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Fruit Based Carbonated Soft Drinks for Nutritional Security and Value Chain Development – a Review

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Fruit Based Carbonated Soft Drinks for Nutritional Security and Value Chain Development – a Review Int.J.Curr.Microbiol.App.Sci (2018) 7(11): 3084-3095 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 11 (2018) Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2018.711.354 Fruit Based Carbonated Soft Drinks for Nutritional Security and Value Chain Development – A Review Shilpi Verma* Krishi Vigyan Kendra, Neemuch, M.P., India *Corresponding author ABSTRACT K e yw or ds Carbonation of fruit juices can also have a great scope in the future as Carbonation , Fruit based, Beverages, Sensory carbonated soft drinks are very popular among youth and are known for evaluation, Physic- chemical properties, Fruit their thrust quenching and refreshing properties but they lack the nutritional juices value. But the fruit juices which contain all the nourishing properties and the goodness of the fruit if they are carbonated then they can be a popular Article Info choice among youth for fruit drinks. Carbonated fruit based beverage is a Accepted: 26 October 2018 new concept which provides nutritional elements of the fruit along with Available Online: natural pigments and flavor in addition to carbonation effects. 10 November 2018 Introduction ingenuity in developing foods from their available raw material may be considered the More than 2500 years ago, Hippocrates essential reason why we have succeeded in advised people 'Let food be thy medicine and populating all available land surfaces on the medicine thy food.' During the last few globe. decades scientific advances, social campaigns and interests in yoga and yogic way of life Time is ripe for total integration of food have made people aware of the role of diet in processing and waste utilisation to make the maintaining overall general health and processing eco-friendly. Food processing is combating chronic diseases. People one of the priority sectors visualized by the throughout the world are tending to avoid Government of India. Strengthening of post- foods rich in saturated fat, high calorie and harvest agro food system through viable food salt. In this respect, the importance of liquid chain establishments can be one of potential products in human diet is getting attention. factors for the economic progress of India. Human history has been inextricably The "Rainbow Revolution" in the aftermath of entwined with our search for and discovery of the green and the white revolution stresses on new foods and drinks. Indeed, human the need to conserve the vast resource of 3084 Int.J.Curr.Microbiol.App.Sci (2018) 7(11): 3084-3095 fruits and vegetables with emphasis on the Water reduction of post-harvest losses. Value can be added to a commodity by upgrading its Essential steps in the treatment of water are as quality, reducing its perishability, extending chlorination, coagulation, clarification, lime shelf life, ensuring off-season availability, softening, filtration through sediment filter or changing their form and purity as required in activated carbon filtration. Khurdiya (1989b) the market, transportation and marketing in developed carbonated beverage and suggested remunerative markets. that water for soft drinks must be clear and free from heavy metals, organic matters and Fruit juices occupy a unique position among must have low alkalinity. those products classified as beverages. Being a source of energy, vitamins and minerals, The water can be treated with reverse juices are not only indispensable for the osmosis, monochromatic UV radiation, maintenance of health but also considered as ultrafiltration/microfiltration, chlorination, the beverages of refreshment which quenches etc. and making it safe for soft drinks. thirst and encourages liquid intake. The (Ramchandran, 1988) commercial viability of fruit juices in the preparation of carbonated drinks is practically Sugar limited. Inclusion of a fruit juice in soft drinks will not only impart its characteristic color, Relative importance of color, fruity flavor and taste and aroma but also obviates use of sweetness in overall liking of soft drinks was synthetic additives and has some nutritional studied. The presence of flavourant value. If fruit juices are added to these significantly influence overall liking (Tuorila sweetened aerated waters, they not only et al., 1984). The natural sweeteners which impart nutrition but there is no need of are nutritive include sucrose, liquid sucrose, synthetic additives. It may provide some more liquid invert sugar, fructose, etc. Generally diversification to the soft drinks. sucrose is used as sweetener. The synthetic sweeteners are saccharin, cyclamates, Carbonation of juices may also improve aspartame, etc. and have no nutrition aroma, taste and nutritive value of the (Khurdiya, 1989a). beverages. Finally, one could think of a new product development through carbonation in Acidulants the form of a natural health drink, which would also serve as appetizer. Juicy fruits like It has been reported that various acids such as amla and