Packaging materials and storage conditions affect nutritional quality of blended guava nectar

doi:10.21203/rs.3.rs-2480212/v1

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Packaging materials and storage conditions affect nutritional quality of blended guava nectar

https://doi.org/10.21203/rs.3.rs-2480212/v1

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The present study was carried out to elucidate the influence of packaging materials and storage conditions on changes in nutritional quality of blended guava and coloured grapes nectar (50:50) during 4 month of storage. blended juice was packaged in amber colour as well as transparent glass bottle followed by stored at low (6 ± 1°C) and ambient temperature ((28 ± 2°C)). Total soluble solid (TSS), titratable acidity (TA), reducing sugar (RS) and total sugar (TS), total phenolic content (TPC), total anthocyanin (TAC), ascorbic acid (AA), antioxidant activity (AOX) and sensory evolution were recorded in freshly prepared blended juice and during the 4 month of storage. the result showed that the TSS, acidity reducing and total sugar increased whereas antioxidant, ascorbic acid, phenolic and total anthocyanin content decreased during the storage with respective of packaging material. Loss of ascorbic acid, phenolic and total anthocyanin content were higher in blended nectar which was stored at ambient temperature as compared to low temperature. The ratio of 50:50 of guava and coloured grape blends is most acceptable for the preparation of anthocyanin rich guava nectar with maximum retention of anthocyanins, flavor and other nutrient.

Amber

Transparent

Cold storage

Anthocyanin

Antioxidants

Sensory Evolution

Tropical fruits are gaining popularity due to their potential health benefits and exotic flavours. among the tropical fruits, guava and grape have a good production potential and suitable for the production of a variety of products with good taste and flavour. Guava contains very high amount of vitamin C which helps in improving immunity and protects us from common infections and pathogens. Guava is widely cultivated all over the tropics and sub-tropical area of India. Its fruit consists of 20 per cent peel and 50 per cent pulp and remaining portion as seed core [31]. Guava fruit normally consumed as fresh as a dessert fruit due to excellent flavour, high digestive and nutritive value, high palatability and availability. Guava is often marketed as ‘super-fruits’ which has a considerable nutritional importance in terms of vitamins A and C. The high content of vitamin C (ascorbic acid) in guava makes it a powerhouse in combating free radicals and oxidation, that are key enemies to many degenerative diseases. The high national production, the high rate of perishability and lack of appropriate technology are some of the major factors responsible for the high amount of waste in the fruit processing sector. [16]. In other hand, ripe guava is highly perishable when stored at room temperature but it can be processed into various commercial products, including pulp, paste, canned slices in syrup and juice. Among these products, guava juice has become economically important in the market heat summer season. The consumption of tropical fruit juice like guava is currently growing because it is natural rich in nutrients and used as an alternative to other beverages such as soft drinks, tea and coffee [1]. Coloured grapes have excellent pigment colour due to the presence of anthocyanins, phenols and betalains in their pulp. Both anthocyanins and phenols are the promising antioxidants. These antioxidants have excellent therapeutic properties and reduce the incidence of a wide range of diseases or disorders associated with free-radicals or radical oxygen species (ROS) like Parkinson’s disease, hypertensive cerebra-vascular injury, cataract genesis, ocular hemorrhage, atherosclerosis, various types of cancers, gastro-intestinal disorders hypoxia, disorders related to alcoholism and ultimately ageing [21]. Fruit beverages are increasingly gaining popularity throughout the world as well as in India due to nutritive and therapeutic value over synthetic beverages, as synthetic drinks contain only water (about 88%), carbohydrates (about 12%) and provide about 48 Kcal. Thus, fruit-based beverages are far more superior than many synthetic drinks. If synthetic drinks are replaced by fruit beverages, it would be a boon to the consumers as well as to the fruit growers. Fresh fruits have limited shelf life due to the perishable nature of the fruits, they require immediate processing to avoid post-harvest losses. Therefore, it is necessary to utilize the fruits for making different products to increase their availability over an extended period and to stabilize the prices during the glut season. Hence among the beverages, nectar is one of the most important of fruit beverage, which is contains at least 20% fruit juice/pulp and 15% total soluble solids and about 0.3% acid. It is not diluted before serving [11].

Packaging constitutes one of the most important considerations to make in the value-added chain of in the food or agro-processing industry. Packages primary functions are to contain, protect and preserve products during distribution, storage and handling. Beverages is packaged to keep to maintain quality and freshness, to appeal to the consumers, and it make convenient for storage and distribution [22].

