Comparative study NFC and RFC on nutritional and sensory profile of guava juices

Abstract

Guava juice, with its distinctive flavour and being rich in vitamin C, lycopene, β- carotene and flavonoids, is known for its health-promoting properties, such as its antioxidant capacity and cancer-preventive effects. As retention of nutrient composition is an important criterion in juice processing, especially loss of nutrients post vacuum concentration and reconstitution, a comparative study was conducted on Not From Concentrate (NFC) and Reconstituted From Concentrate (RFC) juice of Bangalore pink guava. Significant loss of antioxidant activity (p ≤ 0.05), vitamin C (18.8 %) and β-carotene (13. 0%) (p ≤ 0.01) was observed in guava RFC as compared to guava NFC, which might be caused by heating of juice under vacuum concentration. The iron bioavailability of guava NFC was significantly (p ≤ 0.01) higher by 38 % in Caco-2 cell studies. The sensory profile of NFC showed a fresher taste, more freshness, a naturally sweet taste and astringency compared to RFC. Minor deviations were observed in physicochemical parameters. Thus, guava NFC ensures better retention of vitamin C, antioxidant activity, β-carotene, iron bioavailability as well as better in sensorial properties compared to RFC.