In order to develop a healthy ready to serve beverage from Aloe vera gel, lemon juice and orange juice, the Box Behnken design with 15 experimental runs was used to optimise the ingredient composition. Aloe vera gel (40≤A≤70%), lemon juice (20≤B≤40%) and orange juice (30≤C≤60%) were used as the independent variables while pH, total soluble solid, titrable acidity and vitamin C were the responses. The optimal blend was evaluated for physico-chemical changes, bioactive compounds, antioxidant activities and sensory characteristics during cold storage. The results showed that actual optimized composition of the blend was in ratio 47:14:39 for Aloe vera gel, lemon juice and orange juice, respectively. There were no remarkable changes (p < 0.5) in pH, total soluble solids, total titratable acidity and sensory scores of the juice blend during storage while the loss of vitamin C, total phenol content, total flavonoid content, antioxidant activities (ferric reducing antioxidant power and 1,1-dyphenyl-2- picrylhydrazyl) after 60 days storage were 66%, 35%, 48%, 21% and 44%, respectively. The Aloe vera-lemon-orange blend had good sensory properties and storage stability.
Keywords: Aloe vera, Lemon, Orange, Antioxidant activities, storage studies
PAPER TITLE :STORAGE STABILITY AND THE ANTIOXIDANT ACTIVITIES OF OPTIMISED ALOE VERA–LEMON–ORANGE BLEND
FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017
- Author(s) : Bolaji, O. A. and Akanbi C. T.