Critical Reviews in Food Science and Nutrition

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Juice BlendsA Way of Utilization of Under-

Utilized Fruits, Vegetables, and Spices: A Review

Raju Lal Bhardwaj & Shruti Pandey

To cite this article: Raju Lal Bhardwaj & Shruti Pandey (2011) Juice BlendsA Way of Utilization
of Under-Utilized Fruits, Vegetables, and Spices: A Review, Critical Reviews in Food Science and
Nutrition, 51:6, 563-570, DOI: 10.1080/10408391003710654

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Critical Reviews in Food Science and Nutrition, 51:563570 (2011)
Copyright
C Taylor and Francis Group, LLC
ISSN: 1040-8398 print / 1549-7852 online
DOI: 10.1080/10408391003710654

Juice BlendsA Way of Utilization

of Under-Utilized Fruits, Vegetables,
and Spices: A Review

RAJU LAL BHARDWAJ and SHRUTI PANDEY

Krishi Vigyan Kendra, Sirohi, Maharana Pratap University of Agriculture and Technology, Udaipur 313001, Rajasthan, India

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more
then 2025 percent of fruits and vegetables are spoiled before utilization. Despite being the worlds second largest producer
of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum
amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of
being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency,
bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit
juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd,
carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these
natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties.
Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have
an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending
of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages
is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could
think of a new product development through blending in the form of a natural health drink, which may also serve as an
appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices
in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

Keywords Juice blend, RTS beverages, sensory evaluation, microbial population, ascorbic acids, acidity

INTRODUCTION processing to avoid post-harvest losses (2025%). During the

Fruits and vegetables are important constituents of the diet
and provide significant quantities of nutrients, especially vita-
mins, sugars, minerals, and fiber. Daily consumption of fruits
and vegetables reduce the risk of cancer, heart disease, prema-
ture aging, stress, and fatigue primarily due to the integrated
action of oxygen radical scavengers such as - carotene and
ascorbic acid plus calcium and dietary fiber. Most of the fruits
and vegetables produced in India are still consumed fresh except
for a very small (1.5%) quantity going into the manufacturing of
pickles, fruit and vegetable drinks, tomato ketchup, fruit jelly,
candy, juices, jam, and dried and fried fruits. Due to the perish-
able nature of the fruits and vegetables they require immediate
Address correspondence to Dr. R. L. Bhardwaj, (Horticulturist), P.O. Box
15, Krishi Vigyan Kendra, Sirohi, Rajasthan, India 307001. Tel.: 02972-293230.
E-mail: rajubhardwaj3@gmail.com
last few years the demand for fruit and vegetable beverage has
been increasing in India as well as in other countries. This may
be attributed to change in dietary habits, taste preferences, and
the way of life of present-day consumers. Contrary to this, the
fruit juice industry in India is still not in sound footing. At
present there are only two major players, Parle and Godrej, in
the fruit and the vegetable drink market. Fruit and vegetable bev-
erages have higher nutritional, medicinal, and calorific values
compared to synthetic beverages. Moreover, owing to high acid-
ity, astringency, bitterness, and such other factors in some of the
fruits and vegetables, the utilization of these fruits for the prepa-
ration of various processed products becomes limited, despite
having high nutritional qualities. Therefore, blending of two or
more fruit and vegetable juices for the preparation of ready-to-
serve beverage may be a convenient alternative for the utiliza-
tion of these fruits and vegetables. Various workers (Sandhu and
Sindhu, 1992; Tripathi et al., 1992; Saxena et al., 1996; Attri

563
564 R. L. BHARDWAJ AND S. PANDEY
et al., 1998; and Langthasa, 1999) have reported that two or
more fruit juice/pulp may be blended in various proportions for
the preparation of nectar, RTS beverage, and the like. The blend-
ing of juice may also improve the aroma, taste, and nutrients of
the beverages. Different trials have also been taken up to make
various blended fruit drinks for using guava and mango juice
(Kalra and Tandon, 1984), mango and pineapple, mango and
papaya juice (Kalra et. al., 1991; Gowda, 1995), carrot-beetroot
and carrot-black carrot juice (Dhaliwal and Hira, 2001), carrot-
spinach and carrot-pineapple juice (Dhaliwal and Hira, 2004),
kinnow, aonla, pomegranate, and ginger juice (Bhardwaj and
Mukherjee, 2005), and bael and papaya juice (Tandon et. al.,
2007), It has been reported that blending of fruit juice helps in
improving flavor, taste, nutritive value, and reduces the cost of
production.
