Table 1.
Physicochemical characteristics of formulated juices and citric acid solutions.
| Formulation | pH | °Brix | Browning | Cloudiness | ᐃE |
|---|---|---|---|---|---|
| RSV-juice | 2.52 ± 0.06 a | 8.7 ± 0.1 a | 0.19 ± 0.03 a | 0.14 ± 0.00 a | 5.56 ± 1.24 a |
| γ-CD·RSV-juice | 2.50 ± 0.04 a | 9.0 ± 0.1 a | 0.20 ± 0.02 a | 0.28 ± 0.01 ab | 6.00 ± 2.21 a |
| RSV-CA | 2.45 ± 0.33 a | 3.5 ± 0.1 b | 0.04 ± 0.01 b | 0.05 ± 0.01 a | 8.51 ± 1.76 a |
| γ-CD·RSV-CA | 2.56 ± 0.30 a | 3.7 ± 0.0 b | 0.05 ± 0.01 b | 0.51 ± 0.07 b | 8.40 ± 0.98 a |
Abbreviations: °Brix—Brix level; ᐃE—Total color difference; RSV-juice—juice with pure RSV; γ-CD·RSV-juice—juice with γ-CD·RSV inclusion complex; RSV-CA and γ-CD·RSV-CA—citric acid with pure RSV and γ-CD·RSV inclusion complex, respectively. Values presented as means ± standard deviation. Different superscript letters in the same column indicate significant differences (p < 0.05).