Search

The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti‐nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti‐nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST‐1 (40°C/30 min), TST‐2 (42°C/27 min), TST‐3 (44°C/24 min), TST‐4 (46°C/21 min), TST‐5 (48°C/18 min), TST‐6 (50°C/15 min), and TST‐7 (52°C/12 min). Thermosonicated beverages had an extended shelf life of 4 weeks at 4°C with desirable physicochemical quality, and the storage study has exhibited minimal quality changes. The results obtained from this study may help the fruit beverage industries design similar processing of blood fruit beverages on a large‐scale production. Practical applications: Commercialization of blood fruit juice by value addition and lowering of its anti‐nutritional components may result in its availability all over the world along with its nutritious intake and healthy living among people. Thermosonically treated blood fruit juice with the unique parameter combination have resulted in better retention of phytonutrients as well as reduction in its anti‐nutritional factors, thereby offering excellent product quality as compared to the conventionally pasteurized beverages. This might increase the potential for commercialization of blood fruit and also result in the development of a trusted area for startup of this beverage industries, such as iron‐rich fruit beverage (58.16 mg/100) which will again promote better nutritional status, malnutrition free, and better livelihood in the local areas with ample blood fruit availability. [ABSTRACT FROM AUTHOR]