Ramachandran Pushkala, Nagarajan Srividya
Food Science, Technology and Nutrition Division, Department of Home Science, Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh 515001, India.
Int J Food Sci. 2014;2014:847013. doi: 10.1155/2014/847013. Epub 2014 Aug 18.
Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.
芦荟凝胶因其营养保健潜力而闻名，正被探索作为多种健康食品和饮料中的功能性成分。将异国水果和草本植物加工成功能性饮料是食品工业中一个新兴的领域。本研究旨在开发一种使用芦荟凝胶（AG）和木瓜的加香功能性即饮型饮料混合物。按给定比例混合30%的芦荟凝胶、15%的木瓜果肉、5%的香料提取物和0.1%的柠檬酸，以制备总固形物含量为15°Brix的混合物。将产品装瓶、巴氏杀菌并在室温下储存。将加香饮料混合物（SAGPB）与加香木瓜即饮型饮料（SPB）的质量特性和储存稳定性进行了比较。对各种理化参数、糖谱、生物活性化合物、微生物质量、仪器颜色和感官可接受性进行了长达五个月的定期分析。无论是新鲜样品还是储存样品，SAGPB的质量特性均优于SPB。SPB在四个月内可接受，SAGPB在五个月内可接受。结果表明，富含营养保健成分的AG可成功用于开发质量和保质期更佳的功能性水果饮料。