Fruits, which are rich in nutrients but not acceptable due to
high acidity, poor taste, and flavors, could be blended with other
fruits to improve their acceptability and make use of available
nutrients (Khan et al., 1988). It has been reported that blending
of fruit juice helps in improving nutritional status and reducing
the cost of production by using cheaper fruits in the blends
and also leads to new product development (Kalra and Revathi,
1981). Spiced beverages are gaining importance in the market
in the form of fruit drinks/squashes/appetizers/health drinks,
etc. It has been reported that the organoleptic quality of RTS
beverages prepared from juice such as plum and watermelon
could be increased by the addition of spice extracts of ginger,
black pepper, mint, cardamom, and cumin, etc. (Joshi et al.,
1993; Gowda and Jalali, 1995). Similarly, Kaur et al. (1995)
reported that the flavor and organoleptic quality of sugarcane
juice was improved by blending with 0.3% lemon juice and
0.1% ginger juice. These spices, apart from their appetizing
properties, also possess medicinal and therapeutic values, which
have a profound effect on human health, since they affect many
functional processes.
Blending of guava pulp with bael pulp may supplement a
beverage made with these two fruits with vitamins, especially
vitamin C and minerals, besides improving their taste, flavor, and
overall acceptability. Some of the common juice blends, such
as apple (97%) and lime (3%), apple (5075%) + pineapple
(2550%) + sugar (1%), grape (50%) + orange (50%), kinnow
juice (87%) + pomegranate juice (10%) + ginger juice (3%)
and kinnow juice (92%) + aonla (5%) + ginger juice (3%) were
used commercially (Bhat et al., 1982). Tripathi et al. (1992)
standardized the pineapple and guava juice ratio for making a
ready-to-serve beverage.
EFFECT OF JUICE BLENDING
Effect of Juice Blending on Storability of Juice
The soft fruit juices such as mango, guava, grape, apple,
and peach are highly susceptible to microbial invasion and re-
duce storability of the juices. Now there are several methods
for improving storability of the juice but in this article focus is
on the natural antioxidant and microbial inhibitors for reducing
the contamination and growth of microorganisms under fruit
and vegetable juice. Blending of different fruit, vegetable, and
spiced juices improve storability and inhibit microbial growth
in juice. Some fruits and spices have natural antioxidant and
antimicrobial properties, and these juices can be stored effec-
tively for long periods of time without any chemical changes.
Chauhan et al. (1997) found that the maximum sensory score
was awarded to the beverage comprising 55% sugarcane juice,
2.58% lemon juice, 2.0% ginger juice, 0.4% mint extract, 0.2%
color, and 40% water. This product could be stored for more
than 6 months at room temperature (18 to 30 C) with negligi-
ble changes in composition and flavor. Wasker and Deshmukh
(1995) reported that the blending of pomegranate and kokum
juice in 80% + 20% gave good TSS, acidity, and anthocyanins.
This combination scaled the highest organoleptic score upto six
months of storage. Tiwari (2000) reported that the blending of
30% papaya pulp with 70% guava improve the nutritional as well
as sensory the qualities of the RTS beverage, which was found
acceptable upto six months at room temperature (2030 C). The
blending of juice and their spiced beverage also improves taste,
aroma, nutrition, etc. during storage (Deka and Seth, 2001).
They also observed that the spiced lime-aonla (95:5) RTS bev-
erage with common salt (0.5%) + black salt (0.1%) + aqueous
spice extracts of curry leaf (0.5%) + cumin (0.25%) + car-
damom (0.25%) + black pepper (0.1%) + ginger juice (2.0%)
and mint (0.4%) was found best among all the beverages. Simi-
larly, Dhaliwal and Hira (2001) reported that the formulation of
mixed fruit and vegetable (carrot, beetroot, black carrot, lemon,
and ginger) juice, beverages are possible for satisfying consumer
taste and preferences. These juices can be stored effectively for
a period of 3 months without any change in pH, acidity, total
solids, specific gravity, viscosity, total bacterial counts, sugars,
tannins, and minerals. Bhardwaj and Mukherjee (2005) also
observed that the juice blended with kinnow juice (87.0%) +
pomegranate juice (10.0%) + ginger juice (3%) and kinnow
juice (92.0%) + aonla juice (5.0%) + ginger juice (3.0%) had
minimum changes in the physico-chemical and sensory score
with minimum increase in microbial population upto six months
of storage.
