Research Article

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Table 2

Physicochemical parameters, phenolic profile, and antioxidant activity for processed mixed fruit beverages

TreatmentsPhysicochemical parametersPhenolic profileAntioxidant activity
pHTSS (°Brix)Titratable acidity (% MA)TPC (mg GAE/100 mL)TFC (mg CE/100 mL)DPPH (%)FRAP (mmol Trolox/100 mL)

C3.89 ± 0.03n.s.10.03 ± 0.06n.s.0.34 ± 0.04n.s.54.02 ± 1.53abcd12.09 ± 0.13abc54.15 ± 1.61abcd53.64 ± 1.12abcd
P3.82 ± 0.02n.s.10.23 ± 0.10n.s.0.41 ± 0.05n.s.30.90 ± 2.01abcde7.30 ± 0.11abcde36.89 ± 1.70abcde47.55 ± 1.03abcd
US203.88 ± 0.03n.s.10.07 ± 0.09n.s.0.33 ± 0.05n.s.61.11 ± 1.58abcde14.36 ± 0.15abc49.43 ± 1.91abcde59.70 ± 0.94abcd
US403.86 ± 0.01n.s.10.20 ± 0.05n.s.0.29 ± 0.03n.s.69.60 ± 0.89abcde16.91 ± 0.14abcd57.96 ± 1.69abcd62.28 ± 1.41abc
US603.87 ± 0.01n.s.10.13 ± 0.05n.s.0.35 ± 0.06n.s.78.65 ± 1.37abcde23.53 ± 0.15abcde66.43 ± 1.45abcde65.17 ± 1.10abcd
US803.88 ± 0.02n.s.10.21 ± 0.12n.s.0.38 ± 0.07n.s.57.33 ± 1.42abcd13.22 ± 0.12abc43.20 ± 1.73abcde50.29 ± 1.00abc

C = control; P = pasteurization; US20 = sonication treatment at 20% amplitude; US40 = sonication treatment at 40% amplitude; US60 = sonication treatment at 60% amplitude; US80 = sonication treatment at 80% amplitude. Statistically significant differences indicated by various letters. n.s.: not significant; a: one treatment is significantly different from other one treatment; ab: one treatment is significantly different from other two treatments; abc: one treatment is significantly different from other three treatments; abcd: one treatment is significantly different from other four treatments; abcde: one treatment is significantly different from other five treatments.