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International Journal of Food Science and Technology 2007, 42, 12901296

Original article Mixed tropical fruit nectars with added energy components
M. de Souza Filho,2 Paulo H. M. de Sousa,1* Geraldo A. Maia,1 Henriette M. C. de Azeredo,2 Men de Sa 2 1 Deborah dos S. Garruti & Claisa A. S. de Freitas
, Av. Mister Hull, n 2977, Campus do Pici, C.P. 12168, Fortaleza1 Departamento de Tecnologia de Alimentos, Universidade Federal do Ceara CE, CEP 60356-000, Brazil 2 Embrapa Agroindu stria Tropical, Rua Dra. Sara Mesquita, 2270, Bairro Planalto Pici, C.P. 3761, Fortaleza-CE, CEP 60511-110, Brazil (Received 26 October 2005; Accepted in revised form 2 March 2006)

Summary

The purpose of this work was to develop energy drinks from mixed tropical fruit nectars with added caeine or guarana. The nectars were formulated from puree blends, consisting of cashew apple, acerola, papaya, passion fruit and guava. Firstly, a mixture design was carried out by varying the puree proportions, in order to establish the most accepted formulation of the mixed nectar. Higher proportions of guava and papaya purees resulted in better acceptance scores, while passion fruit puree impaired the product acceptance. The most accepted formulation was that with the following puree contents: passion fruit, 3.9%; papaya, 5.7%; guava, 5.7%; and acerola, 5.7%. This formulation was dened as the control for the dierence-from-control sensory tests, conducted to compare the control added with energy components (guarana or caeine) with the control itself. Although both energy drinks were signicantly dierent from the control, they were well accepted, indicating their potential for being commercialised.
caeine, energy components, fruit puree, guarana, mixed tropical fruit, mixture design.

Keywords

Introduction

The consumers have been increasingly searching for food products that combine sensory and nutritional quality. The functional, health-promoting properties have also received major interest. One of the most important classes of functional compounds is the one of antioxidants, such as phenolic compounds, carotenoids and ascorbic acid. These compounds are involved in reducing the so-called oxidative stress in the human body. Fruits and their products are usually well accepted by the consumers, and are important sources of nutrients and antioxidant compounds. Brazil produced about 33 millions of tons of fruits in 2003, in a total area of 2.4 millions of hectares. It is one of the largest fruit producers in the world, surpassed only by China and India (FAO, 2004). The production of fruit juices and purees has continually increased. Silva (1999) estimated that the food products whose production growth rates were the highest between 1993 and 1999 were papaya, mango, acerola and guava purees and pineapple, passion fruit and cashew apple juices. In Brazil, Europe and China, there is an increasing consumption of fruit juices, nectars and other fruit beverages. In Brazil, the production volume of these
*Correspondent: Fax: 558533669751; e-mail: phmachado@vicosa.ufv.br

beverages increased by 7.5% in 2003, when the sales reached 192 millions of litres (Bouc as, 2004). Currently, there is an increasing market demand for beverages formulated from fruit blends, especially from tropical fruits (Branco & Gasparetto, 2003). Such products can be gasied or not, with variable fruit juice contents. The mixed fruit beverages present a number of advantages, such as the possibility of combining dierent avours, nutrients and functional compounds (Matsuura et al., 2004). Matsuura & Rolim (2002) obtained a mixed beverage from pineapple and acerola juices, with vefold the vitamin C content of pineapple juice alone. Salomon et al. (1977) and Mostafa et al. (1997) registered high acceptance of papayapassion fruit and papayamango mixed nectars, respectively. The addition of energy components (such as caeine) to fruit beverages has also been an important tendency. Caeine is well known by its stimulating eect on central nervous system. Guarana extracts may be used as a source of this compound (Espinola et al., 1995). Tropical fruits are widely accepted by consumers, and important sources of antioxidant compounds. Acerola (Malpighia emarginata D.C.), known to have high vitamin C levels, is also rich in anthocyanins and carotenoids, antioxidant pigments whose combination is responsible for the fruit red colour (Lima et al., 2005). Guava, mango and papaya contain considerable levels of phenolic compounds and carotenoids (Steinmetz &