Effect of Juice Blending on Total Soluble Solids
Retention or minimum increase in total soluble solids con-
tent of juice during storage is desirable for the preservation of
good juice quality. The total soluble solids content in the juice
increased apparently during storage, which might be due to hy-
drolysis of polysaccharides into monosaccharides and increase
in concentration of juice due to dehydration. Increase in total
soluble solids content with the increase in storage period was
observed in the juice of mandarin, sweet orange, and lemon by
Mehta and Bajaj (1983) and by Palaniswamy and Muthurkrish-
nan (1974) in lemon juice.
 JUICE BLENDS: A REVIEW
The minimum increase in total soluble solids was observed
for the stored fruit and vegetable juices blended with spice
extract. Sandhu and Sindhu (1992) reported 13 Brix in grape:
mango (75:25) blends as against 10 Brix and 13 Brix in
kinnow: mango: pineapple juice (50:25:25) and kinnow:
pear: mango: grape juice (25:25:25:25) respectively. Deka
(2000) found an increasing trend in total soluble solids during
storage at ambient and low temperature in lime-aonla and
mango-pineapple spiced RTS beverages. However, the rate
of increase was more at ambient temperature (12.536 C) as
compared to low temperature (4 C). Bhardwaj and Mukherjee
(2005) reported that the minimum increase in total soluble
solids (12.50 to 13.38 Brix), when juice was blended with
kinnow juice (87%) + pomegranate juice (10%) + ginger
juice (3%) as compared to (12.00 to 13.67 Brix) kinnow juice
(100%). Earlier, similar results were also reported by Deka and
Sethi (2001) in mango juice blends.
Effect of Juice Blending on Acidity of Juice
Acidity in juice is important because it determines proper
acid: sugar ratio blend juices. Therefore, maintenance of juice
acidity assumes special significance during storage. The de-
crease in acidity observed during storage could be attributed to
the chemical interaction between the organic constituents of the
juice induced by the temperature and action of enzymes. The
decrease in acidity during storage was also observed by Nagi
and Manjreker (1976) in apple cider, Mehta and Rathore (1976)
in aonal juice, Khurdiya (1979) in phalsa juice, and Jain et al.
(2003) in aonla juice. The juice blended with natural antioxidant
(spices extract) declined conversion of acids into sugars and salt
by enzymes and oxidation.
The acidity of RTS beverage prepared from pineapple-guava
(90: 10) was found to be decreasing (0.40% to 0.36%) through-
out the storage period of three months at ambient temperature
(Tripathi et al., 1992). The addition of spices to the plum squash
reduced the acidity of the product by 3.375.15% (Joshi et al.,
1993). Saxena et al. (1996) found that the acidity of the RTS
beverage prepared from grape-mango blend decreased slightly
with corresponding increase in brix: acid ration. Attri et al.
(1998) reported that acidity was found to increase by blending
apricot juice with plum pulp whereas, it got reduced with apple
juice and apple concentrate both during blending and after six
months of storage at ambient temperature. Deka (2000) found
that the acidity of the RTS beverage prepared from lime-aonla,
mango-pineapple, guava-mango blends decreased with the
addition of spices with advancement of storage period upto
six months under different storage conditions. Bhardwaj and
Mukharjee (2005) reported a minimum decrease in acidity
(0.74% to 0.60%) during six months of storage, when juice was
blended with kinnow (92%) + aonla juice (5%) + ginger juice
(3%). A slight increase in acidity and slight decrease in pH was
observed during storage of juice blended with bael and guava
juice (Nidhi et al., 2008). Khan et al. (1998) reported that acidity
565
of plain carrot juice was 0.16% whereas the acidity of carrot
juice blends with other fruit juices ranged from 0.296 to 0.394%.
Dhaliwal and Hira (2001) also reported that the acidity of fresh
carrot juice varied from 0.40 to 0.43%. Thus, the acidity of car-
rot juice is a result of the proportion of juice mixed in the final
product. Tiwari (2000) also observed a slight decrease in the
acidity of guava and papaya blended RTS during storage at room
temperature.