2.1 Procured of raw materials

The studies were conducted in the Division of Food Science & Postharvest Technology, Indian Agricultural Research Institute, New Delhi The fully mature fruits of guava cv. ‘Allahabad Safeda’ and colored grape (cv. ‘Pusa Navrang’) were procured from the Division of Fruits and Horticultural Technology, IARI, New Delhi from the main fruit orchard. Both cultivar was harvested at commercial maturity stage, followed by sorted fruits carefully were packed in CFB boxes and transported to division lab within 24 h and stored at low temperature 6 ± 2 ° C with 80–90% relative humidity till further study.

2.2 Fruit juice preparation

The collected guava and coloured grapes fruit sorted to eliminate damage and diseased fruit in order to obtain sample healthy, uniform size for further processing purpose. Fruit were used for washing with tap water to remove the adhering dirt particle from the outer surface of the fruit and followed by went for the processing laboratory for extraction of pulp and juice. The flesh of the fruit was cut into halves with a stainless steel knife, the seeds were removed, followed by juice was extracted with the help of fruit pulper (Bajaj Process Pack Limited, Noida, Uttar Pradesh). Whereas grape berries were chosen for their uniform shape, size, and color, as well as free from insects, pests, and diseases. However, harvested berries were separated from rachis. And similar unit operation was used for the extraction of grapes juice which is followed in guava. for juice extraction using a fruit pulper (500–4000 IbIn² Johnston Automation Co. New Delhi) followed by, the extracted juice was sieved to remove the seed and skin from the juice. However, in the previous studied we were standardizing the extracted juices of both the fruits were blended with defined proportion of 60:40, 50:50 and 40:60 (Guava: coloured grape). In which, the combination having 50:50 proportion was found better for the maintaining good amount of nutritional quality as compared to other blend proportions with respect of packaging material and therefore it was used for further study.

2.3 Methodology and observations recorded

During storage period of 4 months from two different packaging material (Amber colour bottle and transparent bottle). Observations on various physicochemical parameters were recorded at each 1 month of interval. Extracted juice from the both fruit taken with three replicates for further analysis. In which estimated, such as Total solubility (°Brix), titratable acidity (%), ascorbic acid (mg/100), total monomeric anthocyanins (mg/mL), total sugars (%) and reducing sugars (%) by the using standard methods by [17].

2.4 Determination of sensory properties

The sensory assessment of the extracted juice was done with the help of a sensory panel of 10 – semi-skilled participated and rating was calculated on 9factor hedonic scale (1 = dislike extremely, 9 = like extremely), Extracted juice/ pulp evaluated through panel of ten semi-skilled inclusive of post graduate students of the division of Food Science and Postharvest Technology at ICAR IARI New Delhi. [2].

2.5 Determination of TSS, RS, TS TA and AA

A digital handheld device was used to measure the total soluble solids (TSS) of the samples. Add a drop of filtered juice on a hand refractometer at ambient temperature 20 ºC. where the prisms indicated were recorded, (range 0–50º Brix ATAGO make; logo Japan).

RS were estimated by crushing weighed quantity of fruit and making known volume followed by titration against a known volume of Fehling solution (A&B), using methylene blue as indicator. The appearance of brick red precipitate was noted as end point. The results were expressed as %.

A known weight of sample was taken and clarified by the addition of 2.0 mL of 45% lead acetate. Followed by lead acetate was neutralized with addition of 2.0 mL of 22% potassium oxalate solution. The clarified solution was made to a known volume with distilled water and filtered. The TS were estimated by hydrolyzing the clarified solution with 5 ml of concentrated hydrochloric acid (HCl) for 48 hat ambient temperature. The hydrolyzed solution was neutralized with alkali (40% NaOH) and it was titrated against Fehling solution using methylene blue indicator and it was expressed in % [18]. Taken of 5 ml aliquot juice to estimate the TA of the juices were titrated with 0.1N sodium hydroxide (NaOH). Phenolphthalein use as an indicator. Acidity was calculated and expressed as % [17].

AA was estimated with the help of dyes (2,6-dichlorophenol-indophenol). 2 ml each of grape and guava juice were titrated with a solution of 0.1% 2,6-dichlorophenolindophenol and sample was prepared in 3% metaphosphoric acid. AA concentration was calculated by the pink titration method. The amount of ascorbic acid expressed in mg 100 m L^− 1 [17].

