Research ArticleUltrasound-Assisted Optimal Development andCharacterization of Stevia-Sweetened Functional Beverage

MuhammadKamranKhan 1MuhammadNaveed Asif1MuhammadHaseeb Ahmad 1

MuhammadImran1MuhammadSajidArshad1 SadiaHassan1MuhammadImranKhan2

Mahr-un Nisa1 Muhammad Mohsin Iqbal1 and Niaz Muhammad 3

1Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad-38000 Pakistan2Department of Mathematics amp Statistics Faculty of Sciences University of Agriculture Faisalabad-38000 Pakistan3National Agriculture Education College Kabul Afghanistan

Correspondence should be addressed to Muhammad Haseeb Ahmad haseebahmadgcufedupk and Niaz Muhammadniazdotaninaecaf

Received 22 July 2019 Revised 26 September 2019 Accepted 1 October 2019 Published 24 October 2019

Academic Editor Jesus Lozano

Copyright copy 2019 Muhammad Kamran Khan et al is is an open access article distributed under the Creative CommonsAttribution License which permits unrestricted use distribution and reproduction in anymedium provided the original work isproperly cited

Nowadays blend of dierent fruit juices as functional beverages is highly recommended to retain maximum concentration ofnutrients due to their integrated eect against processing to utilize underconsumed fruits andor vegetables and to providehealthy product to the consumere novelty in this particular work is optimization of blend using stevia-based low caloric extractas sweetener to replace high caloric sugar contents For this purpose juices of apple and carrot along with the extract of stevialeaves underwent the process optimization using a statistical approach of D-optimal mixture design e best beverage for-mulation with high sensory scores was composed of apple juice 70 carrot juice 27 and stevia extract (5 g100ml) 3 eoptimized beverage was then processed with conventional pasteurization at 95degC for 1min and compared with ultrasoundprocessing for 15min at four dierent amplitudes (20 40 60 and 80) According to the observation the treatment US60(60 amplitude for 15min) showed better retention for total phenolic content (7865plusmn 137mg GAE100mL) total avonoidcontent (2353plusmn 015mg CE100mL) DPPH (6643plusmn 145 ) and FRAP (6517plusmn 110mmol Trolox100mL) as compared topasteurized and control samples while keeping other physicochemical properties in range e research therefore indicates thatultrasound is good alternative to pasteurization and stevia to sugar in terms of functional beverage development

1 Introduction

Functional foods possess such food components that pro-vide health benepoundts beyond fulpoundllment of basic nutrientsFruit beverages are considered as the most active functionalfood group being rich source of vitamins bioactive com-ponents poundber andor minerals [1] Beverages are also inhigh demand due to their thirst quenching nutritious easilydigestible appetizing and highly refreshing properties forhuman intake [2] Among them fruit juices are importantfor good health and are equally essential for the people of allage groups as they are an essential constituent of awholesome diet ey are far better than the synthetic or

artipoundcial beverages that are at hand in the market Dierentmethods are used to improve the nutritional quality of juicesBlending of dierent fruit juices is one of the best methods asby changing the kind and quality of fruits nutrients (egvitamin and mineral) of the juices can be enhanced [3] Pureor concentrated juices are less popular than blended ormixed fruit juices as mixed fruit juices have high value ofnatural aroma and health benepoundts [4] Mixed fruit beverageis in great demand in society for daily use as all types of fruitseven those having low total soluble solids in it yet have highpotential as they are more acidic highly bitter and havingstrong avor which can be masked in beverage by blendingwith other juicy fruits e functionality of these fruit blends

HindawiJournal of Food QualityVolume 2019 Article ID 5916097 6 pageshttpsdoiorg10115520195916097

can further be increased by introducing different plantextracts with the objective to target any health aspect forinstance development of apple blueberry and cranberryjuice together with water extracts of ginger [5] formulationof jamun mango pineapple pomegranate and purplegrapes drinks by adding stevia aqueous extract as naturalsweetener [6] and preparation of ginger-lime ready-to-serve(RTS) functional beverage sweetened by Palmyra sugarcandy [7]

Improvements in the food processing techniques havebecome the need of hour because of the increasing demandof food either in terms of quality and quantity over the pastfew years [8] Product safety quality and its shelf life dependlargely on the processing methods that have been used intheir manufacturing ermal processing techniques causelosses of vital nutrients along with the assurance of productsafety and extended shelf life Nevertheless effects of heat arenot specific and can cause depletion of sensory and nutritivequalities of food products and damage their functionalproperties [9] To avoid these changes alternative methodshave been developed including osmotic dehydration ul-trasound membrane filtration high pressure treatmentozone treatment pulse electric field irradiation and activepackaging [10] Presently ultrasound is among the emergingnovel processing technologies that are being applied onfoods to process them at low temperatures andor for shorttime thus minimizing the undesirable modifications in-duced by heat [11] Different studies from the past few yearshave confirmed that this novel method is moderate foodpreservation technique competent of inactivating de-teriorative microbes and enzymes and providing safe andfresh-like products with least modifications to their physi-cochemical nutritional and sensorial properties [12ndash17]Moreover they appear to be more environment friendlythan the traditional ones because of their hygienic pro-cessing of food products

Seeing the significance of the previous literature thecurrent study was conducted to explore the effect of ul-trasound processing and conventional heating on physi-cochemical attributes functional characteristics radicalscavenging activity and organic acids profile of mixed fruitjuice developed from apple and carrot juices using stevia asnatural sweetener

2 Materials and Methods

21 Reagents and Raw Materials Sigma-Aldrich (Sigma-Aldrich Tokyo Japan) Merck (Merck KGaA DarmstadtGermany) and Uni-Chem (China) were the sources of allchemicals and reagents Apple (Pyrus malus Linn) and carrot(Daucus carota) were purchased from local growers of Faisa-labad and stevia (Stevia rebaudiana) leaves were procured fromAyub Agricultural Research Institute Faisalabad Pakistan andstored at freezing temperature until further processing

22 Juice Formulations e fruits were washed and peeledand the juice of apple and carrot was extracted usinghousehold juicer (OT-MJ176A Guangdong China) Stevia

extract was prepared by stirring 5 g of dried stevia leavesrsquopowder in 100ml distilled water on a hot plate (Corning6798ndash420D) for 2 hours at 60degC and 1000 rpm and filteredfor further use in juice formulation e ratio (5 g100ml) ofstevia extract was finalized after various preliminary trialsDifferent formulations of juices and stevia extract weredeveloped and optimized using D-optimal mixture design(Table 1) e application of a mixture design in productdevelopment is an efficient method to find out the optimumblend of various mixture components Best formulationbased on sensory attributes was further processed forphysicochemical and functional studies

23 SensoryAnalysis e sensory evaluation was carried outfor juices on the basis of aroma taste mouthfeel texturecolor aftertaste and overall acceptability by a panel of 20semitrained members on a 9-point structured hedonic scale(where 9 excellent 8 very good 7 good 6 below goodabove fair 5 fair 4 below fair above poor 3 poor2 very poor and 1 extremely poor) [18]

24 Processing of Optimized Juice Formulations

241 4ermal Processing A 100mL of optimized juiceblend was heated at 95degC for 1min on a flame and thencooled down to room temperature by placing it in water bath[19] and stored at 0degC until analysis

242 Ultrasound Processing e optimized juice blend(100mL) was processed using sonication apparatus VCX750(Sonics amp Materials Inc Newtown CT USA) at 750W andconstant frequency of 20 kHz e ultrasound probe wasinserted up to a depth of 25mm in the juice sample andsonicated at four different amplitude levels 20 (US20) 40(US40) 60 (US60) and 80 (US80) for time duration of15min [16] e processed juice samples were stored at 0degCuntil analysis

25 Determination of pH Total Soluble Solids (TSS) andTitratable Acidity (TA) e pH of treated and untreatedsamples was determined through benchtop pH meter(WTW InoLab Germany) Total soluble solids (TSS) wereestimated as Brix with a handheld refractometer (WYA-2WShanghai Precision amp Scientific Instrument Co Ltd China)at room temperature (25plusmn 1degC) To determine the titratableacidity (TA) 20mL juice sample was diluted with 80mLdistilled water in a beaker is solution was then titratedwith standard solution of 01N NaOH by using phenol-phthalein as indicator (pH 82plusmn 01) e volume of NaOHwas expressed as malic acid [20]

26 Functional Profile

261 Total Phenolic Contents (TPC) FolinndashCiocalteu re-agent was used to determine TPC in juice sample [21] Forthis purpose 05mL of juice sample was incorporated in1mL of FolinndashCiocalteu reagent (1N) and left for 6min and

2 Journal of Food Quality

2mL of Na2CO3 (20) was incorporated in the developedmixture Mixture was further retained for 60min at ambienttemperature At the end absorbance measured at 765 nmthrough spectrophotometer (Specord 200plus Germany)TPC were showed as mg gallic acid equivalents per 100ml ofjuice sample (mg GAE100mL)

262 Total Flavonoid Contents (TFC) For the de-termination of TFC Kim et al [22] explained a method inwhich 125mL of deionized water 75 microL NaNO2 solution(5) and 025mL of the juice sample were mixed togethere freshly developed solution was kept for 15min andthen 150 microL AlCl3 solution (10) was added newly de-veloped mixture was incubated for 5min and after thataddition of 05ml of standardized NaOH (1M) was made Atthe end distil water was added up to 25mL and mixed wellSample was kept in spectrophotometer (Specord 200plusGermany) for its TFC content determination at absorbanceof 415 nm Outcomes of TFC were showed as mg catechinequivalents per 100ml of juice sample (mg CE100mL)

27 Radical Scavenging Activity

271 DPPH Assay Khan [23] described a method to de-termine the DPPH assay of juice sample In this method1mL of DPPH (20 ppm) was mixed into 25 μL of filteredjuice sample and kept it in dusky place for 30min After thatabsorbance was taken at 517 nm Formula used to calculatethe DPPH is as follows

DPPH Ac minus As( 1113857

Ac

1113890 1113891 times 100 (1)

where Ac represents the absorbance of the control sampleand As represents the absorbance of the test sample

272 FRAP Assay Value of FRAP assay was determined byusing the previously described method [24] For this

purpose 300mM acetate buffer (pH 36) 1mM TPTZ so-lution and 20mM ferric chloride were mixed in the ratio of10 1 1 and heated up to 37degC Mixed fruit juice sample(6 microL) was added in the mixture and kept for 6min Af-terwards the absorbance was measured at 593 nm Value ofFRAP assay was expressed in mmol Trolox100mL of juice

28 Statistical Analysis e statistical software packageDesign Expert 70 (Stat-Ease Inc Minneapolis MN USA)was used to optimize the experimental design as well as toanalyze the data of sensory parameters for formulated fruitjuices e data obtained from treatments were furthersubjected to statistical analysis using SPSS 21 StatisticalSoftware and expressed as meansplusmn standard deviationsResults were analyzed for variance at a significance level of5 and evaluated by LSD post hoc test

