Sattar, S, Ahmad, T, Nisa, M et al. (5 more authors) (2019) Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage. Journal of Food Processing and Preservation, 43 (7). e13952. ISSN 0145-8892
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 04 Nov 2021 15:26 |
Last Modified: | 04 Nov 2021 15:26 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/jfpp.13952 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:179970 |