2.6 Determination of TAC, TPC and AOX activity

The TAC from the juice samples were analyzed by using pH differential method and expressed as mg of cyanidin-3-glucoside equivalent per kilogram of fresh weight [32]. Folin–Ciocalteu reagent method was used to determine the TPC of fruit juice as mg of gallic acid equivalent/100 g [24]. Total AOX activity of both fruit guava and grape was evaluated using DPPH (2,2-diphinyl-1-picryl-hydrazyl-hydrate) free radical method as described by Sethi [25].

2.7 Statistical analysis

Based on the design, data from the experiment were analysed using two-way ANOVA (Analysis of variance) and LSD [15]. Analysis of the data was conducted using SAS (Statistical Analysis System, US) with three replications at significant effect (p ˂ 0.05). however, this is available at ICAR-IASRI, New Delhi-110012.

3.1 Effect on TSS

As regarding the quality parameters, TSS content in blended nectar was significantly (p ≤ 0.05) affected by packaging material and storage condition, which was shown in (Table 1), with majority of a significant increasing trend was observed in TSS content of guava and grape blended nectar in respect of packaging material, storage temperature as well as storage period. however, the maximum and minimum total soluble solid content increased was observed by 4.32% and 3.08%% at room temperature in amber colored bottle(AMBRT) and low temperature in amber colored bottle (AMBLT) respectively. Whereas in case of transparent bottle at room temperature (TBRT) as well as transparent bottle at low temperature (TBLT), the maximum and minimum value of TSS was observed by 3.54% and 0.64% respectively during the four month of storage. overall point of view, the highest and lowest value of TSS was found by 3.78% and 2.09% in amber and transparent glass bottle respectively. The TSS content increased in nectar during storage, it might be due to the conversion of left-over polysaccharides into soluble sugars. Similar findings were also reported by [8], who observed that total soluble solids showed an increasing trend throughout the storage period. In other hand, these results are in good agreement with the findings of Sharma and Singh [27], who was reported that the TSS of lime juice increased with an increase in storage period up to 90 days.

Table 1

Influence of packaging material on total soluble solids (°Brix) of blended nectar of guava and grape (50:50) during storage period
Packaging material	Total soluble solids (°Brix) Storage period(month)
Packaging material	0	1	2	3	4
AMBRT	15.50^f	15.51^abcdef	15.61^abcdef	15.90^abcd	16.20^a
AMBLT	15.50^f	15.26^ef	15.50^bcdef	15.80^abcd	16.00^abc
TBRT	15.50^f	15.40^cdef	15.50^bcdef	15.53^abcdef	16.07^ab
TBLT	15.50^f	15.30^def	15.40^cdef	15.47^abcdef	15.60^abcdef
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

3.2 Effect on titratable acidity (TA)

As shown in Table 2 there was a significant increase in TA content of guava and grape blended nectar during storage. Nevertheless, amber colored bottles and low temperature significantly preserved the loss in TA. The increase in acidity content was lesser in amber colored bottles at low temperature by 7.69%than AMBRT by 12.19%. Similarly, transparent bottle at low temperature (TBLT), as well as room temperature, the maximum and minimum value of titratable acidity was observed by10% and 16.66% respectively. during the four months of storage. Overall, higher TA was recorded in nectar packed in transparent bottles (13.33%) as compared to amber colour bottle (9.94%).

Table 2

Influence of packaging material on titratable acidity (%) of blended nectar of guava and grape (50:50) during storage period
Packaging material	Titratable acidity (%) Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	0.36^d	0.37^cd	0.37^cd	0.38^bcd	0.41^bcd
AMBLT	0.36^d	0.36^d	0.37^bcd	0.38^abc	0.39^bc
TBRT	0.36^d	0.36^d	0.37^cd	0.37^cd	0.42^bcd
TBLT	0.36^d	0.37^cd	0.37^cd	0.38^bcd	0.40^ab
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

The increased acidity in the nectar during storage might be due to formation of organic acids by ascorbic acid degradation as well as progressive decrease in the pectin content. It might be due to the conversion of sugar in to acid by the virtue of some enzymatic action. The results are also in conformity with the findings of Bal [3] who reported a significant increase in acidity of guava nectar during storage. in other hand Similar finding has also been reported by Pandey [14], [7] in guava beverages.

