Table 5.
Mean values of quality parameters of two pasteurized tropical fruit juice blends during 180-day storage
| Parameters | F1 | F2 | ||||
|---|---|---|---|---|---|---|
| 0 | 90 | 180 | 0 | 90 | 180 | |
| TAA—ABTS (μMol Trolox/g) | 8.93 ± 0.58 a | 8.22 ± 0.46 b | 8.64 ± 0.57 ab | 8.56 ± 0.73 a | 8.77 ± 0.43 a | 8.32 ± 0.53 a |
| TAA—FRAP (μMol FeSO4/g) | 22.02 ± 2.29 a | 20.78 ± 1.55 a | 21.82 ± 2.85 a | 22.34 ± 0.92 a | 20.08 ± 1.15 b | 20.86 ± 1.82 ab |
| Ascorbic acid (mg/100 g) | 143.57 ± 2.42 a | 100.73 ± 2.63 b | 115.54 ± 2.63 b | 95.83 ± 2.38 a | 85.76 ± 2.79 b | 50.99 ± 2.76 c |
| TEP (mg AG eq./100 g) | 135.39 ± 5.51 b | 160.87 ± 8.70 a | 102.58 ± 3.89 c | 99.72 ± 1.23 a | 96.52 ± 3.68 a | 101.05 ± 9.73 a |
| Carotenoids (μg/100 g) | 5.88 ± 0.50 a | 4.76 ± 0.33 b | 4.91 ± 0.55 b | 7.65 ± 0.63 a | 7.50 ± 0.43 a | 7.35 ± 0.34 a |
| L* | 35.35 ± 0.44 a | 29.88 ± 0.90 b | 30.74 ± 0.22 b | 32.20 ± 0.48 a | 27.75 ± 0.80 b | 28.60 ± 0.72 b |
| a* | 6.99 ± 0.31 a | 6.41 ± 0.69 b | 6.84 ± 0.32 ab | 7.48 ± 0.54 b | 7.43 ± 0.77 b | 9.17 ± 0.40 a |
| b* | 2.67 ± 0.46 c | 5.92 ± 0.92 b | 6.77 ± 0.30 a | 2.72 ± 0.26 c | 4.49 ± 0.59 b | 6.96 ± 0.53 a |
| h* | 0.36 0.05 b | 0.74 ± 0.05 a | 0.78 ± 0.01 a | 0.35 ± 0.02 c | 0.54 ± 0.04 b | 0.65 ± 0.03 a |
| C* | 7.49 ± 0.43 c | 8.74 ± 1.07 b | 9.63 ± 0.43 a | 7.96 0.59 b | 8.90 ± 0.89 b | 11.52 ± 0.57 a |
| ΔE | – | 6.39 | 6.17 | – | 4.80 | 5.82 |
| Global acceptability | 7.11 ± 1.21 a | 6.87 ± 1.45 ab | 6.16 ± 1.83 b | 7.26 ± 1.02 a | 7.08 ± 1.04 a | 6.87 ± 1.31 a |
Means values in each line (comparison among the storage time of each formulation) followed by different letters differ significantly in Tukey’s test (p < 0.05)
TAA = total antioxidant activity; TEP = total extractable polyphenols; L*, a*, b* = color coordinates; h* = hue angle; C* = chroma; ΔE = color difference between two samples calculated with respect to day zero