Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts

Sayed Mohamed Mokhtar; Ibrahim Mahmoud Ahmed Ibrahim

doi:doi:10.11648/j.wjfst.20200401.12

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Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts

Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim

Published in World Journal of Food Science and Technology (Volume 4, Issue 1)

Received: 5 March 2020 Accepted: 19 March 2020 Published: 14 April 2020

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Abstract

The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L^*, a^* and b^*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.

Published in	World Journal of Food Science and Technology (Volume 4, Issue 1)
DOI	10.11648/j.wjfst.20200401.12
Page(s)	8-16
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Pomegranate Peel Extract, Guava Leaf Extract, Guava Nectar, Physicochemical Properties, Antioxidant Properties, Sensorial Properties

References

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Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim. (2020). Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World Journal of Food Science and Technology, 4(1), 8-16. https://doi.org/10.11648/j.wjfst.20200401.12

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ACS Style

Sayed Mohamed Mokhtar; Ibrahim Mahmoud Ahmed Ibrahim. Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World J. Food Sci. Technol. 2020, 4(1), 8-16. doi: 10.11648/j.wjfst.20200401.12

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Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim. Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World J Food Sci Technol. 2020;4(1):8-16. doi: 10.11648/j.wjfst.20200401.12

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@article{10.11648/j.wjfst.20200401.12,
  author = {Sayed Mohamed Mokhtar and Ibrahim Mahmoud Ahmed Ibrahim},
  title = {Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {8-16},
  doi = {10.11648/j.wjfst.20200401.12},
  url = {https://doi.org/10.11648/j.wjfst.20200401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.12},
  abstract = {The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.},
 year = {2020}
}

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TY  - JOUR
T1  - Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts
AU  - Sayed Mohamed Mokhtar
AU  - Ibrahim Mahmoud Ahmed Ibrahim
Y1  - 2020/04/14
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.12
DO  - 10.11648/j.wjfst.20200401.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 8
EP  - 16
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.12
AB  - The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.
VL  - 4
IS  - 1
ER  -

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Author Information

Sayed Mohamed Mokhtar

Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Ibrahim Mahmoud Ahmed Ibrahim

Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

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Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim. (2020). Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World Journal of Food Science and Technology, 4(1), 8-16. https://doi.org/10.11648/j.wjfst.20200401.12

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ACS Style

Sayed Mohamed Mokhtar; Ibrahim Mahmoud Ahmed Ibrahim. Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World J. Food Sci. Technol. 2020, 4(1), 8-16. doi: 10.11648/j.wjfst.20200401.12

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AMA Style

Sayed Mohamed Mokhtar, Ibrahim Mahmoud Ahmed Ibrahim. Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts. World J Food Sci Technol. 2020;4(1):8-16. doi: 10.11648/j.wjfst.20200401.12

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@article{10.11648/j.wjfst.20200401.12,
  author = {Sayed Mohamed Mokhtar and Ibrahim Mahmoud Ahmed Ibrahim},
  title = {Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {8-16},
  doi = {10.11648/j.wjfst.20200401.12},
  url = {https://doi.org/10.11648/j.wjfst.20200401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.12},
  abstract = {The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.},
 year = {2020}
}

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TY  - JOUR
T1  - Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts
AU  - Sayed Mohamed Mokhtar
AU  - Ibrahim Mahmoud Ahmed Ibrahim
Y1  - 2020/04/14
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.12
DO  - 10.11648/j.wjfst.20200401.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 8
EP  - 16
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.12
AB  - The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.
VL  - 4
IS  - 1
ER  -

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