doi:10.1111/j.1365-2621.2006.01318.x
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Potter, 1996; Nguyen & Schwartz, 1999; LuximonRamma et al., 2003). Cashew apple are rich in vitamin C, carotenoids and phenolic compounds (Assunc a o & Mercadante, 2003; Kubo et al., 2006). However, most tropical fruits are highly perishable, and their postharvest losses are of major concern in tropical countries. Losses can be reduced by processing the fruits into a variety of products, such as juices or nectars. Cashew apple culture has an especial socioeconomic role in north-east Brazil. Cashew nuts are its most valuable product, while the cashew apples are sometimes treated as a residue and widely wasted. The main form of utilisation of cashew apples is to process them into juice, but its high astringency tends to impair its acceptance. The formulation of mixed fruits and nectars may be an ecient way of reducing the negative impact caused by the cashew apple astringency. The purposes of this work were to optimise the formulation of mixed tropical fruit nectar, and to evaluate its applicability as a base-formulation to develop energy drinks, by addition of guarana extract or caeine.
Materials and methods

Table 1 Compositions of the mixed fruit nectars Puree proportions (%) Treatment 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Cashew apple 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 14.0 Passion fruit 7.00 3.50 3.50 3.50 5.25 5.25 5.25 3.50 3.50 3.50 5.70 3.90 3.90 3.90 4.40 Papaya 3.50 7.00 3.50 3.50 5.25 3.50 3.50 5.25 5.25 3.50 3.90 5.70 3.90 3.90 4.40 Guava 5.25 5.25 8.75 5.25 5.25 7.00 5.25 7.00 5.25 7.00 5.70 5.70 7.4 5.70 6.10 Acerola 5.25 5.25 5.25 8.75 5.25 5.25 7.00 5.25 7.00 7.00 5.70 5.70 5.70 7.50 6.10

Formulations of mixed nectars

Pasteurised and frozen cashew apple, acerola, passion fruit, papaya and guava purees were used. The purees were characterised in terms of: soluble solid contents, measured by a PR-101 digital refractometer (Atago, Norfolk, VA, USA); pH, by a HI 9321 pHmeter (Hanna Instruments, Villafranca, Padovana, Italy); and total titratable acidity (TTA) (Association of Ocial Analytical Chemists, 1995). The formulations were composed by 35% puree blend, 10% sucrose and 55% water. The puree blend consisted of cashew apple, acerola, passion fruit, papaya and guava purees. Cashew apple puree had its content xed in 14%, determined by preliminary tests as the maximum content which did not impair the acceptance of the mixed nectar. The proportions of the other purees were dened from preliminary tests. The compositions of the dierent nectar formulations, presented in Table 1, were determined according to a mixture design (Barros Neto et al., 1995).
Physicochemical and sensory analyses

per sessions. The panelists received 30 mL of each sample at 1618 C, in glasses codied with three-digit numbers. The presentation order of the samples was balanced (MacFie et al., 1989). The overall acceptance was evaluated by using a nine-point structured hedonic scale (1 dislike extremely to 9 like extremely) (Peryam & Pilgrim, 1957). In the same score sheet were included just right scales (Meilgaard et al., 1987) for assessment of the following individual attributes: bory, sweetness and acidity, in which the medium point (4) corresponded to ideal for each attribute.
Analyses of results

The software Statistica (Statsoft, 1995) was used to analyse results. For each physicochemical or sensory attribute, a model was tted from the analytical results. The models were analysed in terms of their signicance (by F-test) and determination coecient (R2). The contour plots were used as a tool to analyse the behaviour of the experimental responses as functions of the proportions of purees, as well as to determine the most accepted by the consumers.
Formulation and sensory analyses of energy drinks

The formulations resulting from all treatments were submitted to sensory and physicochemical tests. The physicochemical analyses were the following: pH, total soluble solids (TSS) and TTA. For the sensory analysis, thirty-two panelists were enlisted as suggest by Stone & Sidel (1993) in laboratory test. The tests were conducted in individual booths, under white light (daylight), and the samples were presented monadically, three samples

The most accepted formulation was submitted to a more detailed characterisation, in terms of: pH; TSS; TTA; reducing and non-reducing sugars (Miller, 1959; Instituto Adolfo Lutz, 1985) and vitamin C (Pearson, 1976). This formulation, which will be further called baseformulation, was used to elaborate the energy drinks. Synthetic caeine (Vetec, Rio de Janeiro, Brazil) or guarana extract with 0.98% caeine (Duas Rodas do Sul, Brazil) were added to the Aromas, Jargua base-formulation in order to obtain a nal caeine