3.3 Effect on reducing sugar (RS)

The RS content showed a significantly increasing trend during the storage period (Table 3). The increases of RS content was more in AMBRT (13.39%) than AMBLT (13.11%), similarly the trend of RS content was recorded maximum and minimum value by 12.54% and 11.66% respectively in TBRT and TBLT. The increases of RS during storage might be attributed to gradual inversion of non-reducing sugars to reducing sugar by the hydrolysis process. These results are in close conformity with the findings of Brekke [5], who studied that the increase in sucrose content in nectar was correlated with an increase in storage period. Tiwari [28] reported an increase in RS content during storage of the RTS beverages prepared from guava: papaya (70:30) blends. Roy and Singh [23] reported significant increase in RS ranged from (27.09 to 33.75%) during storage in bael squash and nectar. Similarly, Kalra reported that in mango nectar [10].

Table 3

Influence of packaging material on reducing sugar (%) content in blended nectar of guava and grape (50:50) during storage period
Packaging material	Reducing sugar (%) Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	5.30^d	5.50^bcd	5.66^abcd	5.89^abc	6.12^a
AMBLT	5.30^d	5.50^cd	5.60^bcd	5.76^abcd	6.10^a
TBRT	5.30^d	5.50^cd	5.60^bcd	5.70^abcd	6.06^a
TBLT	5.30^d	5.40^d	5.50^cd	5.66^abcd	6.00^ab
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

3.4 Effect on total sugar (TS)

There was a significant increase of TS content in guava and grape blended nectar during four month of storage period (Table 4). The increased in TS content was higher in AMBRT (14.67%), than AMBLT (13.29%). Similarly, the increases in TS content was maximum and minimum recorded by 14.05% and 12.79% respectively in the TBRT and TBLT during the storage period. A significantly increased TS content in blended nectar was observed during storage, in which the variation in different fractions of sugar might be due to hydrolysis of polysaccharides like starch, pectin and inversion of non-reducing sugar into reducing sugar, as result it trigger the increase of TS content in blended nectar. The present findings were supported by Tripathi [29], who reported that there was a continuous increase in the level of TS (11.2–18.6%) in pineapple-guava blended RTS, they were reiterated that total sugars and reducing sugar increased, with the increased in storage period. Choudhary and his co-workers also stated that there was an increasing trend of total and reducing sugar in guava nectar and RTS with increasing period of storage under ambient condition [6].

Table 4

Influence of packaging material on total sugar (%) content in blended nectar of guava and grape (50:50) during storage period
Packaging material	Total Sugar (%) Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	10.70^h	11.70^defg	11.89^cde	11.95^bcd	12.54^a
AMBLT	10.70^h	11.47^efg	11.68^defg	11.83^def	12.34^ab
TBRT	10.70^h	11.47^efg	11.60^defg	11.79^defg	12.45^a
TBLT	10.70^h	11.40^g	11.45^fg	11.72^defg	12.27^abc
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

3.5 Effect on ascorbic acid (AA)

The AA content showed declining trend during the four month of storage period. The reduction in AA content was lesser in AMBLT (25.72%) than AMBRT (31.45%). Similarly, the reduction of AA (AA) content was lower at TBLT (33.65% than at TBRT (38.62%). In overall point of view, the minimum reduction in AA content was recorded in nectar stored at LT in amber colored bottles by 28.58% as well as maximum reduction in transparent bottles at RT by (36.13%. A significant reduction in AA content of guava and grape blended nectar was observed during storage period (Table 5). The decreasing in ascorbic acid content might be due to oxidation of Vitamin-C by trapped oxygen in glass bottles, which resulted in formation of dehydro-ascorbic acid and also due to the effect of processing, storage time and exposure to light. Similar results were also noted by Mall [12]. Rani [20] who was also reported that the decrease in AA and antioxidant activity in blended guava –aloe nectar during storage of 90 days.

Table 5

Influence of packaging material on ascorbic acid (mg/100 mL) content of blended nectar of guava and grape (50:50) during storage period
Packaging material	Ascorbic acid (mg/100 mL) Storage period(month)
Packaging material	0	1	2	3	4
AMBRT	86.50^a	82.40^abc	80.50^abcd	75.40^cde	65.80^fg
AMBLT	86.50^a	84.20^ab	82.40^abc	80.51^abcd	68.80^efg
TBRT	86.50^a	80.40^abcd	76.81^abcde	70.11^efg	62.40^g
TBLT	86.50^a	81.42^abc	79.42^abcd	72.61^def	64.72^fg
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

3.6 Effect on total phenol content (TPC)

There was a significant reduction of TPC of blended guava and grape nectar during storage period. The TPC showed declining trend with the increase in storage period. The reduction in TPC was lesser in AMBLT by 16.75% over to AMBRT by 19.61%. In overall point of view, the minimum reduction of TPC in content was recorded in blended nectar during the stored period by 18.18% in amber coloured bottles whereas maximum reduction was observed in transparent bottle by 20.99% Table 6.

