Mixed Nectar Research Articles

Total fructose, total glucose and benzoic acid contents in commercially available fruit nectars in Anuradhapura town area, Sri Lanka

High intake of total fructose, total glucose and benzoic acid can cause many adverse health effects. Most commercially available fruit juice and nectar brands in Sri Lanka are not claimed on the label about the levels of fructose, glucose and benzoic acid in the products. Available brands of fruit juices [Mixed Fruit Juice (MFJ) and Mango Juice (MJ)] and fruit nectars [Mixed Fruit Nectar (MFN) and Mango Nectar (MN)] were selected through a pre-validated questionnaire. Seven brands of MN and MFN were identified as mostly consumed and there was a significant difference (p<0.05) in the total fructose and total glucose levels among the brands. Total fructose of MN and MFN was in the range of 28.54 ± 3.03 gl-1 to 60.28 ± 5.04 gl-1 and 30.46 ± 8.56 gl-1 to 62.47 ± 9.27 gl-1 respectively. Total glucose content of MN was in the range of 17.49 ± 5.39 gl-1 to 41.87 ± 2.11 gl-1 and for MFN from 29.29 ± 4.34 gl-1 to 85.71 ± 5.64 gl-1. Total fructose in MJ and MFJ were in the range of 32.28 ± 0.86 gl-1 to 37.66 ± 0.55 gl-1 and 33.14 ± 0.87 gl-1 to 36.81 ± 1.81 gl-1 respectively. Three, out of the four brands of MN and MFN contained benzoic acid. One brand of MN and one brand of MFN had exceeded the permitted level (120 mg/l) of benzoic acid. Benzoic acid was present in two, out of three brands of MJ and MFJ. It can be concluded that there is a variation in total fructose, total glucose and benzoic acid contents in fruit nectars and juices available for sale in Anuradhapura town area. However, some brands have violated the Sri Lanka food regulations.

Response surface methodology optimization of blended fruit nectar: cashew apple and açai

ABSTRACT There is a growing market for beverages made with mixed fruits, mainly tropical ones. The objective of this work was to develop blended nectars based on açai and cashew apple pulps and to evaluate them by using sensory consumer tests according to a response surface methodology. Nine formulations were prepared by using different total pulp concentrations and açai-to-cashew apple pulp ratios. The formulation with 30.0% of total pulp and an açai-to-cashew apple pulp ratio of 0.84 (that is to say, 13.7% of açai pulp and 16.3% of cashew apple pulp) was the most accepted by consumers (lowest pulp assayed). This mixed nectar showed high vitamin C and anthocyanin contents, and exhibited an attractive dark violet color, suggesting potential commercial success. The data obtained in this study can be used for large-scale production of new mixed fruit nectars, which suggests that they may represent an exciting option for consumers.

Elaboration of mixed nectar of mango and passion fruit

Drinks composed of more than one fruit are a trend in the national and international market, presenting advantages such as greater nutritional value and the development of new flavors. So, the objective was to elaborate six formulations of mixed nectar of mango and passion fruit, varying the percentage of each pulp and soluble solids content, as well as evaluating its physicochemical, microbiological, sensorial and stability properties. The nectars were prepared by the hot fill process and packed in 500 ml glass bottles, and then submitted to the analyzes. The nectars presented pH between 2.86±0.05 and 3.33±0.15, soluble solids of 10.00 to 14.83 ºBrix, acidity of 0.59 to 0.78g acid citric/100g nectar, and vitamin C from 15.36 to 33.66 mg/100g. The microbiological analyzes presented values according to the current legislation. The formulations were within the sensory acceptance zone for the tasters, with a balance in the evaluated attributes. F4 (10g of passion fruit and 20g of mango) was chosen among the formulations due to greater acceptance and use of a lower percentage of passion fruit, reducing the cost of the product. In relation to the stability, none of the sensorial attributes presented differences in the interval of 150 days, however, for the physical-chemical attributes, it was observed difference in pH, total acidity, vitamin C and total soluble solids. Therefore, it is necessary to better assess the physical and chemical characteristics, with the intention of increasing the nutritional index of the product.

Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

Physicochemical and microbiological stability of mixed nectar of orange and uvaia

ABSTRACT: The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5 minutes. Then, bottles containing the beverages were cooled and stored at room temperature for the physicochemical (Brix, pH, total acidity, ascorbic acid, reducing sugars, and phenolic compounds) and microbiological (total coliforms, molds and yeasts, and lactic acid bacteria) characterization. Total soluble solids and reducing sugars contents increased during storage for the mixed nectar formulations. Higher total acidity and lower pH levels were observed for the mixed nectar throughout the storage. Although, the mixed nectar exhibited higher ascorbic acid content, this parameter was significantly reduced during the storage. Concentration of phenolic compounds was higher for the mixed nectar, which increased with the addition of uvaia pulp to the formulation. Lactic acid bacteria counts remained at reduced levels for all formulations analyzed, while yeasts and total coliforms populations increased in the control formulation during the storage.

Effect of honey on purified equine myeloperoxidase activity and superoxide radical production in activated Polymorphonuclear neutrophils

Three Algerian honey samples (nectar honey, mixed honey and honeydew honey) were analysed for their total phenolic content (TPC) using the Folin–Ciocalteu reagent and total flavonoid content (TFC) by the aluminium chloride method. The antioxidant activity was tested both against reactive oxygen species (ROS) produced by phorbol 12-myristate 13-acetate (PMA)-stimulated equine polymorphonuclear neutrophils (PMNs) and on purified equine myeloperoxidase (MPO) enzyme activity. The ROS production by stimulated PMNs was measured by lucigenin-enhanced chemiluminescence. Specific immunological extraction followed by enzymatic detection (SIEFED) was used to measure specifically the activity of equine MPO. Nectar honey, mixed honey and honeydew honey had TPCs of 59.52 ± 1.31, 68.36 ± 1.20 and 122.76 ± 4.20 mg gallic acid equivalents (GAE)/100 g honey, respectively (mean ± SD). As for the TPC, the highest TFC was observed for honeydew honey [20.55 ± 0.72 mg catechine equivalents (CE)/100 mg honey], followed by mixed honey (7.47 ± 0.07 CE/100 mg honey) and nectar honey (4.80 ± 0.08 CE/100 mg honey). All the tested honeys displayed a dose-dependent inhibitory effect on the oxidant activities of PMNs. By the SIEFED technique, it was shown that most of the honeys interact directly with MPO: the light honeys (nectar honey and mixed honey) were inhibitors of MPO activity, while the dark honey had less inhibiting effect and even behaved as an enhancer of MPO activity at high concentrations.

USE OF MIXTURE DESIGN TO IMPROVE A TROPICAL MIXED FRUIT NECTAR

This study aimed to develop beverages of mixed nectars of tropicalfruits and to determine the best accepted formulation. The pureeblend contents were: cashew apple (12.25-21.00 g 100 g-1); acerola(1.75-10.50 g 100 g-1); and mango (12.25-21.00 g 100 g-1), varyingaccording to a mixture design. The evaluated responses were basedon physicochemical, chemical and sensorial determinations. Themodels for antioxidant activity, overall acceptance, ascorbic acidcontent, phenolic content and viscosity were statistically signifi cant(P ≤ 0.05). The formulation with 12.25 g of cashew apple puree100 g-1, 21.00 g of mango puree 100 g-1 and 1.75 g of acerola puree100 g-1 was the best accepted by the tasters. Mango and cashewapple purees must be present in a greater proportion in the mixture,since they have high fl avour acceptance. The antioxidant activity ofmixed nectars was most increased by acerola, followed by cashewapple. A high correlation was observed between antioxidant activityand acerola puree content and there was also a high correlationbetween antioxidant activity and both ascorbic acid and total phenoliccontents.

Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps

The purpose of this experiment was to evaluate the effect of heat treatment on the rheological properties of mixed nectars, based on cashew apple, mango, and acerola pulps. Ten different formulations with different mass fractions of cashew apple, mango, and acerola pulps were prepared using a simplex centroid design [with a total of 35% (w/w) pulp] and submitted to heat treatment at 90 °C for 1 min. Samples were collected before and after heat treatment and characterization of their rheological properties was carried out. The rheological behaviour was obtained at 25 °C, with shear rate ranging from 108 to 500 s−1 (upward curve) and from 500 to 108 s−1 (downward curve) for 1 min with 25 readings for each curve. The Ostwald de Waele model showed to be a good fit for all formulations studied, which showed a non-Newtonian behaviour and a pseudoplastic character. Results of apparent viscosity for the non-heated formulations were well fitted by the linear model and the heat treated formulations by the cubic model. The heat treated formulations had higher (P<0.05) values of consistency index and apparent viscosity, as well as lower (P<0.05) values of flow behaviour index compared to non-heated formulations. The rheological characterization of these formulations is a very useful tool during product development and processing control of mixed nectars of fruit juice.

Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis

As frutas sao fontes ricas de nutrientes e os sucos de frutas sao formas mais populares de consumi-las. O desenvolvimento de sucos mistos, em que duas ou mais frutas sao misturadas para se obter um produto que combina o valor nutricional das frutas, tem sido estimulado pela industria de alimentos e bem aceita pelos consumidores. Este trabalho teve como objetivo desenvolver nectares mistos de frutas tropicais (caju, manga e acerola) e comparar os dados de aceitabilidade por teste de media e analises estatisticas multivariadas de agrupamento hierarquico e componentes principais. O resultado do teste de medias indicou uma maior aceitacao para os nectares com maiores teores de manga e caju e menores teores de acerola. A formulacao contendo 12,25% de polpa de caju, 21% de polpa de manga e 1,75% de polpa de acerola teve o maior escore na avaliacao global. No entanto, pode ser observado pela analise de cluster de dados dos consumidores e posterior analise de componentes principais destes resultados claramente uma segmentacao dos consumidores.

El Método de Superficie Respuesta y la Programación Lineal en el desarrollo de un néctar mixto de alta aceptabilidad y mínimo costo

The aim of this study was to develop a high acceptability mixed nectar and low cost. To obtain the nectar mixed considered different amounts of passion fruit, sweet pepino, sucrose, and completing 100% with water, following a two-stage design: screening (using a design of type 23 + 4 center points) and optimization (using a design of type 22 + 2*2 + 4 center points); stages that allow explore a high acceptability formulation. Then we used the technique of Linear Programming to minimize the cost of high acceptability nectar. Result of this process was obtained a mixed nectar optimal acceptability (score of 7), when the formulation is between 9 and 14% of passion fruit, 4 and 5% of sucrose, 73.5% of sweet pepino juice and filling with water to the 100%. Linear Programming possible reduced the cost of nectar mixed with optimal acceptability at S/.174 for a production of 1000 L/day.

Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

SummaryNectars are formulated beverages with a fruit juice or pulp as its main component. A blend of fruits can also be used, with the advantage of combining sensory and nutritional properties of different fruits. The beverages may be added with some energetic component, as caffeine, known by its stimulating effect on central nervous system. The objective of this study was to develop mixed nectar of cashew apple, papaya, guava, acerola fruit and passion fruit added caffeine. The beverage was prepared with 35% juice blend and 10% sugar, added with 100 mg of caffeine L−1 and 60 mg of sodium metabisulfite (SO2) L−1 and 500 mg of sodium benzoate L−1 as preservatives, packed in cleaned pasteurised bottles and heat processed at 90 °C for 30 s. Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during 6 months of storage at room temperature (about 25 °C). The products were microbiologically stable during storage. The vitamin C content decreased significantly throughout storage time, although it has remained relatively high. The product presented good sensory acceptance, which suggests its potential for market.

Adição de extratos de Ginkgo biloba e Panax ginseng em néctares mistos de frutas tropicais

O estudo objetivou desenvolver formulacoes de nectares mistos de frutas tropicais, acrescidos de diferentes concentracoes de extratos de Ginkgo biloba, Panax ginseng e misturas de Ginkgo biloba e Panax ginseng, avaliar caracteristicas sensoriais, fisico-quimicas e quimicas dos nectares selecionados. As formulacoes dos nectares tiveram a seguinte composicao de polpa: caju (Anacardium occidentale), 12,25%; manga (Mangifera indica L), 21%; e acerola (Malpighia emarginata D.C.), 1,75%. Foram desenvolvidas diferentes formulacoes, com a adicao dos extratos nas concentracoes variando de 15 a 30 mg.100 mL-1 de nectar. A avaliacao sensorial da impressao global, sabor e aroma foi feita por meio de teste de aceitacao. Para as bebidas formuladas com Panax ginseng, somente o atributo sabor apresentou variacao com o aumento da concentracao do extrato. Para as bebidas acrescidas de Ginkgo biloba, observou-se um decrescimo linear para todos os atributos avaliados com o aumento da concentracao do extrato. Para a mistura de extratos, nao se observou variacao das medias com o aumento da concentracao dos extratos. Conclui-se que a adicao de extrato de Panax ginseng ate a concentracao de 20 mg.100 mL-1 de nectar e a mistura dos extratos, em concentracoes de 7,5 mg.100 mL-1 de nectar de cada extrato, apresentam boa aceitacao sensorial. A adicao dos extratos nao afetou a composicao quimica dos nectares que apresentaram quantidades elevadas de vitamina C, carotenoides, fenolicos totais e antocianinas.

