7/28/2019 frutooligosacridos 2009

1/3

Research Note

Fructooligosaccharide fortification of selected fruit juice beverages:

Effect on the quality characteristics

B. Renuka a, S.G. Kulkarni b, P. Vijayanand b, S.G. Prapulla a,*

a Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, Indiab Fruit and Vegetable Technology Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, India

a r t i c l e i n f o

Article history:

Received 11 May 2008

Received in revised form

12 September 2008

Accepted 18 November 2008

Keywords:

Fructooligosaccharides

Fruit juice

Fortification

Prebiotics

Sensory quality

a b s t r a c t

Fortification of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligo-

saccharides (FOSs), a low calorie prebiotic has been discussed. Results indicated that sucrose which is

usually used as a sweetener in fruit juice beverages can be partially substituted with FOS without

significantly affecting the overall quality. The fruit juice beverages were evaluated for physicochemical

and sensory changes during 6 months storage period at ambient (25 2 C) and refrigeration temper-

ature (4 C). The pH, total soluble solids, titratable acidity, and colour did not change significantly

(P! 0.05) during storage. The initial FOS content of pineapple, mango and orange juice beverages was

3.79, 3.45, and 3.62 g/100 mL. The FOS content of the fruit juice beverages stored at refrigeration

temperature was 2.002.39 g/100 mL after 6 months of storage and 2.693.32, 1.652.08 and 0.38

0.58 g/100 mL at the second, fourth and sixth months of storage at ambient temperature respectively.

The sensory analysis showed that the beverages were acceptable up to 4 and 6 months storage at

ambient and refrigeration temperature respectively.

2008 Elsevier Ltd. All rights reserved.

1. Introduction

There is a significant growth in the fruit juice market, which has

attracted the attention of fruit growers, fruit juice distributors and

processors to meet the demand. Fruit juice beverages with neu-

traceuticals are now gaining more importance in the fruit juice

market (Stack, 1995). The consumption of foods and beverages

containing functional prebiotics and probiotics is the current global

consumer trend (Mark-Herbert, 2004; Verbeke, 2005). Conse-

quently the global functional food market is thriving with recent

estimates indicating up to a $50 billion annual share (Stanton, Ross,

Fitzgerald, & Van Sinderen, 2005).

The supplementation of neutraceutical components and tradi-

tional nutritional ingredients improves the nutritional quality ofbeverages (Breithaupt, 2001). Fortification with novel functional

ingredients such as probiotics (Luckow, Sheehan, Fitzgerald, &

Delahunty, 2006), prebiotics like fructooligosaccharides (FOSs) is

a recent development in this direction. Probiotics are live microbial

food supplements that improve intestinal microbial balance (Fuller,

1989). Prebiotics promotes the growth or activity of a limited

number of bacterial species, especially probiotics in the gut. They

selectively nourish the beneficial intestinal flora, stimulate their

proliferation, and reinforce their action (Ziemer & Gibson, 1998).

The FOSs have attracted special attention because of their prebiotic

properties and also due to their sweet taste being very similar to

that of sucrose (Yun, 1996). They act as functional food ingredients

and exhibit specific physiological effects such as growth stimula-

tion of beneficial Bifidobacteria in the digestive tract, decrease in

total cholesterol and lipid in serum, relief of constipation and

general improvement of human health (Tomomatsu, 1994).

Preparation of FOS based spread, beverage concentrate and

honey like product carried out by our group has been successful

and the processes have been patented (Ramesh, Ramalakshmi,

Sangeetha, & Prapulla, 2004). On similar lines a study has been

taken to fortify selected fruit juice beverages.

2. Materials and methods

2.1. Preparation of FOS syrup

FOS was produced by the transfructosylation of sucrose using

FTase enzyme obtained by submerged fermentation using Asper-

gillus oryzae MTCC 5154 (Sangeetha, Ramesh, & Prapulla, 2003).

2.2. Preparation of fruit juice beverages

Ripe pineapple, mango and orange fruits were procured from

the local fruit market. The fruits were washed, peeled, crushed and* Corresponding author. Tel.: 91 821 2515792; fax: 91 821 2517233.