3 Results and Discussion

31 Sensory Analysis According to the sensory evaluation(Table 1) all of 14 formulations of mixed apple-basedbeverage were acceptable to the panelists However only 3formulated combinations showed higher overall sensoryscores (gt650) among the 14 combinations It emphasizesthat the incorporation of different juices had a significanteffect on the sensory attributes of beverage In the currentstudy the highest sensory scores for aroma taste coloraftertaste and overall acceptability were obtained for for-mulation F4 composed of 70 apple juice 27 carrot juiceand 3 stevia extract (5 g100ml) (Table 1) while formouthfeel and texture highest values were obtained forformulations F6 and F12 respectively Figure 1 shows theresponse surface plots of all sensory attributes affected bycomposition of mixed fruit beverage e direction ofcurvature in each plot tells the response of sensory attributeagainst linear beverage commodity Addition of stevia so-lution influenced the sensory parameters of mixed fruitjuices and was found to be a good replacer for high caloric

Table 1 Mean hedonic response of the sensory evaluation of different beverage formulations (n 20 participants)

Formulation

Composition Sensory attributesApplejuice

( vv)

Carrotjuice

( vv)

Steviasol

( vv)Aroma Taste Mouthfeel Texture Color Aftertaste Overall

acceptability

F1 80 18 2 660plusmn 084 642plusmn 084 573plusmn 075 632plusmn 092 647plusmn 085 564plusmn 099 620plusmn 041F2 60 37 3 541plusmn 074 610plusmn 080 574plusmn 078 534plusmn 072 524plusmn 072 630plusmn 085 569plusmn 043F3 80 17 3 663plusmn 087 643plusmn 084 634plusmn 085 636plusmn 081 615plusmn 081 684plusmn 092 646plusmn 024F4 70 27 3 742plusmn 105 701plusmn 102 640plusmn 087 644plusmn 084 736plusmn 106 722plusmn 104 698plusmn 045F5 80 19 1 654plusmn 092 582plusmn 076 537plusmn 073 652plusmn 085 644plusmn 082 582plusmn 073 609plusmn 048F6 70 28 2 712plusmn 102 672plusmn 089 660plusmn 098 645plusmn 084 725plusmn 106 674plusmn 086 681plusmn 031F7 75 235 15 666plusmn 085 680plusmn 099 644plusmn 092 623plusmn 081 664plusmn 085 577plusmn 079 642plusmn 038F8 60 38 2 534plusmn 072 543plusmn 078 557plusmn 075 620plusmn 081 558plusmn 073 517plusmn 072 555plusmn 035F9 80 17 3 651plusmn 084 642plusmn 083 621plusmn 082 647plusmn 084 656plusmn 083 664plusmn 085 647plusmn 015F10 80 19 1 672plusmn 097 571plusmn 077 554plusmn 074 672plusmn 086 664plusmn 085 610plusmn 080 624plusmn 053F11 65 335 15 614plusmn 081 620plusmn 082 625plusmn 083 594plusmn 079 583plusmn 078 564plusmn 077 600plusmn 024F12 70 29 1 739plusmn 105 693plusmn 086 633plusmn 081 673plusmn 088 710plusmn 102 667plusmn 085 686plusmn 037F13 60 39 1 542plusmn 082 515plusmn 075 574plusmn 078 535plusmn 073 584plusmn 079 524plusmn 071 546plusmn 028F14 60 37 3 558plusmn 085 613plusmn 081 591plusmn 078 538plusmn 074 621plusmn 082 575plusmn 075 583plusmn 032

Journal of Food Quality 3

sugar Actually stevia leaves are several times sweeterprincipally due to steviol glycosides than table sugar but haveno calories [25] Besides its sweetening properties stevia is agood source of antioxidant compounds phenolic com-pounds and flavonoids [26]

32 Optimization e numerical optimization gave 14different formulations having different desirability indicese formulation with the maximum desirability index of0887 was chosen based on the set parameters and con-straints It could be interpreted as ldquogoodrdquo to ldquovery goodrdquofrom the consumer response regarding acceptance [27] emaxima obtained in the plot was considered as the optimumformulation (apple juice carrot juice stevia extract (70 27 3 expressed as vv)) Moreover the sensory scores ofpredicted compositions showed less than 5 deviation fromtheir actual counterpart in terms of sensory scores in-dicating the validity of the optimized blend formulationerefore blend with composition of 70 apple juice 27

carrot juice and 3 of stevia extract was selected as opti-mum based on sensory scores and the highest desirabilityindex

33 Effect of Sonication on Physicochemical Profile (pH TSSandTA) Results regarding the impact of pasteurization andultrasound processing on titratable acidity pH and totalsoluble solids are shown in Table 2 It is clear from the datathat there were not any significant (pgt 005) changes amongdifferent treatments regarding pH (382plusmn 002 to388plusmn 003) titratable acidity (029plusmn 003 to 041plusmn 005 )and total soluble solids (1007plusmn 009 to 1023plusmn 010 degBrix) ofjuices after processing as compared with unprocessed juicesProcessing did not induce any change in the pH titratableacidity and total soluble solids of mixed fruit juices ratherthese parameters remained stable even under differenttreatments Trends of our results regarding titratable aciditypH and total soluble solids are in accordance with obser-vations of sonicated apple juice [13] It has been reported

120

80

40

0

Aroma

Carrot 39006000

2300

1700

Apple

Stevia

30

20

10100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Taste

Mou

thfeel

5

0

ndash5

Texture

8

4

0

Color

100

50

0Carrot 3900

60002300

1700

Apple

Stevia

100Afte

rtaste

300

200

100

0Carrot 3900

60002300

1700

Apple

Stevia

100Overall

acceptability

120

80

40

0

(a) (b) (c) (d)

(e) (f) (g)

Figure 1 Mixed surface plot representation of sensory attributes

Table 2 Physicochemical parameters phenolic profile and antioxidant activity for processed mixed fruit beverages

TreatmentsPhysicochemical parameters Phenolic profile Antioxidant activity

pH TSS (degBrix) Titratable acidity( MA)

TPC (mg GAE100mL)

TFC (mg CE100mL) DPPH () FRAP (mmol

Trolox100mL)C 389plusmn 003ns 1003plusmn 006ns 034plusmn 004ns 5402plusmn 153abcd 1209plusmn 013abc 5415plusmn 161abcd 5364plusmn 112abcdP 382plusmn 002ns 1023plusmn 010ns 041plusmn 005ns 3090plusmn 201abcde 730plusmn 011abcde 3689plusmn 170abcde 4755plusmn 103abcdUS20 388plusmn 003ns 1007plusmn 009ns 033plusmn 005ns 6111plusmn 158abcde 1436plusmn 015abc 4943plusmn 191abcde 5970plusmn 094abcdUS40 386plusmn 001ns 1020plusmn 005ns 029plusmn 003ns 6960plusmn 089abcde 1691plusmn 014abcd 5796plusmn 169abcd 6228plusmn 141abcUS60 387plusmn 001ns 1013plusmn 005ns 035plusmn 006ns 7865plusmn 137abcde 2353plusmn 015abcde 6643plusmn 145abcde 6517plusmn 110abcdUS80 388plusmn 002ns 1021plusmn 012ns 038plusmn 007ns 5733plusmn 142abcd 1322plusmn 012abc 4320plusmn 173abcde 5029plusmn 100abc

C control P pasteurization US20 sonication treatment at 20 amplitude US40 sonication treatment at 40 amplitude US60 sonication treatment at60 amplitude US80 sonication treatment at 80 amplitude Statistically significant differences indicated by various letters ns not significant a onetreatment is significantly different from other one treatment ab one treatment is significantly different from other two treatments abc one treatment issignificantly different from other three treatments abcd one treatment is significantly different from other four treatments abcde one treatment issignificantly different from other five treatments

4 Journal of Food Quality

that sonication treatment causes a significant decrease indegBrix of kasturi lime juice [28] however we found non-significant effect of sonication on the degBrix of processed juicewhich is in agreement with observation of ultrasound-treated apple and carrot juice blends [29]

34 Effect of Sonication on Phenolic Profile (TPC and TFC)e effect of pasteurization and sonication treatments on thetotal phenolic contents and total flavonoid contents ofprocessed mixed fruit juices is shown in Table 2 It can beseen that there was a significant (Plt 005) increase in TPC(5733plusmn 142 to 7865plusmn 137mg GAE100mL) and TFC(1322plusmn 012 to 2353plusmn 015mg CE100mL) in all the son-icated juice samples as compared to pasteurized and controlunprocessed sample Treatment US60 (processed at 60amplitude level) showed maximum values for TPC and TFCamong ultrasound-processed juice samples Previous studyconducted by Santhirasegaram et al [30] on mango juicereported that total phenolic contents of juice increased from9783plusmn 176 to 13220plusmn 196mg GAE100mL after sonica-tion treatment Similarly in another study the sonicatedjuice samples of kasturi lime exhibited significant increase ofTPC and TFC from 2638 to 3360mg GAEg and 026plusmn 00to 037plusmn 01mg CEg respectively as compared to un-processed sample [28] e possible reason for significantincreases in these phenolic phytonutrients might be at-tributed to efficient discharge of bound polyphenolic phy-tonutrients from the cell wall as the sonication causeddisruption of cells Inactivation of certain enzymes forexample polyphenol oxidase degradation also linked withthis increment In fact sonication process produces cavi-tation pressure which helps cell wall to rupture and releasesbound form of phenolic contents Moreover the insertion ofhydroxyl group to the aromatic ring compounds caused bythe sonication is also linked with higher phenolic contentsafter sonication [12]

35 Effect of Sonication on Antioxidant Potential (DPPH andFRAP) Results of our study showed that the sonicationprocess significantly (plt 005) improved the antioxidantpotential including DPPH and FRAP assay of mixed fruitjuice (Table 2) All ultrasonic processed treatments showedsignificant change for DPPH and FRAP ranging between4320plusmn 173 to 6643plusmn 145 and 5029plusmn 100 to6517plusmn 110mmol Trolox100mL respectively as comparedto pasteurized and control unprocessed sample Values ofboth parameters significantly increased in ultrasound-treated samples as compared to thermally pasteurized andcontrol ones Among ultrasound-processed samples treat-ment US60 (processed at 60 amplitude level) showedmaximum values for DPPH and FRAP assay e obser-vation was in agreement with that of sonicated grapefruitjuice and apple-based beverage and sonication treatmentapplied for 90min showed significant increase in DPPHvalue (4694plusmn 086 ) (Abid et al [13]) Similarly in anotherstudy maoberry juice sonicated at 40 amplitude exhibitedincrease of FRAP value (2608plusmn 349mM FeSO4100mL) ascompared to the control sample [31] e higher antioxidant

activity in sonicated juice samples might be due to the in-crement in the concentration of ascorbic acids and otherantioxidants such as polyphenolic compounds is mighthappen due to the production of cavitation during ultra-sound processing which enhances the rate of extraction andavailability of bound components erefore it can beconcluded that sonication positively improves the activity ofDPPH and FRAP by increasing concentration of organicacids and phenolic compounds [32]

