STORAGE STABILITY OF A STIMULANT COCONUT WATER-CASHEW APPLE JUICE BEVERAGE
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STORAGE STABILITY OF A STIMULANT COCONUT
WATER-CASHEW APPLE JUICE BEVERAGE
JOELIA MARQUES DE CARVALHO1, GERALDO ARRAES MAIA1,3,
RAIMUNDO WILANE DE FIGUEIREDO1, EDY SOUSA DE BRITO2 and
SUELI RODRIGUES1
1
Departamento de Tecnologia de Alimentos
Universidade Federal do Ceará
Av. Mister Hull 2977, Bloco 858, CEP 60356-000
Fortaleza, CE, Brazil
2
Embrapa Agroindústria Tropical
Rua Sara Mesquita
Fortaleza, CE, Brazil
Accepted for Publication December 6, 2006
ABSTRACT
Besides flavor, appearance and overall impression, food consumers seek
foods rich in nutrients. Fruits are a rich source of nutrients and minerals, and
fruit juices are a popular way of consuming them. Development of new prod-
ucts, where two or more kinds of fruit juices are blended to obtain a product
that combines the nutritional value of both fruits, which present a different and
pleasant taste, has been encouraged by the food industry and has been well
accepted by consumers. In this work, the storage stability of a coconut water-
cashew apple juice (87.5:12.5 v/v) beverage was evaluated. Caffeine addition
(100 mg/L) conferred stimulating properties to the blend. The physicochemi-
cal, microbiological and sensory stability of this blended beverage was evalu-
ated during 6 months. The results showed that the beverage presented good
stability for all parameters that were analyzed except for vitamin C, which
presented a loss of 58% from the initial content.
PRACTICAL APPLICATIONS
Beverages with new flavors and aromas are presently produced. The
blends of fruit juices become an option to consumers and a trend in the
international market. The beverage developed in this work provides an oppor-
tunity for innovative value added product to meet consumer demand for
3
Corresponding author. TEL/FAX: 55-85-3366-9752; EMAIL: gmaia@secrel.com.br
Journal of Food Processing and Preservation 31 (2007) 178–189. All Rights Reserved.
178 © 2007, The Author(s)
Journal compilation © 2007, Blackwell PublishingSTORAGE STABILITY OF A BLENDED BEVERAGE 179
convenience, nutrition and health. The produced beverage has an added value
benefit given by the mixture of important functional components such as
specific vitamins and mineral combination, presenting a good potential for the
Brazilian and international market.
INTRODUCTION
The food market has stimulated the development of new products that
present good sensory acceptance, contain high nutritional value and have
functional activity. Nowadays, the nutrient content is an important factor that
impacts on the consumers’ choice. About 47% of consumers believe that
fortified foods and beverages are able to supply their recommended daily
vitamin intake (Sloan 2003).
Blended nonalcoholic beverage development is an interesting way of
improving the nutritional quality of traditional products. Mixing two or more
kinds of fruits can result in a new product with more vitamins and minerals,
and with different sensory and flavor characteristics when compared to raw
materials (Akinwale 2000; Jain and Khurdiya 2004).
In this work, a blended beverage containing coconut water and cashew
apple juice was developed. Caffeine was added to confer stimulating proper-
ties to the product.
Coconut water is a nutritive beverage largely consumed in tropical coun-
tries. This natural drink is obtained directly from green coconuts (Cocos
nucifera). Sodium, potassium, phosphorus, chloride and magnesium are the
main minerals found in coconut water, besides vitamin C and sugars (Magda
1992; Campos et al. 1996; Nadanasabapathy and Kumar 1999). Coconut water
presents anticarcinogenic properties (Sylianco et al. 1992) and can be used as
rehydrating solution administrated in oral and intravenous form, the latter in
case of severe dehydration (Magat and Agustin 1997; Falck et al. 2000).