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concentration of 100 mg L)1, as used by Soares et al. (2001) in a drink formulated with cashew apple juice and guarana extract. This amount is permitted by FAO/ WHO (1997), as well as by Brazilian legislation (Brasil, 2005a), which allows a maximum caeine level of 350 mg L)1 in energy drinks. The samples were submitted to a dierence-fromcontrol sensory test. Thirty-two panelists were asked to taste the sample identied as the control (the baseformulation without energy components) and three test samples coded with random three-digit numbers (two samples with added energy components, and a third one consisting on the control sample itself the hidden control). They were asked to compare the three test samples with the control by using a scale ranging from 1 (equal to the control) to 9 (extremely dierent from the control). The results of this test were analysed by using a Dunnett test (P 0.05), in which the mean scores of the test samples were compared with that of the control. The three samples were also tested for overall acceptance, by means of a 9-point structured hedonic scale, ranging from 1 (disliked very much) to 9 (liked very much). The mean hedonic scores were compared to each other by Duncan test (P 0.05). Both Dunnett and Duncan tests were applied by using the software SAS (SAS Institute, Inc., 1999).
Results and discussion

Table 3 Means of the sensory and physicochemical determinations from the treatments Physicochemical results

Sensory results

Overall Treatments acceptance Body Sweetness Acidity pH 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 6.7 7.1 7.2 7.0 7.0 6.5 7.0 7.6 6.9 6.9 6.5 7.5 7.2 6.8 7.2 4.3 4.2 4.1 3.7 4.1 4.2 4.2 3.9 4.0 4.0 4.0 3.9 4.2 4.1 4.0 3.7 4.3 4.2 3.7 3.9 3.7 3.8 3.9 3.8 3.9 3.2 4.1 4.1 4.1 3.9 4.6 3.9 4.2 4.4 4.2 4.3 4.5 4.0 4.2 3.9 4.6 3.9 4.1 4.3 4.4 3.57 3.78 3.83 3.73 3.95 3.91 3.78 3.93 3.97 4.02 3.76 3.90 3.85 3.84 3.83

TSS TTA 12.3 12.6 12.5 12.5 12.3 12.2 12.5 12.6 12.7 12.7 10.5 12.4 13.0 13.5 13.5 0.40 0.28 0.28 0.34 0.35 0.35 0.35 0.29 0.30 0.31 0.36 0.29 0.30 0.33 0.35

TSS, total soluble solids (Brix); TTA, total titratable acidity (% citric acid).

Table 4 Regression coefcients of the models Physicochemical analyses

Sensory analyses Overall Terms acceptance Body A B C D AB AC AD BC BD CD R2 F 6.615 7.152 7.2098 6.947 0.606 )1.678 0.596 2.196 )0.330 )0.615 0.82 2.49ns 4.267 4.178 4.141 3.736 )0.801 )0.074 0.715 )1.053 0.136 0.463 0.74 1.61ns

Table 2 presents the results of the physicochemical determinations of the fruit purees, and the experimental responses are presented in Table 3. The pH, TSS and TTA total values of all the fruit purees were considered normal for the products, in accordance with the values mentioned for acerola (Vendramini & Trugo, 2000), passion fruit (De Marchi et al., 2000), guava (Lima et al., 2002), cashew apple (Akinwale, 2000) and papaya (Santana et al., 2004). The regression coecients of the models (in the normalised form), as well as F and R2 values, are presented in Table 4. All variables (puree proportions) had signicant eects on all responses, while the interactions were not signicant (P < 0.05). The model for TTA was the only signicant one. The others were considered as tendency indicators. The low signicance
Table 2 Physicochemical characterisation of the fruit purees Puree Passion fruit Guava Acerola Cashew apple Papaya pH 3.4 4.3 3.7 4.5 4.7 TSS 10.7 7.1 7.0 11.6 8.9 TTA 3.78 0.52 1.08 0.37 0.24

Sweetness Acidity pH 3.565 4.313 4.223 3.749 )0.408 )0.987 0.466 )1.092 )0.439 0.182 0.59 0.80ns 4.615 3.836 4.173 4.384 0.067 )0.059 0.362 )0.017 0.404 )1.322 0.87 3.62ns 3.587 3.805 3.841 3.749 0.804 0.517 0.213 0.192 0.567 0.640 0.76 1.78ns

TSS

TTA

11.866 0.398 12.547 0.276 12.524 0.277 12.612 0.340 )0.859 0.049 )0.546 0.052 0.589 )0.063 0.976 0.0466 1.551 )0.028 2.265 0.015 0.29 0.95 0.23ns 10.67*

A passion fruit; B papaya; C guava; D acerola. TSS, total soluble solids (Brix); TTA, total titratable acidity (% citric acid). Signicant values are shown in bolded (P 0.05). For F-values: ns, non-signicant (P > 0.05); *signicant (P 0.05).

