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Beverages 2017, 3(3), 36; doi:10.3390/beverages3030036

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

1
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina 10011, Paraná, Brazil
2
Instituto Federal do Paraná, Rua José Felipe Tequinha 1400, 87703-536 Paranavaí, Paraná, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: António Manuel Jordão
Received: 23 May 2017 / Revised: 4 July 2017 / Accepted: 13 July 2017 / Published: 18 July 2017
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
View Full-Text   |   Download PDF [559 KB, uploaded 18 July 2017]   |  

Abstract

The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 °C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484–485 µg gallic acid/mL), DPPH scavenging capacity (2083–1930 µg Trolox/mL), and ABTS (1854–1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange. View Full-Text
Keywords: phenolics; betacyanin; ascorbic acid; Beta vulgaris L.; Citrus X sinensis phenolics; betacyanin; ascorbic acid; Beta vulgaris L.; Citrus X sinensis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Porto, M.R.A.; Okina, V.S.; Pimentel, T.C.; Prudencio, S.H. Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage. Beverages 2017, 3, 36.

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