Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples

ABSTRACT

Storage changes of antioxidants in previously developed beverage formulations from Hibiscus sabdarriffa extract, pineapple, oranges and carrots (26.3, 40, 17.2 and 16.5%), respectively was investigated. The blend was filled into bottles and part of it pasteurized at 90°C for 5 min and the other part left unpasteurized. The pasteurized and unpasteurized samples were stored at room and refrigeration temperature for 4 months and were analyzed each month. The pH, vitamin C, carotenoid, color parameters and antioxidants decreased significantly (p˂0.05), while the TTA and microbial loads increased with increase in storage period. Antioxidant activities in all the beverage samples decreased significantly (p˂0.05) after 4 months of storage; however, refrigerated storage temperature maintained higher antioxidants activities. The combination of pasteurization and refrigeration storage retained about 75% vitamin C, 53% carotenoid and 56–79% antioxidants, respectively. Lastly, the study confirmed that the degradation of vitamin C content in the beverages followed the first-order reaction.

KEYWORDS:

• Beverages
• single strength
• antioxidants
• vitamin C
• carotenoids
• fruits

Disclosure statement

No potential conflict of interest was reported by the author(s).