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Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time.

Mgaya-Kilima B, Remberg SF, Chove BE, Wicklund T - Food Sci Nutr (2015)

Bottom Line: A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends.The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials.Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C.

View Article: PubMed Central - PubMed

Affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1432, Aas, Norway ; Faculty of Agriculture, Department of Food Science and Technology, Sokoine University of Agriculture P. O. Box 3006, Morogoro, Tanzania.

ABSTRACT
A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C.

No MeSH data available.


Related in: MedlinePlus

Total monomeric anthocyanin (TMA) for roselle-mango juice blend (40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).
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fig01: Total monomeric anthocyanin (TMA) for roselle-mango juice blend (40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).

Mentions: TMA of the roselle-mango juice blends (40%R) stored in glass bottles at 4°C were higher than those stored at 28°C (Fig.1). The decrease was significant (P < 0.05) during storage, irrespective of storage temperature and packaging material (Table5). Waskar and Gaikwad (2004) observed similar trends on pomegranate kokum mango- based blends stored for 150 days. The amount of anthocyanin remained after 6 months was (127.7–144.1 mg/100 g) at 4°C and 100–107 mg/100 g at 28°C in all roselle-mango blends (40%) stored in glass and plastic bottles, these amounts were sufficient to provide the amount of anthocyanins per day recommended by the United States of America and Finland (82 and 12.5 mg per day) by Wu et al. (2006).


Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time.

Mgaya-Kilima B, Remberg SF, Chove BE, Wicklund T - Food Sci Nutr (2015)

Total monomeric anthocyanin (TMA) for roselle-mango juice blend (40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4376404&req=5

fig01: Total monomeric anthocyanin (TMA) for roselle-mango juice blend (40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).
Mentions: TMA of the roselle-mango juice blends (40%R) stored in glass bottles at 4°C were higher than those stored at 28°C (Fig.1). The decrease was significant (P < 0.05) during storage, irrespective of storage temperature and packaging material (Table5). Waskar and Gaikwad (2004) observed similar trends on pomegranate kokum mango- based blends stored for 150 days. The amount of anthocyanin remained after 6 months was (127.7–144.1 mg/100 g) at 4°C and 100–107 mg/100 g at 28°C in all roselle-mango blends (40%) stored in glass and plastic bottles, these amounts were sufficient to provide the amount of anthocyanins per day recommended by the United States of America and Finland (82 and 12.5 mg per day) by Wu et al. (2006).

Bottom Line: A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends.The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials.Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C.

View Article: PubMed Central - PubMed

Affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1432, Aas, Norway ; Faculty of Agriculture, Department of Food Science and Technology, Sokoine University of Agriculture P. O. Box 3006, Morogoro, Tanzania.

ABSTRACT
A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C.

No MeSH data available.


Related in: MedlinePlus