Orange-pineapple-persimmon mixed drink is a nutrient-dense health beverage

Persimmon, orange, and pineapple are commonly-used fruits in the production of juices. In a study, published in Food Science and Technology, it was observed that these fruits can be combined to produce a low-calorie mixed juice with optimum sensory and nutritional characteristics, as well as the most desired physicochemical characteristics.

• Optimization tools, namely mix design and response surface methodology, were used to determine the optimal mixed juice formulation. In total, seven mixes were used for this study.
• Physicochemical properties, such as total soluble solids, total acidity, pH, and color, were also used to characterize the different juice formulations.
• The presence of bioactive compounds and antioxidant activity were determined using Folin-Ciocalteu method and free radical scavenging assays, respectively.
• Overall acceptance for the fruit juices was determined by conducting a sensory evaluation with 90 participants. They rated the different formulations based on color, taste, texture, and overall liking.

Results show that the sensory and nutritional characteristics of juices from orange, pineapple, and persimmon were better when fruits were used in combination rather than when isolated. The recommended formulations for the mixed juices are 50 percent pineapple with 50 percent persimmon or 33 percent each of pineapple, persimmon, and orange. In addition to this, consumers also preferred orange-pineapple-persimmon fruit juice that is sweeter, more acidic, and has a less intense red color.

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Journal Reference:

Curi PN, Almeida ABD, Tavares BDS, Nunes CA, Pio R, Pasqual M, Souza VRD. OPTIMIZATION OF TROPICAL FRUIT JUICE BASED ON SENSORY AND NUTRITIONAL CHARACTERISTICS. Food Science and Technology. 29 May 2017;37(2). DOI: 10.1590/1678-457x.24716