Mixed Beverage Research Articles

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

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.

Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice

Efficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at 280, 365 and 280/365 nm on inactivation of E. coli K12 in mixed beverage (MB) was investigated. MB comprised of 31.6% carrot, 44.3% carob, 8.7% grape, 10.2% ginger, and 5.2% lemon juice. The impact of UV-LEDs on some physicochemical and phytochemical properties of MB was compared to that of heat treatment (70 °C, 120 s). While, UV-LED irradiation using coupled 280/365 nm for 40 min resulted in the highest inactivation of E. coli K12 (>4 log) out of tested wavelengths, the number of mesophilic bacteria (TAC), and yeast and molds (YM) in mixed beverage were reduced by 2.59 log CFU/mL (from 5.69 log CFU/mL of initial load), and 0.17 log CFU/mL (from 3.28 log CFU/mL of the initial load), respectively. Although, the color parameters slightly changed after irradiation, the color of MB did not show visual difference (ΔE = 0.94) compared to untreated samples. UV-LED treatment caused a significant increase in total phenolic compound (1.75-fold) and antioxidant capacity (4.60 fold) compared to heat-treated samples (p < 0.05). UV-LED treatment caused a decrease in carotenoid content (71.3%) lower than that of heat-treated samples (88.9%), indicating that UV-LED irradiation preserved the total carotenoid content better than the heat treatment. Industrial relevanceLight-emitting diodes (LEDs) are new sources of ultraviolet light utilized for non-thermal processing of foods. In this study, a static bench top unit was designed to investigate the efficacy of UV-LEDs with different treatment times and peak emissions by considering the inactivation of E. coli K12 in newly formulated mixed drink (MB). UV-LED irradiation of MB using coupled 280/365 nm for 40 min provided the highest microbial inactivation and preserved bioactive compounds better than the heat treatment. It can be proposed as an effective method for the processing of fruit juices which is rich in bioactive constituents.

Effects of excessive tea consumption on pregnancy weight gain and neonatal birth weight.

ObjectiveTea lovers are increasing worldwide. We hope that this report is the first to discuss the possible impacts of high black tea consumption on gestational weight gain (GWG) and birth parameters.MethodsThroughout one year, a total of 7,063 pregnant ladies coming for first antenatal visit were screened in a major tertiary center. Of them, 1,138 were involved and divided according to their preference into 3 groups: excessive tea (ET), usual tea (UT), and mixed beverages group. The study included women who gave birth to healthy neonates.ResultsThe rate of ET consumption was 4.13% with a total of 41 cases. The UT group (controls) comprised 94 women. ET was significantly associated (P<0.05) with maternal age, parity, occupation, smoking, and poor GWG starting from 30 weeks’ gestation until delivery, low birth weight, and small for gestational age (SGA). Poor GWG had a higher relative risk (with 95% confidence interval) in the ET group than in the UT group in crude (1.84 [0.85–2.43]) and risk adjusted models (1.25 [0.28–2.26]). Further, similar results were obtained for SGA in the crude and 3 adjusted models, where the first model was adjusted for bio-obstetrical variables, the second for social parameters, and the third for all factors included in the previous models (1.53 [0.62–2.81], 1.52 [0.71–2.50], and 1.46 [0.78–2.39]), respectively.ConclusionConsumption of large amounts of daily black tea during pregnancy (≥1,500 mL) is a significant cause of poor GWG and SGA.

Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract

This research aimed to elaborate a mixed beverage containing pineapple and jussara palm fruit and evaluate the viability of Lactobacillus rhamnosus GG (LGG) in the product and also its survival in the human gastrointestinal tract (GIT). In order to evaluate the efficiency of the beverage as a vehicle for LGG, fecal samples from 14 volunteers male were collected before consuming the product, 28 days after intervention, and 42 days after interrupting consumption and they were submitted to LGG count. The mean LGG viability in the beverage was 7.5 log cell/mL (p > 0.05) by flow cytometry, and 6.9 log CFU/mL in the standard plate count. No LGG count was detected in the volunteers feces before consuming the beverage. However, after 28 days of consumption, the mean count of this bacterium in the feces was 7.1 log CFU/g, and 42 days after interrupting consumption, the count had reduced to 4.1 log CFU/g. Thus, the beverage was shown to be feasible as a vehicle for LGG in the GIT of the volunteers, demonstrating the capacity for intestinal colonization.

