This invention relates to a process for preparation formulation for fruit drink containing
an antioxidant. The process, in particular, describes the method of formulation for fruit
drink using a membrane processing unit, incorporation of an antioxidant and
subsequent carbonation,
Use of fruit juices in the preparation of carbonated beverages was practically negligible
till very recently, although large quantities of aerated waters, ice-sherbets and synthetic
drinks containing sweetening agents like saccharin, are consumed all over the country.
The synthetic beverages have practically very little or no nutritive value. If real fruit
juices are popularized instead, the nutritive value of this beverage could be increased
considerably, which is a highly desirable objective. Fruit juices can be carbonated
directly or in the form of ready-to-serve (RTS) beverage. Carbonation adds to the life of
a beverage and contributes in some measure to its tang. Carbonated beverages keep
well for about a week without addition of any preservative. It is however, necessary to
add chemical preservative (sodium benzoate) to the finished product, if the beverages
are to be kept for a longer period. Another advantage of carbonation is the removing of
air, which results in not only in anaerobic condition, but also reduce the oxidation of
ascorbic acid.
In addition to carbonation, attempt has been made to reduce the oxidation of ascorbic
acid by incorporating antioxidant of fruit extracts (Garcinia cambogia) with the beverage.
Garcinia cambogia is a small, sweet, purple fruit, also called the Malabar tamarind and
widely used as a spice in the preparation of fish curry and used to flavour curry dishes
in southern India (Anon, 1997). This fruit contains biflavonoids, xanthones and
benzophenones, which shows strong antioxidant properties. Xanthone has greater
antioxidant properties than even vitamins C and E. It also has preservative effect at acid
pH and used as a biopreservative in fish processing (Amarasinghe, 1994). The
antimicrobial properties of this fruit are attributed to the benzophenone, flavanones. The
fruit has been reported to have around 16-18% of hydroxy citric acid lactone along with
trace amount of citric and malic acids (Jayaprakash and Sakariah, 1998). Hydroxy citric
acid has been found to be effective in reducing body weight by decreasing fat
accumulation (Heymsfield et al., 1998) due to inhibition of certain enzyme processes for
conversion of carbohydrates into stored fat.
Reference may be given for preparation of fruit based carbonated drinks from lime,
lemon, orange, grape, pomegranate, pineapple etc. (Khurdiya, 1989). In the process,
the juice was extracted from the fruits with suitable extraction method followed by
keeping overnight at 5° C for sedimentation. Beverages were prepared from the
supernatant juice with sugar, acid, preservative, water and then carbonated in bottles. In
case of pulpy fruits like banana, apple, guava etc. enzymatic clarification of the pulp was
essential to get clear juice. The major drawback of the carbonated fruit beverage
produced by conventional method is not only the lack of hygiene but also the
appearance of the product, wherein there is always serum separation in the bottle
during storage. Very often the addition of cloud stabilizers of chemical nature is much
higher than the permissible limit, which may be a health hazard.
Reference may be made to Cross (1989), Capannelli et al. (1992), Koseoglu et a/.
(1990), Wethern (1991), Hernandez et al. (1992), Walker (1990) and Singh and Eipeson
(2000), wherein a process for clarifying orange juice by microfiltration/ultrafiltration has
been described. The main objective of this process was to separate the pulp to give
orange juice with lower viscosity, which facilitates pre-concentration by reverse osmosis
or concentration to higher total solids by conventional evaporative concentration
methods. The retentate after pasteurization was again cut-back to the concentrate for
restoration of the pulp in the product.
Reference may be made to a US patent (CHEN C S; CHEN W A US 5756141, May 26,
1998), wherein a package clarified juice concentrate was produced by (a) subjecting
pulpy fruit or vegetable puree or juice to ultrafiltration (UF) or microfiltration (MF) to form
a fraction consisting of all the suspended solids and a permeate fraction consisting of
clarified juice including soluble solids, (b) concentrating the permeate fraction at
approximately 60°-75° brix, and (c) packaging the concentrate. Also claimed, a 100%
fruit juice cocktail concentrate characterised by (i) its ability to be reconstituted to single
strength by adding 6 parts of water or more to 1 part concentrate, (ii) concentrate
remains unfrozen and ready to pour at -10° to -15° C.
Bhandari, et al (1996) described the preparation of a hydroxycitric acid (HCA) extract
from Garcinia fruit peel for use as an additive in foods and beverages, however, use of
whole juice extracts as a source of antioxidant in beverage making was not reported as
yet.
The major drawback with that of carbonated fruit beverage produced by the
conventional method has been with a short shelf life with the addition of chemical
additives. Besides, there has been no proper application of hygiene and sanitation
principles. Very often, the addition of cloud stabilizers of chemical nature is much higher
than the permissible limits. Literature status and patent search indicated that there has
been no work on the preparation of carbonated beverage from clarified fruit juice
containing antioxidant from natural source and obtained by membrane filtration
techniques.
The main object of the present invention is to provide a formulation for fruit drink
containing an antioxidant, which obviates the drawbacks detailed above.
Another object of the present invention is to utilize the antioxidant obtained from fruit
extracts (Garcinia cambogia).
Yet, another object of the present invention is to utilize the fruit juice extracted from
Garcinia cambogia as a source of acid in beverage making.
Still, another object of the present invention is to formulate a fruit drink of 13%-20%
orange juice
In another object of the present invention is to clarify the orange fruit drink using
microfiltration technique.
Yet, in another object of the present invention is to bottle and carbonate the clear
orange fruit drink for shelf stability.
Accordingly, the present invention provides a process for the formulation of fruit drink
containing an antioxidant, which comprises,
i) sorting of fully ripe orange fruits may be carried out manually,
ii) cleaning of sorted fruits may be carried out under running clean tap water,
iii) peeling of orange skin and separation of segments may be achieved
manually,
iv) extracting of the juice may be carried out in a screw type juice extractor,
v) straining of the juice may be achieved in a stainless steel sieve,
vi) formulating the fruit drink may be with the addition of 12%-24% juice, 8%-
18% sugar, 4%-6% Garcinia cambogia juice extracts and, 0.002%-0.008%
sodium benzoate
vii) the formulated fruit drink may contain 14%-22% juice, 10°-18° brix, 0.22%-
0.34% acidity and 25-75 ppm sodium benzoate.
viii) clarifying the orange fruit drink obtained in vii may be achieved in a
microfiltration unit using ceramic membrane having 0.1-0.3 fim pore size
at 1-3 bar. pressure and 20°-32° C temperature,
ix) cooling the clear orange fruit drink may be effected at a temperature
ranging 12°-18° C and filling into 100-200 ml transparent glass bottles,
x) carbonating the orange fruit drink may be effected with 1-4 volumes of
CO2 gas,
xi) crown corking of the carbonated fruit drink,
xii) storing the final clear carbonated orange fruit drink may be effected at a
temperature ranging from 20°-35° C for a period of 40-70 days.
In an embodiment of the present invention, the extracted juice may be added with 8%-
18% sugar.
In another embodiment of the present invention, the extracted juice may be added with
4%-6% Garcinia cambogia juice extracts.
Yet in another embodiment of the present invention, the extracted juice may be added
with 0.002-0.008% sodium benzoate
Still in an another embodiment of the present invention, the formulated fruit drink may
be characterized with 12%-24% juice, 8°-18° brix, 0.22%-0.34% acidity and 25-75 ppm
sodium benzoate.
In another embodiment of the present invention, the clarification of the orange fruit drink
may be achieved using microfiltration membrane with an average pore size of 0.1-0.3
jam, operating pressure of 1-3 bar and temperature of 20°-32° C.
Yet in another embodiment of the present invention, the cooling and bottling of clarified
juice may be effected at 12°-18° C in 100-200 ml clear glass bottles.
Still in another embodiment .of the present invention, carbonation of cooled and bottled
clarified juice may be achieved using gas carbon dioxide at a rate of 1-4 volumes.
In another embodiment of the present invention, the clear fruit juice may be stored at
20°-35° C for a period of 40-70 days.
The process for the preparation of carbonated clear orange juice beverage is illustrated
in the following flow chart.
Fully ripe orange fruits (var. Coorg)
Sorting
Cleaning
Peeling and separation of orange segments
Extraction of juice using a juice extractor (screw type)
Preparation of RTS orange drink with the specifications:
[14%-22% juice, 10°-18° brix, 0.22%-0.34% acidity, 25-75 ppm Sodium benzoate]
(juice extracts from Garcinia cambogia was added as a source of antioxidant and acids)
Clarification by MF
Cooling and Bottling (100-200 ml)
Carbonation and Crowning
Storage
Of all the citrus fruits, orange provide the greatest opportunity for the maximum
utilization of the raw material in a variety of economically important products. Oranges
(Citrus reticulata) are conventionally used for the production of orange concentrate,
squash, and RTS beverages. They are good sources of ascorbic acid and nutritional
elements, like calcium, phosphorous and iron. Orange juice holds an eminent place
among the beverage. The major undesirable changes occurred during storage of
orange juice/beverage (carbonated or non-carbonated), which result in sedimentation of
pulp, development of bitterness, loss of flavour, loss of nutrients (vitamin C) and
development of non-enzymatic browning. Attempt has been made to remove the pulp
completely using membrane technology (microfiltration) and incorporation of natural
antioxidant from Garcinia cambogia, so that the subsequent product particularly
sparkling clear carbonated beverage that could be stable for longer period without much
change in the beverage quality during storage. Moreover, the process is hygienic, no
involvement of heat, microbiologically safe resulting in very clear juice/beverage.
The novelty of the process lies in the combined manner in which critical steps such as
formulation of fruit juice beverage, clarification of the juice/beverage using MF,
incorporation of antioxidant and carbonation to obtain a high quality clear carbonated
fruit drink with acceptable quality attributes.
The following examples are given by way of illustration of the present invention and
therefore should not be considered to limit the scope of the present invention.
Example 1
Seventy kilograms of oranges were cleaned with water, peeled and the segments
separated. The segments were passed through a screw type juice extractor. About 30
kg of juice was collected. The juice was strained through a stainless steel strainer. The
strained juice (25 kg) was then clarified using a microfiltration unit with ceramic
membrane of 0.2 j^m average pore size (SCT P 1960) consisting of 19 tubular channels
(6 mm i.d.) with a total effective area of 0.3 m2 at operating conditions: 1-3 bar TMP, at
25°-30° C. About 20 kg clear juice was obtained as permeate in 120 min with a mean
permeate flux of 35± 5 kg/h/m2. Juice from Garcinia cambogia was extracted by
crushing the dried fruits with plain water in the ration 1:5 followed by filtration. Clear
orange drink of 5 kg was prepared with the specifications (by weight): 15% clear juice,
15° brix, 0.25% acidity, 50 ppm Sodium benzoate. Materials required for 5 kg beverage
were: clear juice, 750g; sugar, 672g; Garcinia cambogia juice extract, 280g; sodium
benzoate, 0.25g and water, 3299.25g. Subsequently, this beverage was cooled at 15°
C, filled into 150 ml glass bottles, carbonated with C02 gas (2-3 volumes), crown corked
and stored at 25°-30° C.
Example 2.
Twenty kilograms of oranges were cleaned with water, peeled and the segments
separated. The segments were passed through a screw type juice extractor. About 9 kg
of juice was obtained. The juice was strained through a stainless steel strainer. 25 kg
orange juice beverage was prepared with the following specifications (by weight): 15%
fresh juice, 15° brix, 0.25% acidity, 50 ppm sodium benzoate. Materials required for 25
kg beverage were: fresh juice, 3750g; sugar, 3360g; Garcinia cambogia juice extract,
1400g; sodium benzoate, 1.25g and water, 16488.75g. The beverage was then clarified
using a microfiltration unit with ceramic membrane (0.2 urn average pore size, SCT P
1960) consisting of 19 tubufar channels (6 mm i.d.) with a total effective area of 0.3 m2
at operating conditions: 1-3 bar TMP, at 25°-30° C). About 20 kg clarified beverage was
obtained as permeate in 90 min with a mean permeate flux of 45±5 kg/h/m2.
Subsequently, this beverage was cooled at 15° C, filled into 150 ml glass bottles,
carbonated with CO2 gas (2-3 volumes), crown corked and stored at 25°-30° C.
From the above two examples it is observed that:
a. Two methods of orange fruit drink preparation have been described (i) Fruit drink
after MF: the juice is clarified first by MF and then the crystal clear juice obtained
is used for preparation of orange fruit drink by adding calculated amount of
sugar, Garcinia cambogia juice extract (clarified), sodium benzoate, water, and
(ii) Fruit drink prior to MF: the fruit drink is prepared first from the fresh orange
juice by mixing with the calculated amount of sugar, Garcinia cambogia juice
extract (strained juice), sodium benzoate and water and then the prepared fruit
drink is clarified by MF to get crystal clear orange fruit drink.
b. Comparing the filtration rate (flux), the orange drink prepared by the second
method (fruit drink prior to MF) showed higher than that of the first method (fruit
drink after MF) and also, the beverage is ready for direct cooling and filling into
bottles and subsequent carbonation and crown corking.
c. The fruit drink obtained from the second method was crystal clear with
acceptable level of orange flavour with no sign of development of bitterness and
off flavour in the 60 days' stored samples (30° C).
d. Carbonation at the rate of 2-3 volumes of the bottled fruit drink containing 50 ppm
sodium benzoate and 5-6% Garcinia cambogia juice extract is enough to prevent
from microbial spoilage during storage.
The main advantages of the present invention are:
a) the MF process provides the juice under hygienic condition
b) no heat treatment (pasteurization) is involved
c) very clear beverage having pleasant natural flavour with reduced
bitterness could be obtained by MF due to removal of suspended solids
from the pulp/drink without any chemical or heat treatment.
d) carbonation of the beverage could be an added advantage not only in an
increased shelf life, but also provides a refreshing note and thirst
quenching effect.
e) Incorporation of antioxidant from Garcinia cambogia enable in better
keeping quality of the product
f) Incorporation of juice extracts from Garcinia cambogia contributes not only
acidity in the beverage but also hydroxy citric acid, which is effective in
reducing body weight and antimicrobial activities.
g) no development of bitterness and off-flavour during storage.
h) possible to blend with other juices or flavours and to prepare fruit cordial.

We claim,
1. A process for the formulation of fruit drink containing an antioxidant, which
comprises,
i) sorting of fully ripe orange fruits,
ii) cleaning of sorted fruits is carried out under running clean tap water,
iii) peeling of orange skin and separation of segments is,
iv) extracting of the juice is carried out in a screw type juice extractor,
v) straining of the juice is achieved in a stainless steel sieve,
vi) formulating the fruit drink is with the addition of 13%-18% juice, 8%-15%
sugar, 5%-6% Garcinia cambogia juice extracts and, 0.004%-0.006%
sodium benzoate, vii) clarifying the orange fruit drink obtained in (vi) in a microfiltration unit
using ceramic membrane having 0.1-0.3 (am pore size at 1-3 bar
pressure and 25°-30° C temperature, viii) cooling the clear orange fruit drink to a temperature ranging 14°-16° C
and filling into 100-200 ml transparent glass bottles, ix) carbonating the orange fruit drink with 2-4 volumes of CO2 gas, x) crown corking of the carbonated fruit drink, xi) storing the final clear carbonated orange fruit drink at a temperature
ranging from 20°-30° C .
2. A process as claimed in claim 1, wherein, the extracted juice is added with 8%-
14% sugar.
3. A process as claimed in claim 1-2, wherein, the extracted juice is added with 5%-
6% Garcinia cambogia juice extract.
4. A process as claimed in claim 1-3, wherein, the extracted juice is added with 40-
60 ppm sodium benzoate.
5. A process as claimed in claim 1-4, wherein, the formulated fruit drink is
characterized with 13%-18% juice, 12°-16° brix, 0.23%-0.3% acidity and 0.004%-
0.006% sodium benzoate.
6. A process as claimed in claim 1-5, wherein, the clarification of the orange fruit
drink is achieved using microfiltration membrane with a average pore size of 0.1-
0.3 |im, operating pressure of 1-3 bar and temperature of 25°-30° C.
7. A process as claimed in claim 1-6, wherein, cooling of the clear orange juice
drink is done to 14°-16° C and filling of cooled beverage is effected into pre-
sterile glass bottles (100-200 ml). .
8. A process as claimed' in claim 1-7, wherein, carbonation of cooled and bottled
clarified juice is achieved using gas carbon dioxide (2-3 volumes).
9. A process as claimed in claim 1-8, wherein, carbonated clear orange juice drink
is stored at 20°-30° C to achieve shelf stability for a period of 50-60 days.
10. A process for the preparation of formulation of fruit drink containing an
antioxidant as herein described with reference to the examples.