Cargando…

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Xiuxiu, Follett, Peter A., Wall, Marisa M., Duff, Keegan S., Wu, Xiaohua, Shu, Chang, Plotto, Anne, Liang, Peishih, Stockton, Dara G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297280/
https://www.ncbi.nlm.nih.gov/pubmed/37372534
http://dx.doi.org/10.3390/foods12122323
_version_ 1785063846398918656
author Sun, Xiuxiu
Follett, Peter A.
Wall, Marisa M.
Duff, Keegan S.
Wu, Xiaohua
Shu, Chang
Plotto, Anne
Liang, Peishih
Stockton, Dara G.
author_facet Sun, Xiuxiu
Follett, Peter A.
Wall, Marisa M.
Duff, Keegan S.
Wu, Xiaohua
Shu, Chang
Plotto, Anne
Liang, Peishih
Stockton, Dara G.
author_sort Sun, Xiuxiu
collection PubMed
description Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality.
format Online
Article
Text
id pubmed-10297280
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-102972802023-06-28 Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage Sun, Xiuxiu Follett, Peter A. Wall, Marisa M. Duff, Keegan S. Wu, Xiaohua Shu, Chang Plotto, Anne Liang, Peishih Stockton, Dara G. Foods Article Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality. MDPI 2023-06-09 /pmc/articles/PMC10297280/ /pubmed/37372534 http://dx.doi.org/10.3390/foods12122323 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sun, Xiuxiu
Follett, Peter A.
Wall, Marisa M.
Duff, Keegan S.
Wu, Xiaohua
Shu, Chang
Plotto, Anne
Liang, Peishih
Stockton, Dara G.
Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title_full Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title_fullStr Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title_full_unstemmed Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title_short Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage
title_sort physical, chemical, and sensory properties of a turmeric-fortified pineapple juice beverage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297280/
https://www.ncbi.nlm.nih.gov/pubmed/37372534
http://dx.doi.org/10.3390/foods12122323
work_keys_str_mv AT sunxiuxiu physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT follettpetera physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT wallmarisam physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT duffkeegans physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT wuxiaohua physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT shuchang physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT plottoanne physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT liangpeishih physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage
AT stocktondarag physicalchemicalandsensorypropertiesofaturmericfortifiedpineapplejuicebeverage