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Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage
Author(s) -
Sattar Saira,
Ahmad Tanvir,
Nisa Mahrun,
Imran Muhammad,
Holmes Melvin,
Maycock Joanne,
Nadeem Muhammad,
Khan Muhammad Kamran
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13952
Subject(s) - food science , pasteurization , health benefits , functional food , aroma , chemistry , sugar , dpph , antioxidant , taste , biochemistry , traditional medicine , medicine
The health benefits of blended functional drinks make them popular among consumers and a highly profitable product sector. In this study, the compositions of peach juice, plum juice, and sugar solution were optimized by D‐optimal mixture design in the ratio of 72:25:3 to develop a functional beverage with acceptable sensory attributes. The results also showed that a blending of fruit juices significantly increases the amount of bioactive compounds (TPC: 432 µg/100 ml; TFC: 169.5 µg CE/100 ml) along with antioxidant capacity. The integrated effect of conventional pasteurization (90°C, 10 min) and microwave heating (for 1, 1.5 and 2 min, 850 W, at 60°C,) on the resultant fluctuations in the physicochemical and bioactive attributes revealed that microwave processing held for 1.5 min was far superior than other treatments and it also enhanced the functional components of beverage including TPC to 33% and antioxidants to 16% (DPPH) and 24% (FRAP), respectively. Practical applications This research indicates the significance of peach and plum juices as viable ingredients to produce functional beverages in different commercially available products such as probiotic and energy drinks, etc., possessing important antioxidant and nutritional properties with potential health benefits for the consumers. The optimization was performed exclusively on the basis of desirability indices in terms of sensory attributes, which is useful in providing a beverage with optimal taste and aroma to consumers. Moreover, it also focuses on the use of novel processing techniques such as microwave processing in which stabilizes the quality and sensory characteristics of drinks to a maximum extent as well as increasing the functional compounds including phenolic and flavonoid contents, antioxidant capacity and organic acids more efficiently causing minimal deterioration in the final product as compared to conventional thermal processing.