Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice

Abstract

κ-Carrageenan gels were explored for improving the stability of ready-to-drink (RTD) mango juice.RTD mango juice with an acidity of 0.3% and a Brix of 18 • was prepared. Two gels, bi-gel and hydrogel, were incorporated in RTD mango juice to study the effect of gel dosage, resting time, and homogenizing time on selected attributes (cloud and physical stability, and viscosity), determined using second-order Box-Behnken design, in combination with response surface methodology. The coefficient of determination values for all models was found to be higher than 90%. The fluid behavior of RTD mango juice after the addition of gels tends to fit Herschel-Bulkley's model. The behavior of RTD mango juice's fluid was found to change from shear thickening to shear thinning after the addition of gels. For hydrogel-based RTD mango juice, maximum cloud stability (3.012 abs), physical stability (66.49%) with minimum viscosity (4120 cP) resulted from optimized conditions of gel dosage (9 mL), resting time (1 h), and homogenizing time (33 s). For RTD mango juice, hydrogel can be preferred over bi-gel due to its melt-in-your-mouth sensation with high physical and cloud stability.Practical Application: Ready-to-drink mango juice is consumed by a large number of people worldwide. However, an increase in the storage period causes coagulation of the pulp particles, resulting in undesired distinct layers of pulp and water content. In this study, κ-Carrageenan gels were added to RTD mango juices to avoid such separation and improve cloud and physical stability. The findings from this study might serve as a roadmap for developing high-quality, stable RTD products. K E Y W O R D SCarrageenan, cloud stability, konjac glucomannan, ready-to-drink mango juice, viscosity INTRODUCTIONConsumption of ready-to-drink (RTD) juice products is rising as a consequence of an increasingly hectic and sophisticated lifestyle (convenient solutions). The global RTD beverages market is valued at around 17 billion USD in 2020, and is expected to increase with a compound annual growth rate (CAGR) of 6% in the coming years (MarketResearch.Com, 2021). RTD beverages are prepared by adding pulp, water, sweetener, and a

Influence of Temperature on the Rheological Properties of Selected Mango Products with ‘Saba’ Banana (Musa acuminata x Musa balbisiana BBB Group) Peel Pectin

“…As the shear stress increased, the shear rate also increased with a concomitant decrease in apparent viscosity. This observation is parallel with the rheological behavior of a ready-to-drink (RTD) mango juice [16] and other fruit juices [17]. In addition, the yield stresses of mango juice, regardless of pectin types and temperatures, were not significantly different (p<0.05).…”

The physical characteristics of jelly drink bay leaf water extract with guava juice combination

“…A jelly sample showed the highest viscosity drink P3 (22.77 Pa.s), followed by jelly drink P2, then P1. This result is 1.52 Pa higher than the tamarillo jelly drink [33], but jelly drink P1 is almost similar to ready-to-drink mango juice by 6.23 Pa•s [34].…”