4 Conclusion

To improve the sensory attributes and nutritional compo-sition of beverages blending of different fruit juices is veryefficient method According to D-optimal mixture design aformulation composed of 70 apple 27 carrot and 3stevia extract showed highest score for sensory attributesFurther formulated processed apple-based mixed fruitjuices were characterized for physicochemical analysisphenolic profile and radical scavenging activity It is ob-served that blending causes the rise in the phenolic profileand radical scavenging activity of formulated apple-basedmixed fruit beverage In addition to that best results of allassessed parameters were found for ultrasound treatmentprocessed at 60 amplitude for 15min Moreover use ofstevia as natural sweetener to develop functional apple-basedbeverage may improve nutritional status of and healthbenefits for the consumers

Data Availability

e actual data used to support the findings of this study areincluded within the article

Conflicts of Interest

e authors declare that they have no conflicts of interest

References

[1] M R Corbo A Bevilacqua L Petruzzi F P Casanova andM Sinigaglia ldquoFunctional beverages the emerging side offunctional foodsrdquo Comprehensive Reviews in Food Science andFood Safety vol 13 no 6 pp 1192ndash1206 2014

[2] V Sethi and S Sethi Processing of Fruits and Vegetables forValue Addition Indus Publishing Tagore Garden Delhi2006

[3] J M De Carvalho G A Maia R W De FigueiredoE S De Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[4] R Saravanakumar and G Manimegalai ldquoStorage stability ofmixed fruit juice RTS beverage in different storage condi-tionsrdquo Beverage and Food World vol 28 p 28 2001

[5] K D P P Gunathilake H P V Rupasinghe and N L PittsldquoFormulation and characterization of a bioactive-enrichedfruit beverage designed for cardio-protectionrdquo Food ResearchInternational vol 52 no 2 pp 535ndash541 2013

[6] K Balaswamy P P Rao G N Rao A Nagender andA Satyanarayana ldquoProduction of low calorie ready-to-serve

Journal of Food Quality 5

fruit beverages using a natural sweetener stevia (Steviarebaudiana L)rdquo Focusing on Modern Food Industry vol 3pp 59ndash65 2014

[7] G Hariharan and T Mahendran ldquoPhysico-chemical sensoryand microbial evaluation of ginger-lime ready-to-serve (RTS)functional beverage sweetened by Palmyra sugar candyrdquoImperial Journal of Interdisciplinary Research vol 2 2016

[8] D Pingret A-S Fabiano-Tixier and F Chemat ldquoDegrada-tion during application of ultrasound in food processing areviewrdquo Food Control vol 31 no 2 pp 593ndash606 2013

[9] L Plaza C Sanchez-Moreno P Elez-Martınez B De AncosO Martın-Belloso and M P Cano ldquoEffect of refrigeratedstorage on vitamin C and antioxidant activity of orange juiceprocessed by high-pressure or pulsed electric fields withregard to low pasteurizationrdquo European Food Research andTechnology vol 223 no 4 pp 487ndash493 2006

[10] M K Khan K Ahmad S Hassan M Imran N Ahmad andC Xu ldquoEffect of novel technologies on polyphenols duringfood processingrdquo Innovative Food Science amp EmergingTechnologies vol 45 pp 361ndash381 2018

[11] F Chemat H Zill-e-Huma and M K Khan ldquoApplications ofultrasound in food technology processing preservation andextractionrdquo Ultrasonics Sonochemistry vol 18 no 4pp 813ndash835 2011

[12] R M Aadil X-A Zeng Z Han and D-W Sun ldquoEffects ofultrasound treatments on quality of grapefruit juicerdquo FoodChemistry vol 141 no 3 pp 3201ndash3206 2013

[13] M Abid S Jabbar T Wu et al ldquoEffect of ultrasound ondifferent quality parameters of apple juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1182ndash1187 2013

[14] C Lagnika Y C S Adjovi L Lagnika et al ldquoEffect ofcombining ultrasound and mild heat treatment on physico-chemical nutritional quality and microbiological propertiesof pineapple juicerdquo Food and Nutrition Sciences vol 8 no 2pp 227ndash241 2017

[15] P R Pokhrel D Bermudez-Aguirre H E Martınez-Floreset al ldquoCombined effect of ultrasound and mild temperatureson the inactivation of E coli in fresh carrot juice and changeson its physicochemical characteristicsrdquo Journal of Food Sci-ence vol 82 no 10 pp 2343ndash2350 2017

[16] M L Rojas T S Leite M Cristianini I D Alvim andP E D Augusto ldquoPeach juice processed by the ultrasoundtechnology changes in its microstructure improve its physicalproperties and stabilityrdquo Food Research International vol 82pp 22ndash33 2016

[17] M Zenker V Heinz and D Knorr ldquoApplication of ultra-sound-assisted thermal processing for preservation andquality retention of liquid foodsrdquo Journal of Food Protectionvol 66 no 9 pp 1642ndash1649 2003

[18] L E Jayachandran S Chakraborty and P S Rao ldquoEffect ofhigh pressure processing on physicochemical properties andbioactive compounds in litchi based mixed fruit beveragerdquoInnovative Food Science amp Emerging Technologies vol 28pp 1ndash9 2015

[19] M Saeeduddin M Abid S Jabbar et al ldquoQuality assessmentof pear juice under ultrasound and commercial pasteurizationprocessing conditionsrdquo LWTmdashFood Science and Technologyvol 64 no 1 pp 452ndash458 2015

[20] C C Ratnasooriya H P V Rupasinghe and A R JamiesonldquoJuice quality and polyphenol concentration of fresh fruitsand pomace of selected Nova Scotia-grown grape cultivarsrdquoCanadian Journal of Plant Science vol 90 no 2 pp 193ndash2052010

[21] F Tezcan M Gultekin-Ozguven T Diken B Ozccedilelik andF B Erim ldquoAntioxidant activity and total phenolic organicacid and sugar content in commercial pomegranate juicesrdquoFood Chemistry vol 115 no 3 pp 873ndash877 2009

[22] D-O Kim S W Jeong and C Y Lee ldquoAntioxidant capacityof phenolic phytochemicals from various cultivars of plumsrdquoFood Chemistry vol 81 no 3 pp 321ndash326 2003

[23] M K Khan Polyphenols drsquoagrumes (flavanones) extraction deglycosides de la peau drsquoorange synthese de metabolites chezlrsquohomme (glucuronides) et etude physico-chimique de leurinteraction avec la serum albumine University drsquoAvignonAvignon France 2010

[24] H P V Rupasinghe and S Clegg ldquoTotal antioxidant capacitytotal phenolic content mineral elements and histamineconcentrations in wines of different fruit sourcesrdquo Journal ofFood Composition and Analysis vol 20 no 2 pp 133ndash1372007

[25] M Swati A Sayeed G N Singh et al ldquoStevia rebaudiana(Bert) Bertonimdasha reviewrdquo Indian Journal of Natural Productsand Resources vol 1 pp 267ndash286 2010

[26] I-S Kim M Yang O-H Lee and S-N Kang ldquoe anti-oxidant activity and the bioactive compound content of Steviarebaudiana water extractsrdquo LWTmdashFood Science and Tech-nology vol 44 no 5 pp 1328ndash1332 2011

[27] D R Peryam and F J Pilgrim ldquoHedonic scale method ofmeasuring food preferencesrdquo Food technology vol 11 1957

[28] R Bhat N S B C Kamaruddin L Min-Tze and A A KarimldquoSonication improves kasturi lime (Citrus microcarpa) juicequalityrdquo Ultrasonics Sonochemistry vol 18 no 6 pp 1295ndash1300 2011

[29] J Gao and H P V Rupasinghe ldquoNutritional physico-chemical and microbial quality of ultrasound-treated apple-carrot juice blendsrdquo Food and Nutrition Sciences vol 3 no 2pp 212ndash218 2012

[30] V Santhirasegaram Z Razali and C Somasundram ldquoEffectsof thermal treatment and sonication on quality attributes ofChokanan mango (Mangifera indica L) juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1276ndash1282 2013

[31] P Chaikham P Prangthip and P Seesuriyachan ldquoUltra-sonication effects on quality attributes of maoberry (Anti-desma bunius L) juicerdquo Food Science and Technology Re-search vol 22 no 5 pp 647ndash654 2016

[32] F Mraihi M Journi J K Cherif M Sokmen A Sokmen andM Trabelsi-Ayadi ldquoPhenolic contents and antioxidant po-tential of Crataegus fruits grown in Tunisia as determined byDPPH FRAP and β-carotenelinoleic acid assayrdquo Journal ofChemistry vol 2013 Article ID 378264 6 pages 2013

6 Journal of Food Quality

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Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

2mL of Na2CO3 (20) was incorporated in the developedmixture Mixture was further retained for 60min at ambienttemperature At the end absorbance measured at 765 nmthrough spectrophotometer (Specord 200plus Germany)TPC were showed as mg gallic acid equivalents per 100ml ofjuice sample (mg GAE100mL)

262 Total Flavonoid Contents (TFC) For the de-termination of TFC Kim et al [22] explained a method inwhich 125mL of deionized water 75 microL NaNO2 solution(5) and 025mL of the juice sample were mixed togethere freshly developed solution was kept for 15min andthen 150 microL AlCl3 solution (10) was added newly de-veloped mixture was incubated for 5min and after thataddition of 05ml of standardized NaOH (1M) was made Atthe end distil water was added up to 25mL and mixed wellSample was kept in spectrophotometer (Specord 200plusGermany) for its TFC content determination at absorbanceof 415 nm Outcomes of TFC were showed as mg catechinequivalents per 100ml of juice sample (mg CE100mL)

27 Radical Scavenging Activity

271 DPPH Assay Khan [23] described a method to de-termine the DPPH assay of juice sample In this method1mL of DPPH (20 ppm) was mixed into 25 μL of filteredjuice sample and kept it in dusky place for 30min After thatabsorbance was taken at 517 nm Formula used to calculatethe DPPH is as follows

DPPH Ac minus As( 1113857

Ac

1113890 1113891 times 100 (1)

where Ac represents the absorbance of the control sampleand As represents the absorbance of the test sample

272 FRAP Assay Value of FRAP assay was determined byusing the previously described method [24] For this

purpose 300mM acetate buffer (pH 36) 1mM TPTZ so-lution and 20mM ferric chloride were mixed in the ratio of10 1 1 and heated up to 37degC Mixed fruit juice sample(6 microL) was added in the mixture and kept for 6min Af-terwards the absorbance was measured at 593 nm Value ofFRAP assay was expressed in mmol Trolox100mL of juice

28 Statistical Analysis e statistical software packageDesign Expert 70 (Stat-Ease Inc Minneapolis MN USA)was used to optimize the experimental design as well as toanalyze the data of sensory parameters for formulated fruitjuices e data obtained from treatments were furthersubjected to statistical analysis using SPSS 21 StatisticalSoftware and expressed as meansplusmn standard deviationsResults were analyzed for variance at a significance level of5 and evaluated by LSD post hoc test

