FORMULATION OF RTS FROM PINEAPPLE (ANANAS COMOSUS) AND ALOE VERA (ALOE BARBADENSIS) PULP: EVALUATION OF NUTRACEUTICAL PROFILE AND SHELF-LIFE STUDIES
Article Sidebar
Main Article Content
Abstract
Pineapple and aloe vera are rich sources of nutraceutical compounds such as flavonoids, ascorbic acid, and phenolic compounds with antioxidant properties, making them highly appealing to both consumers and processors. Aloe vera’s beneficial qualities are attributed to its polysaccharide content. Ready-to-serve (RTS) beverages are popular non-fermented drinks that are appreciated for their flavor and therapeutic potential. This study focused on developing RTS drinks from blends of aloe vera and pineapple pulp with varying sugar content (10 °Brix, 12 °Brix, 14 °Brix, and 16 °Brix) and evaluating their physicochemical, microbiological, and sensory properties over 45 days. Storage at 9 °C resulted in a slight increase in TSS, titratable acidity, reducing sugar, and microbial load, while significant decreases were observed in total sugar, pH, phenolic content, and DPPH content. Among the formulations, the RTS beverage with 12 O Brix exhibited superior physicochemical and sensory qualities. Combining aloe vera and pineapple in RTS beverages offers not only an appealing flavor profile but also potential health benefits, making them an ideal choice for product innovation.
Downloads
Article Details
Transfer of Copyrights
- In the event of publication of the manuscript entitled [INSERT MANUSCRIPT TITLE AND REF NO.] in the Malaysian Journal of Science, I hereby transfer copyrights of the manuscript title, abstract and contents to the Malaysian Journal of Science and the Faculty of Science, University of Malaya (as the publisher) for the full legal term of copyright and any renewals thereof throughout the world in any format, and any media for communication.
Conditions of Publication
- I hereby state that this manuscript to be published is an original work, unpublished in any form prior and I have obtained the necessary permission for the reproduction (or am the owner) of any images, illustrations, tables, charts, figures, maps, photographs and other visual materials of whom the copyrights is owned by a third party.
- This manuscript contains no statements that are contradictory to the relevant local and international laws or that infringes on the rights of others.
- I agree to indemnify the Malaysian Journal of Science and the Faculty of Science, University of Malaya (as the publisher) in the event of any claims that arise in regards to the above conditions and assume full liability on the published manuscript.
Reviewer’s Responsibilities
- Reviewers must treat the manuscripts received for reviewing process as confidential. It must not be shown or discussed with others without the authorization from the editor of MJS.
- Reviewers assigned must not have conflicts of interest with respect to the original work, the authors of the article or the research funding.
- Reviewers should judge or evaluate the manuscripts objective as possible. The feedback from the reviewers should be express clearly with supporting arguments.
- If the assigned reviewer considers themselves not able to complete the review of the manuscript, they must communicate with the editor, so that the manuscript could be sent to another suitable reviewer.
Copyright: Rights of the Author(s)
- Effective 2007, it will become the policy of the Malaysian Journal of Science (published by the Faculty of Science, University of Malaya) to obtain copyrights of all manuscripts published. This is to facilitate:
(a) Protection against copyright infringement of the manuscript through copyright breaches or piracy.
(b) Timely handling of reproduction requests from authorized third parties that are addressed directly to the Faculty of Science, University of Malaya. - As the author, you may publish the fore-mentioned manuscript, whole or any part thereof, provided acknowledgement regarding copyright notice and reference to first publication in the Malaysian Journal of Science and Faculty of Science, University of Malaya (as the publishers) are given.
You may produce copies of your manuscript, whole or any part thereof, for teaching purposes or to be provided, on individual basis, to fellow researchers. - You may include the fore-mentioned manuscript, whole or any part thereof, electronically on a secure network at your affiliated institution, provided acknowledgement regarding copyright notice and reference to first publication in the Malaysian Journal of Science and Faculty of Science, University of Malaya (as the publishers) are given.
- You may include the fore-mentioned manuscript, whole or any part thereof, on the World Wide Web, provided acknowledgement regarding copyright notice and reference to first publication in the Malaysian Journal of Science and Faculty of Science, University of Malaya (as the publishers) are given.
- In the event that your manuscript, whole or any part thereof, has been requested to be reproduced, for any purpose or in any form approved by the Malaysian Journal of Science and Faculty of Science, University of Malaya (as the publishers), you will be informed. It is requested that any changes to your contact details (especially e-mail addresses) are made known.
