvascular complications, and the association was partly mediated through multiple potential ways.

Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties

In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.

Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract

In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions.

Nutritional Composition of Plant Protein Beverages on China's Online Market: A Cross-Sectional Analysis.

Plant protein beverages are gaining popularity due to various reasons such as lactose intolerance, veganism and health claims. This study aimed to conduct a cross-sectional analysis of plant protein beverages sold online in China, with a focus on assessing their nutritional composition. A total of 251 kinds of plant protein beverages were analyzed, including coconut (n = 58), soy (n = 52), oats (n = 49), walnut (n = 14), almond (n = 11), peanut (n = 5), rice (n = 4), other beans (n = 5), mixed nuts (n = 5) and mixed beverages (n = 48), according to the nutrition label on the commercial package and retailer websites. The results showed that, except for soy beverages, plant protein beverages generally had low protein content, cereal beverages showed relatively high energy and carbohydrate levels, and all plant protein beverages had low sodium content. Additionally, the fortification rate of vitamins and minerals in the analyzed plant protein beverages was found to be extremely low, at only 13.1%. Given the substantial variation in the nutritional composition of plant protein beverages, consumers should pay more attention to the nutrition facts and ingredient information when choosing these beverages.

Using of nontraditional raw materials in beer production

Given the highly competitive environment of brewing industry today, businesses need to constantly develop new products of high quality and nutritional value that meet consumer and sanitary requirements. Therefore, the production of beer-based mixed beverages using nontraditional raw plant materials is gaining popularity. It is quite possible to produce these types of beverages at brewing facilities of Almaty and the Almaty region since it presents a favorable climate to develop agricultural businesses producing fruits and berries and has a large potential for using wild crops. Using of these plants will keep the enterprise economically viable by expanding the assortment of products and increasing the share of low-alcohol beverages in total production. In this study, the purpose is to select the optimum method for the production of special beer based on apple and grape juice. The choice of these particular types of raw plant materials was due to their wide availability and suitability for juice processing. The methods of introducing juice into young beer after the post-fermentation stage, as well as the introduction of fermented juice into young beer, were applied in the production of a mixed beverage. The organoleptic, physicochemical properties of the finished beer made using two methods have been studied. As a result, the optimal beer to juice ratio of 70:30 was selected according to the first method. This method resulted in the most balanced combination in terms of organoleptic characteristics, but colloidal instability was observed. For the second method of special beer production, the Oettinger Pils yeast race was used for fermentation of the juice base that was introduced into young beer after the post-fermentation stage. The resulting beverage at the 50:50 ratio of beer to juice was highly stable and had the highest organoleptic and physicochemical qualities.

Functional Characterization of Lactobacillus plantarum Isolated from Cow Milk and the Development of Fermented Coconut and Carrot Juice Mixed Beverage.

Screening probiotics are crucial for assessing their safety, security, and further production of functional foods for human health. The present study aimed to isolate and identify bacteria from raw cow's milk samples that exhibit health benefits upon consumption. We characterized the probiotic properties of Lactobacillus plantarum (also called Lactiplantibacillus plantarum) strains CMGC2 and CMJC7 isolated from cow milk by in vitro study. The strains exhibited tolerance to simulated gastric conditions and were further identified by 16S rRNA sequencing as Lactobacillus plantarum (L. plantarum) CMGC2 and CMJC7. Both isolates were evaluated in vitro for their probiotic attributes, viz. hydrophobicity, autoaggregation, co-aggregation, lysozyme tolerance, antibacterial activity, antibiotic susceptibility, hemolytic activity, and phenol tolerance. The isolates CMGC2 and CMJC7 showed excellent probiotic attributes; hence, both strains were selected to produce coconut and carrot juice mixed beverages (CCMB). The CCMB was evaluated for the pH, acid-production rate, and total viable bacterial counts. The results showed that the CCMB was an excellent medium for the growth of CMGC2 and CMJC7 as it supported adequate growth of organisms (8.93CFU/mL and 8.68CFU/mL, respectively) even after 48h of incubation. In conclusion, CMGC2 and CMJC7 can be used to develop different beverages possessing nutritive and probiotic values, and these beverages can be used for producing unique products.

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis.

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02−0.64 ± 0.03%), TSS (17.15 ± 0.01−18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01−3.67 ± 0.01%); moisture (74.50 ± 0.02−87.02 ± 0.03%); protein (5.67 ± 0.02−7.58 ± 0.01%); fat (0.97 ± 0.01−1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02−3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.

