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Food Chemistry
Vol. 199, 2016, Pages: 87–95

Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques

Jeffrey G. Swada, Christopher J. Keeley, Mohammad A. Ghane, Nicki J. Engeseth

University of Illinois at Urbana-Champaign, Department of Food Science and Human Nutrition, 260 Bevier Hall – MC 182, 905 S. Goodwin Ave., Urbana, IL 61801, USA.


Traditional processing has detrimental effects on nutrient value of fruit nectars; however, combining fruit nectars prior to processing can result in synergistic outcomes, e.g., a combination of nutrients providing a greater effect than they would individually, thus offsetting these losses. To examine this food synergism, papaya and strawberry nectars and their respective blends (25P:75S, 50P:50S, 75P:25S) were processed using ultra high temperature (UHT) and irradiation and examined for ascorbic acid concentration, carotenoid concentration, and antioxidant capacity. Ascorbic acid concentration was best retained after UHT processing, with synergistic relationships in all blends. Synergistic relationships were observed for β-cryptoxanthin concentration after irradiation. β-Carotene experienced both antagonistic and additive relationships whereas lycopene concentration encountered synergistic relationships in the 25P:75S blend for both techniques. All blends exhibited synergistic relationships for antioxidant capacity after UHT processing. These findings demonstrate the benefits of blending fruit nectars; producing a superior product than either fruit processed individually.

Keywords: Papaya; Strawberry; Ultra high temperature; Irradiation; Synergistic relationships; Ascorbic acid; Carotenoids; Antioxidant capacity.

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