In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

The resistance of Lactobacillus rhamnosus GG (LGG) to in vitro gastrointestinal digestion in mixed beverages (MB) prepared with legumes, peanut (MBPP) or soybean (MBSP), containing guava pulp and beet was evaluated, as well as the physical-chemical, microbiological and sensorial characteristics of these products. For this purpose, 4 beverages (MBPP and MBSP with probiotic and MBPC and MBSC as a control, without probiotic) were prepared. MBPP and MBSP was fermented and maintained together with their controls at 8 °C for 42 days. In the in vitro test of gastrointestinal resistance, for 100 mL of beverage ~8.34 and 7.50 Log CFU/mL of LGG were available after digestion in BMPP and BMSP, respectively, which makes these products potential probiotics. The viability of LGG was >7.3 Log CFU/mL throughout storage in the beverages, which were microbiologically safe for consumption. The beverages containing LGG showed higher acidity and lower pH after processing compared to those without fermentation. Soybean beverages showed higher protein content (p < 0.05) compared to peanut beverages, which did, however, have higher lipids. After processing, the products showed hedonic scores equivalent to “I liked it a little” and “I liked it a lot”, which suggested a willingness to consume the product, thus possibly being viable non-dairy beverages.

Bioactive and functional compounds of mixed beverages based on fruits and vegetables

In recent years, the demand for fruits and vegetables has increased in several countries. Thereby, the consumption of natural beverages increased, and specifically those with claims of functional properties. However, there is a clear need for further studies on the beneficial effects of these beverages, and greater attention should be given to brands that use this information in a manner that is unconcerned with consumer health. This work aimed to study the physical–chemical composition and bioactive and functional compounds of some brands of natural drinks marketed in Brazil. Six brands of natural drinks were acquired and analyzed for pH, titratable acidity (%), soluble solids, total sugars, color, total phenolics, vitamin C, β-carotene/linoleic acid, DPPH and dietary fiber. The drinks analyzed are in accordance with the literature for acidity, except the ‘E’ brand. The sugar content found in three brands (‘A,’ ‘B-Le’ and ‘D’) was higher than reported on the labels, and the ‘A’ brand misleads the consumer by stating that their drink is ‘zero sugar.’ In general, the drinks showed yellowish color, except the ‘E’ brand with greenish coloration. The brand ‘A’ also had higher levels of vitamin C than established by law. The amount of phenolic compounds was higher in the ‘A’ and ‘F’ brands. The antioxidant content was higher in ‘A,’ ‘C’ and ‘F.’ The ‘D’ and ‘F’ brands were shown as sources of dietary fiber. The content of some brands analyzed is in disagreement with their labels which represents a danger to consumers with some kind of food restriction.

Violent and Risk-Taking Behaviors Associated with Intake of Energy Drinks Mixed with Alcohol and Perceptions of This Consumption among Children and Adolescents in Costa Rica

Introduction: The consumption of energy drinks and its mix with alcohol has been associated with negative and violent behaviors in youngsters. Objective: To determine the risk-taking behaviors associated with the consumption of energy drinks mixed with alcohol in Costa Rican adolescents. Methods: A mixed cross-sectional study was performed with a population of 2667 students of 64 educative centers in 2016. Descriptive statistics were performed with the program SPSS 20.0 and a value of p 0.05 was considered significant. Results: The third part of the study population is usually a consumer of energy drinks (30%) and 3% make use of drinks mixed with alcohol. The children and adolescents, who consume energy-alcohol mixed drinks, are more likely to present risk-taking behaviors than those who do not consume these mixed beverages: combined use of medicines to get high; cocaine consumption, consumption of cement/glue, consumption of marijuana, physical violence (fighting), use of weapons, suicidal ideation, deliberate self-harm, low educational expectation, sexual intercourses, cyberbullying and school apathy. The students perceived the intake of energy beverages as of low risk for their health. They also agree that frequent consumption is because drinks have good flavors and nice logo designs and the ability to stay awake and with more energy for longer periods of time in order to improve in academic homework, sports performance and to endure more the consumption of alcoholic beverages. Conclusions: Public health policies should consider controlling the publicity aimed to children and adolescents regarding the marketing of energy and alcoholic drinks.

PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY

The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with “detox” denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g-1 (sample F) to 48.61 mg GAE g-1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L-1 Trolox g-1 (sample B) to 18.95 µmol L-1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages.

Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil.