Synthesized of a novel xanthate functionalized polypropylene as adsorbent for dispersive solid phase microextraction of caffeine using orbital shaker in mixed beverage matrices

A newly synthesized xanthate functionalized chlorinated polypropylene (PP-Xa) was used as adsorbent for the orbital shaker based on dispersive solid phase microextraction (OS-DSPME) of caffein from several tea, coffee, energy drink, coca-cola and chocolate samples using UV-vis. spectrophotometer. Synthesized PP-Xa was characterized using Fourier Transform Infrared spectroscopy (FTIR-ATR) and nuclear magnetic resonance spectroscopy (1H NMR). Various parameters like pH, PP-Xa amount, extraction time, type of eluent and its volume were optimized. Linear range, detection limit (LOD), limit of quantification (LOQ), relative standard deviation (RSD), recovery values, and enrichment factor (EF) were found 90–1000 μgL−1, 27.3 µg L−1, 90 µg L−1, 1.9–2.6%, 98 ± 2%, and 167, respectively. Adsorption capacity of PP-Xa was found 271.9 mg g−1. Standard addition and reference method were used for confirm the accuracy of present method.

Whey protein concentrate mixed beverages and plasma amino acid response in young males

Whey protein isolate (WPI) and whey protein hydrolysate (WPH) contains more protein than whey protein concentrate. However, to achieve a better taste, most commercial products mix WPI and WPH with whey protein concentrate (WPC). This study aimed to compare postprandial blood amino acids following ingestion of three beverages: WPImixed with WPC (WPI-mixed), WPH-mixed with WPI (WPH-mixed), and placebo. A total of ten healthy men aged between 18 and 30, who regularly engaged in exercise training, were recruited as participants. They each received 350 mL of each beverage on separate days and 6-day apart. Concentrations of plasma essential amino acids (EAA), branched-chain amino acids (BCAA), and leucine (Leu) were measured in blood samples taken from participants every 15 mins for 2 hrs. Plasma concentrations of EAA, BCAA, and Leu increased after ingestion of the WPI-mixed and WPH-mixed beverages versus the placebo beverage (P&lt;0.05). Plasma EAA did not differ between WPI- mixed and WPmixed trials. In contrast, plasma concentrations of BCAA after WPI-mixed were higher than after WPH-mixed at 30 mins. The same was observed for Leu at 30 and 75 mins after ingestion. The higher plasma BCAA and Leu in the WPI-mixed trial versus the WPHmixed trial may have been due to the presence of short-chain peptides, as bioactive peptides, in WPH-mixed, which were absorbed. In conclusion, there was no difference in plasma EAA, but plasma concentrations of leucine and BCAA were higher in the WPImixed trial than WPH-mixed trial. Therefore, future research should investigate bioactive peptides along with plasma amino acids.

Formulation and Senso-Chemical Evaluation of Aloe Vera (Aloe Barbadensis Miller) Based Value Added Beverages

The aloe vera pulp contains more than 98% water and less than 1% total soluble solids (TSS). Blending of pineapple juice and roselle extract with aloe vera may not only increases the TSS level but also add other nutritional properties in the final mixed products. The current study was carried out to investigate the different formulations and the quality of various types of mixed beverages prepared from aloe vera, roselle herb and pineapple juice. Developed products were evaluated for their chemical properties as well as sensory attributes. In addition, selected products were tested for shelf-life potentials. Formulated drinks and juices were found as highly nutritious (maximum of 6.86 mg/100 ml ascorbic acid, 0.045% Ca, 0.26% Mg, 0.154% K, 0.034%Na, and 12.09 ppm Fe). Sensory evaluation revealed that products with 20% and 40% aloe vera pulp with pineapple and roselle extract were highly liked by the consumers. With the storage time, pH and ascorbic acid content decreased (maximum around 40% for pH and around 10% for ascorbic acid respectively) in all the formulated beverages, while TSS increased regardless of the formulations. In addition, aloe vera with pineapple and sugar blend exhibited an acceptable level of microbial load during the shelf-life study. Results from this study suggest that it could be possible to commercially produce aloe vera based value added products, which in turn could play an important role in addressing socioeconomic as well as health conditions. Ann. Bangladesh Agric. (2021) 25 (1) : 43-54

