Enhancing aroma flavor, bio-active constituents and quality attributes of cantaloupe juice supplementing with wheat grass juice

Abstract

Background and Objective: Wheat grass juice contains many vitamins, minerals, polyphenols, antioxidant and medicinal practices for treating various disorders, so it is one of the better juices to improve the nutritional quality of the other juices. This study was carried out to produce highly nutrients juice from wheat grass juice (WGJ) with cantaloupe juices (CJ). Materials and Methods: Five blends were prepared, based on partial replacement of CJ with different ratios (10, 20, 30, 40 and 50%) of wheat grass juice (WGJ). Cantaloupe (Cucumis melo L.) juice and wheat grass (Triticum aestivum cv.) juice were optimized to a blended juice which was filling in pet bottles (200 mL capacity) at room temperature. Physico-chemical properties, bioactive compounds, color attributes, aroma compounds and sensory evaluation of juices were evaluated. The data were statistically analyzed by two-way ANOVA. Results: Minor changes in pH, total soluble solids, acidity and bioactive compounds were showed. A remarkable improvements in vitamin C, minerals (Fe, Cu, Zn and Ca), antioxidant activity, flavonoids, phenolic compounds, total chlorophyll and total carotenoids were achieved with the increasing proportion of WGJ in the blend juice. Addition of WGJ to the CJ caused changes in the aroma profiles, increases could noted for alcohols and aldehydes with a main reduction in the concentration of acetates and non-acetates esters. Conclusion: All quality characteristics especially color attributes and sensory evaluation tests showed that 10% of CJ could be replaced with WGJ providing a good quality of juice with higher bioactive compounds and considered as most stable antioxidant activity and also could be recommended for consumption as a new juice.