International Journal of Applied Engineering Research ISSN 0973-4562 Volume 12, Number 24 (2017) pp. 15311-15315 © Research India Publications. http://www.ripublication.com Production of Formulated Juice Beverage from Soursop and Grapefruit Nguyen Phuoc Minh Faculty Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam *Corresponding author Abstract E.E. et al. evaluated the changes in the microbial profile, physico-chemical and nutritional attributes during the Soursop and grapefruit are two kinds of fruit which contained bioconversion of soursop (Annona muricata) must to wine. numberous valuable compounds for human health. Soursop is Soy-based beverages which were formulated with soy protein prized as its very pleasant, sub-acid, aromatic and juicy flesh. isolate (SPI) and soursop juice were conducted by Luiz Meanwhile grapefruit is known for its sour to semi-sweet Henrique Fasolin and Rosiane Lopes da Cunha (2012). In this somewhat bitter fruit. However these raw fruits are normally research, they concluded that soybean soluble polysaccharide consumed in fresh appearance. With the purpose to enhance was effective in stabilizing fibers and proteins in acidic the added value of these ones, we conducted one research to suspensions due to the increase in viscosity and steric effect create a new formulation of the concentrated fruit juice caused by the formation of complexes between the soybean beverage from soursop juice and grapefruit peel. Our results soluble polysaccharide and soy protein isolate. Nwachukwu, showed that ratio of soursop juice: water (30%:70%), E. and Ezeigbo, C.G. (2013) investigated the microbial quality grapefruit peel supplementation (15%), carrageenan 0.3%, and of locally produced soursop juice and the effect of final beverage concentration (65oBx) were approriated for its pasteurization, acidification and chemical preservative on the preservation. Further investigation should be focused on shelf- juice. I.E. Mbaeyi-Nwaoha, C.N. Ajumobi (2015) carried out life and packaging for consumer attraction. a production and microbial evaluation of table wine from Keywords: Soursop, grapefruit, beverage, supplementation, tamarind (Tamarindus indica) and soursop (Annona concentration, formulation muricata). In 2015, Nguyen Phuoc Minh approached one production of fermented beverage from soursop fruit. He focused on the investigation of technical factors affecting to INTRODUCTION soursop juice fermentation. Soursop (Annona muricata) and grapefruit (Rutaceae) are In respect of grapefruit studies, there were several approaches. important tropical fruits those contribute to the economic Abdel Moneim E. Sulieman et al. (2013) extracted of pectin growth of some tropical countries, including Vietnam. from lemon and orange fruits peels and its utilization in jam Soursop is prized as its very pleasant, sub-acid, aromatic and making. M. Karsheva et al., (2013) compared some citrus juicy flesh. Meanwhile grapefruit is known for its sour to fruits’ peels: mandarins and grapefruits, as sources of semi-sweet somewhat bitter fruit. Grapefruit peel is rich of polyphenolic compounds, to determine the antioxidant activity polyphenols and exhibit high antioxidant activity (M. of the extracts and to fnd the effect of the operational Karsheva et al., 2013). The soursop pulp is widely used for conditions on the fnal extract properties. Khan, A. A. et al. manufacturing various juice blends, nectars, syrups, shakes, (2015) performed one research of extraction and jams, jellies, preserves and ice creams. Grapefruit flesh can be characterization of pectin from grapefruit (Duncan cultivar) juiced, canned or frozen; the skin can be dried or sugared or and its utilization as gelling agent. used for the production of oils; the white membranes are used Soursop and grapefruit are available in Mekong delta region. for pectin production. However these raw fruits are normally consumped in fresh Raphael N Okigbo and Omokaro Obire (2009) conducted on appearance. With the purpose to enhance the added value of the mycoflora associated with the different parts of fresh and these ones, we conducted one research to create a new rotten fruits of soursop (Annona muricata L.) and the potential formulation of the concentrated fruit juice beverage from of using both indigenous yeast flora and commercial yeast soursop juice and grapefruit peel. extract for wine production. Sunday P. Ukwo, Chidi F. Ezeama (2011) investigated the proliferation of acetic acid bacteria during various stages of soursop juice fermentation. MATERIAL & METHOD Preliminary experiment was carried out to identify the genera Material and species of acetic acid bacteria associated with soursop fruits. The effect of pH, temperature and momentary aeration We collected soursop and grapefruit fruits in Mekong River on the growth of acetic acid bacteria and its effect on the Delta, Vietnam. They were in ripening stage without rotten or growth of Saccharomyces cerevisiae were studied. Imade, 15311 International Journal of Applied Engineering Research ISSN 0973-4562 Volume 12, Number 24 (2017) pp. 15311-15315 © Research India Publications. http://www.ripublication.com damage. Apart from raw fruits, we also used water, refined follow: C1=0.1%, C2=0.2%, C3=0.3%, C4=0.4%, C5=0.5%, sugar, CaCl2, carrageenan and pectinase for this investigation. homogenized in 20 minutes. Fruit juice was added the refined sugar 30oBx, salt 1.2% and concentrated to 65oBx. Samples were evaluated the their appearance after evaporation. 