TSS, total soluble solids (Brix); TTA, total titratable acidity (% citric acid).

of the models may be attributed to the very small variations among conditions of dierent treatments, generating small variations in responses; the models probably were not able to accurately predict the behaviour of the responses. The contour plots are presented in Figs 14. Although the body, acidity and sweetness values were near the

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Figure 1 Contour plots referring to total soluble solids.

Figure 2 Contour plots refering to pH.

Figure 3 Contour plots referring to total titratable acidity (%).

ideal for all treatments, some tendencies were observed (Table 3). The treatments that resulted in acidity nearer to ideal values were those containing higher contents of guava and papaya purees, that is to say, those with lower TTA (about 0.3%) and higher pH (near 4.0). The nearer ideal sweetness values occurred for the samples with higher guava and papaya contents that presented

higher TSS (above 12.5Brix). The samples with higher passion fruit puree contents were perceived by panelists as slightly more concentrated than ideal; this may be related to their higher acidity. The higher the proportions of guava and papaya puree, the higher was the acceptance. On the other hand, the passion fruit puree was the one that most impaired

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Figure 4 Contour plots referring to overall acceptance (1: dislike extremely to 9: like extremely).

the product acceptance. Thus, it seems that the betteraccepted samples were those with higher TSS/TTA ratio. Among the tested formulations, the highest overall acceptance was presented by the following formulation: 3.9% passion fruit, 5.7% papaya, 5.7% guava and 5.7% acerola. The characteristics of the chosen beverage were the following: pH, 3.86; TSS, 12.97Brix; TTA, 0.34%; TSS/ TTA, 38.15; reducing sugars, 11.04%; non-reducing sugars, 19.51%; vitamin C, 77.35 mg (100 mL))1. These pH, TSST and TTA values in the nal product contribute to its safety (Jay & Anderson, 2001). Even so a daily dose of 200 mL (content of the packaging used) of the formulation, the content of vitamin C provides 340% of the recommended daily intake of this vitamin, i.e. 45 mg (100 mL))1 (FAO/ WHO, 2001; Brasil, 2005b). Table 5 presents the results of the dierence-from-control test, indicating that both energy drinks were signicantly dierent from the control (P 0.05). Brazilian legislation does not prescribe a maximum daily dose for caeine, but only the maximum caeine concentration in beverages (350 mg L)1) (Brasil, 2005a), whose values are in accordance with the energy drinks obtained in this work. Table 6 presents the results of Duncan test of overall acceptance of the energy drinks and the control. The mean hedonic ratings for both energy drinks were not signicantly dierent from each other, but both were lower than the control (P 0.05). Still, their mean score was within

Table 6 Results of the difference-from-control test Sample Control Caffeine Guarana Mean overall acceptance 7.11 a 6.44 b 6.40 b

Means followed by the same letter are not signicantly different (P > 0.05).

Figure 5 Frequency histogram for overall acceptance scores.

Table 5 Results of the difference-from-control test Mean difference-from-control Hidden control Caffeine Guarana 1.97 2.81* 7.03*

Values signicantly different from the control (Dunnetts test, *P 0.05).

the acceptance range (i.e. above 5 neither liked nor disliked). Although the mean overall acceptance of both energy drinks was not signicantly dierent from each other, the histogram in Fig. 5 indicates some dierences in their frequency distributions. The frequency of scores within acceptance range was lower for the sample with added guarana extract (74.55%) than for the sample with synthetic caeine (83.64%), while the control sample was accepted by 89.09% of the panelists. The most frequent response of the control was 8 (liked much). The sample with added caffeine presented a near-normal distribution around 7

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(moderately liked). Although the sample with added guarana has been the least accepted one, it is interesting to notice that it was scored 9 (liked very much) by 20% of the consumers, the highest frequency for this score.
Conclusions

The formulation with 3.9% passion fruit, 5.7% papaya, 5.7% guava and 5.7% acerola was the most accepted by consumers. Although the energy drinks have been signicantly dierent from the control, both were well accepted, especially that with added synthetic caeine, which suggests that they may represent an interesting option for consumers.
Acknowledgements

This work received nancial support from MESA, cio, MCT/CNPq and FUNCAP. CT-Agronego
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