October 27/Ceara, Brazil/Journal of Technology & Science -- According to recent research published in the International Journal of Food Science and Technology, "Nectars are formulated beverages with a fruit juice or pulp as its main component. A blend of fruits can also be used, with the advantage of combining sensory and nutritional properties of different fruits."
"The beverages may be added with some energetic component, such as caffeine, known by its stimulating effect on central nervous system. The objective of this study was to develop mixed nectar of cashew apple, papaya, guava, acerola fruit and passionfruit added caffeine. The beverage was prepared with 35% juice blend and 10% sugar, added with 100mg of caffeine L-1 and 60mg of sodium metabisulfite (SO2) L-1 and 500mg of sodium benzoate L-1 as preservatives, packed in cleaned pasteurised bottles and heat processed at 90 degrees C for 30 seconds.
Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during six months of storage at room temperature (about 25 degrees C). The products were microbiologically stable during storage. The vitamin C content decreased significantly throughout storage time, although it has remained relatively high," wrote P.H.M. Desousa and colleagues.
The researchers concluded, "The product presented good sensory acceptance, which suggests its potential for market."
Desousa and colleagues published their study in the International Journal of Food Science and Technology ("Storage Stability of a Tropical Fruit (Cashew Apple, Acerola, Papaya, Guava and Passion Fruit) Mixed Nectar Added Caffeine." International Journal of Food Science and Technology, 2010;45(10):2162-2166).
For additional information, contact P.H.M. Desousa, University of Fed Ceara, Dept. of Food Technology, Av Mister Hull 2977, Bloco 858, BR-60356000 Fortaleza, Ceara, Brazil.
From the November 15, 2010, Prepared Foods E-dition