Table 6

Influence of packaging material on total phenolic (mg GAE/100 mL) content of blended nectar of guava and grape (50:50) during storage period
Packaging material	Total Phenol content (mg GAE/100 mL) Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	87.81^a	83.42^abc	80.61^abcde	78.51^bcdef	73.41^ef
AMBLT	87.81^a	85.21^ab	82.41^abcd	80.61^abcde	75.21^cdef
TBRT	87.81^a	82.51^abcd	78.42^bcdef	74.51^def	70.64^f
TBLT	87.81^a	84.41^ab	80.43^abcde	77.62^bcdef	74.61^def
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

. So there was our finding supported by Shahbaz and his coworkesr [26] reported that the TPC of pomegranate juice showed a slight decrease at both in rooms as and cold stored sample. t our observation alien to the Martínez-Flores, who have studied, that an increase in the concentration of sinapic acid in carrot juice paked in glass bottle and followed by cold stored the sample for 4 monthsin which, similar trend was observed by [13].

3.7 Effect on total antioxidant activity (AOX)

The AOX content showed declining trend with the increase in storage period Table 7. The reduction AOX was lesser in AMBLT by 16.91% than AMBRT by 29.07% Neverthless, the reduction in antioxidant content was lower at TBLT by 21.34% over the TBRT by 34.79% Table 7. Overall, the minimum reduction in antioxidant content was recorded in nectar stored at amber colour by 22.99% as compared to transparent bottle by 28.06%. .Our finding supported by Shahbaz [26] who was reported that the antioxidant content of pomegranate juice showed a slight decrease in both rooms as well low temperature.. In other hand, similar to our study, antioxidant value losses were less than 30% during storage, and it might be due to polymeric compounds formed during storage period which compensated for the loss of AOX activity. [30].

Table 7

Influence of packaging material on total AOX activity (µ mole TE/100 mL) content of blended nectar of guava and grape (50:50) during storage period
Packaging material	Total AOX activity (µmole TE/100 mL) Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	54.74^a	52.42^ab	48.31^bcdef	45.61^defg	42.41^gh
AMBLT	54.74^a	50.81^abc	50.41^abcd	48.42^bcdef	46.82^cdefg
TBRT	54.74^a	50.21^abcd	47.41^cdef	44.21^fgh	40.61^h
TBLT	54.74^a	51.52^abc	49.32^bcde	47.31^cdefg	45.11^efgh
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

Table 8

Influence of packaging material on total anthocyanin (CGE/kg of blended juice) content in blended nectar of guava and grape (50:50) during storage period
Packaging material	Storage period (month)
Packaging material	0	1	2	3	4
AMBRT	38.60^a	36.60^abc	34.20^abcdefg	32.50^fgh	28.50^ji
AMBLT	38.60^a	37.20^ab	36.80^abc	35.20^bcdef	32.80e^fgh
TBRT	38.60^a	35.50^bcde	33.60^defg	30.40^hi	26.00^j
TBLT	38.60^a	36.20^abcd	34.40^abcdefg	32.40^gh	30.30^hi
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. AMBRT: Amber colored bottle room temperature; AMBLT: Amber colored bottle low temperature; TBRT: Transparent bottle room temperature; TBLT: Transparent bottle low temperature

3.8 Effect on total anthocyanin content (TAC)

A significant reduction in TAC of guava and grape blended nectar during the four months of storage. The anthocyanin content showed declining trend with the increase in storage period. The reduction in TAC content was lesser in AMBLT (17.68%) than AMBRT (35.43%). Similarly, the reduction in TAC content was lower in TBLT (27.39%)than at TBRT (48.46%), In overall point of view, the minimum and maximum reduction of TAC was recorded by 26.55% in packed amber coloured bottles followed by in transparent bottles by 37.92%. Our result supported by Bobbio [4] who was reported that, the interplay of anthocyanin and ascorbic acid that causes degradation of both compounds to each other, as result in trigger the pigment loss, apart from this. Table 5.

