Stability of mango drink enriched with micro-encapsulated pomegranate peel extract Hamid*, Thakur N. S., Sharma Rakesh, Thakur Abhimanyu Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, 173230, India *Corresponding author email: hamidfst6789@gmail.com
Online published on 21 October, 2021. Abstract Mango drink with 19.5% pulp and 15°B TSS was prepared with or without addition of 2% microencapsulated phenolic extract powder (as antioxidant) from wild pomegranate peel. Comparative evaluation of mango drinks revealed significant increase in total phenols, flavonoids with various antioxidant properties after incorporation of microencapsulated pomegranate peel phenolic extract (MEPPE) powder (2%) in enriched drink. The drinks were packed in PET (transparent) bottles for storage of 6 months under ambient (9.7–24°C; RH 40–50%) and refrigerated temperature (4–7°C; RH 85–90%). Antioxidants enriched mango drink can safely be stored for six months without much quality changes under both storage conditions. After 6 months of refrigerated storage drink contained higher ascorbic acid (4.47 mg/100mL), total phenols (161.20 mg GAE/100mL), flavonoids (8.35 mg QE/100), radical scavenging activity (74.93%), metal chelating activity (46.68%), FRAP (11.05μM Fe2+/100mL) and reducing power (0.907) besides higher colour scores and sensory acceptability compared to those stored at ambient condition. Hence phenolic antioxidants from microencapsulated powder of pomegranate peel could be utilized on commercial scale for production of antioxidant rich mango drink thereby utilizing the processing wastes in production of anardana from wild pomegranate. Top Keywords Mango drink, Enrichment, Phenolic extract powder, Antioxidant, Wild pomegranate. Top |