Cashew apple (Anacardium occidentale L.) is a fruit peduncle, also called
pseudo-fruit (Akinwale 2000; Assunção and Mercadante 2003). Cashew apple
juice, a very popular juice in Brazil with an estimated production of 200
million liters per year, is rich in vitamin C and minerals (sodium, potassium,
phosphorus, chloride and magnesium). Cancer prevention, antimicrobial activ-
ity against the bacteria Helicobacter pylori, which causes gastric diseases, and
antioxidant properties have been reported for this tropical fruit (Sampaio 1990;
Kubo et al. 1999; Wharta et al. 2004).
Caffeine, a powerful stimulating agent used in several beverage formu-
lations, is a purine derived from xanthines (Borstel 1983). This organic com-
pound can be found in some tea leaves, coffee, cacao and some nuts (Roberts
1983). The stimulating effects of caffeine are attributed to its action on the
human central neural system (Finnegan 2003).180 J. MARQUES DE CARVALHO ET AL.
The main goal of this work was to evaluate the storage stability as well as
consumers’ acceptance during the storage of a stimulating blended beverage
composed of 12.5% cashew apple juice and 87.5% coconut water (v/v) with
addition of 100 mg/L of caffeine. This composition was previously selected as
the most acceptable after a sensory study carried out with other five formula-
tions (Carvalho 2005). For a period of 180 days, the physicochemical, micro-
biological and sensory characteristics of this beverage, stored at room
temperature (28 ⫾ 2C), were evaluated every 30 days.
MATERIAL AND METHODS
Raw Materials
Green coconut fruits with maturation ages between 6 and 8 months were
purchased at the local market (Fortaleza, CE, Brazil). High-pulp cashew apple
juice was obtained from a local industry.
Blended Beverage Formulation
The beverage was obtained by blending 87.5% of coconut water and
12.5% of cashew apple juice (v/v). The blended beverage was stabilized with
citric acid (260 mg/L) and sodium metabisulfite (40 mg/L). Food grade sugar
and caffeine (100 mg/L) were also added to the beverage. Final pH was
adjusted to 4.0 using citric acid. Caffeine content level was selected based on
the average values found for stimulating beverages available in the food
market (90–120 mg/L).
The final product was thermally treated in a batch process. The heating
time was 5 min. The temperature was held at 90C for 1 min because longer
heating times can cause sensory alterations in flavor and aroma of green
coconut-based beverages (Campos et al. 1996). The beverage was bottled in
250-mL opaque white glass bottles through the hot fill process. After sealing,
the bottles were cooled down to room temperature, identified and stored at
room temperature (28 ⫾ 2C) for 180 days. Three replicates of this beverage
were prepared, and each of them was submitted to physicochemical analyses,
which were carried out in duplicate. Sensory analyses were conducted with a
homogenized mixture obtained from mixing the three replicates. Analyses
were performed every 30 days during 6 months, as described later.
Sugar Determination
Total, nonreducing and reducing sugars were determined according to
Fehling’s method (Schneider 1979). Nonreducing sugars were previously
hydrolyzed with HCl.STORAGE STABILITY OF A BLENDED BEVERAGE 181
Total Soluble Solids and pH Values
Total soluble solids were determined by direct measure with a refracto-
meter ATAGO (0–32°Brix). Direct measures of pH were carried out in a
potentiometer WTW model 330i/SET (WTW, Wissenschaftlich, Weilheim,
Germany) (AOAC 1992).
Acidity
Total acidity was determined by titration with NaOH standard solution
and expressed as citric acid.
Color
For color determination, 10 mL of the sample was mixed with 10 mL of
distilled water and 30 mL of ethanol. The mixture was homogenized and
filtered with a Whatman no. 1 paper (Whatman International Ltd, Brentford,
Middlesex, England). A blank with distilled water instead of the sample was
prepared. Color intensity of the samples was quantified by measuring the
filtrate absorbency at 420 nm against the blank in a Micronal B585 spectro-
photometer (Micronal Ltda, São Paulo, Brazil) (Rangana 1997).