Effect of Juice Blending on Ascorbic Acid of Juice
Ascorbic acid (vitamin C) is an important nutrient, which
is not only a natural antioxidant but has a medicinal value as
well. Ascorbic acid is sensitive to heat and is oxidized quickly
in the presence of oxygen (Mapson, 1970). Hence, it might
have been destroyed during processing and subsequently during
the storage period due to its oxidation. Similarly, reduction in
ascorbic acid content was recorded by Roy and Singh (1979)
in bael nectar, (Kalra et al. 1991) in mango-papaya blends, and
in guava RTS beverage (Pandey and Singh, 1999). A gradual
loss in ascorbic acid during storage of litchi beverages was
observed by Karuna et al. (2005) which may be due to the effect
of storage temperature and catalytic activity of fructose in the
catabolization of vitamin C (Mapson, 1970).
Tripathi et al. (1992) reported a continuous decrease in ascor-
bic acid content from 17.0 to 19.0 mg/100 g in all the blends of
pineapple: guava RTS beverage during three months of storage.
Attri et al. (1998) reported that there was a significant decrease
in ascorbic acid content in the blended juice of pear with apple,
apricot, and plum during six months of storage. Deka (2000)
reported that RTS drinks prepared from mango 85% + pineap-
ple 15% contained highest ascorbic acid (1.82 mg/100 ml juice)
followed by lime 95% + aonla 5% (1.3 mg/100 ml juice). The
higher ascorbic acid content is due to more juice content in
mango: pineapple (15% juice) than lime: aonla (6% juice). He
also reported that the addition of spices to the RTS beverage had
slightly increased the ascorbic acid retention during storage of
lime-aonla and mango-pineapple spiced beverages irrespective
of storage conditions. Inyang and Abah (1997) reported that
the extracted juice of cashew apple when blended with vari-
ous proportions of sweet orange juice, their ascorbic acid losses
decreased after mixing of juice as compared to the juice of
cashew apple alone. Jain and Khurdiya (2005) reported that the
Indian gooseberry juice contained the highest vitamin C (478.56
mg/100 ml. juice). Hence, when gooseberry juice was blended
with other fruit juices for the preparation of blended ready-
to-serve beverages, it boosted their nutritional quality in terms
of vitamin C content. Bhardwaj and Mukherjee (2005) reported
that juice blend prepared from kinnow juice (95%) + aonla juice
(5%) contained highest ascorbic acid (48.12 mg/100 ml. juice)
whereas, the lowest decrease in ascorbic acid (20.58 mg/100 ml.
juice to 16.70 mg/100 ml. juice) during six months of storage
the juice blended with kinnow juice (87%) + pomegranate juice
(10%) + ginger juice (3%).
566 R. L. BHARDWAJ AND S. PANDEY
Effect of Juice Blending on Sugar Content of Juice
Sugar content along with the acidity of juice makes it a unique
blend and creates more appeal in consumers. The sugar content
of juice increases during the storage period. The increase in
total sugars might be due to the hydrolysis of polysaccharides
like pectin, cellulose, starch, etc. and its conversion into simple
sugars (glucose and fructose). There was a continuous increase
in the values of reducing sugars (4.8 to 11.5%) and total sugars
(11.2 to 13.6%) in the RTS beverage prepared from pineapple-
guava blends during three months of storage (Tripathi et al.,
1992). Attri et al. (1998) reported that the reducing sugars were
found to increase with the increase in the blending ratio of
pear with apple juice or apple juice concentrate, whereas it de-
creases with apricot and plum. They further reported that during
storage both total and reducing sugars increased significantly,
whereas non-reducing sugar decreased in all the sand pear juice
blends. The increase may be attributed to the hydrolysis of
starch/sucrose into sugars.
The increase in reducing sugar content during storage of
the RTS beverage prepared from guava-papaya (70:30) blends
was reported by Tiwari (2000). Deka (2000) found highest total
sugars of 9.53% in grape: mango (95:5) followed by mango:
pineapple (85:15) and lime: aonla (95: 5) RTS beverages. The
highest total sugar content in grape: mango (95:5) might be
due to the higher sugar content in grape juice (15.19%) and
mango pulp (13.97%) as compared to other fruit juices. He also
reported that the blending of two or more juices reduces the
conversion of sucrose into sugars. The minimum increase in
reducing sugar was reported by Roy et al. (1972) and Agrahari
and Khurdiya (2003) in different fruit juice blends. Bhardwaj
and Mukherjee (2005) reported that juice blend prepared from
kinnow juice (92%) + aonla juice (5%) + ginger juice (3%)
had minimum increase in reducing sugar. They also reported
that the total sugar increased from 7.95 to 10.02% during six
months of storage. The change in the total sugar content of the
beverage was almost negligible during storage for 6 months in
bael: papaya (2:3) pulps blends (Tandon et al., 2007). A slight
increase in non-reducing sugar in bael-guava beverage during
storage was also observed by Nidhi et al. (2008).