New product development for mixed beverages of Aceh robusta coffee and cocoa

Aceh Province is known by the central production of not only Gayo coffee but also Robusta coffee. They are produced on the southwest coast and east coast for cocoa commodities. Meanwhile, there have been changes in lifestyles, especially in the millennial generation, including at Aceh Province. To reach the opportunity it is very urgent to realise a new product development based on beverages. Focuses of this research were to obtain a coffee-cocoa blend formulation that is suitable for consumers and economical to develop by agroindustry. The design of experiments was formulated for an Aceh Robusta coffee-cocoa mix with percentages of 20 : 80, 40 : 60, 60 : 40, and 80 : 20. The hedonic analysis was done to find out consumer preference by aroma, colour, flavour, and texture parameters. A feasibility study was calculated by R/C ratio (Revenue/Costs), BEP (break-even point; EUR) analysis. The result of the study shows that the Robusta coffee-cocoa formulation (RK4) was liked the most by panellists with flavour description as moderate bitter and strong cocoa aroma (RK3), meanwhile based on colour and texture aspect, the panellists prefered RK1 formulation. Whereas R/C ratio 1.19, BEP (EUR) 0.7 explain that the business deserves to be developed.

New beverage based on grapes and purple-fleshed sweet potatoes: Use of non-standard tubers

Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals. Physicochemical and sensory characteristics, profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’, ‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0, 10 and 30%) were determined. The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g. anthocyanins, gallic acid, catechin, tryptophan, melatonin, serotonin and dopamine). Low levels of unwanted amines (histamine, tyramine, putrescine and cadaverine) were detected, showing that their consumption is safe. Purple-fleshed sweet potato had high levels of desirable amines, mainly melatonin, making the addition of sweet potato attractive for enriching beverages. The color, texture and sensory aspects were similar in whole grape juice and in mixed juices. Juices from ‘BRS Violeta’, with or without sweet potato showed high levels of bioactive compounds but were the least appreciated. The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance, regardless of the addition of sweet potato. Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents. Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard, as they add interesting bioactive compounds to beverages and please the consumer.

Exposure to alcohol promotions on web-based media, sex and college risky drinking

Objective: Internet and development of digital media as a tool for online promotions provides avenues for early recruitment of college students into risky drinking. The objective of the study was to examine prevalence of alcohol promotions on web-based media and its possible effects on alcohol drinking by sex among college students in Kenya. Participants and Methods: A sample of 836 out of 1354 (61.7%) second and final year students in the school of education of a public urban university in Kenya participated in this online cross-sectional survey using awareness of online alcohol marketing and TWEAK questionnaires. Results: Facebook attracted most alcohol post per day (χ=3.6) and other apps collectively had least alcohol post per day (χ=0.8). Spearman’s correlation show significant association between online alcohol promotions and risky drinking (0.37; p < 0.001). At the overall level of exposure to online alcohol promotions on web-based media and risky drinking, we perceived a statistical significance difference (p < 0.001) in favor of male respondents. The regression model was successful in explaining approximately 56% of the adjusted variance in risky drinking habits. Conclusion: This significant level presence of online liquor promotions suggest that the youth had fairly open access to the mixed beverage creator’s items through web-based media stages which could impact youth to take part in early liquor drinking propensity. There was substantial presence of online alcohol promotions via web-based media scene that was related to risky drinking. Lastly, sex and online alcohol promotions could contribute to risky drinking among college students in Kenya.

Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product

A mixed fruit beverage was formulated according to D-optimal mixture design using apple ber juice (X1, 45–59% v/v) - an underexplored fruit, carambola juice (X2, 1–20% v/v), and black table grape juice (X3, 35–40% v/v). The crisp overall acceptability (COA) from 16 semi-trained panelists and overall hedonic score (OSH) from consumers were estimated. The best formulation was apple ber: carambola: black table grape juices = 59.0: 3.5: 37.5 v/v with COA and OSH values of 3.23 (on a scale of 5) and 7.55 (on a scale of 9), respectively. Further, the efficacy of pulsed light (PL) (18–30 W cm−2 for 33–167 s; total fluence 600–5000 J cm−2) and thermal treatments (90 °C for 1–5 min) were studied on various attributes of the mixed beverage. The beverages processed at 90 °C for 5 min (thermal treatment) and 5000 J cm−2 (PL treatment at 30 W cm−2 for 167 s) showed no microbial count with a complete enzyme inactivation. The thermally pasteurized sample (90 °C/5 min) was more brown (browning index = 70.15) than the PL pasteurized beverage (browning index = 65.98). Interestingly, the PL pasteurized (5000 J cm−2) beverage showed 25%, 27%, and 19% more vitamin C, antioxidants, and phenolic compounds, respectively, than the thermally pasteurized (90 °C/5 min) beverage. The PL-treated beverage had a greater sensory appeal than the thermally treated beverage. PL-treatment can be an efficient non-thermal pasteurization treatment for ensuring complete microbial and enzymatic inactivation with maximal retention of nutritional and sensory attributes of the blended beverage.