Emojis can be used to explore food-evoked emotions in order to provide information that can support the product development and marketing decisions. This study aimed to evaluate consumers' acceptance, purchase intent and emotional responses to milk beverages, with and without kefir added, before and after these consumers were informed about the products' composition (0%, 15%, 30% and 50% m/v) and health claims toward kefir (blind and informed tests, respectively). Emotional responses were assessed by emoji use within a RATA questionnaire in order quantify the perceived significance of the emojis chosen. In the informed test, the consumers' perception of the sensory attributes of the milk beverages, such as their perception of an acid taste in added kefir beverages was shown to have changed. Overall, participants attributed significantly higher acceptance and purchase intent scores to added kefir beverages after they had been informed on its health benefits. In addition, expressions of positive emotion increased when participants were exposed to stimuli related to health benefits of kefir (15%, 30% and 50% m/v), while negative expressions of emotion decreased. The provided information of kefir modified valence and arousal in subjects, and it can be said that to 30% of kefir can be added to yogurt without compromising its sensory acceptability. Thus, health benefits alone cannot improve product acceptance, since participants found a 50% addition of kefir to be unpleasant when tasted during a blind test. Mixed beverages may present a probiotic beverage alternative for consumers who dislike kefir milk, but want to include it in their diets. The implications of liking and purchase intent and how they are linked to emotions are discussed in this paper as well.

Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology

AbstractEffect of thermal assisted high pressure processing (THPP) on physicochemical (pH, total soluble solids [TSS], titrable acidity, color) biochemical (phenols, ascorbic acid [AA], antioxidants), and enzymatic (polyphenol oxidase [PPO] and peroxidase [POD]) attributes of the sugarcane based mixed beverage were studied within a domain of pressure (300–500 MPa), temperature (40–60°C) and time (10–20 min) following a central composite design. The THPP process parameters had negligible influence (p &gt; .2) on pH, TSS, and titrable acidity of the beverage. The color change (ΔE* values) varied from 0.97 to 3.6. Up to 400 MPa/30°C/15 min, beverage possessed an increased AA content (17%); however, further increase in either pressure and temperature resulted in the loss of its activity by maximum of 29%. A significant degradation was obtained in the phenolic content and antioxidant capacity above 60°C irrespective of pressure and time. A substantial inactivation in PPO (79%) and POD (72%) activity was obtained in the beverage within the THPP domain.Practical applicationsSugarcane juice is a pleasant, thirst quenching beverage with considerable nutritional qualities. The processing and marketing of the juice as a ready to serve beverage is limited by the high content of reducing sugars and browning enzymes. In order to combat this a mixed beverage based on sugarcane juice has been formulated. The addition of Indian gooseberry juice enhanced the ascorbic acid content and served as a natural antioxidant. Ginger juice improved the aroma of the juice. Formulation was optimized based on desirability indices of sensory attributes. Further high pressure processing (HPP) of the beverage was done to preserve the nutritional integrity and to ensure the shelf life. The data is helpful for designing the process parameters for HPP of sugarcane based mixed beverage.

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

The objective of this study was to evaluate the effect of the addition of Lactobacillus casei and/or oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage during refrigerated storage. The addition of the probiotic culture improved the nutritional value and the stability of the rheological parameters during storage. However, it increased the turbidity and altered the color, but with no impact on the sensory acceptance. The synbiotic product had the improved characteristics provided by the probiotic culture, but also maintenance of the color and turbidity parameters. The beverages had probiotic counts higher than 107 CFU/ml and oligofructose content from 1.24 to 1.67 g 100 ml−1. This study proved that is possible to obtain an orange juice and hibiscus tea mixed beverage with improved nutritional properties with the addition of L. casei in the lyophilized form and oligofructose. Practical applications In this research work, the authors demonstrated that it is possible to develop a synbiotic mixed beverage using orange juice and hibiscus tea, which presented a suitable chemical composition, physicochemical characteristics, rheological properties, probiotic viability, and sensory acceptance. This study is important for the beverage industry, which is interested in the development of functional new products and proved that is possible to add directly the probiotic in the lyophilized form to the mixed beverages, dispensing the propagation step and resulting in a time-consuming processing.

Enhancement of Alcohol Metabolism by Ginseng Berry Extract and its Mixed Herbal Beverages: In vitro and in vivo Experiments