3.9 Effect on sensory evaluation of blended nectar

It is clear from the Table 9 that overall acceptability for nectar stored in Amber coloured bottles was better as compared to transparent bottles. This might be higher retention of colour and flavour in amber coloured bottles. Although the nectar stored at RT remained acceptable till the end of storage period of four months (OA = 7.2), The highest acceptability was recorded for nectar stored in amber coloured bottles at LT which the panelists rated high (OA = 7.8) even after four months of storage. The organoleptic scores were higher up to 30 days of storage there after decreased with increase in storage period. storage. However, the acceptability rate decreased due to colour range and the product was slightly acceptable which might be due to the conversion of vitamin C and polyphenol into di or poly carbonyl compounds. Similar findings were observed by Tiwari [28], in guava and papaya blends. The other possible reasons could be the loss of volatile aromatic substances responsible for flavour and taste which decreased acceptability in storage at ambient condition. The present findings are in accordance with the view of Jain [9] who reported that a decreases in overall acceptability of guava with storage period.

Table 9

Influence of packaging material on sensory evaluation (Overall acceptability) content in blended nectar of guava and grape (50:50) during storage period
Storage temperature	Storage period (months)	Amber colour bottles				Transparent bottles
Storage temperature	Storage period (months)	Colour	Flavour	Taste	Overall	Colour	Flavour	Taste	Overall Acceptability
RT	0	8.2^a	8.4^a	8.5^a	8.4^a	8.0^ab	8.4^a	8.5^a	8.4^a
	1	7.9^ab	8.3^ab	8.2^ab	8.1^ab	7.8^ab	8.0^abcd	7.9^abc	8.0^abc
	2	7.8^ab	7.5^bcde	8.0^ab	7.9^abc	7.5^abc	7.8^abcde	7.5^bc	7.7^abc
	3	7.6^abc	7.4^cde	7.6^bc	7.6^abc	7.4^abc	7.3^edf	7.2^c	7.5^bc
	4	7.3^bc	7.1^ef	7.2^c	7.5^bc	6.9^c	6.5^f	6.3^d	7.2^c
LT	0	8.2^a	8.4^a	8.5^a	8.4^a	8.0^ab	8.4^a	8.5^a	8.4^a
	1	7.8^ab	8.2^abc	8.3^a	8.2^abc	7.9^ab	8.3^ab	8.3^ab	8.2^ab
	2	7.7^abc	8.1^abcd	8.2^ab	8.1^ab	8.0^ab	8.2^abc	8.2^ab	8.0^abc
	3	7.6^bc	7.9^abcde	8.1^ab	8.0^abc	7.8^ab	8.1^abcd	7.9^abc	7.8^abc
	4	7.5^abc	7.8^abcde	7.9^abc	7.8^abc	7.7^abc	8.0^abcd	7.8^abc	7.6^abc
Data indicates the mean value of three replicates (n = 3). Value of the same alphabetic letters in column are statistically non-significant each other. Abbre. RT: Room temperature; LT: Low temperature.

In conclusion, the blend ratio (50:50) of guava and coloured grapes retained higher physico-chemical attributes during the 4 months at low temperature (6 ± 1°C). Additionally, amber coloured bottle showed better results over the transparent bottles with respect to sensory and nutritional qualities of the nectar irrespective of storage conditions. Hence, these beverages could be stored safely up to four months in amber colored bottles at low temperature without losing the nutritonal quality attributes such as AOX, anthocyanin, phenolic and sensorial properties.

Acknowledgments The authors are thankful to the Indian Agricultural Research Institute, New Delhi for providing facilities for smooth conduct of the research work.

Author contributions Ajit Kumar Singh: Investigation, Writing original draft, Vidya Ram Sagar: review and editing, Shalini Gaur Rudra: Conceptualization, Investigation, Writing - review and editing, Raju Kumar: Formal analysis.

Funding Not applicable

Data availability The dataset analyzed during the current study and its available from corresponding author on reasonable request.

Authors declare no conflict of interest.

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No competing interests reported.

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Packaging materials and storage conditions affect nutritional quality of blended guava nectar

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Abstract

1 Introduction

2 Material And Method

2.1 Procured of raw materials

2.2 Fruit juice preparation

2.3 Methodology and observations recorded

2.4 Determination of sensory properties

2.5 Determination of TSS, RS, TS TA and AA

2.6 Determination of TAC, TPC and AOX activity

2.7 Statistical analysis

3 Result And Discussion

3.1 Effect on TSS

3.2 Effect on titratable acidity (TA)

3.3 Effect on reducing sugar (RS)

3.4 Effect on total sugar (TS)

3.5 Effect on ascorbic acid (AA)

3.6 Effect on total phenol content (TPC)

3.7 Effect on total antioxidant activity (AOX)

3.8 Effect on total anthocyanin content (TAC)

3.9 Effect on sensory evaluation of blended nectar

4 Conclusion

Declarations

References

Additional Declarations

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