Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages

Abstract

Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2±2°C and 40±2°C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from°Brix measurements during storage was evaluated statistically. Room temperature and 40±2°C were detected to affect sensory characteristics of beverages. Highest variations were observed at 40± 2°C. Beverages stored at 2± 2°C displayed most acceptable appearance in organoleptic evaluation and insignificant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2±2°C.

Maesa indica: a nutritional wild berry rich in polyphenols with special attention to radical scavenging and inhibition of key enzymes, α-amylase and α-glucosidase

“…and that effectiveness depends on the molecular weight, the number of aromatic rings and nature of hydroxyl groups substitution than the specific functional groups. An earlier study have stated that higher amount of phenolics rich fruits scavenge the DPPH radicals, superoxide, hydroxyl, nitric oxide and hydrogen peroxide radicals (Saravanan and Parimelazhagan 2014;Ozarda et al 2015). The hydrogen molecules from phenolics and flavonoids of the plant extracts possibly react with the fenton reaction and scavenge the hydroxyl radicals.…”

Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis

“…[23] Nine attributes for taste were selected from previous studies on pistachio extract lexicon and were thoroughly defined for taste profiling (Table 1). [24,25] Flavour lexicons are used in a sensory evaluation to determine flavour profiles of food products. [24] Flavour is a combination of taste and aroma.…”

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

“…This shows the possible impact of the use of mango seed extract in food matrices. In general, the application of plant extracts as food additives has been limited by causing undesirable changes in the sensory attributes of foods, which is an important attribute influencing the commercial success of the treated food [ 12 , 13 , 14 ]. Plant extracts may have tastes, colors and odors depending on their constituents and all such aspects should be taken into consideration before any use in the formulation of foods.…”