E-mail address: prapullasg@yahoo.co.in (S.G. Prapulla).

Contents lists available at ScienceDirect

LWT - Food Science and Technology

j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / l w t

0023-6438/$ see front matter 2008 Elsevier Ltd. All rights reserved.doi:10.1016/j.lwt.2008.11.004

LWT - Food Science and Technology 42 (2009) 10311033

mailto:prapullasg@yahoo.co.inhttp://www.sciencedirect.com/science/journal/00236438http://www.elsevier.com/locate/lwthttp://www.elsevier.com/locate/lwthttp://www.sciencedirect.com/science/journal/00236438mailto:prapullasg@yahoo.co.in

7/28/2019 frutooligosacridos 2009

2/3

passed through pulper to obtain pulp. In case of oranges, the fruits

were peeled and passed through a screw type juice extractor to

obtain orange juice. Based on the initial sucrose content of each of

the three fruit pulp/juice, sugar syrups were prepared by mixing

135, 35, and 195 g of sucrose in 5847, 5947, and 5947 g of water for

pineapple, mango, and orange fruit juices respectively to achieve

uniform sweetness. To each of the sugar syrups prepared, citric acid

(18 g), FOS syrup (2000 g) and respective fruit pulp/juice (2000 g)

were added. The prepared fruit juice beverages were heated to

90 C and hot filled into presterilized bottles and were allowed to

cool. Another set of fruit juice beverages containing only sucrose

without any added FOS was prepared and used as control.

2.3. Characterization and storage studies of fruit juice beverages

Fruit juice beverages were stored at ambient (25 2 C) and

refrigeration (4 C) temperature for 6 months and were analyzed

for colour, changes in the FOS content, total soluble solids (TSS),

titratable acidity, pH and sensory qualities at regular intervals of 2

months.

2.4. FOS content

A known volume of fruit juice beverages fortified with FOS was

centrifuged at 8000 rpm for 20 min. The supernatant was filtered

through 0.45 m cellulose nitrate filter (Millipore India Pvt ltd.) and

appropriately diluted with triple distilled water and analyzed by

HPLC (Sangeetha, Ramesh, & Prapulla, 2002).

2.5. Sensory evaluation

Sensory evaluation was carried out by hedonic scale consisting

of 10 points (110), where 910 excellent, 78 very good, 5

6 good, 34 fair, 12 poor (Sidel & Stone, 1993). An internal

panel of seven expert members evaluated the products for colour,

appearance, taste/flavour, mouth feel and overall acceptability.

3. Results and discussion

3.1. Retention of FOS in the fortified fruit juice beverages

Fig. 1 presents retention of FOS in the fortified fruit juice

beverages as a function of storage time. At the end of 6 months of

storage, a significant amount of FOS was retained in the fruit juice

beverages stored at refrigeration temperature in comparison with

those stored at ambient temperatures. There was a noticeable

change in the acceptable quality characteristics after 4 months

storage at ambient temperature. Fruit juice beveragesin general are

fast moving commodity and generally do not remain unsold for

more than 24 months. Thus, the present study clearly indicates

that fruit juice beveragescan successfully be fortified with FOSwith

shelf life of 4 months at ambient temperature.

3.2. Characterization of fruit juice beverages during storage

The changes in pH, TSS (Brix), and titratable acidity of the fruit

juice beverages, when analyzed using ANOVA were not statistically

significant at the 5% level between time zero (initial) and180 days (6

months)of storage at ambient and refrigeration temperature. The pH

of the fruit juice beverages fortified with FOS was in the range of

3.233.57 as against the control (3.303.82). Similar observations

with respect to the changes in pH as a function of storage time and

temperature have been made (Kaanane, Kane, & Labuza, 1988;

Martin, Solanes, Bota, & Sancho, 1995; Souci, Fachmann, & Kraut,

1987). TSS (Brix) of the fruit juice beverages varied from 15 to

16 Brix and was stable throughout the storage period (4 C &

25 2 C). The stability of theTSS could be due to theheat treatment

prior to storage. Titratable acidity of fruit juice beverages varied from

0.23 to 0.35 g citric acid/100 mL juice. The acidity was fairly constant

throughout the storage. This indicates the stability of the fruit juice

beverages fortified with FOS over storage and the beverages retained

all the desirable sensorial properties, as compared to control. Results

also indicated that there was no noticeable change (P! 0.05) in

the colour during storage. This has an important bearing on the

consumer acceptance of the fortified juices, as colour is one of the

primary quality characteristics, which appeals to the consumer.