3 Results and Discussion

31 Sensory Analysis According to the sensory evaluation(Table 1) all of 14 formulations of mixed apple-basedbeverage were acceptable to the panelists However only 3formulated combinations showed higher overall sensoryscores (gt650) among the 14 combinations It emphasizesthat the incorporation of different juices had a significanteffect on the sensory attributes of beverage In the currentstudy the highest sensory scores for aroma taste coloraftertaste and overall acceptability were obtained for for-mulation F4 composed of 70 apple juice 27 carrot juiceand 3 stevia extract (5 g100ml) (Table 1) while formouthfeel and texture highest values were obtained forformulations F6 and F12 respectively Figure 1 shows theresponse surface plots of all sensory attributes affected bycomposition of mixed fruit beverage e direction ofcurvature in each plot tells the response of sensory attributeagainst linear beverage commodity Addition of stevia so-lution influenced the sensory parameters of mixed fruitjuices and was found to be a good replacer for high caloric

Table 1 Mean hedonic response of the sensory evaluation of different beverage formulations (n 20 participants)

Formulation

Composition Sensory attributesApplejuice

( vv)

Carrotjuice

( vv)

Steviasol

( vv)Aroma Taste Mouthfeel Texture Color Aftertaste Overall

acceptability

F1 80 18 2 660plusmn 084 642plusmn 084 573plusmn 075 632plusmn 092 647plusmn 085 564plusmn 099 620plusmn 041F2 60 37 3 541plusmn 074 610plusmn 080 574plusmn 078 534plusmn 072 524plusmn 072 630plusmn 085 569plusmn 043F3 80 17 3 663plusmn 087 643plusmn 084 634plusmn 085 636plusmn 081 615plusmn 081 684plusmn 092 646plusmn 024F4 70 27 3 742plusmn 105 701plusmn 102 640plusmn 087 644plusmn 084 736plusmn 106 722plusmn 104 698plusmn 045F5 80 19 1 654plusmn 092 582plusmn 076 537plusmn 073 652plusmn 085 644plusmn 082 582plusmn 073 609plusmn 048F6 70 28 2 712plusmn 102 672plusmn 089 660plusmn 098 645plusmn 084 725plusmn 106 674plusmn 086 681plusmn 031F7 75 235 15 666plusmn 085 680plusmn 099 644plusmn 092 623plusmn 081 664plusmn 085 577plusmn 079 642plusmn 038F8 60 38 2 534plusmn 072 543plusmn 078 557plusmn 075 620plusmn 081 558plusmn 073 517plusmn 072 555plusmn 035F9 80 17 3 651plusmn 084 642plusmn 083 621plusmn 082 647plusmn 084 656plusmn 083 664plusmn 085 647plusmn 015F10 80 19 1 672plusmn 097 571plusmn 077 554plusmn 074 672plusmn 086 664plusmn 085 610plusmn 080 624plusmn 053F11 65 335 15 614plusmn 081 620plusmn 082 625plusmn 083 594plusmn 079 583plusmn 078 564plusmn 077 600plusmn 024F12 70 29 1 739plusmn 105 693plusmn 086 633plusmn 081 673plusmn 088 710plusmn 102 667plusmn 085 686plusmn 037F13 60 39 1 542plusmn 082 515plusmn 075 574plusmn 078 535plusmn 073 584plusmn 079 524plusmn 071 546plusmn 028F14 60 37 3 558plusmn 085 613plusmn 081 591plusmn 078 538plusmn 074 621plusmn 082 575plusmn 075 583plusmn 032

Journal of Food Quality 3

sugar Actually stevia leaves are several times sweeterprincipally due to steviol glycosides than table sugar but haveno calories [25] Besides its sweetening properties stevia is agood source of antioxidant compounds phenolic com-pounds and flavonoids [26]

32 Optimization e numerical optimization gave 14different formulations having different desirability indicese formulation with the maximum desirability index of0887 was chosen based on the set parameters and con-straints It could be interpreted as ldquogoodrdquo to ldquovery goodrdquofrom the consumer response regarding acceptance [27] emaxima obtained in the plot was considered as the optimumformulation (apple juice carrot juice stevia extract (70 27 3 expressed as vv)) Moreover the sensory scores ofpredicted compositions showed less than 5 deviation fromtheir actual counterpart in terms of sensory scores in-dicating the validity of the optimized blend formulationerefore blend with composition of 70 apple juice 27

carrot juice and 3 of stevia extract was selected as opti-mum based on sensory scores and the highest desirabilityindex

33 Effect of Sonication on Physicochemical Profile (pH TSSandTA) Results regarding the impact of pasteurization andultrasound processing on titratable acidity pH and totalsoluble solids are shown in Table 2 It is clear from the datathat there were not any significant (pgt 005) changes amongdifferent treatments regarding pH (382plusmn 002 to388plusmn 003) titratable acidity (029plusmn 003 to 041plusmn 005 )and total soluble solids (1007plusmn 009 to 1023plusmn 010 degBrix) ofjuices after processing as compared with unprocessed juicesProcessing did not induce any change in the pH titratableacidity and total soluble solids of mixed fruit juices ratherthese parameters remained stable even under differenttreatments Trends of our results regarding titratable aciditypH and total soluble solids are in accordance with obser-vations of sonicated apple juice [13] It has been reported

120

80

40

0

Aroma

Carrot 39006000

2300

1700

Apple

Stevia

30

20

10100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Taste

Mou

thfeel

5

0

ndash5

Texture

8

4

0

Color

100

50

0Carrot 3900

60002300

1700

Apple

Stevia

100Afte

rtaste

300

200

100

0Carrot 3900

60002300

1700

Apple

Stevia

100Overall

acceptability

120

80

40

0

(a) (b) (c) (d)

(e) (f) (g)

Figure 1 Mixed surface plot representation of sensory attributes

Table 2 Physicochemical parameters phenolic profile and antioxidant activity for processed mixed fruit beverages

TreatmentsPhysicochemical parameters Phenolic profile Antioxidant activity

pH TSS (degBrix) Titratable acidity( MA)

TPC (mg GAE100mL)

TFC (mg CE100mL) DPPH () FRAP (mmol

Trolox100mL)C 389plusmn 003ns 1003plusmn 006ns 034plusmn 004ns 5402plusmn 153abcd 1209plusmn 013abc 5415plusmn 161abcd 5364plusmn 112abcdP 382plusmn 002ns 1023plusmn 010ns 041plusmn 005ns 3090plusmn 201abcde 730plusmn 011abcde 3689plusmn 170abcde 4755plusmn 103abcdUS20 388plusmn 003ns 1007plusmn 009ns 033plusmn 005ns 6111plusmn 158abcde 1436plusmn 015abc 4943plusmn 191abcde 5970plusmn 094abcdUS40 386plusmn 001ns 1020plusmn 005ns 029plusmn 003ns 6960plusmn 089abcde 1691plusmn 014abcd 5796plusmn 169abcd 6228plusmn 141abcUS60 387plusmn 001ns 1013plusmn 005ns 035plusmn 006ns 7865plusmn 137abcde 2353plusmn 015abcde 6643plusmn 145abcde 6517plusmn 110abcdUS80 388plusmn 002ns 1021plusmn 012ns 038plusmn 007ns 5733plusmn 142abcd 1322plusmn 012abc 4320plusmn 173abcde 5029plusmn 100abc

C control P pasteurization US20 sonication treatment at 20 amplitude US40 sonication treatment at 40 amplitude US60 sonication treatment at60 amplitude US80 sonication treatment at 80 amplitude Statistically significant differences indicated by various letters ns not significant a onetreatment is significantly different from other one treatment ab one treatment is significantly different from other two treatments abc one treatment issignificantly different from other three treatments abcd one treatment is significantly different from other four treatments abcde one treatment issignificantly different from other five treatments

4 Journal of Food Quality

that sonication treatment causes a significant decrease indegBrix of kasturi lime juice [28] however we found non-significant effect of sonication on the degBrix of processed juicewhich is in agreement with observation of ultrasound-treated apple and carrot juice blends [29]

34 Effect of Sonication on Phenolic Profile (TPC and TFC)e effect of pasteurization and sonication treatments on thetotal phenolic contents and total flavonoid contents ofprocessed mixed fruit juices is shown in Table 2 It can beseen that there was a significant (Plt 005) increase in TPC(5733plusmn 142 to 7865plusmn 137mg GAE100mL) and TFC(1322plusmn 012 to 2353plusmn 015mg CE100mL) in all the son-icated juice samples as compared to pasteurized and controlunprocessed sample Treatment US60 (processed at 60amplitude level) showed maximum values for TPC and TFCamong ultrasound-processed juice samples Previous studyconducted by Santhirasegaram et al [30] on mango juicereported that total phenolic contents of juice increased from9783plusmn 176 to 13220plusmn 196mg GAE100mL after sonica-tion treatment Similarly in another study the sonicatedjuice samples of kasturi lime exhibited significant increase ofTPC and TFC from 2638 to 3360mg GAEg and 026plusmn 00to 037plusmn 01mg CEg respectively as compared to un-processed sample [28] e possible reason for significantincreases in these phenolic phytonutrients might be at-tributed to efficient discharge of bound polyphenolic phy-tonutrients from the cell wall as the sonication causeddisruption of cells Inactivation of certain enzymes forexample polyphenol oxidase degradation also linked withthis increment In fact sonication process produces cavi-tation pressure which helps cell wall to rupture and releasesbound form of phenolic contents Moreover the insertion ofhydroxyl group to the aromatic ring compounds caused bythe sonication is also linked with higher phenolic contentsafter sonication [12]

35 Effect of Sonication on Antioxidant Potential (DPPH andFRAP) Results of our study showed that the sonicationprocess significantly (plt 005) improved the antioxidantpotential including DPPH and FRAP assay of mixed fruitjuice (Table 2) All ultrasonic processed treatments showedsignificant change for DPPH and FRAP ranging between4320plusmn 173 to 6643plusmn 145 and 5029plusmn 100 to6517plusmn 110mmol Trolox100mL respectively as comparedto pasteurized and control unprocessed sample Values ofboth parameters significantly increased in ultrasound-treated samples as compared to thermally pasteurized andcontrol ones Among ultrasound-processed samples treat-ment US60 (processed at 60 amplitude level) showedmaximum values for DPPH and FRAP assay e obser-vation was in agreement with that of sonicated grapefruitjuice and apple-based beverage and sonication treatmentapplied for 90min showed significant increase in DPPHvalue (4694plusmn 086 ) (Abid et al [13]) Similarly in anotherstudy maoberry juice sonicated at 40 amplitude exhibitedincrease of FRAP value (2608plusmn 349mM FeSO4100mL) ascompared to the control sample [31] e higher antioxidant

activity in sonicated juice samples might be due to the in-crement in the concentration of ascorbic acids and otherantioxidants such as polyphenolic compounds is mighthappen due to the production of cavitation during ultra-sound processing which enhances the rate of extraction andavailability of bound components erefore it can beconcluded that sonication positively improves the activity ofDPPH and FRAP by increasing concentration of organicacids and phenolic compounds [32]

