SEASONAL FRUIT AND VEGETABLE JUICE BLENDS WITH HIGH ANTIOXIDANT POTENTIAL
Loading...
Files
Date
2012
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Abstract
The present study entitled “Seasonal fruit and vegetable juice blends with high antioxidant potential was
conducted during 2009-2010 and 2010-1011 in the Department of Food Science & Technology, Dr Y S Parmar
University of Horticulture and Forestry, Nauni, Solan. Natural juices are more nutritional and therapeutic than
synthetic juices. Blending of fruit and vegetable juices could be an economic requisite to utilize some fruits and
vegetables which otherwise have unfavourable characters like aroma, colour and mouth feel. Besides, fruit and
vegetables in combination have synergistic effects on the antioxidant activities leading to the greater reduction in the
risk of chronic diseases. Therefore, seasonal blends were developed by blending juices/pulps of summer and winter
season fruits (apple, mango, jamun, sand pear, kinnow, red grapes, aonla and papaya) and vegetables (bottlegourd,
bittergourd, tomato, pumpkin, carrot, cabbage and beetroot) and were analyzed for different quality and functional
parameters including antioxidant activity at 3 and 6 month under ambient and refrigerated storage conditions.
Blending enriched the juices with one or more functional ingredients like ascorbic acids, polyphenolics, carotenoids
and anthocyanins which otherwise were either present in negligible proportion in the original juice/pulp of the
fruit/vegetable or were completely absent in some juices/pulps thus improving the antioxidant potential of the blends
in comparison to single fruit. Maximum antioxidant activity was recorded in apple: jamun: pear blend (82.82%)
among summer season blends and in kinnow: red grape: beetroot (66.81%) among winter season blends. A
marginal increase in total soluble solids, titratable acidity and sugars of the blends was recorded during storage
while ascorbic acid, total phenolics, total anthocyanins and antioxidant activity of the products decreased
significantly during storage of 6 month. An insignificant decrease was recorded in total carotenoids and sensory
score of the blends. Non-enzymatic browning was increased in case of all the blends except blends containing
jamun, red grapes and beetroot juice/pulp. The storage of blends at low temperature was found optimum with
minimum changes in their quality, functional and sensory characteristics. However, more reduction in antioxidant
activity of blends was recorded at refrigerated storage as compared to ambient storage. Cost of production of the
blends was in the range of Rs. 5.25 (apple: pear) to Rs. 15.98 (apple: mango: jamun: bottlegourd) for 200 mL glass
bottle for summer season blends while Rs. 8.87 (kinnow: red grapes: papaya: cabbage) to Rs 18.26 (kinnow: red
grapes) for 200 mL glass bottle. Therefore, blending of pulpy fruits and/or vegetables with the juicy one could be an
effective approach to exploit the functional properties of selected fruits and vegetables. Further, the production and
availability of these functional juices with high antioxidant potential will add variety in the category of healthy
juices in the market.
Description
Keywords
rice, farmyard manure, yields, developmental stages, grain, nutrients, planting, land resources, biological development, fertilizers, fruit and vegetable juice blends, antioxidant potential