Effect of packaging and storage of RTS beverage from Garcinia cambogia

Abstract

The present investigation was envisioned to develop RTS from the fruits of Garcinia cambogia. Garciniais a popular perennial tree categorized under spice and condiment, distributed in the world's tropics. Currently, Garciniais gaining attention and is considered a functional food because of its antioxidant, anti-inflammatory, anti-obesity, and antimicrobial properties. The RTS was pale yellow with a natural fruit flavour and acceptable in taste. Among the treatments T1 (Fresh Garciniaand Jaggery) scores maximum in organoleptic and nutrient evaluation. The developed RTS was stored for 3 months and the changes in physico-chemical parameters were observed. The initial titrable acidity was 0.32 percent. While storing acidity was found to be increased at both ambient and refrigerated temperatures with the decrease in pH. The initial TSS of the prepared RTS was150 Brix. The minimum loss of ascorbic acid was observed in refrigeration storage during the storage period. The sample stored at refrigeration temperature and packed in PET bottles had a lesser percentage of nutrient loss than glass bottles. The total antioxidant activity was around 44.81 percent. An increase in reducing sugar was observed during the storage. The non-enzymatic browning and clarity of the beverage were also influenced by the storage days. A notable reduction in the tannin content of RTS was observed throughout the storage period. There was a slight increase in microbial load during storage. The mean scores of sensorial evaluations of stored GarciniaRTS drinks decreased gradually during the storage period.