Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Abstract

Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activity. The concentrated juices were employed in the formulation of a soft drink to improve its bioactive properties. Despite a low amount of each concentrated juice was used, the experimental soft drink obtained evidenced a high content of total polyphenols. The antioxidant activity detected was similar to that of tea commonly considered a healthy beverage with strong radical scavenging activity. The sensory analysis of the soft drink showed a consumers' liking score potentially promising for market acceptance. In addition, the experimental drink produced was evaluated for its stability by simulating domestic storage and from the results obtained is possible to assess that a good antioxidant activity was maintained even after 5 days of conservation. Therefore, the present work, stimulates the use of high-quality concentrated juices as food ingredient in order to improve the functional properties of soft drinks.