Copyright: Role and responsibility of the Author(s)
- In the event of the manuscript to be published in the Malaysian Journal of Science contains materials copyrighted to others prior, it is the responsibility of current author(s) to obtain written permission from the copyright owner or owners.
- This written permission should be submitted with the proof-copy of the manuscript to be published in the Malaysian Journal of Science
References
Alinejad-Mofrad, S., Foadoddini, M., Saadatjoo, S. A., & Shayesteh, M. (2015). Improvement of glucose and lipid profile status with Aloe vera in pre-diabetic subjects: a randomized controlled-trial. Journal of Diabetes & Metabolic Disorders, 14(1), 1–7.
Añibarro-Ortega, M., Pinela, J., Barros, L., Ćirić, A., Silva, S. P., Coelho, E., Mocan, A., Calhelha, R. C., Soković, M., & Coimbra, M. A. (2019). Compositional features and bioactive properties of Aloe vera leaf (fillet, mucilage, and rind) and flower. Antioxidants, 8(10), 444.
Dhamsaniya, N. K., & Varshney, A. K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. Journal of Food Processing and Technology, 4(2), 1–5.
Kaur, A., Gupta, V., Christopher, A. F., Malik, M. A., & Bansal, P. (2017). Nutraceuticals in prevention of cataract – An evidence based approach. In Saudi Journal of Ophthalmology (Vol. 31, Issue 1, pp. 30–37). Elsevier B.V. https://doi.org/10.1016/j.sjopt.2016.12.001
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426–428.
Moore, J., Hao, Z., Zhou, K., Luther, M., Costa, J., & Yu, L. (2005). Carotenoid, tocopherol, phenolic acid, and antioxidant properties of Maryland-grown soft wheat. Journal of Agricultural and Food Chemistry, 53(17), 6649–6657.
Nazni, P., & Mythili, A. (2013). Formulation and optimization of vitamin-C rich beverage prepared from ziziphus jujube. International Journal of Food and Nutritional Sciences, 2(2), 54.
Pandhair, V., & Sekhon, B. S. (2006). Reactive oxygen species and antioxidants in plants: an overview. Journal of Plant Biochemistry and Biotechnology, 15(2), 71–78.
Park, B. S., Song, D. H., Kim, H. M., Choi, B.-S., Lee, H., & Lee, J.-O. (2009). The structural basis of lipopolysaccharide recognition by the TLR4–MD-2 complex. Nature, 458(7242), 1191–1195.
Rodríguez, E. R., Martín, J. D., & Romero, C. D. (2010). Aloe vera as a Functional Ingredient in Foods. Critical Reviews in Food Science and Nutrition, 50(4), 305–326. https://doi.org/10.1080/10408390802544454
Shahanas, E., Panjikkaran, S. T., Suman, K. T., Aneena, E. R., & Sharon, C. L. (2019). Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp. Asian Journal of Dairy and Food Research, of. https://doi.org/10.18805/ajdfr.dr-1427
Sirohi, D., Patel, S., Choudhary, P. L., & Sahu, C. (2005). Studies on preparation and storage of whey-based mango herbal Pudina (Mentha arvensis) beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 42(2), 157–161.
Srivastava, S. K., Singh Rawat, A. K., & Mehrotra, S. (2004). Pharmacognostic evaluation of the root of Berberis asiatica. Pharmaceutical Biology, 42(6), 467–473.
Valderrain‐Rodríguez, G. R., de Ancos, B., Sánchez‐Moreno, C., & González‐Aguilar, G. A. (2017). Functional properties of pineapple. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition, 240–257.
Vilas-Boas, A. A., Magalhães, D., Campos, D. A., Porretta, S., Dellapina, G., Poli, G., Istanbullu, Y., Demir, S., San Martín, Á. M., García-Gómez, P., Mohammed, R. S., Ibrahim, F. M., el Habbasha, E. S., & Pintado, M. (2022). Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. In Foods (Vol. 11, Issue 23). MDPI. https://doi.org/10.3390/foods11233859
Yadav, A., Chandra, S., Singh, J., & Kumar, V. (2013). Effect of storage conditions on physico-chemical, microbial and sensory quality of ready-to-serve banana beverage. Madras Agricultural Journal, 100.
Yadav, R., Tripathi, A. D., & Jha, A. (2013). Effect of storage time on Aloe vera beverage. International Journal of Food, Nutrition and Public Health, 6(2), 173.