Effect of Juice Blending on pH of Juice
The pH of fruit juice plays an important role in the preparation
of beverages. The pH of juice increased during storage of juice.
The increase in pH of juice could be attributed to decrease
in acidity of juice during storage. The decrease in titratable
acidity in juice might be due to the chemical reaction between
organic constituents, which increased upon prolonged storage
and temperature. It is a measure of the acidity, which not only
influences the flavor or palatability of a product but also the
shelf life.
Tripathi et al. (1992) found that the pH of the RTS beverage
prepared from the blend of pineapple-guava (90:10) remained
constant (pH 3.0) during three months of storage at ambient
temperature. Deka (2000) observed minimum increase in pH
value of lime-aonla (from 2.7% to 2.74%) and mango-pineapple
(from 3.40 to 3.73%) in spiced RTS beverages during six months
of storage. Tiwari (2000) reported a non-significant change in
acidity and pH of the guava-papaya juice blend. Patil and Pai
(2001) reported that there was no change in the pH and the
acidity of citrus fruits mixed juice during ambient storage. The
minimum increase in pH during six months of storage of the
juice blend prepared from kinnow juice (87%) + pomegranate
juice (10%) + ginger juice (3%) was reported by Bhardwaj and
Mukherjee (2005). A slight decrease in pH was observed in
ready-to-serve bael-guava blended beverage during 60 days of
storage (Nidhi et al., 2008).
Effect of Juice Blending on Limonin Content of Juice
Citrus fruit juices play an important role in the juice
beverage market of India. But citrus juice turns bitter af-
ter extraction due to conversion of a chemical compound
limonoate-a-ring lactone (non-bitter) to limonin (bitter com-
pound) (Premi et al., 1994) thus making the processing of
citrus fruit juice limited. Blended fruit juice beverages have
lesser limonin as compared to pure citrus juice because blend-
ing of non-bitter juices (mango, pomegranate, papaya, guava,
watermelon) with bitter juices (lime, kinnow, orange, and
bael) in proper ratio reduced the formation of limonin during
storage.
Guadagni et al. (1993) reported that blending of citrus juice
with sugar in proper ratio reduces bitterness. Berry (2001) found
that the blending of non-bitter juice with bitter juice in proper
ratio reduces bitterness and improves the quality of juice for
a long time. Bhardwaj and Mukherjee (2005) reported mini-
mum increase (0.092 mg/mL juice to 0.181 mg/mL juice) in the
limonin content of kinnow juice, when juice was blended with
pomegranate juice (10%).
Effect of Juice Blending on Tannins Content of Juice
Tannin content is a measure of the astringency of the juice
and it also protects ascorbic acid degradation during processing.
In fresh juices, it is a measure of the tendency of the juice to
discolor. Srivastava et al. (1985) prepared juice from three differ-
ent combinations of mango varieties: viz, banganpalli: bombay
green: langra; dasheri: chausa: fazli and kanchan: sukul: safed:
malihabad. He found a decreasing trend in the tannin content
during six months of storage in all the three combinations. Deka
(2000) reported higher amount of tannins (0.145) in grape 95%
+ mango 5% RTS beverage followed by grape 85% + pineapple
15% RTS beverage. The tannin content increases with the addi-
tion of spices to the beverages and decreases linearly during stor-
age. Bhardwaj and Mukherjee (2005) observed rapid decrease
in astringency (tannin) in aonla juice, when juice was blended
 JUICE BLENDS: A REVIEW
with some other sweet fruit juices. They also reported that the
tannin content of aonla juice minimizes the physio-chemical and
sensory changes during storage. The tannin content of mango-
pineapple spiced beverage decreased linearly over a period of
6 months of storage due to oxidation of tannins (Deka et al.,
2005).
