Author: Biswas, S., Masih, D., Singh, M., & Sonkar, C. (2016).
Pineapple Juice Blended Beverage, aloe vera barbadensis miller, glass bottles, protein content was observed to be increasing with the increasing amount of Aloe vera, acidity increased (0.179-0.192) and pH of the juice decreased progressively during the storage period, overall acceptability scores of more than 8.5 for juice samples up to 30% Aloe vera juice, manufacturing good and nutritious pineapple juice blended with Heat pasteurization (97″C for 2-3 min) was more effective for inactivating the microbial flora, hot filling , non-preservatives added, shelf life, fruit and vegetable beverages have higher nutritional, medicinal and calorific values compared to synthetic beverages, main compound of aloe is glucomannan, Acemannan the major carbohydrate fraction in the gel soluble long chain mannose polymer which accelerate wound healing, modulate immune function and demonstrates antineoplastic and antiviral effects , pineapple is the third most important tropical fruit in the world after banana and Citrus, pineapple fruit can supply about 16.2% of daily requirement for vitamin C , global functional beverages market drives due to the growth in health and wellness concerns increase in disposable incomes, consumer awareness, introduction of new flavored products meeting various nutritional and health requirements, obesity concerns, aging population and changing lifestyles, aloe vera due bioavailability function add to human body take from fruit juice blends basic nutrients, aloe improves absorption of the vitamin and mineral content depending on the kind and quality of fruits and vegetables used , Aloe vera has a great value in the society for studies demonstrate its analgesic, antidiabetic, antimicrobial, anti-inflammatory, wound healing, anti-proliferative, gastric mucosal protection, hepato-protective, neuro-protective, hypolipidemic, anti-leishmanial, radio protective and immune-modulatory properties based on scientific evidence, field of health care, layout of the development of Aloe vera and pineapple juice blended juice drink bottled, Lowrys assay is generally the most performed colorimetric assay for the determination of total protein, total phenolic content estimation was carried out using Follin-Ciocalteau method , shelf life is a product of physical, microbiological and chemical processes, triggered by any one of a multitude of contributing factors, quality test for each parameter such as pH, titratable acidity, antioxidant activity, protein content, Pineapple juice being a very acidic fruit has a very low pH, Aloe vera pH value increase, pH lies in a very acidic range, titratable acidity of pineapple-Aloe vera juice blends