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice.

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts.

Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts.

Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile.

The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The honey mixed beverages exhibited a better phenolic compound profile with an increase in catechin contents and an enrichment of quercetin when compared to the control mixed beverage, as well presenting good sensory acceptance. In conclusion, our results show that the addition of honey can be an alternative for improving the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage.

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process.

The study aims to formulate a mixed fruit beverage through sensory analysis, and the composition was optimized using a fuzzy logic algorithm. The fuzzy optimization algorithm was developed using a modified Takagi and Sugeno's approach, polynomial mixture modeling, and nonlinear solver engine. The optimized blend consisted of amla juice, pineapple juice, and coconut water in 14.3, 63.0, and 22.7%, respectively. Further, the batch thermal treatment was carried out within 50 to 95 °C for an isothermal holding time of 1 s to 10min, and pasteurization condition for the beverage was estimated from kinetic modeling. The concept of thermal pulse inactivation due to non-isothermal heat-up-time and cool-down-time has been introduced within the process time calculation. From the kinetic study, polyphenoloxidase enzyme appeared to be the most resistant entity towards inactivation among all the natural microbiota and quality deteriorating enzymes. Pasteurization in terms of achieving a 5D reduction of both aerobic mesophilic and yeast-mold counts was attained over a range of 80 to 95 °C for 10.2 + 1.4to 3.1 + 2.0min(1.4 and 2.0min = heat-up-time + cool-down-time), respectively. The 90% inactivation of both polyphenoloxidase and peroxidase enzymes was obtained over a range of 90 to 95 °C for 12.8 + 1.7to 8.4 + 2.0min,respectively. While obtaining both the microbial and enzyme stability at the isothermal condition of 95 °C for 8.4min, the corresponding retention in ascorbic acid, total phenolics, and antioxidant capacity were observed as 49.7, 63.0, and 61.4%, respectively. PRACTICAL APPLICATION: In this work, the formulation of a fruit blend was optimized through an intelligent optimization technique (fuzzy algorithm) applied to the sensory data set. The approach for calculating thermal processing time or pasteurization condition provides a new dimension with better precision. The thermal treatment condition of 95 °C for 10min can be used for this mixed beverage to achieve both microbial stability (5-log reduction) and enzyme stability (90% reduction). The presented study can be used as a reference for other similar beverages to achieve a complete process design from basic formulation optimization to thermal (batch-type) processing conditions.

Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties

This study aimed to elaborate a mixed beverage formulation with antioxidant and sensorial potential, using hibiscus and coconut water as the basis. An ideal hibiscus infusion formulation (23.1 g of hibiscus mass and an infusion time of 15 min) was determined using a Rotational Central Composite Design. Three blended beverage formulations were prepared, being HA 1 (50% hibiscus and 50% coconut water), HA 2 (70% hibiscus and 30% coconut water), and HA 3 (90% hibiscus and 10% coconut water). The blends were submitted to stability analysis, being stored under refrigeration (4 °C) for 35 days. Formulations were analyzed six times over the storage with an interval of 7 days in triplicate. Total phenolic compounds decreased from 110.88 to 98.78 mg GAE/g, 144.05 to 131.13 mg GAE/g, and 177.74 to 153.71 mg GAE/g; and antioxidant activity reduced from 119.71 to 72.24 μM Ferrous sulfate/g, 133.03 to 95.52 μM Ferrous sulfate/g, and 174.23 to 20.81 μM Ferrous sulfate/g, to formulations HA 1, HA 2, and HA 3, respectively. Thus, HA 3 presented the best results in total phenolic compounds and antioxidant capacity. On the other hand, there was no significant difference between the acceptance of all blends. Principle Component Analysis presented HA 2 (70% hibiscus and 30% coconut water) as the best balance between sensorial and chemical features. Thus, this formulation was considered a potential option for mixed beverage production from hibiscus and coconut water.