Thanks to visit codestin.com
Credit goes to www.scribd.com

0% found this document useful (0 votes)
15 views6 pages

Side Work

3
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
0% found this document useful (0 votes)
15 views6 pages

Side Work

3
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which

may induce a prebiotic-like effect (Henning, S. M., et al., 2017) (Henning, S. M., Yang, J., Shao,

P., Lee, R. P., Huang, J., Ly, A., ... & Li, Z. (2017). Health benefit of vegetable/fruit juice-based

diet: Role of microbiome. Scientific reports, 7(1), 2167.)

SIDE WORK

VII. Consumer Acceptability of Fruit Juices

The sustainable development of the functional food market is increasingly evident, in which fruit

juices and fermented fruit drinks occupy a prominent place [Tang et al, 2022]. The support for

this development is the demand from consumers to purchase and consume natural, healthier,

innovative, and tastier products, with sustainable nutraceuticals and a minimal or ideally absent

amount of chemical preservatives and/or processing technologies [Vilela et al,2019]. Numerous

studies highlight the beneficial action for health of the integration of fruit into the human diet.

This type of food, rich in dietary nutrients and bioactive compounds [Garcia et al, 2020],

promotes the prevention of premature aging, cardiovascular diseases, cataracts and strokes and

has anti inflammatory, anticancer, antidiabetic, and neuroprotective properties [Chan et al 2021].

In addition, the industry seeks to respond to the increase in consumers with eating disorders such

as lactose intolerance and dairy allergies, a preference for low-cholesterol products, and the

growing trend of vegetarianism [Ranadheera et al, 2017]. However, health issues are not the

only reason why people consume fruit juices and their derivatives. Skąpska et al. [Skąpska et al,

2020], when studying “the development and consumer acceptance of functional fruit-herbal

beverages”, found that the main motivation for purchasing was their sensory acceptance, even if

the consumers were informed of their potential health benefits. In their study (Skąpska et al,
2020) also established that Aronia beverages were the most accepted and could find buyers when

introduced to the market. The other beverages (made with rugosa rose, acerola, sea buckthorn, or

cranberry) were poorly or not accepted by the majority of the tasters, despite information on the

pro-health effects of the products.

A. Importance of consumer acceptability in product development and marketing

The current consumer, with privileged access to information, can make more responsible and

demanding choices, preferring healthy and environmentally friendly products. The food industry

also takes advantage of technological and scientific advances to produce food and drinks that

better adapt to consumer demand, with more sustainable and efficient production processes

(Pinto al et, 2023).

The consumer demand for functional fruit juices is growing as consumers acknowledge the

evident link between a balanced diet and health. Fruit-based beverages were one of the fastest

increasing sectors in the global beverages industry, exhibiting a growth of 7.8% between 2017–

2022 [Grand View Research]. Fruit juices are a naturally rich source of bioactive compounds

which can be health promoters, but, their susceptibility to spoilage limits their shelf-life [Buzrul

et al, 2008]. For this reason, the food industry is constantly searching for new processing

technologies to extend the shelf life with a low impact on the fruit juice bioactive compounds, as

one of the main consumers’ motives for purchasing fruit juices is related to a healthier lifestyle to

mitigate chronic illness or to optimize overall well-being [Nazir et al, 2019].

The composition and functional and nutritional properties of fruit juice and fermented fruit

drinks justify the development of various studies due to their proven effectiveness in the
prevention of cardiovascular, cancer, and neurodegenerative diseases, among others. Non-

thermal food processing has been highlighted in recent years and different emerging technologies

are under study to evaluate their potential as an alternative to conventional heat treatments. The

use of non-thermal processes minimizes undesirable changes in the food because involve

methods by which fruit juices receive microbiological inactivation and enzymatic denaturation

with or without the direct application of low heat, thereby lessening the adverse effects on the

nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life.

B. Discussion of factors influencing consumer preferences for fruit juices, including flavor,

aroma, color, texture, and packaging

The current consumer, with privileged access to information, can make more responsible and

demanding choices, preferring healthy and environmentally friendly products. The food

industry also takes advantage of technological and scientific advances to produce food and

drinks that better adapt to consumer demand, with more sustainable and efficient production

processes (Teresa et al, 2023).

