Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water

Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.

摘要 饮料品类中，由多种水果复配而成的新型果汁市场正持续扩张，旨在进一步提升饮品的营养与感官品质。此外，在果汁制备环节，可选用椰子水替代纯水作为基底溶剂。本研究旨在通过混料设计（mixture design）、期望函数法（desirability function）与响应面法（response surface methodology），开发并优化以椰子水与浆果（草莓、黑莓、红树莓）为原料的复合果汁。研究从流变学、物理特性、理化性质、感官评价及营养指标等多个维度对复合果汁进行了系统评价。感官品鉴结果显示，添加50%或100%草莓的试验组果汁更受品鉴者青睐；而以黑莓调配的果汁则具备更高的黏度、抗氧化活性、酚类物质含量与总花青素含量。经优化得到的最优配方为：草莓占比50%~60%、黑莓占比40%、红树莓占比0%~10%。综上，由该组合水果制备的复合果汁，其综合品质优于单一水果果汁。