Caffeine
Caffeine was quantified by high-performance liquid chromatography in a
Varian ProStar chromatographic system (Varian Inc., Palo Alto, CA) com-
posed of two high-pressure pumps model 201, a column oven Timberline
model 101, a double-channel UV-Vis detector ProStar model 342 and a Rheo-
dyne injector with a 20-mL loop. Separation was achieved on a Microsrob C18
column (250 ¥ 4.0-mm end capped with 5-mm spherical particles) at 40C.
Samples and standards were previously filtered with 0.45-mm nylon mem-
brane. The calibration curve was built using external standards. The eluent was
a mixture of water/methanol 70:30 (v/v), and the flow rate was 1.0 mL/min.
Detection was carried out at 285 nm, and the caffeine peak was identified
comparing its retention time with the standard. The peak’s identity was also
confirmed by spiking a sample with caffeine.
Vitamin C
Vitamin C was determined by the modified Tillman’s method (Lees
1975).
Microbial Analyses
Microbial analyses of coliforms at 35 and 45C, Salmonella spp., molds
and yeast, as well as aerobic mesosphilic bacteria, were determined using
official procedures (APHA 2001).182 J. MARQUES DE CARVALHO ET AL.
Sensory Analyses
A panel of 36 nontrained testers carried out the acceptance tests. The tests
were performed by the hedonic rating option, where panelists where asked to
rate color, flavor and overall quality using a structured nine-point hedonic
scale, where 9 meant “like extremely,” and 1 meant “dislike extremely”
(Peryam and Pilgrim 1957). The panelists also registered their purchasing
intention, on the same score sheet, using a five-point attitude scale, where 5
meant “definitely would buy,” and 1 meant “definitely would not buy” (Meil-
gaard et al. 1987). Sensory tests were performed in individual booths, in the
morning shift (9:30–11:30 a.m.) under white light. Samples, one per tester,
were served refrigerated (9 ⫾ 1C) in transparent glass cups. The samples were
served monadically.
Statistical Analyses
Results are shown as means ⫾ SD, and the data were statically examined
by analysis of variance at 95% confidence level. The statistical software was
SAS version 8.1 (SAS Institute Inc., Statistical Analysis System, Cary, NC).
RESULTS AND DISCUSSION
Sugars
Statistical analysis of the results obtained for reducing sugars and non-
reducing sugars showed significant differences (P < 0.05) during the storage
period. As shown in Fig. 1, during the storage period, the reducing sugars
increased while the nonreducing sugars decreased. This change can be attrib-
uted to a slow acid hydrolysis of the nonreducing sugar (sucrose) added to
standardize the beverage soluble solids, because the beverage was stabilized at
acid pH, and weak acids hydrolyze sucrose. After 90 days of storage, the
nonreducing sugar was almost completely hydrolyzed to reducing sugar.
Statistical analysis of total sugar level did not present significant differ-
ences (P > 0.05) at 95% confidence level, because the increase of reducing
sugar was immediately followed by a decrease in nonreducing sugar, indicat-
ing good microbiological stability of the beverage.
Total Soluble Solids (°Brix) and pH Values
Statistical analysis of total soluble solids (°Brix) presented significant
difference at 95% confidence level (P < 0.05). However, total soluble values
presented small nonpractical changes (Fig. 1).STORAGE STABILITY OF A BLENDED BEVERAGE 183
12
11
Concentration (g/100 mL) 10
9
8 Reducing sugar
7 Non-reducing sugar
Total sugar
6 o
Brix
5
4
3
2
1
0
0 20 40 60 80 100 120 140 160 180
Storage period (days)
FIG. 1. SUGAR STABILITY OF BLENDED BEVERAGE COMPOSED OF COCONUT WATER
AND CASHEW APPLE JUICE (87.5:12.5 v/v)
During the storage period, the statistical analysis of the pH showed
significant differences at 95% confidence level (P < 0.05). However, the pH
presented only small variations and ranged between 3.98 and 4.06. For prac-
tical purposes, this slight pH variation does not affect the product quality or
acceptance as showed in the sensory tests.