3.3. Sensory evaluation

No significant changes were detected in the overall quality of

the fruit juice beverages fortified with FOS in comparison with

that of control by the panelists after 4 months of storage at

ambient temperature (Table 1). Sensory qualities of the fruit juice

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

Initial

(252C)

2 months

(252C)

4 months

(252C)

6 months

(252C)

6 months

(4C)

Storage period (months)

FOS(g/100g)

Fig. 1. Effect of storage period on FOS content (g/100 g) of fruit juice beverages.

: Pineapple, : Mango and : Orange juices fortified with FOS.

Table 1

Sensory scores of fruit juice beverages during storage of 6 months at ambient temperature (25 2 C).

Fruit juice beverage Colour Taste/flavour Overall quality

Storage period (months)

Initial 2 4 6 Initial 2 4 6 Initial 2 4 6

PF 9.0 8.6 7.5 6.4 8.9 8.0 7.4 6.3 9.0 8.5 7.6 6.4

PC 9.0 8.7 7.5 6.5 9.0 8.2 7.7 6.6 9.0 8.7 7.7 6.6

MF 9.1 8.4 7.4 6.3 8.8 8.1 7.6 6.2 8.7 8.0 7.6 6.3

MC 9.2 8.6 7.5 6.6 8.9 8.3 7.8 6.3 8.8 8.3 7.8 6.6

OF 8.8 8.0 7.3 6.4 8.6 7.9 7.5 6.1 8.8 8.1 7.5 6.1

OC 9.0 8.3 7.5 6.5 8.8 8.1 7.7 6.3 8.9 8.3 7.6 6.0

PF:FOS fortifiedpineapple juice, MF:FOS fortifiedmango juice, OF: FOSfortifiedorange juice, PC:Pineapple juicewith Sucrose,MC: Mango juicewith sucrose,OC: Orange juicewith sucrose (control).

B. Renuka et al. / LWT - Food Science and Technology 42 (2009) 103110331032

7/28/2019 frutooligosacridos 2009

3/3

beverages stored at ambient and refrigerated temperature was

studied on the basis of the consideration that a minimally

acceptable product should be equivalent to rating 5 (colour,

consistency, taste, flavour and overall quality) of its sensory

quality. Fruit juice beverages fortified with FOS were found to be

acceptable up to 4 and 6 months based on the evaluation of

overall quality at ambient and refrigeration temperature

respectively.

4. Conclusion

The changes in the present day consumers life style have led

to a vital change in the marketing trends of food sector. Todays

consumer being more health conscious is seeking products with

greater health benefits and there is a great demand for health

foods. The present study clearly indicates that fruit juice

beverages can successfully be fortified with FOS with shelf life of

4 months and 6 months at ambient and refrigeration tempera-

ture respectively. There were no undesirable changes in the

physicochemical characteristics of the fruit juice beverages

fortified with FOS. Overall quality of the fruit juice beverages

fortified with FOS for 4 months of storage at ambient tempera-ture was acceptable as indicated by sensory analysis. Constant

pH, TSS, TA and viscosity of fruit juice beverages clearly indicates

that there is no spoilage either due to microbial or enzymatic

reaction. The present study has opened up a new avenue for the

preparation of a commonly available, hugely popular healthy

beverage.

Acknowledgement

The authors are thankful to Director, CFTRI for supporting the

research work. The professional association with Late Dr. M.N.

Ramesh, Scientist, CFTRI is greatly acknowledged. B Renuka is

thankful to DST for the woman scientist fellowship.