4 Conclusion

To improve the sensory attributes and nutritional compo-sition of beverages blending of different fruit juices is veryefficient method According to D-optimal mixture design aformulation composed of 70 apple 27 carrot and 3stevia extract showed highest score for sensory attributesFurther formulated processed apple-based mixed fruitjuices were characterized for physicochemical analysisphenolic profile and radical scavenging activity It is ob-served that blending causes the rise in the phenolic profileand radical scavenging activity of formulated apple-basedmixed fruit beverage In addition to that best results of allassessed parameters were found for ultrasound treatmentprocessed at 60 amplitude for 15min Moreover use ofstevia as natural sweetener to develop functional apple-basedbeverage may improve nutritional status of and healthbenefits for the consumers

Data Availability

e actual data used to support the findings of this study areincluded within the article

Conflicts of Interest

e authors declare that they have no conflicts of interest

References

[1] M R Corbo A Bevilacqua L Petruzzi F P Casanova andM Sinigaglia ldquoFunctional beverages the emerging side offunctional foodsrdquo Comprehensive Reviews in Food Science andFood Safety vol 13 no 6 pp 1192ndash1206 2014

[2] V Sethi and S Sethi Processing of Fruits and Vegetables forValue Addition Indus Publishing Tagore Garden Delhi2006

[3] J M De Carvalho G A Maia R W De FigueiredoE S De Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[4] R Saravanakumar and G Manimegalai ldquoStorage stability ofmixed fruit juice RTS beverage in different storage condi-tionsrdquo Beverage and Food World vol 28 p 28 2001

[5] K D P P Gunathilake H P V Rupasinghe and N L PittsldquoFormulation and characterization of a bioactive-enrichedfruit beverage designed for cardio-protectionrdquo Food ResearchInternational vol 52 no 2 pp 535ndash541 2013

[6] K Balaswamy P P Rao G N Rao A Nagender andA Satyanarayana ldquoProduction of low calorie ready-to-serve

Journal of Food Quality 5

fruit beverages using a natural sweetener stevia (Steviarebaudiana L)rdquo Focusing on Modern Food Industry vol 3pp 59ndash65 2014

[7] G Hariharan and T Mahendran ldquoPhysico-chemical sensoryand microbial evaluation of ginger-lime ready-to-serve (RTS)functional beverage sweetened by Palmyra sugar candyrdquoImperial Journal of Interdisciplinary Research vol 2 2016

[8] D Pingret A-S Fabiano-Tixier and F Chemat ldquoDegrada-tion during application of ultrasound in food processing areviewrdquo Food Control vol 31 no 2 pp 593ndash606 2013

[9] L Plaza C Sanchez-Moreno P Elez-Martınez B De AncosO Martın-Belloso and M P Cano ldquoEffect of refrigeratedstorage on vitamin C and antioxidant activity of orange juiceprocessed by high-pressure or pulsed electric fields withregard to low pasteurizationrdquo European Food Research andTechnology vol 223 no 4 pp 487ndash493 2006

[10] M K Khan K Ahmad S Hassan M Imran N Ahmad andC Xu ldquoEffect of novel technologies on polyphenols duringfood processingrdquo Innovative Food Science amp EmergingTechnologies vol 45 pp 361ndash381 2018

[11] F Chemat H Zill-e-Huma and M K Khan ldquoApplications ofultrasound in food technology processing preservation andextractionrdquo Ultrasonics Sonochemistry vol 18 no 4pp 813ndash835 2011

[12] R M Aadil X-A Zeng Z Han and D-W Sun ldquoEffects ofultrasound treatments on quality of grapefruit juicerdquo FoodChemistry vol 141 no 3 pp 3201ndash3206 2013

[13] M Abid S Jabbar T Wu et al ldquoEffect of ultrasound ondifferent quality parameters of apple juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1182ndash1187 2013

[14] C Lagnika Y C S Adjovi L Lagnika et al ldquoEffect ofcombining ultrasound and mild heat treatment on physico-chemical nutritional quality and microbiological propertiesof pineapple juicerdquo Food and Nutrition Sciences vol 8 no 2pp 227ndash241 2017

[15] P R Pokhrel D Bermudez-Aguirre H E Martınez-Floreset al ldquoCombined effect of ultrasound and mild temperatureson the inactivation of E coli in fresh carrot juice and changeson its physicochemical characteristicsrdquo Journal of Food Sci-ence vol 82 no 10 pp 2343ndash2350 2017

[16] M L Rojas T S Leite M Cristianini I D Alvim andP E D Augusto ldquoPeach juice processed by the ultrasoundtechnology changes in its microstructure improve its physicalproperties and stabilityrdquo Food Research International vol 82pp 22ndash33 2016

[17] M Zenker V Heinz and D Knorr ldquoApplication of ultra-sound-assisted thermal processing for preservation andquality retention of liquid foodsrdquo Journal of Food Protectionvol 66 no 9 pp 1642ndash1649 2003

[18] L E Jayachandran S Chakraborty and P S Rao ldquoEffect ofhigh pressure processing on physicochemical properties andbioactive compounds in litchi based mixed fruit beveragerdquoInnovative Food Science amp Emerging Technologies vol 28pp 1ndash9 2015

[19] M Saeeduddin M Abid S Jabbar et al ldquoQuality assessmentof pear juice under ultrasound and commercial pasteurizationprocessing conditionsrdquo LWTmdashFood Science and Technologyvol 64 no 1 pp 452ndash458 2015

[20] C C Ratnasooriya H P V Rupasinghe and A R JamiesonldquoJuice quality and polyphenol concentration of fresh fruitsand pomace of selected Nova Scotia-grown grape cultivarsrdquoCanadian Journal of Plant Science vol 90 no 2 pp 193ndash2052010

[21] F Tezcan M Gultekin-Ozguven T Diken B Ozccedilelik andF B Erim ldquoAntioxidant activity and total phenolic organicacid and sugar content in commercial pomegranate juicesrdquoFood Chemistry vol 115 no 3 pp 873ndash877 2009

[22] D-O Kim S W Jeong and C Y Lee ldquoAntioxidant capacityof phenolic phytochemicals from various cultivars of plumsrdquoFood Chemistry vol 81 no 3 pp 321ndash326 2003

[23] M K Khan Polyphenols drsquoagrumes (flavanones) extraction deglycosides de la peau drsquoorange synthese de metabolites chezlrsquohomme (glucuronides) et etude physico-chimique de leurinteraction avec la serum albumine University drsquoAvignonAvignon France 2010

[24] H P V Rupasinghe and S Clegg ldquoTotal antioxidant capacitytotal phenolic content mineral elements and histamineconcentrations in wines of different fruit sourcesrdquo Journal ofFood Composition and Analysis vol 20 no 2 pp 133ndash1372007

[25] M Swati A Sayeed G N Singh et al ldquoStevia rebaudiana(Bert) Bertonimdasha reviewrdquo Indian Journal of Natural Productsand Resources vol 1 pp 267ndash286 2010

[26] I-S Kim M Yang O-H Lee and S-N Kang ldquoe anti-oxidant activity and the bioactive compound content of Steviarebaudiana water extractsrdquo LWTmdashFood Science and Tech-nology vol 44 no 5 pp 1328ndash1332 2011

[27] D R Peryam and F J Pilgrim ldquoHedonic scale method ofmeasuring food preferencesrdquo Food technology vol 11 1957

[28] R Bhat N S B C Kamaruddin L Min-Tze and A A KarimldquoSonication improves kasturi lime (Citrus microcarpa) juicequalityrdquo Ultrasonics Sonochemistry vol 18 no 6 pp 1295ndash1300 2011

[29] J Gao and H P V Rupasinghe ldquoNutritional physico-chemical and microbial quality of ultrasound-treated apple-carrot juice blendsrdquo Food and Nutrition Sciences vol 3 no 2pp 212ndash218 2012

[30] V Santhirasegaram Z Razali and C Somasundram ldquoEffectsof thermal treatment and sonication on quality attributes ofChokanan mango (Mangifera indica L) juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1276ndash1282 2013

[31] P Chaikham P Prangthip and P Seesuriyachan ldquoUltra-sonication effects on quality attributes of maoberry (Anti-desma bunius L) juicerdquo Food Science and Technology Re-search vol 22 no 5 pp 647ndash654 2016

[32] F Mraihi M Journi J K Cherif M Sokmen A Sokmen andM Trabelsi-Ayadi ldquoPhenolic contents and antioxidant po-tential of Crataegus fruits grown in Tunisia as determined byDPPH FRAP and β-carotenelinoleic acid assayrdquo Journal ofChemistry vol 2013 Article ID 378264 6 pages 2013

6 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

sugar Actually stevia leaves are several times sweeterprincipally due to steviol glycosides than table sugar but haveno calories [25] Besides its sweetening properties stevia is agood source of antioxidant compounds phenolic com-pounds and flavonoids [26]

32 Optimization e numerical optimization gave 14different formulations having different desirability indicese formulation with the maximum desirability index of0887 was chosen based on the set parameters and con-straints It could be interpreted as ldquogoodrdquo to ldquovery goodrdquofrom the consumer response regarding acceptance [27] emaxima obtained in the plot was considered as the optimumformulation (apple juice carrot juice stevia extract (70 27 3 expressed as vv)) Moreover the sensory scores ofpredicted compositions showed less than 5 deviation fromtheir actual counterpart in terms of sensory scores in-dicating the validity of the optimized blend formulationerefore blend with composition of 70 apple juice 27

carrot juice and 3 of stevia extract was selected as opti-mum based on sensory scores and the highest desirabilityindex

33 Effect of Sonication on Physicochemical Profile (pH TSSandTA) Results regarding the impact of pasteurization andultrasound processing on titratable acidity pH and totalsoluble solids are shown in Table 2 It is clear from the datathat there were not any significant (pgt 005) changes amongdifferent treatments regarding pH (382plusmn 002 to388plusmn 003) titratable acidity (029plusmn 003 to 041plusmn 005 )and total soluble solids (1007plusmn 009 to 1023plusmn 010 degBrix) ofjuices after processing as compared with unprocessed juicesProcessing did not induce any change in the pH titratableacidity and total soluble solids of mixed fruit juices ratherthese parameters remained stable even under differenttreatments Trends of our results regarding titratable aciditypH and total soluble solids are in accordance with obser-vations of sonicated apple juice [13] It has been reported

120

80

40

0

Aroma

Carrot 39006000

2300

1700

Apple

Stevia

30

20

10100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Carrot 39006000

2300

1700

Apple

Stevia

100

Taste

Mou

thfeel

5

0

ndash5

Texture

8

4

0

Color

100

50

0Carrot 3900

60002300

1700

Apple

Stevia

100Afte

rtaste

300

200

100

0Carrot 3900

60002300

1700

Apple

Stevia

100Overall

acceptability

120

80

40

0

(a) (b) (c) (d)