Acidity as Citric Acid
Even though the statistical analysis of total acidity has presented signifi-
cant differences at 95% confidence level (P < 0.05), the acidity profile did not
present any tendency. The values ranged from 0.23 to 0.26 g/100 mL,
expressed as citric acid, as presented in Fig. 2. For practical purposes, these
differences did not affect the product quality or acceptance as presented in the
sensory tests.
Color
Statistical analysis of color values expressed in terms of relative absor-
bency showed significant differences (P < 0.05) during the storage period.
This change is expected and can be attributed to enzymatic and nonenzymatic
alterations during the storage period that occur according to a mechanism
similar to the browning of clarified apple juice. Cashew apple juices, bottled184 J. MARQUES DE CARVALHO ET AL.
20
18 Vitamin C
16
Vitamin C (mg/100 mL)
14
12
10
8
6
4
2
0
0 20 40 60 80 100 120 140 160 180
Storage period (days)
FIG. 2. VITAMIN C STABILITY OF BLENDED BEVERAGE COMPOSED OF COCONUT
WATER AND CASHEW APPLE JUICE (87.5:12.5 v/v)
by hot fill process, present color intensity alteration (darkness) even when SO2,
the most used antioxidant agent for cashew apple juice, is added (Maia et al.
2001). The darkening of cashew apple juice can be attributed to the action of
polyphenoloxidases on the tannins naturally found in cashew apple juice.
Fig. 3 presents the color stability of the beverage with time. Despite the
significant darkness of the beverage during the storage, this parameter did not
compromise the product acceptance as observed in the sensory results.
Caffeine
The statistical analysis of caffeine levels in the beverage during the
storage period did not present significant differences (P > 0.05). Mean values
ranged from 93.6 to 101.1 mg/L (near the theoretical added value of 100 mg/
L).
Vitamin C
Vitamin C values presented significant differences (P < 0.05). Vitamin C
content decreased from 19.13 mg/100 mL to 7.87 mg/100 mL during the
storage period (Fig. 2). A similarity was observed for integral cashew apple
juice, even when 300 mg/L of SO2 was added (Maia et al. 2001; Costa et al.
2003). Total vitamin C loss during the storage period (6 months) was aboutSTORAGE STABILITY OF A BLENDED BEVERAGE 185
Color
210
Absorbency (420 nm)
180
150
120
90
0 30 60 90 120 150 180
Storage period (days)
FIG. 3. COLOR STABILITY OF BLENDED BEVERAGE COMPOSED OF COCONUT WATER
AND CASHEW APPLE JUICE (87.0:12.5 v/v)
58.9%. Fruit handling can affect vitamin content in fruits and fruits juices
(Prochaska et al. 2000). For the blended beverage presented herein, oxidation
reactions may have been accelerated due to the storage temperature. Similar
results for other fruit juices, considered as sources of vitamin C, were reported
by some authors. Kabasakalis et al. (2000) reported vitamin C losses ranging
from 29 to 41% for fruit juices after 4 months of storage at room temperature.
Burdulu et al. (2006) reported vitamin C losses ranging from 27.3 to 45.3% for
orange juices during 2 months of storage at 28C. Considering 2 and 4 months
of storage, the beverage under investigation presented losses of 31.5 and 42%,
respectively, which are in agreement with the values reported by Kabasakalis
et al. (2000) and Burdulu et al. (2006). Vitamin C content at 2 (13 mg/
100 mL) and 4 (11 mg/100 mL) months of storage corresponded to 72 and
61%, respectively, of the recommended dietary intake (RDI) for adults (45 mg/
day according to FAO/OMS 2001). Despite the high vitamin C loss, after 6
months of storage, the consumption of 250 mL of the product (one bottle)
corresponds to 43.7% of the RDI for adults.
