Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C
The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) an...
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MDPI AG
2025-04-01
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| author | Jeimison Bazán-Plasencia Antony Mejía-Vásquez Gerald H. Bracamonte Juanita Anali Ponce-Ramirez Ronald Ortecho-Llanos Beetthssy Z. Hurtado-Soria Eudes Villanueva Elza Aguirre |
| author_facet | Jeimison Bazán-Plasencia Antony Mejía-Vásquez Gerald H. Bracamonte Juanita Anali Ponce-Ramirez Ronald Ortecho-Llanos Beetthssy Z. Hurtado-Soria Eudes Villanueva Elza Aguirre |
| author_sort | Jeimison Bazán-Plasencia |
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| description | The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0–10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (<i>p</i> < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content. |
| format | Article |
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| institution | OA Journals |
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| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-705f0ea70e9e4abca05910c0597c735e2025-08-20T02:28:27ZengMDPI AGBeverages2306-57102025-04-011125110.3390/beverages11020051Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin CJeimison Bazán-Plasencia0Antony Mejía-Vásquez1Gerald H. Bracamonte2Juanita Anali Ponce-Ramirez3Ronald Ortecho-Llanos4Beetthssy Z. Hurtado-Soria5Eudes Villanueva6Elza Aguirre7Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruEscuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruEscuela de Posgrado, Pontificia Universidad Católica del Perú (PUCP), Av. Universitaria Nro. 1801, San Miguel, Lima 15087, PeruInstituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa, Av. Universitaria S/N, Nuevo Chimbote, Ancash 02712, PeruDepartamento Académico de Ingeniería Forestal y Ambiental, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, Huancavelica 09156, PeruDepartamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, Huancavelica 09156, PeruDepartamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, Huancavelica 09156, PeruInstituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa, Av. Universitaria S/N, Nuevo Chimbote, Ancash 02712, PeruThe development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0–10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (<i>p</i> < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content.https://www.mdpi.com/2306-5710/11/2/51functional beverageoptimizationhealth benefitsbioactivetraditional foods |
| spellingShingle | Jeimison Bazán-Plasencia Antony Mejía-Vásquez Gerald H. Bracamonte Juanita Anali Ponce-Ramirez Ronald Ortecho-Llanos Beetthssy Z. Hurtado-Soria Eudes Villanueva Elza Aguirre Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C Beverages functional beverage optimization health benefits bioactive traditional foods |
| title | Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C |
| title_full | Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C |
| title_fullStr | Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C |
| title_full_unstemmed | Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C |
| title_short | Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C |
| title_sort | development of a citrus drink using mixture design sensory evaluation total polyphenols and vitamin c |
| topic | functional beverage optimization health benefits bioactive traditional foods |
| url | https://www.mdpi.com/2306-5710/11/2/51 |
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