Limits...
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 phenolic content (TPC) 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
getmorefigures.php?uid=PMC4376404&req=5

fig03: Total phenolic content (TPC) for roselle-mango juice blend(40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).

Mentions: Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits and vegetables (Fang et al. 2006). However, they are susceptible to degradation during storage, which was demonstrated by the value of 30.9 mg GAE/100 g initially for roselle-mango blends (40%R) which decreased to 18.8 (28°C) and 20.1 (4°C) after 6 months of storage (Fig.3). All variables (time, temperature, and packaging and interaction term, time × temperature, time × packaging, and temperature × packaging) significantly contributed to the loss of total phenol content (TPC) see Table5.


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 phenolic content (TPC) 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

fig03: Total phenolic content (TPC) for roselle-mango juice blend(40% roselle) stored in glass and plastic bottles at ambient (A) and refrigerated (R).
Mentions: Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits and vegetables (Fang et al. 2006). However, they are susceptible to degradation during storage, which was demonstrated by the value of 30.9 mg GAE/100 g initially for roselle-mango blends (40%R) which decreased to 18.8 (28°C) and 20.1 (4°C) after 6 months of storage (Fig.3). All variables (time, temperature, and packaging and interaction term, time × temperature, time × packaging, and temperature × packaging) significantly contributed to the loss of total phenol content (TPC) see Table5.

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