Stability of multi-micronutrient-fortified juice drink

• Main Authors: Saises, M., Capanzana, M., Arcangel, T., Guevara, M., Ardeña, J., Aveña, E., Dumag, R., Briones, D., Quindara, C., Mercado, F., Lasan, C., Trio, Phoebe Z., Agdeppa, I.
• Format: text
• Published: Animo Repository 2009
• Subjects: Trace elements in nutrition; Enriched foods—Philippines; Food Chemistry; Food Science; Life Sciences
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/12871
• Institution: De La Salle University

Background: To reduce the prevalence of micronutrient malnutrition problems in the country, particularly iron deficiency anemia (IDA) among children, 7-12 year-old, the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST), in partnership with the Industry, developed an orange-flavored non-carbonated fortified juice drink and determined its commercial potential. The orange juice was fortified with vitamins A and C, iron, and zinc based on the Philippine Recommended Nutrient Intakes (RNIs) and lysine based on the US Recommended Dietary Allowance (RDA) per 200 ml. serving size for 7-12 year-old children. Prior to the conduct of the fortification trials, the potency of the fortificants was determined to establish their correct levels. Laboratory scale trials were conducted to determine the technical viability of the fortified juice. The juice from laboratory trials was sent to the Industry partner's laboratory in Shanghai, China for further evaluation and selection of the best formulation. Large scale production trials were conducted to make the necessary adjustments in the formulation and to determine the economic viability of the process. Retention after processing and hornogeneity of the nutrients were also determined in the large scale production trials. Objective: To determine the stability of vitamins A and C, iron, zinc and lysine in the multi-micronutrient- fortified juice drink during 12 month-storage. Methods: Samples from 4 production trials were stored in the FNRI storage room for 12 months under simulated market conditions (280-34°C). The temperature and the relative humidity of the room were monitored during the period. Two independent samples were randomly collected per production trial to determine the stability of the fortified orange juice in terms of physical, chemical and microbiological properties and sensory attributes. Physical properties which include Total Soluble Solids (TSS), Titratable Acidity (TA), pH and color analysis were determined monthly using Refractometer, Titration, pH meter and Colorimeter, respectively. Chemical properties such as Vitamin A analysis were determined using High Performance Liquid Chromatography (HPLC); Vitamin C by Titration Method; iron and zinc, using Atomic Absorption Spectrophotometry (AAS); and lysine using Gas Liquid Chromatography (GC). Microbiological analysis was done at the start of and after the 12 month-storage period. Microbiological load was determined following the Food and Drug Administration-Bacteriological Analysis Manual (FDA-BAM). Sensory attributes were determined by Triangle, Descriptive, and Hedonic Rating tests. SPSS program was used for data processing. All data were statistically analyzed at 5% level of significance. Results: The vitamins A and C contents were retained and within the recommended levels per 200mL, respectively, after 12 months of storage. Iron, zinc, and lysine contents also remained stable during storage. The fortified orange juice remained acceptable in appearance, color, odor, taste, texture, and general acceptability after 10 months of storage. Conclusion: The fortified orange juice in 200 mL laminated aluminum foil pack is microbiologically safe, and has a shelf-life of 10 months under simulated market conditions. The results of the study can be used as basis for the commercial scale production by the Industry partner. This multi-micronutrient-fortified orange Juice drink called "Nutrijuice" is a testimony to the effective alliances among the public-private sectors that is grounded on research and development.