C. Review of studies on consumer acceptability of various fruit juices, including blended juices

VI. Sensory Attributes of Fruit Juices

The parameters that define the quality of a drink are positive attributes such as the following:

color and overall appearance; taste properties, including flavor, mouth persistence, and aftertaste;

olfactory properties, such as aroma, odor, orthonasal and retronasal; and tactile properties, such
as mouth feel, body, and absence of off-flavors (odors and strange flavors). Among the negative

attributes are discoloration, foaming, sedimentation, gas, unpleasant smell (particularly of ketone

or vinegar), bitterness, and astringency (Pinto et al, 2023). The fruit juice thermal treatments lead

to substantial modifications of the final product qualities. Although microbial and chemical

safety is prevalent during fruit juice processing, sensory attributes are also important. Attributes

such as color or tactile properties are very important for both the first acceptance and regular

purchasing of the products. Therefore, the sensory quality of fruit juices plays an important role

in consumer satisfaction. Thermal treatments are the most commonly used in fruit juice

processing, but they tend to induce negative changes to the nutritional and sensory characteristics

of the juices [Zubaidah et al, 2018]. The pasteurized samples were significantly less desirable in

terms of odor, color, cloudiness, acidity, overall flavor, and overall likeness. Therefore, emerging

non-thermal processes are applied to maintain the quality, however, to reduce the color

degradation and browning in fruit juice, the optimization of the processing parameters is

necessary. For example, HP treatment is a non-thermal treatment that has been described to

inactivate microorganisms through membrane disruption and it preserves nutritional value with a

reduced effect on fruit juices quality and sensory characteristics as lower molecular weight

compounds, such as volatile compounds, pigments, and some vitamins are not changed, since

covalent bonds are not affected by pressure [Lee et al, 2013]. (ref)showed that PEF processing (4

μs, 35 kV/cm, and 1200 pps) maintained the volatile compounds responsible for apple juice

flavor and color more than heat treatment, with 7% and 8.4% reduction of hexanal and hexyl

acetate, respectively, unlike heat treatment which eliminated these compounds. Sensory analysis

showed that the taste and flavor of fruit juices processed by PEF were preferred to thermally

processed juices. The researchers (Khandpur & Gogate, 2015) evaluated the quality of
ultrasound orange juice concerning taste, smell, and mouth sensation and found that the ultra-

sound-treated juice was the most acceptable for consumers and was identical to the fresh

unprocessed fruit juices. The positive effect of the ultrasound treatment is attributed to the

removal of oxygen. After non-thermal treatments, juices showed the lowest variation in hedonic

scores, if compared to untreated juice [Khandpur & Gogate, 2015].

Abstract

Humans have consumed fruits as food and medicine (nutraceuticals) since ancient times all over

the world. Fresh fruits or juices and the bioactive ingredients extracted from fruit peels or seeds

have been used in the Indian Ayurveda system of medicine for curing different ailments in

children and adults. The phytobioactive antioxidants and antiinflammatory nutrients

(polyphenols, anthocyanins, lycopene, resveratrol, beta-

carotene, quercetin, naringin, nobiletin, caffeic acid, gallic acid, etc.) that are present in various

fruits and their by-products confer health and wellness benefits on the consumer. Fruits provide

unique health benefits not only by their bioactive ingredients, vitamins, minerals, and dietary

fiber, but also through their exotic flavors and tastes appealing to humans of all ages. Intake of

fresh fruits and their juices improves both physical and mental health as well as helping in the

prevention of various non-communicable diseases, such as cardiovascular disease, neurological

disease, obesity, diabetes mellitus, osteoarthritis, and some cancers. The diverse geographic

regions of India are conducive for growing different varieties of fruits, such as apples, grapes,

guavas, mangos, pomegranates, blueberries, and tomatoes, for human consumption as well as

cash crops. Unfortunately, the fruit-processing and preservation industries are lacking in India,
and large quantities of fruits decay and are wasted during the harvest season. Both provincial and

central governments should encourage the development of fruit-processing industries in India.

The enrichment of vegetarian cereal-based foods with a fruit matrix or fruit extracts would be a

good strategy to formulate healthier diets for children and adults. In this chapter we describe the

health benefits of eating fruits and promising possibilities for making nutraceuticals from

diverse phytochemicals present in various fruits, peels, and seeds, as well as extracting natural

antioxidant polyphenols from the waste generated by the fruit-processing industry.

(Jaglan, P., Buttar, H. S., Al-bawareed, O. A., & Chibisov, S. (2022). Potential health benefits of

selected fruits: Apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes.

In Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases (pp.

359-370). Academic Press)

You might also like