No abstract

We have been awarded by nature with a stunning flora and fauna that has prettified our life. Sapodilla is well known for its therapeutic and nutritive properties. Sapodilla has good antioxidant mutagenic and anticancer properties that directly influence radical-scavenging potential. Sapodilla has a short shelf life due to its perishable nature. An attempt was carried out to develop sapodilla RTS beverages using sonication and microwave techniques. Physicochemical attributes such as acidity, pH, TSS, pH antioxidant activity of the ready to serve (RTS) and sensory attributes were analysed during 90 days of storage. The highest ° Brix was found in T0 with a mean value of 12.14 ± 1.19° Brix, the highest pH was found in T2 with mean values of 3.82 ± 0.006% and 4.28 ± 0.006% and the lowest pH was observed in T1 with a mean value of 3.72 ± 0.03%. All the treated RTS samples were subjected to antioxidant analysis including total phenols, total flavonoids and total antioxidant activity. The lowest phenolic content was observed in T0 (334.53 ± 1.66 μg GAE/100 mL of juice). The highest total flavonoid content was found in T2 (316.67 ± 19.51 μg CE/g), and the lowest total flavonoid content was observed in T0 (111.48 ± 24.28 μg CE/g). The lowest total antioxidant capacity was observed in T0 (381.85 ± 6.09 μl AAE/ml).The results of sensory evaluation revealed that the maximum score for sensory properties such as color, flavour, taste and overall acceptability was achieved by treatment T2, which revealed that these treatments of sapodilla RTS were declared the best with sonication and microwave treatment. Graphical Abstract