Local indigenous fruit‐derived juices as alternate source of acidity regulators

BACKGROUND Acidity regulators are additives that alter and control food acidity. The objective of this study was to explore local indigenous fruits as sources of natural acidity regulators. Juices extracted from Garcinia indica (kokum), Embilica officinalis (amla) and Tamarindus indica (tamarind) we...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-03, Vol.98 (5), p.1995-2001
Main Authors: D'souza, Cassandra, Fernandes, Rosaline, Kudale, Subhash, Naik, Azza Silotry
Format: Article
Language:English
Subjects:
Acidification
Acidity
acidity regulators
Acids
Additives
Antioxidants
Ascorbic acid
Buffers
Citric acid
Coconut milk
Embilica officinalis
Fruit juices
Fruits
Garcinia indica
Juices
Liquid chromatography
Plant-based beverages
Potentiometric titration
Safety regulations
Shelf life
Tamarind
Tamarindus indica
Tartaric acid
Titration
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Summary:BACKGROUND Acidity regulators are additives that alter and control food acidity. The objective of this study was to explore local indigenous fruits as sources of natural acidity regulators. Juices extracted from Garcinia indica (kokum), Embilica officinalis (amla) and Tamarindus indica (tamarind) were used as acidulants for media such as coconut milk and bottle gourd juice. The buffering capacity β, acid composition, antioxidant activity and shelf‐life study of the acidified media were estimated. RESULTS Potentiometric titration showed G. indica to possess the highest buffering capacity in both ranges. High‐performance liquid chromatography analysis showed T. indica contained a high level of tartaric acid (4.84 ± 0.01 mg g−1), while G. indica had citric acid (22.37 ± 0.84 mg g−1) and E. officinalis had citric acid (2.75 ± 0.02 mg g−1) along with ascorbic acid (2.68 ± 0.01 mg g−1). 1,1‐Diphenyl‐2‐picrylhydrazyl scavenging activity was high for E. officinalis (91.24 ± 0.66%) and T. indica (90.93 ± 0.817%) and relatively lower for G. indica (34.61 ± 3.66%). The shelf‐life study showed total plate count to be within the prescribed limits up to a week, in accordance with safety regulations. CONCLUSION This investigation confirmed the suitability of indigenous fruit juices as alternatives to existing acidity regulators. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8684