Effect of Juice Blending on Non-Enzymatic Browning
(NEB) of Juice
The color and flavor are the most important quality parame-
ters for the fruit beverages. Browning reaction is of widespread
occurrence and becomes evident when the juice/pulp is sub-
jected to heat processing and storage. Storage temperature is
the major contributing factor for the non-enzymatic browning
in fruit juices. Browning reactions are of prime importance be-
cause they adversely affect the appearance, the flavor, and the
nutritive value of juice. Browning of various fruit products is
caused by some types of general reactions, that is, nitroge-
nous compounds with organic acids and organic acids with
sugars. Factors responsible for browning of fruit products are
ascorbic acid, temperature, oxygen, juice blending ratio, and
sulphur dioxide concentration (Roy and Singh, 1979). These
factors are also interrelated to each other. Generally, the rate
of browning is faster at higher temperature of processing and
storage.
Kalra et al. (1991) reported that although the beverage pre-
pared from mango-papaya blends contained high amount of su-
crose, there was no apparent browning. Gowda and Jalali (1995)
reported that non-enzymatic browning of watermelon juice was
either equal or slightly higher due to the addition of spices, salt,
or sugar. Deka (2000) found that the highest non-enzymatic
browning value (0.125) was recorded in grape (95%) + mango
(5%) RTS beverage. The value further increased with an addition
of spices. Tiwari (2000) reported an increase in non-enzymatic
browning value during storage of guava-papaya (70:30) blended
RTS beverage. Similarly, Deka et al. (2005) observed that the
minimum increase in non-enzymatic browning beverage pre-
pared from mango-pineapple spiced beverage and stored at low
temperature. Nidhi et al. (2008) reported that a gradual but mini-
mum increase in non-enzymatic browning of bael-guava blends
during storage. Tandon et al. (2007) reported a gradual increase
in non-enzymatic browning value of bael-papaya juice blends.
They also observed that non-enzymatic browning value of bael-
papaya blended RTS beverages at 0 day showed proportionate
increase in the OD values as the concentration of bael pulp in-
creased in the beverages. It was maximum (0.228) in pure bael
beverage and minimum (0.061) in pure papaya beverage; blend-
ing of both juices was very effective in checking the increasing
non-enzymatic browning. Bhardwaj and Mukherjee (2005) ob-
served minimum increase in non-enzymatic browning in kinnow
juice, when the juice was blended with aonla, pomegranate, and
ginger juice.
567
Effect of Juice Blending on Carotenoids of Juice
The carotenoids are one of the major sources of color and
human nutrition as some of them convert into vitamin A. Gowda
and Jalali (1995) observed that there was significant reduction
in the carotenoid content in the RTS beverage prepared from
the banganpalli variety of mango was 0.42 mg/100 g juice,
while in the RTS beverage prepared from dashehari mango was
0.66 mg/100 g juice. He further reported that the RTS bever-
age prepared from dashehari-banganpalli (50:50) contained 0.54
mg/100 g juice which got reduced to 0.50 mg/100 g juice after
six months of storage at ambient temperature. Tiwari (2000)
observed that blending of papaya with guava juice significantly
improved the carotenoid content in RTS beverage. He also ob-
served minimum decrease in the carotene content of guava-
papaya blended RTS beverage during storage. Mango-pineapple
(85:15) blended RTS beverage had a total carotenoid content of
1.12 mg/100 g juices, which gradually decreased with the ad-
vancement of the storage period (Deka, 2000). Tandon et al.
(2007) reported that the addition of papaya RTS beverage with
bael RTS beverage increased the carotenoids content. They also
observed decrease in the carotenoids content of papaya-bael
juice blend around 1155% after six months of storage. Dhali-
wal and Hira (2004) reported that increase in -carotene contents
in spinach and pineapple juice blended with carrot juice. They
also reported a minimum (52.02%61.41%) loss in -carotene
content during six months storage of juice blended with carrot-
spinach and carrot-pineapple juice. Deka et al. (2005) reported
that the total carotenoid content decrease minimally over a pe-
riod of six months storage in mango-pineapple spiced beverage.
Losses of -carotene during cooking and storage of tomato,
aonla, and carrot juice have been reported by various workers
(Kwasneiwska et al., 1987; Dietz and Gould, 1986; Nagra and
Khan, 1988; Aggarwal et al., 1995).
