title: Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time.
abstract: A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C.
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1432, Aas, Norway ; Faculty of Agriculture, Department of Food Science and Technology, Sokoine University of Agriculture P. O. Box 3006, Morogoro, Tanzania.
authors.forename: Beatrice
authors.initials: B
authors.lastname: Mgaya-Kilima
authors.affiliation: Department of Plant and Environmental Sciences, Norwegian University of Life Sciences P.O. Box 5003, 1432, Aas, Norway.
authors.forename: Siv Fagertun
authors.initials: SF
authors.lastname: Remberg
authors.affiliation: Faculty of Agriculture, Department of Food Science and Technology, Sokoine University of Agriculture P. O. Box 3006, Morogoro, Tanzania.
authors.forename: Bernard Elias
authors.initials: BE
authors.lastname: Chove
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1432, Aas, Norway.
authors.forename: Trude
authors.initials: T
authors.lastname: Wicklund
keywords: Juice blend; mango; physiochemical properties; roselle; storage conditions
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