(e) (f) (g)

Figure 1 Mixed surface plot representation of sensory attributes

Table 2 Physicochemical parameters phenolic profile and antioxidant activity for processed mixed fruit beverages

TreatmentsPhysicochemical parameters Phenolic profile Antioxidant activity

pH TSS (degBrix) Titratable acidity( MA)

TPC (mg GAE100mL)

TFC (mg CE100mL) DPPH () FRAP (mmol

Trolox100mL)C 389plusmn 003ns 1003plusmn 006ns 034plusmn 004ns 5402plusmn 153abcd 1209plusmn 013abc 5415plusmn 161abcd 5364plusmn 112abcdP 382plusmn 002ns 1023plusmn 010ns 041plusmn 005ns 3090plusmn 201abcde 730plusmn 011abcde 3689plusmn 170abcde 4755plusmn 103abcdUS20 388plusmn 003ns 1007plusmn 009ns 033plusmn 005ns 6111plusmn 158abcde 1436plusmn 015abc 4943plusmn 191abcde 5970plusmn 094abcdUS40 386plusmn 001ns 1020plusmn 005ns 029plusmn 003ns 6960plusmn 089abcde 1691plusmn 014abcd 5796plusmn 169abcd 6228plusmn 141abcUS60 387plusmn 001ns 1013plusmn 005ns 035plusmn 006ns 7865plusmn 137abcde 2353plusmn 015abcde 6643plusmn 145abcde 6517plusmn 110abcdUS80 388plusmn 002ns 1021plusmn 012ns 038plusmn 007ns 5733plusmn 142abcd 1322plusmn 012abc 4320plusmn 173abcde 5029plusmn 100abc

C control P pasteurization US20 sonication treatment at 20 amplitude US40 sonication treatment at 40 amplitude US60 sonication treatment at60 amplitude US80 sonication treatment at 80 amplitude Statistically significant differences indicated by various letters ns not significant a onetreatment is significantly different from other one treatment ab one treatment is significantly different from other two treatments abc one treatment issignificantly different from other three treatments abcd one treatment is significantly different from other four treatments abcde one treatment issignificantly different from other five treatments

4 Journal of Food Quality

that sonication treatment causes a significant decrease indegBrix of kasturi lime juice [28] however we found non-significant effect of sonication on the degBrix of processed juicewhich is in agreement with observation of ultrasound-treated apple and carrot juice blends [29]

34 Effect of Sonication on Phenolic Profile (TPC and TFC)e effect of pasteurization and sonication treatments on thetotal phenolic contents and total flavonoid contents ofprocessed mixed fruit juices is shown in Table 2 It can beseen that there was a significant (Plt 005) increase in TPC(5733plusmn 142 to 7865plusmn 137mg GAE100mL) and TFC(1322plusmn 012 to 2353plusmn 015mg CE100mL) in all the son-icated juice samples as compared to pasteurized and controlunprocessed sample Treatment US60 (processed at 60amplitude level) showed maximum values for TPC and TFCamong ultrasound-processed juice samples Previous studyconducted by Santhirasegaram et al [30] on mango juicereported that total phenolic contents of juice increased from9783plusmn 176 to 13220plusmn 196mg GAE100mL after sonica-tion treatment Similarly in another study the sonicatedjuice samples of kasturi lime exhibited significant increase ofTPC and TFC from 2638 to 3360mg GAEg and 026plusmn 00to 037plusmn 01mg CEg respectively as compared to un-processed sample [28] e possible reason for significantincreases in these phenolic phytonutrients might be at-tributed to efficient discharge of bound polyphenolic phy-tonutrients from the cell wall as the sonication causeddisruption of cells Inactivation of certain enzymes forexample polyphenol oxidase degradation also linked withthis increment In fact sonication process produces cavi-tation pressure which helps cell wall to rupture and releasesbound form of phenolic contents Moreover the insertion ofhydroxyl group to the aromatic ring compounds caused bythe sonication is also linked with higher phenolic contentsafter sonication [12]

35 Effect of Sonication on Antioxidant Potential (DPPH andFRAP) Results of our study showed that the sonicationprocess significantly (plt 005) improved the antioxidantpotential including DPPH and FRAP assay of mixed fruitjuice (Table 2) All ultrasonic processed treatments showedsignificant change for DPPH and FRAP ranging between4320plusmn 173 to 6643plusmn 145 and 5029plusmn 100 to6517plusmn 110mmol Trolox100mL respectively as comparedto pasteurized and control unprocessed sample Values ofboth parameters significantly increased in ultrasound-treated samples as compared to thermally pasteurized andcontrol ones Among ultrasound-processed samples treat-ment US60 (processed at 60 amplitude level) showedmaximum values for DPPH and FRAP assay e obser-vation was in agreement with that of sonicated grapefruitjuice and apple-based beverage and sonication treatmentapplied for 90min showed significant increase in DPPHvalue (4694plusmn 086 ) (Abid et al [13]) Similarly in anotherstudy maoberry juice sonicated at 40 amplitude exhibitedincrease of FRAP value (2608plusmn 349mM FeSO4100mL) ascompared to the control sample [31] e higher antioxidant

activity in sonicated juice samples might be due to the in-crement in the concentration of ascorbic acids and otherantioxidants such as polyphenolic compounds is mighthappen due to the production of cavitation during ultra-sound processing which enhances the rate of extraction andavailability of bound components erefore it can beconcluded that sonication positively improves the activity ofDPPH and FRAP by increasing concentration of organicacids and phenolic compounds [32]

4 Conclusion

To improve the sensory attributes and nutritional compo-sition of beverages blending of different fruit juices is veryefficient method According to D-optimal mixture design aformulation composed of 70 apple 27 carrot and 3stevia extract showed highest score for sensory attributesFurther formulated processed apple-based mixed fruitjuices were characterized for physicochemical analysisphenolic profile and radical scavenging activity It is ob-served that blending causes the rise in the phenolic profileand radical scavenging activity of formulated apple-basedmixed fruit beverage In addition to that best results of allassessed parameters were found for ultrasound treatmentprocessed at 60 amplitude for 15min Moreover use ofstevia as natural sweetener to develop functional apple-basedbeverage may improve nutritional status of and healthbenefits for the consumers

Data Availability

e actual data used to support the findings of this study areincluded within the article

Conflicts of Interest

e authors declare that they have no conflicts of interest

References

[1] M R Corbo A Bevilacqua L Petruzzi F P Casanova andM Sinigaglia ldquoFunctional beverages the emerging side offunctional foodsrdquo Comprehensive Reviews in Food Science andFood Safety vol 13 no 6 pp 1192ndash1206 2014

[2] V Sethi and S Sethi Processing of Fruits and Vegetables forValue Addition Indus Publishing Tagore Garden Delhi2006

[3] J M De Carvalho G A Maia R W De FigueiredoE S De Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[4] R Saravanakumar and G Manimegalai ldquoStorage stability ofmixed fruit juice RTS beverage in different storage condi-tionsrdquo Beverage and Food World vol 28 p 28 2001

[5] K D P P Gunathilake H P V Rupasinghe and N L PittsldquoFormulation and characterization of a bioactive-enrichedfruit beverage designed for cardio-protectionrdquo Food ResearchInternational vol 52 no 2 pp 535ndash541 2013

[6] K Balaswamy P P Rao G N Rao A Nagender andA Satyanarayana ldquoProduction of low calorie ready-to-serve

Journal of Food Quality 5

fruit beverages using a natural sweetener stevia (Steviarebaudiana L)rdquo Focusing on Modern Food Industry vol 3pp 59ndash65 2014

[7] G Hariharan and T Mahendran ldquoPhysico-chemical sensoryand microbial evaluation of ginger-lime ready-to-serve (RTS)functional beverage sweetened by Palmyra sugar candyrdquoImperial Journal of Interdisciplinary Research vol 2 2016

[8] D Pingret A-S Fabiano-Tixier and F Chemat ldquoDegrada-tion during application of ultrasound in food processing areviewrdquo Food Control vol 31 no 2 pp 593ndash606 2013

[9] L Plaza C Sanchez-Moreno P Elez-Martınez B De AncosO Martın-Belloso and M P Cano ldquoEffect of refrigeratedstorage on vitamin C and antioxidant activity of orange juiceprocessed by high-pressure or pulsed electric fields withregard to low pasteurizationrdquo European Food Research andTechnology vol 223 no 4 pp 487ndash493 2006

[10] M K Khan K Ahmad S Hassan M Imran N Ahmad andC Xu ldquoEffect of novel technologies on polyphenols duringfood processingrdquo Innovative Food Science amp EmergingTechnologies vol 45 pp 361ndash381 2018

[11] F Chemat H Zill-e-Huma and M K Khan ldquoApplications ofultrasound in food technology processing preservation andextractionrdquo Ultrasonics Sonochemistry vol 18 no 4pp 813ndash835 2011

[12] R M Aadil X-A Zeng Z Han and D-W Sun ldquoEffects ofultrasound treatments on quality of grapefruit juicerdquo FoodChemistry vol 141 no 3 pp 3201ndash3206 2013

[13] M Abid S Jabbar T Wu et al ldquoEffect of ultrasound ondifferent quality parameters of apple juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1182ndash1187 2013

[14] C Lagnika Y C S Adjovi L Lagnika et al ldquoEffect ofcombining ultrasound and mild heat treatment on physico-chemical nutritional quality and microbiological propertiesof pineapple juicerdquo Food and Nutrition Sciences vol 8 no 2pp 227ndash241 2017

[15] P R Pokhrel D Bermudez-Aguirre H E Martınez-Floreset al ldquoCombined effect of ultrasound and mild temperatureson the inactivation of E coli in fresh carrot juice and changeson its physicochemical characteristicsrdquo Journal of Food Sci-ence vol 82 no 10 pp 2343ndash2350 2017

[16] M L Rojas T S Leite M Cristianini I D Alvim andP E D Augusto ldquoPeach juice processed by the ultrasoundtechnology changes in its microstructure improve its physicalproperties and stabilityrdquo Food Research International vol 82pp 22ndash33 2016

[17] M Zenker V Heinz and D Knorr ldquoApplication of ultra-sound-assisted thermal processing for preservation andquality retention of liquid foodsrdquo Journal of Food Protectionvol 66 no 9 pp 1642ndash1649 2003

[18] L E Jayachandran S Chakraborty and P S Rao ldquoEffect ofhigh pressure processing on physicochemical properties andbioactive compounds in litchi based mixed fruit beveragerdquoInnovative Food Science amp Emerging Technologies vol 28pp 1ndash9 2015

[19] M Saeeduddin M Abid S Jabbar et al ldquoQuality assessmentof pear juice under ultrasound and commercial pasteurizationprocessing conditionsrdquo LWTmdashFood Science and Technologyvol 64 no 1 pp 452ndash458 2015

[20] C C Ratnasooriya H P V Rupasinghe and A R JamiesonldquoJuice quality and polyphenol concentration of fresh fruitsand pomace of selected Nova Scotia-grown grape cultivarsrdquoCanadian Journal of Plant Science vol 90 no 2 pp 193ndash2052010

