Abstract
Blends by mixing different fruit juices gained popularity due to nutritional value, flavor and health benefits. In this study, the
compositions of grape, apple juice and sugar solution were optimized by D-optimal design to develop a functional beverage
with acceptable sensory attributes. Best formulation with 80:17:3 (v/v) ratio was processed via ultrasound and pasteurization.
Among studied parameters, pH (3.44) and TA (0.70%) were significantly increased after sonication but reduced after
pasteurization, while for TSS (15.99 °Brix) increase was non-significant for both processing techniques. Phenolic profile
including TPC (1503 µg GAE/ml) and TFC (488 µg CE/ml), radical scavenging activity including DPPH (72.8 %) and FRAP
(651 mmol FE/ml) and organic acids including tartaric acid (2583 µg/ml), citric acid (254 µg/ml), malic acid (3671 µg/ml) and
methylmelonic acid (MMA) (136.6 µg/ml) were increased after sonication treatment for 20 min but reduced in pasteurization.
A principal component analysis (PCA) was also used to identify the pattern in the data and express in a way as to underscore
the similarities and dissimilarities among the analyzed parameters. Finally, US treatment was recommended as process for
retention of maximum antioxidants in the optimized beverage.
Khalil Ahmad, Muhammad Kamran Khan, Muhammad Imran , Tanvir Ahmad, Muhammad Haseeb Ahmad. (2020) IMPACT OF ULTRASOUND PROCESSING ON PHYSICOCHEMICAL AND BIOACTIVE ATTRIBUTES OF GRAPE BASED OPTIMIZED FRUIT BEVERAGE, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 4.
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