Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Abstract

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.

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

“…Our findings are in agreement with that of Valadez-Carmona et al (2017) who reported that MC drying of cocoa pod husk enhanced its antioxidant properties and reduced its enzyme (PPO) activity. MC drying has also been reported to improve the extraction efficiency of bioactive compounds of most dehydrated products (An et al, 2016a;Sattar et al, 2019). The highest loss of antioxidant activity that was observed in the PVD ginger samples may be due to the damage of the cell wall which then activated the release of hydrolytic and oxidative enzymes.…”

“…The ginger slices (0.3 kg) were dried at a temperature of 60°C, 50 Hz frequency, and 850 W power Sattar et al (2019) Pulsed vacuum drying (PVD)…”

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

“…The MD was conducted by following the method previously reported by Sattar et al () with little adjustment. The ginger slices (0.9 kg) were dried in a microwave oven (model NJO7‐3, Jiequan Apparatus co. Ltd Nanjing, China) at a temperature of 60°C, 50 Hz frequency, and 850 W power.…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…In several juices, the applications of the MDs were in functional fruit juices [24,[67][68][69][70][71][72][74][75][76], powders [66,73], and the quality of sugarcane [77] juice. In addition, the MDs have often been applied in formulations of probiotic and energetic functional juices to improve these products' sensory, antioxidant, and nutritional properties with potential benefits for consumers' health [66,68,72,73].…”

“…In addition, the MDs have often been applied in formulations of probiotic and energetic functional juices to improve these products' sensory, antioxidant, and nutritional properties with potential benefits for consumers' health [66,68,72,73]. Among the most common uses of MDs in several juices, there were reports of studies that evaluated the reduction in calories in juices [67], the addition of stevia [74], and the inclusion of phenolic and bioactive compounds in juices [71]. Part of these studies focuses on investigating Brazilian native fruits, such as acerola [67], and other fruits native to the Brazilian Cerrado, such as Marolo, Mangaba, and Cagaita [75].…”