Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts
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.
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.
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