References

Breithaupt, D. E. (2001). Determination of folic acid by ion-pair RP-HPLC in vitamin-fortified fruit juices after solid-phase extraction. Food Chemistry, 74, 521525.

Fuller, R. (1989). Probiotics in man and animals. A review. Journal of AppliedBacteriology, 66, 365.

Kaanane, A., Kane, D., & Labuza, T. P. (1988). Time and temperature effect onstability of Moroccan processed orange juice during storage. Journal of FoodScience, 53, 14701473, & 1489.

* Luckow, T., Sheehan, V., Fitzgerald, G., & Delahunty, C. (2006). Exposure, healthinformation and flavour-masking strategies for improving the sensory qualityof probiotic juice. Appetite, 47, 315323, Effect of probiotics on fruit juice on thesensory quality and consumer acceptability has been studied in detail. In asimilar way the effect of fortification of fruit juice with FOS, a prebiotic on thesensory qualities has been addressed in the present investigation.

Mark-Herbert, C. (2004). Innovation of a new product category functional foods.

Technovation, 24, 713719.* Martin, J. J., Solanes, E., Bota, E., & Sancho, J. (1995). Chemical and organoleptic

changes in pasteurized orange juice. Alimentaria, 261, 5963, The effect ofstorage time and temperature on the physicochemical properties of pasteurizedorange juice has been studied in detail. In concurrence with the observation bythese researchers and based on the present study, it can also be concluded thatthe changes in pH observed during storage were not statistically significant.

* Ramesh, M. N., Ramalakshmi, K., Sangeetha, P. T., & Prapulla, S. G. (2004). Beverageconcentrate based on fructooligosaccharides. Indian Patent Office, Gov. of India,457/DEL. Preparation of nutraceutical beverage concentrate based on FOS: Thenovelty of the process is the preparation of nutraceutical beverage concentratebased on FOS is prepared by fermentation. This work is very much in line withthe present research work.

Sangeetha, P. T., Ramesh, M. N., & Prapulla, S. G. (2002). Influence of mediacomponents and reaction parameters on the production of fructosyl transferaseand fructooligosaccharides. Sciences des aliments, 22, 277287.

Sangeetha, P. T., Ramesh, M. N., & Prapulla, S. G. (2003). Microbial production offructooligosaccharides. Asian Journal of Microbial Biotechnology and Environ-mental Science, 5(3), 313318.

* Sidel, J. L., & Stone, H. (1993). The role of sensory evaluation in the food industry.Food Quality and Preference, 4, 6573, The role of sensory evaluation in the foodindustry has been studied in detail. The present research also explains thesensory characterization of FOS fortified fruit juice beverages.

Souci, S. W., Fachmann, W., & Kraut, H. (1987). Food composition and nutrition tables1986/87. Stuttgart: Wissenschaftliche verlagsgesellschaft.

Stack, A. (1995). Quality juice processing. Fruit Processing 610.Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van Sinderen, D. (2005). Fermented

functional foods based on probiotics and their biogenic metabolites. CurrentOptions in Biotechnology, 16, 198203.

Tomomatsu, H. (1994). Health effects of oligosaccharides. Food Technology, 48(10),6165.

Verbeke, W. (2005). Consumer acceptance of functional foods: sociodemographiccognitive and attitudinal determinants. Food Quality and Preference, 16(1),4557.

* Yun, J. W. (1996). Fructooligosaccharides occurrence, preparation and application.Enzyme Microbiology Technology, 19, 107117, FOS has emerged as one of theimportant candidate in the functional food market. It is produced from sucrose

by the action of FTase from different microorganisms. Other than prebioticproperties it has many functional-physiological properties. The incorporation/fortification of FOS into any food material will add these beneficial properties tothe final product. The article gives an overview of the various research aspectsof FOS.

Ziemer, C. J., & Gibson, G. R. (1998). An overview of probiotics, prebiotics andsynbiotics in the functional food concept: preservatives and future strategies.International Dairy Journal, 8(5/6), 473479.

B. Renuka et al. / LWT - Food Science and Technology 42 (2009) 10311033 1033