To investigate the enhancement of alcohol metabolism by two ginseng berry (GB) extracts and their two types of mixed herbal beverages through in vitro and in vivo experiments. Two GB extract solutions and their two herbal beverages were evaluated as enhancers of alcohol metabolism in normal human embryonic liver cells (CL-48 cell line) through assays of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activity. Cytotoxicity was also assessed in the same cell line using an MTT assay. Effects on alcohol metabolism were also observed in vivo through measurement of serum alcohol, acetaldehyde, alanine aminotransferase (ALT), and aspartate aminotransferase (AST) levels in alcohol treated rats. Blood samples were serially collected at 1, 2, 3, 4, 6 and 8 hrs after a single ethanol (EtOH) treatment. A single treatment with the test samples was administered orally 30 minutes after EtOH treatment. GB extract solutions effectively elevated the ADH and ALDH activity observed in vitro, while no treatment- related cytotoxic effects were found with test samples t concentrations up to 100 mg/mL. Significantly lower (p<0.01 or p<0.05) serum alcohol and acetaldehyde content was observed in samples from treated rats than in those from control rats (EtOH only) 1 or 2 hrs after EtOH treatment. In addition, noticeable decreases were observed in serum AST and ALT levels in treated samples 8 hrs after EtOH administration. HM40, an herbal mixture containing GB extract (40 mg/75 mL of ginsenoside Re), showed betters enhancement of alcohol metabolism through ADH/ALDH activation, as well as related hepatoprotective effects. GB extracts effectively enhanced alcohol metabolism without cytotoxicity while also providing possible hepatoprotective effects that could serve as a functional ingredient in anti-hangover alternative therapies. These extracts are expected to be more effective when made into herbal mixture beverages.

Development of a Mixed Beverage with the Addition of Prebiotics: Consumer Acceptance and Focus Groups

ABSTRACT A innovate cashew-based mixed fruit beverage incorporated with prebiotics was elaborated consumer acceptance and expectation were applied to evaluate the product; a possible package for the beverage was survey, using focal group, in order to verify the influence of this on consumer buying intention. Acceptance analyzes were performed in three sessions, along with the focus group technique. The beverage showed the greatest acceptance when mixed with mango or guava. The package chosen as most adequate for the 245 mL single dose had a layout with simple, practical colors, and for the larger volumes the packages was chosen made of glass and the Tetra Pak system, with an open-shut mechanism and 1 L volume. The format and type of package had an impact on the choice, but the decision to buy depended on the price of the final product, and their acceptance.

Development of Acerola, Mombin and Açaí Mixed Beverage Added Soybean Extract

Background: Beverages made with the addition of soybeans are a convenient way to include soy protein in the diet of consumers. The purpose of this work was to develop a mixed beverage based on açaí, acerola and monbim pulps, added with soybean extract. Methods: The formulations were subjected to analysis of pH, soluble solids, titratable total acidity, color, anthocyanin and flavonoids content, vitamin C and total antioxidant activity, as well as to study of the rheological behavior. Results: The formulations F1 and F2 presented no statistical difference for pH, titratable total acidity and total soluble solids analysis. The ascorbic acid content and antioxidant activity obtained for formulation F2 were higher than that obtained for formulation F1. All the rheological models studied (Ostwald-de-Waele, Casson, Herschel-Bulkley and Newton) can be used to describe the rheological behavior of the beverages. Conclusion: Mixed beverages presented high levels of vitamin C, anthocyanins and total flavonoids, besides high antioxidant activity, to be considered as sources of bioactive compounds. Regarding the rheological behavior, the formulations presented a non-Newtonian behavior, with pseudoplastic characteristics. Keywords: Bioactive compounds, color, fruits, mixed beverages, rheology, soybean.

Wine and beer within a moderate alcohol intake is associated with higher levels of HDL-c and adiponectin

The scientific evidence available on the association between moderate alcohol intake and levels of blood cardiometabolic markers is still inconsistent and difficult to interpret for future disease prevention. However, we hypothesize that moderate consumption of alcohol is associated with lower levels of inflammation markers and higher levels of protective cardiometabolic markers. Thus, this work aimed to examine the associations of moderate alcohol intake and the type of alcoholic beverage with metabolic and inflammatory biomarkers. An observational, cross-sectional study including 143 apparently healthy adults 55 years of age and older was performed. Interviewer-administered questionnaires were used to collect information on alcoholic beverage intake frequency, food frequency, physical activity, socioeconomic status, diseases and medications, and other health-related habits. Three groups were established prior to recruitment: (1) abstainers and occasional consumers (ABS, n = 54); (2) beer consumers (BEER ≥80% of total alcohol intake; n = 40), and (3) mixed beverage consumers (MIXED; n = 49). Univariate analysis of variance models, adjusted for confounding factors and covariables, were performed. High-density lipoprotein cholesterol (HDL-c) and sP-selectin were significantly higher in the MIXED group than in the ABS group, and adiponectin was higher in the MIXED group compared to the BEER group. All alcohol consumers also had higher mean platelet volume values compared to ABS. In linear regression analyses, HDL-c, sP-selectin, and adiponectin were positively associated with wine intake (g/d) (P < .001, P = .014, and P = .017, respectively); and mean platelet volume, with beer intake (P = .017). In conclusion, this cross-sectional study showed that moderate alcohol intake is associated with higher levels of HDL-c and adiponectin compared to those in abstainers, which are mainly explained by wine intake.

Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage.

This study determined the optimal pressure and time conditions for the high pressure processing (HPP) of a lemongrass-lime mixed beverage. The physicochemical and microbiological characteristics, bioactive compounds, and antioxidant activity of the beverage treated under the optimal HPP conditions were evaluated immediately after processing and during 8weeks of storage at 4°C, compared to untreated (control) and thermally pasteurized beverages. HPP at 250MPa for 1min at 25°C ensured microbiological safety, according to inactivation tests with Listeria innocua as the target microorganism, without significant losses of vitamin C and phenolic compounds. Immediately after processing, the HPP treated beverage retained its original bioactive compounds content and showed physicochemical characteristics that were closer to the untreated control compared with the thermally pasteurized beverage. In addition, HPP provided microbiological quality and improved the shelf life of the beverage, demonstrating that it represents a reliable alternative to thermal treatment of lemongrass-lime mixed beverages.

Blends of lemongrass derivatives and lime for the preparation of mixed beverages: antioxidant, physicochemical, and sensory properties.

Lemongrass is an aromatic plant with antioxidant and antimicrobial properties, used for the preparation of medicinal tea and for essential oil production. Previous studies have shown that extracts of lemongrass leaves contain phenolic compounds associated with health benefits. Although essential oils have been widely used as flavoring agents, there is no scientific evidence regarding the use of lemongrass essential oils in beverages. Thus, the objectives of the present study were to develop blends with lemongrass derivatives (aqueous extract, lyophilized extract, and essential oil) and lime juice for the preparation of mixed beverages, to evaluate the antioxidant and physicochemical characteristics of blends, and to determine the sensory profile and acceptance of mixed beverages. The formulated blends showed favorable physicochemical characteristics such as acidity and color, and they contained bioactive compounds (phenolics and vitamin C) and important antioxidant properties. Mixed beverages prepared from blends containing aqueous extract or lyophilized extract plus essential oil, which showed higher intensity of lemongrass aroma and flavor, were more readily accepted. This study demonstrates that it is possible to make suitable blends with lemongrass derivatives and lime juice for the preparation of high-quality mixed beverages with sensory pleasantness, and potentially beneficial health components. © 2018 Society of Chemical Industry.

Evaluation of gamma irradiation effect on physico-chemical properties of a mixed beverage based in soy milk and grape juice

The aim of this study was to evaluate the effect of gamma radiation on the physico-chemical parameters in a mixed beverage (white or red grape juice + soy milk). The radiation doses were used: 1, 3, 6 and 9 kGy. Most of the parameters evaluated did not change in both beverages at different doses, with the exception of the 9 kGy dose that reduced the antioxidant capacity and the phenolic compounds, and increased the peroxidase. Thus, the gamma radiation can be used in mixed beverages, but doses below 9 kGy, avoiding changes in physico-chemical quality.

Antioxidants Properties, Physicochemical, and Sensory Quality Attributes of a New Soy-Based Beverage with Lemongrass and Lime Juice

ABSTRACTThis work aimed at developing a new soy-based beverage and studying the influence of formulation ingredients on its antioxidants, physicochemical, and sensory properties. For this purpose, mixed beverages with lemongrass, lime juice, and soymilk were formulated. Soy-based beverages showed differences in pH, ratio, and color as compared to mixed beverages without soy. Soymilk increased the phenolics content and the ABTS antioxidant capacity, while lemongrass aqueous extract increased the DPPH antioxidant capacity of soy-based beverages. The new soy-based beverage had good acceptance for all attributes and can be considered a viable alternative source of nutrients and bioactive compounds to consumers.

Mixed Beverage of Fruits and Vegetables: Effect of Refrigerated Storage on Antioxidant Capacity and Acceptance

ABSTRACTThe aim of this work was to prepare a mixed beverage containing kale, ginger, coconut water, and orange, which is similar to the recipes found in the informal media, and to determine the effect of refrigerated storage on antioxidant, physical and chemical properties, ascorbic acid content, and sensory acceptance. The refrigeration of the mixed beverage for up to seven hours preserved the antioxidant properties, phenolic compounds, soluble solids, and titratable acidity but led to reduction of green color, pH, and ascorbic acid content. However, in the refrigeration for up to 25 hours, it was observed that antioxidant activity, color, pH, and ascorbic acid were not preserved. The beverage was considered appropriate by mean the sensory acceptance test, after microbiological analysis. The beverages refrigerated for 0, 13, and 25 hours were accepted, with maximum scores of 7 (10 cm scale), besides purchase intention above 3 on a 5-point scale.