Physiochemical and sensory properties of a turmeric, ginger, and pineapple functional beverage with effects of pulp content

Authors: Yusufali, Zahra; Follett, Peter; Wall, Marisa; Sun, Xiuxiu

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/26/2024
Publication Date: 2/27/2024
Citation: Yusufali, Z.A., Follett, P.A., Wall, M.M., Sun, X.N. 2024. Physiochemical and sensory properties of a turmeric, ginger, and pineapple functional beverage with effects of pulp content. Foods. 13(5). Article 718. https://doi.org/10.3390/foods13050718.
DOI: https://doi.org/10.3390/foods13050718

Interpretive Summary: Turmeric and ginger have various health benefits, including anticancer, antioxidative, and anti-inflammatory activities. However, their taste is not pleasant due to the presence of bitter compounds. Pineapple juice can mask bitterness and other less pleasant flavor qualities. The purpose of this research is to evaluate formulations for a functional beverage that utilizes the flavor masking effect of pineapple juice to deliver the potential health benefits of turmeric and ginger. The results showed that 80% pineapple+10% turmeric+10% ginger low pulp juice could be developed as a healthy beverage, which will benefit the local farmers and distributors of these commodities on Hawaii's Big Island.

Technical Abstract: Beverage mixtures based on pineapple (Ananas comosus), turmeric (Curcuma longa), and ginger (Zingiber officinale) juice as a ready-to-drink product were developed, and the physicochemical, nutritional, and sensory properties of twelve juice formulations with different percentages of each ingredient with or without pulp were evaluated. All formulations were based on pineapple juice (80-100%), with varying concentrations of turmeric (0-20%) and ginger (0-20%) juice. Pineapple juice alone exhibited a total soluble solid (TSS) content at 15.90-16.03 °Brix. Sweetness scores from a sensory panel and TSS content decreased with the decreasing pineapple juice concentration, The total polyphenols content (TPC) across all formulations varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with TPC and curcumin and other curcuminoids. Formulations having high pulp content showed significantly higher TPC and DPPH imbibition than of those with low pulp content. Forty-five volatile compounds were identified across the juices, and turmeric and ginger with high pulp had a higher abundance of volatile compounds. Significant differences were observed by panelists in the taste and mouthfeel attributes, specifically in terms of bitterness, pepperiness, pulpiness, spiciness, and sweetness. The high pulp juices were associated with decreased palatability due to reduced mouthfeel and sweetness and increased bitterness, pepperiness, pulpiness, and spiciness. Pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists. These results suggest that the low pulp pineapple, turmeric, and ginger juice mixtures could be developed into a commercial functional beverage with increased overall flavor and nutritional quality.