Microbial Analyses
The blended beverage was evaluated regarding its microbial quality.
Coliforms in freshly prepared beverage assayed at 35 and 45C were lower than
2.2 MPN/50 mL, and no Salmonella sp. was found. These values are in agree-
ment with the Brazilian Law that establishes sanitary standards for juices and
other nonalcoholic beverages (Brasil 2001).186 J. MARQUES DE CARVALHO ET AL.
Molds and yeasts had values lower than 10 cfu/mL. The same result was
found for mesophilic aerobic microorganisms during the storage period.
Mesophilic aerobic microorganism determination is useful to evaluate the
microbial quality of foods, because the product is stored at room temperature,
favoring yeast development and sensory alterations. The microbial quality
showed no alterations during the storage period.
In a general sense, the microbial quality of the product was satisfactory
and in agreement with the Brazilian Law (Brasil 2001). Therefore, the
employed thermal treatment and the level of additives (sodium benzoate and
sodium metabisulfite) were adequate to maintain microbial stability.
Sensory Analysis and Purchasing Intention
Color. During the storage period, no significant differences for the bev-
erage color acceptance was found (P > 0.05). The sensory analysis regarding
the beverage color recorded mean values between 7 (like moderately) and 8
(like very much). Although the physicochemical evaluation of the beverage
color intensity showed a significant statistical difference, this difference did
not affect the product acceptance.
Flavor. No significant difference was found for the flavor of the bev-
erage during the storage period (P > 0.05). Mean values stayed between 5
(neither like nor dislike) and 7 (like moderately). The average score for
flavor acceptance was 6 (like slightly), which can be regarded as a satisfac-
tory result, considering the unconventional flavor of the beverage developed
in this work.
Overall Quality. Overall quality evaluation did not have significant dif-
ferences at 5% confidence level during the product storage time (P > 0.05).
Mean values stayed between 6 (like slightly) and 7 (like moderately) with an
average value of 6.3, conferring to the beverage an acceptable score.
Purchasing Intention. Statistical evaluation of the mean values
obtained for purchasing intention during the storage time did not have signifi-
cant difference (P > 0.05). The mean values were between 3 (maybe/maybe
not) and 4 (probably would buy). The average value was 3.1.
As an overall evaluation, the average values of the sensory analyses were
kept in the acceptance range. No sudden alteration in the mean values during
the storage period was found. Therefore, the product acceptance can be con-
sidered good for 6 months of storage. Considering the purchasing intention,
the product presented potential to be commercialized.STORAGE STABILITY OF A BLENDED BEVERAGE 187
CONCLUSIONS
The blended beverage prepared with coconut water and cashew apple
juice (87.5:12.5 v/v) presented some composition changes during the 6 months
of storage. The most affected component was vitamin C, which was reduced to
58.9% of its initial content. The vitamin C loss found in this work was in
agreement with the results published by other authors for fruit juices consid-
ered as sources of vitamin C. Despite the high vitamin C loss, after 6 months
of storage, the consumption of 250 mL of the product still corresponds to
43.7% of the RDI.
The physicochemical changes did not affect the sensory characteristics
and acceptance. Good microbial stability was found for the product during the
storage period, indicating that the thermal treatment was effective, and good
sanitary processing conditions were applied in the beverage preparation.
During the storage period, the blended beverage presented satisfactory
sensory acceptance for all evaluated attributes (color, flavor, overall quality
and purchasing intention). Although some physicochemical parameters
showed significant differences during the storage period, no product rejection
was observed.
ACKNOWLEDGMENTS
The authors would like to thank Coordenação de Aperfeiçoamento do
Pessoal de Nível Superior for the awarded scholarship and Conselho Nacional
de Desenvolvimento Científico e Tecnológico for the financial support.
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