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4. Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage.

Author

Sun, Xiuxiu, Follett, Peter A., Wall, Marisa M., Duff, Keegan S., Wu, Xiaohua, Shu, Chang, Plotto, Anne, Liang, Peishih, and Stockton, Dara G.

Subjects
TURMERIC, PINEAPPLE juice, PINEAPPLE, READY to drink beverages, OXIDANT status, FUNCTIONAL beverages, PHENOLS, CURCUMIN
Abstract

Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality. [ABSTRACT FROM AUTHOR]

Published
2023
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