The confectionery industry produces a wide variety of sugary products for children. The juice of soursop (Annona muricata L.) was selected as a flavorant to produce jelly candies with high nutritional value. Addition of food additives such as gelatin, pectin and malt is essential in jelly candy production. Therefore, the present study investigated the effect of adding different concentrations of pectin (0.2-0.8%), malt (12-18%) and gelatin (12-18%) to the elasticity and color change of the resulted soursop jelly candy. Results have shown that a combination of 14% gelatin, 0.4% pectin and 12% malt produced the candies with highest elasticity. Increasing malt concentration further was found to reduce the candy elasticity. The jelly candies also showed oxidative browning after four days of preservation. The sensory acceptance value is feasible and is higher than the commercial circulation point. The present study was the first to produce jelly candy from soursop juice, introducing a high-value confectionery product that could be a promising candidate for industrial-scaled production. Further studies on antioxidant activity, as well as safety and nutritional value of the product are also required.

Pomelo (Citrus maxima (Burm. f.) Merr). juice is known as an enriched source of antioxidants and nutrients. It is therefore necessary to develop a preservation method for freshly prepared juice. This study aims to determine the effect of the vacuum concentration process on the change in color, bioactive compounds and antioxidant activity of pomelo juice. High pressure showed negligible effects on color. However, longer heating time seemed to cause browning in juice. In comparison with the fresh sample, total color difference (TCD) value of the treated sample was 6.73 ± 0.58 after 150 min of heating at 85°C. The total polyphenol content (TPC) values in the sample also increased with longer heating time or increased pressure. The total flavonoid content (TFC) seemed to be non-responsive to changes in heating time and pressure but was closely related to total soluble solid. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) of pomelo juice are affected by heat and, to a lesser extent, by pressure. The changes caused by the application of vacuum dehydration in the juice texture resulted in a higher water loss and higher sugar content (52.92 ± 0.79 °Brix).

Tea is considered to be a product that brings health benefits. The drying process showed high efficiency in processing this product. However, the process of moisture is not qdequately controlled, resulting in wasted energy in the drying process. The dynamics of the drying process of soursop leaves and the effect of temperature on the process speed were assessed in the present study. Five models (Newton, Henderson and Pabis, Page, Logarithmic, and Weibull) were used to determine the suitable drying dynamic at temperatures of 50°C, 55°C, 60°C and 65°C. The mechanism of the processing is based on the principle of dehumidification of the convection drying system with hot air, which caused the moisture inside the material to move outwards. The results showed that the drying temperature is directly proportional to the drying rate of the process, as the increase in drying temperaturefrom 50°C to 65°C produced the link breaking energy and heating thatleads to evaporation. Dehumidification rate depends on the temperature, change in Deff value as 1 x (RTa) -1 from from 9,264 95 × 10−9 m/s2 to 9.76485 × 10−9 m/s2. Page model with determination coefficient R2> 0.99 was found to be the most suitable model for experimental data.

Food diversification is increasingly approaching customer needs. Tea processing field brings a lot of health. The present study has mixed the soursop leaves tea with stevia, chrysanthemum, rose, and licorice to produce an effective mixture with improved biological activities and flavors. Survey results showed that high TPC content was present in chrys (4.01 ± 0.03 mg/g DW) entailed an increasing concentration when mixed and vice versa. In most mixtures, free-radical scavenging by DPPH and ABTS in sousop leaves tea mixtures remained unchanged (ranging from 0.5-1.5 mg/g DW). The color brightness value in CIE system is highly dependent on soursop leaves tea (34.52 ± 0.71 in L*). These findings provide helpful insight to combinations of tea and common herbs for daily use. Further studies on toxicology and health benefits of these tea combinations would be on demand.

Soursop, due to its nutritional properties, is gaining attention in the food and beverage industry. Soursop nectar, as a beverage, provides vitamins, antioxidants, and energy. Studies on how additives could alter sensory properties of the product might satisfy the needs of consumers for products with better visual qualities. The mixing of Pectin (PT), carboxymethyl cellulose (CMC), and xanthan gum (XG) directly affects the viscosity in the nectar. Optimization by response surface methodology showed that PT-CMC and XG-CMC interactions were significant at <0.05. The coefficient of determination of the model was high (R2 = 0.9847). The lowest viscosity of the soursop nectar was 70 mPa.s, achieved by following contents of additives: 0.01378% of PT, 0.0071963% of CMC and 0.0051443% of XG.