LWT - Food Science and Technology 42 (2009) 10311033

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LWT - Food Science and Technology

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Research Note

Fructooligosaccharide fortication 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 b

Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, India 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 Fortication Prebiotics Sensory quality

a b s t r a c t
Fortication of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligosaccharides (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 signicantly 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 temperature (4  C). The pH, total soluble solids, titratable acidity, and colour did not change signicantly (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 signicant 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 neutraceuticals 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). Consequently 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 traditional nutritional ingredients improves the nutritional quality of beverages (Breithaupt, 2001). Fortication 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 benecial intestinal ora, 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 specic physiological effects such as growth stimulation of benecial Bidobacteria 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 Aspergillus oryzae MTCC 5154 (Sangeetha, Ramesh, & Prapulla, 2003). 2.2. Preparation of fruit juice beverages

* Corresponding author. Tel.: 91 821 2515792; fax: 91 821 2517233. E-mail address: prapullasg@yahoo.co.in (S.G. Prapulla). 0023-6438/$ see front matter 2008 Elsevier Ltd. All rights reserved. doi:10.1016/j.lwt.2008.11.004

Ripe pineapple, mango and orange fruits were procured from the local fruit market. The fruits were washed, peeled, crushed and

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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 lled 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 fortied with FOS was centrifuged at 8000 rpm for 20 min. The supernatant was ltered through 0.45 m cellulose nitrate lter (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/avour, mouth feel and overall acceptability. 3. Results and discussion 3.1. Retention of FOS in the fortied fruit juice beverages Fig. 1 presents retention of FOS in the fortied fruit juice beverages as a function of storage time. At the end of 6 months of storage, a signicant 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 beverages in general are fast moving commodity and generally do not remain unsold for more than 24 months. Thus, the present study clearly indicates

4.5 4 3.5

FOS (g/100g)

3 2.5 2 1.5 1 0.5 0 Initial (252C) 2 months (252C) 4 months (252C) 6 months (252C) 6 months (4C)

Storage period (months)

Fig. 1. Effect of storage period on FOS content (g/100 g) of fruit juice beverages. : Pineapple, : Mango and : Orange juices fortied with FOS.

that fruit juice beverages can successfully be fortied with FOS with 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 signicant at the 5% level between time zero (initial) and 180 days (6 months) of storage at ambient and refrigeration temperature. The pH of the fruit juice beverages fortied 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 the TSS could be due to the heat 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 fortied 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 fortied juices, as colour is one of the primary quality characteristics, which appeals to the consumer. 3.3. Sensory evaluation No signicant changes were detected in the overall quality of the fruit juice beverages fortied 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

Table 1 Sensory scores of fruit juice beverages during storage of 6 months at ambient temperature (25 2  C). Fruit juice beverage Colour Storage period (months) Initial PF PC MF MC OF OC 9.0 9.0 9.1 9.2 8.8 9.0 2 8.6 8.7 8.4 8.6 8.0 8.3 4 7.5 7.5 7.4 7.5 7.3 7.5 6 6.4 6.5 6.3 6.6 6.4 6.5 Initial 8.9 9.0 8.8 8.9 8.6 8.8 2 8.0 8.2 8.1 8.3 7.9 8.1 4 7.4 7.7 7.6 7.8 7.5 7.7 6 6.3 6.6 6.2 6.3 6.1 6.3 Initial 9.0 9.0 8.7 8.8 8.8 8.9 2 8.5 8.7 8.0 8.3 8.1 8.3 4 7.6 7.7 7.6 7.8 7.5 7.6 6 6.4 6.6 6.3 6.6 6.1 6.0 Taste/avour Overall quality

PF: FOS fortied pineapple juice, MF: FOS fortied mango juice, OF: FOS fortied orange juice, PC: Pineapple juice with Sucrose, MC: Mango juice with sucrose, OC: Orange juice with sucrose (control).

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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, avour and overall quality) of its sensory quality. Fruit juice beverages fortied 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 benets and there is a great demand for health foods. The present study clearly indicates that fruit juice beverages can successfully be fortied with FOS with shelf life of 4 months and 6 months at ambient and refrigeration temperature respectively. There were no undesirable changes in the physicochemical characteristics of the fruit juice beverages fortied with FOS. Overall quality of the fruit juice beverages fortied with FOS for 4 months of storage at ambient temperature 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 vitaminfortied fruit juices after solid-phase extraction. Food Chemistry, 74, 521525. Fuller, R. (1989). Probiotics in man and animals. A review. Journal of Applied Bacteriology, 66, 365.

Kaanane, A., Kane, D., & Labuza, T. P. (1988). Time and temperature effect on stability of Moroccan processed orange juice during storage. Journal of Food Science, 53, 14701473, & 1489. * Luckow, T., Sheehan, V., Fitzgerald, G., & Delahunty, C. (2006). Exposure, health information and avour-masking strategies for improving the sensory quality of probiotic juice. Appetite, 47, 315323, Effect of probiotics on fruit juice on the sensory quality and consumer acceptability has been studied in detail. In a similar way the effect of fortication of fruit juice with FOS, a prebiotic on the sensory 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 of storage time and temperature on the physicochemical properties of pasteurized orange juice has been studied in detail. In concurrence with the observation by these researchers and based on the present study, it can also be concluded that the changes in pH observed during storage were not statistically signicant. * Ramesh, M. N., Ramalakshmi, K., Sangeetha, P. T., & Prapulla, S. G. (2004). Beverage concentrate based on fructooligosaccharides. Indian Patent Ofce, Gov. of India, 457/DEL. Preparation of nutraceutical beverage concentrate based on FOS: The novelty of the process is the preparation of nutraceutical beverage concentrate based on FOS is prepared by fermentation. This work is very much in line with the present research work. Sangeetha, P. T., Ramesh, M. N., & Prapulla, S. G. (2002). Inuence of media components and reaction parameters on the production of fructosyl transferase and fructooligosaccharides. Sciences des aliments, 22, 277287. Sangeetha, P. T., Ramesh, M. N., & Prapulla, S. G. (2003). Microbial production of fructooligosaccharides. Asian Journal of Microbial Biotechnology and Environmental 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 food industry has been studied in detail. The present research also explains the sensory characterization of FOS fortied fruit juice beverages. Souci, S. W., Fachmann, W., & Kraut, H. (1987). Food composition and nutrition tables 1986/87. 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. Current Options in Biotechnology, 16, 198203. Tomomatsu, H. (1994). Health effects of oligosaccharides. Food Technology, 48(10), 6165. Verbeke, W. (2005). Consumer acceptance of functional foods: sociodemographic cognitive 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 the important candidate in the functional food market. It is produced from sucrose by the action of FTase from different microorganisms. Other than prebiotic properties it has many functional-physiological properties. The incorporation/ fortication of FOS into any food material will add these benecial properties to the nal product. The article gives an overview of the various research aspects of FOS. Ziemer, C. J., & Gibson, G. R. (1998). An overview of probiotics, prebiotics and synbiotics in the functional food concept: preservatives and future strategies. International Dairy Journal, 8(5/6), 473479.