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<p>The main objective of this study was to formulate an energy drink with different pineapple juice ratios and to evaluate its physicochemical, antioxidant and sensory properties. Different ratios of energy drink to pineapple juice were formulated as Control (100:0), Formulation A (90:10), B (80:20), C (70:30) and D (60:40). The physicochemical properties analyzed were total soluble solids (TSS), pH, titratable acidity (TA), antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, vitamin C, total tannin content (TTC) and sensory analysis. Results indicated that the addition of pineapple juice at different ratios significantly increased TSS (8.20 -10.09 °Brix), TA (0.50–1.45%), antioxidant activity (23.42–28.54%), and vitamin C (16.41–24.08&#xa0;mg/100&#xa0;g) (<i>p</i> &lt; 0.05). However, the addition of pineapple juice to the energy drink significantly decreased in pH values (5.15–4.2) and TTC (35.70-29.42&#xa0;mg GA/DW g) (<i>p</i> &lt; 0.05). Furthermore, energy drink of Formulation D (60:40) scored the highest in sensory while energy drink to pineapple juice ratio of 70:30 scored highest in odour evaluation. Therefore, it can be concluded that pineapple-oriented energy drinks with antioxidant and good physicochemical properties showed the potential beverage to be marketed.</p>

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Evaluating the physicochemical properties and antioxidant activity of pineapple-oriented energy drink

  • 期刊论文

  • 发表日期：

    2025年2月18日

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  • Attiq Aimran Abdul Aziz,
  • Anis Syafiqah Yusri,
  • Norizah Mhd. Sarbon

摘要

The main objective of this study was to formulate an energy drink with different pineapple juice ratios and to evaluate its physicochemical, antioxidant and sensory properties. Different ratios of energy drink to pineapple juice were formulated as Control (100:0), Formulation A (90:10), B (80:20), C (70:30) and D (60:40). The physicochemical properties analyzed were total soluble solids (TSS), pH, titratable acidity (TA), antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, vitamin C, total tannin content (TTC) and sensory analysis. Results indicated that the addition of pineapple juice at different ratios significantly increased TSS (8.20 -10.09 °Brix), TA (0.50–1.45%), antioxidant activity (23.42–28.54%), and vitamin C (16.41–24.08 mg/100 g) (p < 0.05). However, the addition of pineapple juice to the energy drink significantly decreased in pH values (5.15–4.2) and TTC (35.70-29.42 mg GA/DW g) (p < 0.05). Furthermore, energy drink of Formulation D (60:40) scored the highest in sensory while energy drink to pineapple juice ratio of 70:30 scored highest in odour evaluation. Therefore, it can be concluded that pineapple-oriented energy drinks with antioxidant and good physicochemical properties showed the potential beverage to be marketed.