[21] F Tezcan M Gultekin-Ozguven T Diken B Ozccedilelik andF B Erim ldquoAntioxidant activity and total phenolic organicacid and sugar content in commercial pomegranate juicesrdquoFood Chemistry vol 115 no 3 pp 873ndash877 2009

[22] D-O Kim S W Jeong and C Y Lee ldquoAntioxidant capacityof phenolic phytochemicals from various cultivars of plumsrdquoFood Chemistry vol 81 no 3 pp 321ndash326 2003

[23] M K Khan Polyphenols drsquoagrumes (flavanones) extraction deglycosides de la peau drsquoorange synthese de metabolites chezlrsquohomme (glucuronides) et etude physico-chimique de leurinteraction avec la serum albumine University drsquoAvignonAvignon France 2010

[24] H P V Rupasinghe and S Clegg ldquoTotal antioxidant capacitytotal phenolic content mineral elements and histamineconcentrations in wines of different fruit sourcesrdquo Journal ofFood Composition and Analysis vol 20 no 2 pp 133ndash1372007

[25] M Swati A Sayeed G N Singh et al ldquoStevia rebaudiana(Bert) Bertonimdasha reviewrdquo Indian Journal of Natural Productsand Resources vol 1 pp 267ndash286 2010

[26] I-S Kim M Yang O-H Lee and S-N Kang ldquoe anti-oxidant activity and the bioactive compound content of Steviarebaudiana water extractsrdquo LWTmdashFood Science and Tech-nology vol 44 no 5 pp 1328ndash1332 2011

[27] D R Peryam and F J Pilgrim ldquoHedonic scale method ofmeasuring food preferencesrdquo Food technology vol 11 1957

[28] R Bhat N S B C Kamaruddin L Min-Tze and A A KarimldquoSonication improves kasturi lime (Citrus microcarpa) juicequalityrdquo Ultrasonics Sonochemistry vol 18 no 6 pp 1295ndash1300 2011

[29] J Gao and H P V Rupasinghe ldquoNutritional physico-chemical and microbial quality of ultrasound-treated apple-carrot juice blendsrdquo Food and Nutrition Sciences vol 3 no 2pp 212ndash218 2012

[30] V Santhirasegaram Z Razali and C Somasundram ldquoEffectsof thermal treatment and sonication on quality attributes ofChokanan mango (Mangifera indica L) juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1276ndash1282 2013

[31] P Chaikham P Prangthip and P Seesuriyachan ldquoUltra-sonication effects on quality attributes of maoberry (Anti-desma bunius L) juicerdquo Food Science and Technology Re-search vol 22 no 5 pp 647ndash654 2016

[32] F Mraihi M Journi J K Cherif M Sokmen A Sokmen andM Trabelsi-Ayadi ldquoPhenolic contents and antioxidant po-tential of Crataegus fruits grown in Tunisia as determined byDPPH FRAP and β-carotenelinoleic acid assayrdquo Journal ofChemistry vol 2013 Article ID 378264 6 pages 2013

6 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

that sonication treatment causes a significant decrease indegBrix of kasturi lime juice [28] however we found non-significant effect of sonication on the degBrix of processed juicewhich is in agreement with observation of ultrasound-treated apple and carrot juice blends [29]

34 Effect of Sonication on Phenolic Profile (TPC and TFC)e effect of pasteurization and sonication treatments on thetotal phenolic contents and total flavonoid contents ofprocessed mixed fruit juices is shown in Table 2 It can beseen that there was a significant (Plt 005) increase in TPC(5733plusmn 142 to 7865plusmn 137mg GAE100mL) and TFC(1322plusmn 012 to 2353plusmn 015mg CE100mL) in all the son-icated juice samples as compared to pasteurized and controlunprocessed sample Treatment US60 (processed at 60amplitude level) showed maximum values for TPC and TFCamong ultrasound-processed juice samples Previous studyconducted by Santhirasegaram et al [30] on mango juicereported that total phenolic contents of juice increased from9783plusmn 176 to 13220plusmn 196mg GAE100mL after sonica-tion treatment Similarly in another study the sonicatedjuice samples of kasturi lime exhibited significant increase ofTPC and TFC from 2638 to 3360mg GAEg and 026plusmn 00to 037plusmn 01mg CEg respectively as compared to un-processed sample [28] e possible reason for significantincreases in these phenolic phytonutrients might be at-tributed to efficient discharge of bound polyphenolic phy-tonutrients from the cell wall as the sonication causeddisruption of cells Inactivation of certain enzymes forexample polyphenol oxidase degradation also linked withthis increment In fact sonication process produces cavi-tation pressure which helps cell wall to rupture and releasesbound form of phenolic contents Moreover the insertion ofhydroxyl group to the aromatic ring compounds caused bythe sonication is also linked with higher phenolic contentsafter sonication [12]

35 Effect of Sonication on Antioxidant Potential (DPPH andFRAP) Results of our study showed that the sonicationprocess significantly (plt 005) improved the antioxidantpotential including DPPH and FRAP assay of mixed fruitjuice (Table 2) All ultrasonic processed treatments showedsignificant change for DPPH and FRAP ranging between4320plusmn 173 to 6643plusmn 145 and 5029plusmn 100 to6517plusmn 110mmol Trolox100mL respectively as comparedto pasteurized and control unprocessed sample Values ofboth parameters significantly increased in ultrasound-treated samples as compared to thermally pasteurized andcontrol ones Among ultrasound-processed samples treat-ment US60 (processed at 60 amplitude level) showedmaximum values for DPPH and FRAP assay e obser-vation was in agreement with that of sonicated grapefruitjuice and apple-based beverage and sonication treatmentapplied for 90min showed significant increase in DPPHvalue (4694plusmn 086 ) (Abid et al [13]) Similarly in anotherstudy maoberry juice sonicated at 40 amplitude exhibitedincrease of FRAP value (2608plusmn 349mM FeSO4100mL) ascompared to the control sample [31] e higher antioxidant

activity in sonicated juice samples might be due to the in-crement in the concentration of ascorbic acids and otherantioxidants such as polyphenolic compounds is mighthappen due to the production of cavitation during ultra-sound processing which enhances the rate of extraction andavailability of bound components erefore it can beconcluded that sonication positively improves the activity ofDPPH and FRAP by increasing concentration of organicacids and phenolic compounds [32]

4 Conclusion

To improve the sensory attributes and nutritional compo-sition of beverages blending of different fruit juices is veryefficient method According to D-optimal mixture design aformulation composed of 70 apple 27 carrot and 3stevia extract showed highest score for sensory attributesFurther formulated processed apple-based mixed fruitjuices were characterized for physicochemical analysisphenolic profile and radical scavenging activity It is ob-served that blending causes the rise in the phenolic profileand radical scavenging activity of formulated apple-basedmixed fruit beverage In addition to that best results of allassessed parameters were found for ultrasound treatmentprocessed at 60 amplitude for 15min Moreover use ofstevia as natural sweetener to develop functional apple-basedbeverage may improve nutritional status of and healthbenefits for the consumers

Data Availability

e actual data used to support the findings of this study areincluded within the article

Conflicts of Interest

e authors declare that they have no conflicts of interest

References

[1] M R Corbo A Bevilacqua L Petruzzi F P Casanova andM Sinigaglia ldquoFunctional beverages the emerging side offunctional foodsrdquo Comprehensive Reviews in Food Science andFood Safety vol 13 no 6 pp 1192ndash1206 2014

[2] V Sethi and S Sethi Processing of Fruits and Vegetables forValue Addition Indus Publishing Tagore Garden Delhi2006

[3] J M De Carvalho G A Maia R W De FigueiredoE S De Brito and S Rodrigues ldquoDevelopment of a blendednonalcoholic beverage composed of coconut water andcashew apple juice containing caffeinerdquo Journal of FoodQuality vol 30 no 5 pp 664ndash681 2007

[4] R Saravanakumar and G Manimegalai ldquoStorage stability ofmixed fruit juice RTS beverage in different storage condi-tionsrdquo Beverage and Food World vol 28 p 28 2001

[5] K D P P Gunathilake H P V Rupasinghe and N L PittsldquoFormulation and characterization of a bioactive-enrichedfruit beverage designed for cardio-protectionrdquo Food ResearchInternational vol 52 no 2 pp 535ndash541 2013

[6] K Balaswamy P P Rao G N Rao A Nagender andA Satyanarayana ldquoProduction of low calorie ready-to-serve

Journal of Food Quality 5

fruit beverages using a natural sweetener stevia (Steviarebaudiana L)rdquo Focusing on Modern Food Industry vol 3pp 59ndash65 2014

[7] G Hariharan and T Mahendran ldquoPhysico-chemical sensoryand microbial evaluation of ginger-lime ready-to-serve (RTS)functional beverage sweetened by Palmyra sugar candyrdquoImperial Journal of Interdisciplinary Research vol 2 2016

[8] D Pingret A-S Fabiano-Tixier and F Chemat ldquoDegrada-tion during application of ultrasound in food processing areviewrdquo Food Control vol 31 no 2 pp 593ndash606 2013

[9] L Plaza C Sanchez-Moreno P Elez-Martınez B De AncosO Martın-Belloso and M P Cano ldquoEffect of refrigeratedstorage on vitamin C and antioxidant activity of orange juiceprocessed by high-pressure or pulsed electric fields withregard to low pasteurizationrdquo European Food Research andTechnology vol 223 no 4 pp 487ndash493 2006

[10] M K Khan K Ahmad S Hassan M Imran N Ahmad andC Xu ldquoEffect of novel technologies on polyphenols duringfood processingrdquo Innovative Food Science amp EmergingTechnologies vol 45 pp 361ndash381 2018

[11] F Chemat H Zill-e-Huma and M K Khan ldquoApplications ofultrasound in food technology processing preservation andextractionrdquo Ultrasonics Sonochemistry vol 18 no 4pp 813ndash835 2011

[12] R M Aadil X-A Zeng Z Han and D-W Sun ldquoEffects ofultrasound treatments on quality of grapefruit juicerdquo FoodChemistry vol 141 no 3 pp 3201ndash3206 2013

[13] M Abid S Jabbar T Wu et al ldquoEffect of ultrasound ondifferent quality parameters of apple juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1182ndash1187 2013

[14] C Lagnika Y C S Adjovi L Lagnika et al ldquoEffect ofcombining ultrasound and mild heat treatment on physico-chemical nutritional quality and microbiological propertiesof pineapple juicerdquo Food and Nutrition Sciences vol 8 no 2pp 227ndash241 2017

[15] P R Pokhrel D Bermudez-Aguirre H E Martınez-Floreset al ldquoCombined effect of ultrasound and mild temperatureson the inactivation of E coli in fresh carrot juice and changeson its physicochemical characteristicsrdquo Journal of Food Sci-ence vol 82 no 10 pp 2343ndash2350 2017