2.2.4 Investigation of sugar supplementation before evaporation After finding the optimal results as three above experiments, we studied the ratio of sugar supplementation to get the final o o o juice concentration: D1=50 Bx, D2=55 Bx, D3=60 Bx, o o D4=65 Bx, D5=70 Bx. Samples were evaluated as color, flavor and taste. Statistical analysis All data are processeed by ANOVA. RESULT & DISCUSSION Soursop pulp compose with water Combination of soursop juice with water was investigated in Figure 1: Soursop pulp and grapefruit peel different formulas A1 (20%:80%); A2 (30%:70%); A3 (40%:60%); A4 (50%:50%); A5 (60%:40%). Sensory characteristics of these samples were evaluated as color, Research method flavor and taste. Our results were showed in table 1 Investigation of soursop pulp compose with water Soursop pulp was treated with pectinase 0.15% and Table 1: Sensory characteristics of experimental samples by o hydrolized in 40 C in 60 minutes. After hydrolization, treated different water addition soursop pulp was crushed to get its juice. Each sample was 500 gram. Combination of soursop juice with water was Soursop: Sample Description Color Flavor Taste investigated in different formulas A1 (20%:80%); A2 water e e e (30%:70%); A3 (40%:60%); A4 (50%:50%); A5 (60%:40%). 100%:0% A0 Natural color of soursop 1.17 1.20 1.24 Carrageenan was added with 0.2%. Soursop pulp was then juice. homogenized in 20 minutes. Then we added the refined sugar Strong flavor of soursop 30oBx, salt 1.2%, grapefruit peel 15% to soursop juice and and slight flavor of o concentrated to the final concentration 65 Bx. Samples were grapefruit peel. evaluated as color, flavor and taste. Sharply acidic taste c c b 20%:80% A1 Slight color of soursop 3.38 3.06 3.13 juice Investigation of grapefruit peel supplementation Mind flavor of soursop and After finding the optimal results as above experiment, we grapefruit peel studied the ratio of grapefruit peel supplementation. Soursop Slightly acidic taste of juice was supplemented with 0.2% carrageenan and soursop a a a homogenized in 20 minutes. Then we added the refined sugar 30%:70% A2 Bright color of soursop 4.17 4.38 4.31 o 30 Brix, salt 1.2%. Grapefruit peel was supplemented with Mind flavor of soursop different formulas: B1= 5%, B2= 10%, B3= 15%, B4= 20%, and grapefruit peel o B5= 25% and concentrated to 65 Bx. Samples were evaluated Sweet and slighly acidic as sensory characteristics by Hedonic scale. taste of soursop b b bc 40%:60% A3 Slighly darker color 3.90 4.10 3.02 Mind flavor of soursop and Investigation of Carrageenan supplementation grapefruit peel After finding the optimal results as two above experiments, Slightly sweet taste. we studied the ratio of carrageenan supplementation as 15312 International Journal of Applied Engineering Research ISSN 0973-4562 Volume 12, Number 24 (2017) pp. 15311-15315 © Research India Publications. http://www.ripublication.com b d c 50%:50% A4 Darker color 3.85 2.80 2.83 From the above results, we concluded that grapefruit peel Mind flavor of soursop and supplementation into soursop pulp affected to color, flavor grapefruit peel. and taste of samples after evaporation. Ratio of grapefruit peel Less sweet, rather acidic was selected as 15% for further experiments. taste 60%:40% A Strong darker color 2.56d 2.78d 2.28d 5 Carrageenan supplementation into beverage Mind flavor of soursop and grapefruit peel. Carrageenan was supplemented with different formulas: C1= Acidic taste 0.1%, C2= 0.2%, C3= 0.3%, C4= 0.4%, C5= 0.5%. Our results F ** ** ** were elaborated as in table 3. CV (%) 14.41 13.87 13.90 From the above results, we concluded that water Table 3: Sensory characteristics of experimental samples by supplementation into soursop pulp affected to color, flavor different carrageenan ratios and taste of samples after evaporation. Ratio of soursop pulp and water was selected as 30%: 70% for further experiments. Carrageenan Sample Description Appearance (%) score d 0.1 C1 Less smooth, opaque, 2.65 Grapefruit peel supplementation into beverage and floated grapefruit Grapefruit peel was supplemented with different formulas: peel b B1= 5%, B2= 10%, B3= 15%, B4= 20%, B5= 25%. Our results 0.2 C2 Rather smooth, clear, 4.02 were elaborated as in table 2. evenly dispensed grapefruit peel Table 2: Sensory characteristics of experimental samples by a different grapefruit peel ratios 0.3 C3 Smooth, clear and fully 4.34 dispensed grapefruit Grapefruit Sample Description Hedonic peel c peel score 0.4 C4 Slightly smooth, clear 3.06 c 5% B1 Grapefruit peel was slightly 5.73 and fully dispensed dispensed in juice.