lime can be successfully citric acid, tartaric acid, ascorbic acid, fumaric transformed into drinks. Such fruit drinks are acid, phosphoric acid, malic acid, lactic acid both refreshing and thirst quenching and are and acetic acid are used in beverage to impart bound to cool stomach, tongue and set homes, tartness/tang. It also acts as preservative by offices tingling. lowering pH, citric acid are the most common acid used in the beverages. Ingredients for carbonated beverage It blends well with most of the fruit flavors. For preparation of carbonated beverages, the Phosphoric acid is mainly used in cola ingredients required are sugar, water, beverages. Ascorbic acid may be used to add acidulants, flavourings, colouring, carbon vitamin C and it also acts as an antioxidants dioxide, clouding agents and emulsifiers. (Khurdiya, 1989a). 3085 Int.J.Curr.Microbiol.App.Sci (2018) 7(11): 3084-3095 Carbon dioxide The titratable acidity (TA) of clarified pineapple juice adjusted to 0.65, 0.75, 0.85 As reported by (Bright and Potter, 1970) the and 0.95 % through ion exchange treatment overall acceptability of carbonated versus followed by the addition of the citric acid. non-carbonated apple juice. Their findings Each lot of the juice was carbonated to three included overall preference for carbonated levels of CO2 content (2.5, 3.0 and 3.5 gar- apple juice. The carbon dioxide is not only liquid volumes). Preference panels were responsible for taste tingling effervescence conducted on these juices, holding either TA but also provides anaerobic conditions for or gas-volume constant and varying the other oxidation of ascorbic acid (Khurdiya, 1989a). parameters. Although few statistical significant differences were found on overall Carbon dioxide gas not only imparts a preference for a 0.75 % TA, low carbonation distinctive taste, zest and sparkle to beverage product was observed. (Baranowski and Park, but also inhibits or destroys the harmful 1987) bacteria (Juneja and Checker, 1999) The effect of methods of lime juice extraction Preservatives on the acceptability of lime juice based carbonated drinks was investigated. Different The principal preservative used in carbonated treatment of extraction namely, manually with beverages is sodium benzoate. Carbon a wooden lime squeezer, hand pressing, hand dioxide and acid have also preservative action operated wooden basket press and grater were against the growth of micro-organisms. studied. Fruit Based Carbonated Drinks The juice was stored at 30C until required. Hand pressing gave a higher yield of juice. The carbonated apple juice produced at The grating and basket pressing method various levels of soluble solids (Brix) and resulted in highest pH (2.75) and lowest carbonation using response surface acidity (3.39%) in the juice. The best drink methodology with treatment levels based on a for carbonation could be made with brix/acid rotatable design. Sensory attributes of aroma, ratio of 50. All drinks were acceptable except sweeteners and response model derived where those prepared by grating. The combined appropriate. Aroma intensity was not juice of the cut fruit and grated whole limes in significantly affected by level of soluble solid the ratio of 2:1 gave an acceptable carbonated or carbonation level. Sourness and body lime drink with stable cloud (Khurdiya, (mouthfeel) were modeled with significant 1988). linear effects. The model derived for the acceptability of the juice had a ridge of high The drink containing 3 per cent lime juice acceptability running through the range of with 0.2 per cent acidity, 10°Brix TSS and typical soluble solids and carbonation levels carbonated under 100 psi of CO2 adjudged (Mclellan, et al., 1984). was reported the best Khurdiya, 1989b). The ingredients for preparation of carbonated The Food Produce Order Specifications for beverages were water, sweeteners, acidulants, carbonated beverage were juice not less than colorings, flavoring, carbon dioxide, clouding 10 per cent, TSS not less than 10°Brix and agents and emulsifiers (Khurdiya, 1989a). A carbon dioxide 1 to 8 g per litre. (Lal et al., study to find out the feasibility of fruit based 1986) carbonated drinks from lime, phalsa, jamun, 3086 Int.J.Curr.Microbiol.App.Sci (2018) 7(11): 3084-3095 ber and apple was described for processing, gas, the bottle was sealed with crown cork preservation and formulation of their and heat processed at 60°C for 30 min. The carbonated drinks (Khurdiya, 1990). guava carbonated beverage could be stored for 3 months at room (23-41°C) and low (3- Edible bulbs of ripe jackfruit (Artocarpus 5°C) temperatures and was found acceptable heterophyllus Lam.) are consumed for their with respect to colour, flavour and overall fine taste and pleasant aroma. The edible quality. Heat processing improved the flavour portion is about 30% by weight. About 50% of carbonated guava beverage and contained of fruit composed of rind and unfertilized no detectable microbes. As stated about floral parts, which are also rich in jackfruit development of technologies at IARI, New flavor, are usually discarded as waste, Delhi for better utilization of fruits and because they are fibrous.
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