Mixed tropical fruit nectars with added energy components

SummaryThe purpose of this work was to develop energy drinks from mixed tropical fruit nectars with added caffeine or guarana. The nectars were formulated from puree blends, consisting of cashew apple, acerola, papaya, passion fruit and guava. Firstly, a mixture design was carried out by varying the puree proportions, in order to establish the most accepted formulation of the mixed nectar. Higher proportions of guava and papaya purees resulted in better acceptance scores, while passion fruit puree impaired the product acceptance. The most accepted formulation was that with the following puree contents: passion fruit, 3.9%; papaya, 5.7%; guava, 5.7%; and acerola, 5.7%. This formulation was defined as the control for the difference‐from‐control sensory tests, conducted to compare the control added with energy components (guarana or caffeine) with the control itself. Although both energy drinks were significantly different from the control, they were well accepted, indicating their potential for being commercialised.

Estabilidade do néctar misto de cajá e umbu

The trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Caja and umbu are tropical fruits widely commercialized in Brazil’s northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of caju and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g -1, proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%.

Sensory acceptance of mixed nectar of papaya, passion fruit and acerola

Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration of acerola pulp constant. The sensory tests were carried out with 22 non-trained panelists using a structured 9-point hedonic scale to evaluate overall acceptance. The acceptance means were submitted to regression analysis, by first calculating a polynomial quadratic equation. A predictive model was adjusted considering only those parameters where P &lt; 0.05, and a response surface was generated. The overall acceptance of nectars of different formulations varied from 5 ("neither liked nor disliked") to more than 7 ("liked moderately"), showing that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose. A quadratic predictive overall acceptance model, with a regression coefficient of 0.97 was obtained. The sensory acceptance of nectars was positively affected by increases in the concentrations of papaya pulp and of sucrose. Thus, some products presented good sensory acceptance suggesting commercial potential.

Renal Disease in Captive Swift Parrots (Lathamus discolor): The Effect of Diet on Plasma Uric Acid Concentrations

We retrospectively examined plasma uric acid concentrations of swift parrots (Lathamus discolor) in samples collected during a period when a suspected toxin was causing renal tubular pathologic changes. The primary aim of this study was to investigate plasma uric acid concentrations from birds with existing renal compromise on 2 levels of dietary protein. There was a significant difference in the monthly pattern of plasma uric acid concentration between the birds that died and those that remained clinically normal. Birds that were fed a high-protein ration had a significantly different monthly pattern of plasma uric acid concentration than those birds fed a low-protein ration. We then evaluated the effects of an overnight fast and subsequent feeding on plasma uric acid concentrations in swift parrots. The preprandial plasma uric acid concentration, taken after a 14-hour fast, was not significantly different from the 2- and 6-hour postprandial concentrations. To further examine the effect of diet on plasma uric acid concentration, we examined the plasma of wild swift parrots feeding on nectar, pollen, and insects and of swift parrots from a private aviculturist feeding seed and commercial lorikeet nectar food. The highest levels of plasma uric acid were those of the captive swift parrots fed the mixed nectar and seed diet; plasma uric acid concentrations of the wild birds were lower than preprandial concentrations of captive parrots. It remains unclear whether increases in plasma uric acid concentrations were a consequence of renal tubular damage or of high dietary protein levels. However, the finding of low plasma uric acid concentrations in wild birds and high concentrations in captive birds provide support for the hypothesis that dietary protein levels provided to captive birds were in excess of requirements. As nectarivores, swift parrots might have lower protein requirements than granivorous parrots. However, confirmation of this hypothesis will require nitrogen balance studies as a direct assessment of protein metabolism. We hypothesize that dietary protein levels did not induce the renal disease but might have contributed to ongoing pathologic changes in the damaged kidneys.