Effect of Juice Blending on Sensory Evaluation of Juice
From the point of view of consumers, the flavor, the color,
and the organoleptic taste of fruit juice is very important be-
cause it determines the marketability of juice. Organoleptic
quality like color, flavor, and nutritive value of fruit products
generally reduces with the increase in storage period. The color,
flavor, taste, and appearance as well as the nutrient component
of the blends were found to be superior as compared to juice
prepared from individual fruit. The blending of different juices
affects the organoleptic quality of the product. According to
Rao et al. (1979) blends containing rangpur lime and acid lime
(15:10 and 20:5) were rated higher both for flavor and consis-
tency. Tannous and Lawn (1981) reported that blends of Amer-
ican and Maharaji in the ratio of 1:2 with 2% added sugar had
the highest organoleptic score. The black raspberry-apple blend
stored at 25 C for upto 48 hours resulted in increased polymeric
color and percent color due to increased tannin (Spayd et al.,
1984).
568 R. L. BHARDWAJ AND S. PANDEY
Joshi et al. (1993) reported that the plum beverage with cumin
(6.25%), cardomom (0.25%), and black pepper (0.10%) having
45 Brix obtained the highest organoleptic score (16.4 out of
20.0). It was reported that the organoleptic quality of RTS bev-
erages prepared from juice such as plum and watermelon could
be increased by the addition of spices extracts of ginger, black
pepper, mint, cardamom, and cumin, etc. (Joshi et al., 1993;
Gowda and Jalali, 1995). Khurdiya (1993) reported that amra-
pali nectar possessed 1.22, 6.79, and 1.19 times higher values
of L +a and +b respectively than those of totapuri. The color of
amrapali nectar was orange red, while that of totapuri was pale
yellow and it improved as and when the proportion of amrapali
was increased.
Ludneva and Yankov (1994) determined the changes in fur-
fural color (L, a, b values) during storage of mixed nectars
prepared from apple and citrus fruits (orange, lemon and grape
fruits) juice. Storage at 20 C resulted in unwanted color changes,
10 C was the cut off temperature for retaining color and flavor
of the product. Kaur et al. (1995) observed that to improve the
flavor and organoleptic quality of sugarcane juice it could be
blended with 0.3% lemon juice and 0.1% ginger juice. Chauhan
et al. (1997) reported that the maximum sensory score was
awarded to the beverage comprising 55% sugarcane juice, 2.5%
lemon juice, 2.08% ginger juice, 0.4% mint extract, 0.28% color,
and 40% water. This product could be stored for > 6 months at
room temperature (1830 C) with negligible changes in com-
position and flavor.
Attri et al. (1998) repoted that the sandpear juice apricot
pulps in the ratio of 80:20 was found to be the best, having
good organoleptic score. They also observed that the yellow
and red color of the blended juice of pear with plum and apricot
were improved. Deka et al. (2000) reported decreasing trend in
Hunters L and A value and increasing trend in B value and color
difference of lime-aonla and mango-pineapple spiced RTS bev-
erage in different containers under various storage conditions.
Similarly, Tiwari (2000) concluded that blending of 30% of
papaya pulp with 70% guava pulp improved the nutritional as
well as the sensory qualities of RTS beverage. Deka (2001)
identified 17 volatile flavoring compounds in lime-aonla spiced
RTS beverages and 12 in mango-pineapple spiced beverage.
Zingiberene was the major compound in the lime-aonla blend,
whereas terpenyl acetate was the major compound in mango-
pineapple spiced RTS beverage.
Tandon et al. (2007) reported that the addition of papaya pulp
with bael pulp was found to be very effective in checking the
browning and improving the appearance of the beverage. They
also observed that the beverage prepared from 2:3 blend of bael:
papaya pulp scored maximum (7.4 out of 10.0) after six months
of storage. Deka et al. (2005) observed that the minimum de-
crease in hunter color values L and A in mango-pineapple
spiced beverage during six months of storage. They identified
twelve volatile flavoring compounds in mango-pineapple spiced
beverages. Terpenyl acetate (39.33%) was the major compound
identified in the beverages followed by eugenol and a-terpineol.
Dhaliwal and Hira (2004) reported that the juice blended with
carrot-spinach and carrot-pineapple juice non-significantly de-
creased in sensory scores and mineral contents of the juice dur-
ing storage. Jain and Khurdiya (2005) observed that the overall
sensory quality and vitamin C content of RTS beverage pre-
pared by blending gooseberry and pusa navrang grape juice in
20:80 ratios was found to be the best. Nath and Yadav (2002)
reported that the the ratio of 25:5 (kinnow: ginger) was the best
blend ration for developing ginger: kinnow beverage. They also
reported that the flavor, the taste, and the overall acceptability
score were the highest as 8.1, 8.3, and 8.2 out of 10.0 in the
blended ratio kinnow: ginger (25:5) respectively.
Bhardwaj and Mukharjee (2005) reported that all the juice
blend samples were found acceptable upto six months of stor-
age. Overall qualities including color (8.23), flavor (8.73), and
bitterness (8.94) scores were better in the juice blended with
kinnow juice (87%) + pomegranate juice (10%) + ginger juice
(3%) at low temperate (4 1 C).
Effect of Juice Blending on Microbial Population of Juice
Soft fruit such as mango, guava, grape, apple, and peach are
highly susceptible to microbial infestation in the field. Fruit juice
is the best media for multiplication of microbes hence there is
an increase in microbial (bacteria, yeast, and mould) population
with respect to the storage period. The microorganisms use food
materials for their growth. They utilize nutrients and cause enzy-
matic changes, contributing to creating off flavor by breakdown
or synthesis of new compounds and hence spoil the food. These
organisms are either present in fruit or get incorporated into the
product during processing and multiply tremendously during
processing and at the time of storage. Minimum increase in the
microbial population was recorded when juice was blended with
spices like ginger, mint, and black pepper. This might be due to
the inhibitory effect of spices towards micro-organisms.
Ejechi et al. (1998) reported that heating mango juice to
55 C for 15 minutes and supplementing with nutmeg (4% v/v)
and ginger (4% v/v) markedly inhibited microbial growth. Sim-
ilarly, microbiological examination revealed that the pear and
apricot blends (80:20) can be stored at room temperature for six
months without any spoilage (Attri et al., 1998). Deka (2000)
reported negligible growth of molds and yeasts in lime-aonla
and mango-pineapple spiced RTS beverages, which got further
reduced during storage due to the inhibitory effect and antiox-
idative properties of spices. Deka and Sethi (2001) reported that
no bacterial growth was observed in the spice mixed fruit juice
RTS beverage. However, there was negligible growth of mold
and yeast in the drinks. Bhardwaj and Mukherjee (2005) ob-
served that the minimum microbial population (Bacteria, 2.5
103 cfu/ml juice; yeast, 9.9 102 cfu/ml juice; mold, 1.3 103
cfu/ml juice) in processed juice at six months of storage, when
juice was blended with kinnow juice (87%) + pomegranate juice
(10%) + ginger juice (3%).
Spiced extract and juice has been used for prolonging
the keeping quality of juice and reducing their spoilage. The
 JUICE BLENDS: A REVIEW
possible reason may be that spiced extracts have antibacterial
properties which check the oxidation of juice constituents and
growth of micro-organisms.
Effect of Juice Blending on Enzymatic Activity of Juice
The ascorbic acid, acidity, and sugars are the most important
quality parameters for the fruit juices. The enzymatic activity
decreases the ascorbic acid content and acidity due to oxidation
and increases the sugar content due to breakdown of polysac-
charides into simple sugars. Enzymatic reactions are of prime
importance because they adversely affect the appearance, fla-
vor, sugar: acid ratio, and the nutritive value of juices. Kaur
and Kapoor (2002) reported that the aonla and ginger juice
containing high phenolics may provide a source of dietary an-
tioxidant. Similarly, Bhardwaj and Mukherjee (2005) reported
that juice blended with aonla, pomegranate, and ginger reduce
enzymatic activities due to the presence of natural antioxidants
and phenolic compounds (tannin) in these fruit juices. Phenolic
compounds play an important role in determining the color and
flavor of a product. The phenolic compounds are highly volatile
and are easily oxidized (Ranganna, 1986). Nidhi et al. (2008)
reported a minimum decrease in total phenols during storage of
bael-guava blends. Similar decrease was also found by Roy and
Singh (1979) in bael products.
CONCLUSION
On the basis of the results of the above review, it may be
concluded that the formulation of mixed fruit, vegetable, and
spice juice beverage is extremely useful for satisfying consumer
tastes and preferences. These juices have a longer self-life (3
6 months) without having any microbial infestations of juices.
Therefore, there is a great potential for utilization and commer-
cialization of mixed fruit, vegetable, and spice juice beverage as
a natural health drink from major and underexploited fruits not
only in the domestic market but also at the export front.
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