Volume 4, Issue 1, March 2020, Page: 8-16
Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts
Sayed Mohamed Mokhtar, Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Ibrahim Mahmoud Ahmed Ibrahim, Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Received: Mar. 5, 2020;       Accepted: Mar. 19, 2020;       Published: Apr. 14, 2020
DOI: 10.11648/j.wjfst.20200401.12      View  101      Downloads  89
Abstract
The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.
Keywords
Pomegranate Peel Extract, Guava Leaf Extract, Guava Nectar, Physicochemical Properties, Antioxidant Properties, Sensorial Properties
To cite this article
Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim, Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts, World Journal of Food Science and Technology. Vol. 4, No. 1, 2020, pp. 8-16. doi: 10.11648/j.wjfst.20200401.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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