Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Abstract

This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv⁻¹, F2 = 60:40 vv⁻¹ and F3 =70:30 vv⁻¹). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g^-1), antioxidant activity (50.04 µg mL^-1), total soluble solids (5.1 ^oBrix), acidity (pH 4.17 and total acidity 0.15 g malic acid 100 mL^-1) and sensory acceptance (flavor and overall impression). Furthermore, it presented important volatile compounds (2-methyl-1-butanol, formic acid butyl ester, acetyl pentyl acetate, and α-terpinolene). A synergistic effect of apple juice and cardamom tea was observed for the antioxidant activity and number of volatile compounds, demonstrating the potential of this mixed beverage as a functional food. In conclusion, it was possible to develop a mixed beverage with suitable nutritional, physicochemical and sensory properties using 70% of organic apple juice and 30% of cardamom tea.

Keywords:
mixed beverage; Malus domestica; total phenolics; antioxidant capacity; volatile compounds; sensory analysis