[16] M L Rojas T S Leite M Cristianini I D Alvim andP E D Augusto ldquoPeach juice processed by the ultrasoundtechnology changes in its microstructure improve its physicalproperties and stabilityrdquo Food Research International vol 82pp 22ndash33 2016

[17] M Zenker V Heinz and D Knorr ldquoApplication of ultra-sound-assisted thermal processing for preservation andquality retention of liquid foodsrdquo Journal of Food Protectionvol 66 no 9 pp 1642ndash1649 2003

[18] L E Jayachandran S Chakraborty and P S Rao ldquoEffect ofhigh pressure processing on physicochemical properties andbioactive compounds in litchi based mixed fruit beveragerdquoInnovative Food Science amp Emerging Technologies vol 28pp 1ndash9 2015

[19] M Saeeduddin M Abid S Jabbar et al ldquoQuality assessmentof pear juice under ultrasound and commercial pasteurizationprocessing conditionsrdquo LWTmdashFood Science and Technologyvol 64 no 1 pp 452ndash458 2015

[20] C C Ratnasooriya H P V Rupasinghe and A R JamiesonldquoJuice quality and polyphenol concentration of fresh fruitsand pomace of selected Nova Scotia-grown grape cultivarsrdquoCanadian Journal of Plant Science vol 90 no 2 pp 193ndash2052010

[21] F Tezcan M Gultekin-Ozguven T Diken B Ozccedilelik andF B Erim ldquoAntioxidant activity and total phenolic organicacid and sugar content in commercial pomegranate juicesrdquoFood Chemistry vol 115 no 3 pp 873ndash877 2009

[22] D-O Kim S W Jeong and C Y Lee ldquoAntioxidant capacityof phenolic phytochemicals from various cultivars of plumsrdquoFood Chemistry vol 81 no 3 pp 321ndash326 2003

[23] M K Khan Polyphenols drsquoagrumes (flavanones) extraction deglycosides de la peau drsquoorange synthese de metabolites chezlrsquohomme (glucuronides) et etude physico-chimique de leurinteraction avec la serum albumine University drsquoAvignonAvignon France 2010

[24] H P V Rupasinghe and S Clegg ldquoTotal antioxidant capacitytotal phenolic content mineral elements and histamineconcentrations in wines of different fruit sourcesrdquo Journal ofFood Composition and Analysis vol 20 no 2 pp 133ndash1372007

[25] M Swati A Sayeed G N Singh et al ldquoStevia rebaudiana(Bert) Bertonimdasha reviewrdquo Indian Journal of Natural Productsand Resources vol 1 pp 267ndash286 2010

[26] I-S Kim M Yang O-H Lee and S-N Kang ldquoe anti-oxidant activity and the bioactive compound content of Steviarebaudiana water extractsrdquo LWTmdashFood Science and Tech-nology vol 44 no 5 pp 1328ndash1332 2011

[27] D R Peryam and F J Pilgrim ldquoHedonic scale method ofmeasuring food preferencesrdquo Food technology vol 11 1957

[28] R Bhat N S B C Kamaruddin L Min-Tze and A A KarimldquoSonication improves kasturi lime (Citrus microcarpa) juicequalityrdquo Ultrasonics Sonochemistry vol 18 no 6 pp 1295ndash1300 2011

[29] J Gao and H P V Rupasinghe ldquoNutritional physico-chemical and microbial quality of ultrasound-treated apple-carrot juice blendsrdquo Food and Nutrition Sciences vol 3 no 2pp 212ndash218 2012

[30] V Santhirasegaram Z Razali and C Somasundram ldquoEffectsof thermal treatment and sonication on quality attributes ofChokanan mango (Mangifera indica L) juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1276ndash1282 2013

[31] P Chaikham P Prangthip and P Seesuriyachan ldquoUltra-sonication effects on quality attributes of maoberry (Anti-desma bunius L) juicerdquo Food Science and Technology Re-search vol 22 no 5 pp 647ndash654 2016

[32] F Mraihi M Journi J K Cherif M Sokmen A Sokmen andM Trabelsi-Ayadi ldquoPhenolic contents and antioxidant po-tential of Crataegus fruits grown in Tunisia as determined byDPPH FRAP and β-carotenelinoleic acid assayrdquo Journal ofChemistry vol 2013 Article ID 378264 6 pages 2013

6 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

fruit beverages using a natural sweetener stevia (Steviarebaudiana L)rdquo Focusing on Modern Food Industry vol 3pp 59ndash65 2014

[7] G Hariharan and T Mahendran ldquoPhysico-chemical sensoryand microbial evaluation of ginger-lime ready-to-serve (RTS)functional beverage sweetened by Palmyra sugar candyrdquoImperial Journal of Interdisciplinary Research vol 2 2016

[8] D Pingret A-S Fabiano-Tixier and F Chemat ldquoDegrada-tion during application of ultrasound in food processing areviewrdquo Food Control vol 31 no 2 pp 593ndash606 2013

[9] L Plaza C Sanchez-Moreno P Elez-Martınez B De AncosO Martın-Belloso and M P Cano ldquoEffect of refrigeratedstorage on vitamin C and antioxidant activity of orange juiceprocessed by high-pressure or pulsed electric fields withregard to low pasteurizationrdquo European Food Research andTechnology vol 223 no 4 pp 487ndash493 2006

[10] M K Khan K Ahmad S Hassan M Imran N Ahmad andC Xu ldquoEffect of novel technologies on polyphenols duringfood processingrdquo Innovative Food Science amp EmergingTechnologies vol 45 pp 361ndash381 2018

[11] F Chemat H Zill-e-Huma and M K Khan ldquoApplications ofultrasound in food technology processing preservation andextractionrdquo Ultrasonics Sonochemistry vol 18 no 4pp 813ndash835 2011

[12] R M Aadil X-A Zeng Z Han and D-W Sun ldquoEffects ofultrasound treatments on quality of grapefruit juicerdquo FoodChemistry vol 141 no 3 pp 3201ndash3206 2013

[13] M Abid S Jabbar T Wu et al ldquoEffect of ultrasound ondifferent quality parameters of apple juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1182ndash1187 2013

[14] C Lagnika Y C S Adjovi L Lagnika et al ldquoEffect ofcombining ultrasound and mild heat treatment on physico-chemical nutritional quality and microbiological propertiesof pineapple juicerdquo Food and Nutrition Sciences vol 8 no 2pp 227ndash241 2017

[15] P R Pokhrel D Bermudez-Aguirre H E Martınez-Floreset al ldquoCombined effect of ultrasound and mild temperatureson the inactivation of E coli in fresh carrot juice and changeson its physicochemical characteristicsrdquo Journal of Food Sci-ence vol 82 no 10 pp 2343ndash2350 2017

[16] M L Rojas T S Leite M Cristianini I D Alvim andP E D Augusto ldquoPeach juice processed by the ultrasoundtechnology changes in its microstructure improve its physicalproperties and stabilityrdquo Food Research International vol 82pp 22ndash33 2016

[17] M Zenker V Heinz and D Knorr ldquoApplication of ultra-sound-assisted thermal processing for preservation andquality retention of liquid foodsrdquo Journal of Food Protectionvol 66 no 9 pp 1642ndash1649 2003

[18] L E Jayachandran S Chakraborty and P S Rao ldquoEffect ofhigh pressure processing on physicochemical properties andbioactive compounds in litchi based mixed fruit beveragerdquoInnovative Food Science amp Emerging Technologies vol 28pp 1ndash9 2015

[19] M Saeeduddin M Abid S Jabbar et al ldquoQuality assessmentof pear juice under ultrasound and commercial pasteurizationprocessing conditionsrdquo LWTmdashFood Science and Technologyvol 64 no 1 pp 452ndash458 2015

[20] C C Ratnasooriya H P V Rupasinghe and A R JamiesonldquoJuice quality and polyphenol concentration of fresh fruitsand pomace of selected Nova Scotia-grown grape cultivarsrdquoCanadian Journal of Plant Science vol 90 no 2 pp 193ndash2052010

[21] F Tezcan M Gultekin-Ozguven T Diken B Ozccedilelik andF B Erim ldquoAntioxidant activity and total phenolic organicacid and sugar content in commercial pomegranate juicesrdquoFood Chemistry vol 115 no 3 pp 873ndash877 2009

[22] D-O Kim S W Jeong and C Y Lee ldquoAntioxidant capacityof phenolic phytochemicals from various cultivars of plumsrdquoFood Chemistry vol 81 no 3 pp 321ndash326 2003

[23] M K Khan Polyphenols drsquoagrumes (flavanones) extraction deglycosides de la peau drsquoorange synthese de metabolites chezlrsquohomme (glucuronides) et etude physico-chimique de leurinteraction avec la serum albumine University drsquoAvignonAvignon France 2010

[24] H P V Rupasinghe and S Clegg ldquoTotal antioxidant capacitytotal phenolic content mineral elements and histamineconcentrations in wines of different fruit sourcesrdquo Journal ofFood Composition and Analysis vol 20 no 2 pp 133ndash1372007

[25] M Swati A Sayeed G N Singh et al ldquoStevia rebaudiana(Bert) Bertonimdasha reviewrdquo Indian Journal of Natural Productsand Resources vol 1 pp 267ndash286 2010

[26] I-S Kim M Yang O-H Lee and S-N Kang ldquoe anti-oxidant activity and the bioactive compound content of Steviarebaudiana water extractsrdquo LWTmdashFood Science and Tech-nology vol 44 no 5 pp 1328ndash1332 2011

[27] D R Peryam and F J Pilgrim ldquoHedonic scale method ofmeasuring food preferencesrdquo Food technology vol 11 1957

[28] R Bhat N S B C Kamaruddin L Min-Tze and A A KarimldquoSonication improves kasturi lime (Citrus microcarpa) juicequalityrdquo Ultrasonics Sonochemistry vol 18 no 6 pp 1295ndash1300 2011

[29] J Gao and H P V Rupasinghe ldquoNutritional physico-chemical and microbial quality of ultrasound-treated apple-carrot juice blendsrdquo Food and Nutrition Sciences vol 3 no 2pp 212ndash218 2012

[30] V Santhirasegaram Z Razali and C Somasundram ldquoEffectsof thermal treatment and sonication on quality attributes ofChokanan mango (Mangifera indica L) juicerdquo UltrasonicsSonochemistry vol 20 no 5 pp 1276ndash1282 2013

[31] P Chaikham P Prangthip and P Seesuriyachan ldquoUltra-sonication effects on quality attributes of maoberry (Anti-desma bunius L) juicerdquo Food Science and Technology Re-search vol 22 no 5 pp 647ndash654 2016

[32] F Mraihi M Journi J K Cherif M Sokmen A Sokmen andM Trabelsi-Ayadi ldquoPhenolic contents and antioxidant po-tential of Crataegus fruits grown in Tunisia as determined byDPPH FRAP and β-carotenelinoleic acid assayrdquo Journal ofChemistry vol 2013 Article ID 378264 6 pages 2013

6 Journal of Food Quality

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International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom