Fruit juice drink production containing hydrolyzed collagen

Abstract

Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1–3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96–4.04 were pasteurized at 95 °C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22–2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5–14%) than the white grape juice blends. The ascorbic acid content (81.39–113.5 mg/100 mL), total phenolic content (86.93–117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104–127 µmol TEAC/100 mL) varied widely in the drinks.

Keywords

• Hydrolyzed collagen
• Fruit juice
• Formulation
• Pasteurization
• Bioavailability