Thanh bên bài viết
Số xuất bản:
2026: Bài chờ xuất bản chuyên san Khoa học Tự nhiên
Chuyên mục:
Khoa học Tự nhiên (Tiếng Anh)
Ngày xuất bản:
03/05/2026
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18
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13
Trích dẫn bài báo
Doan, P. L., Bui, T. N. T., Huynh, T. N. M., Nguyen, X. H., & Nguyen, T. H. X. (2026). Effects of mixing ratio and pasteurization on the quality of a beverage made from Pouzolzia zeylanica extract and passion fruit (Passiflora edulis Sims.) juice. Tạp chí Khoa học Đại học Đồng Tháp, Online First, 1-14. https://doi.org/10.52714/dthu.ns.3387.2005
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Effects of mixing ratio and pasteurization on the quality of a beverage made from Pouzolzia zeylanica extract and passion fruit (Passiflora edulis Sims.) juice
Nội dung chính của bài viết
Tóm tắt
This study aimed to develop a beverage from Pouzolzia zeylanica extract mixed with passion fruit juice and to identify the most suitable formulation and pasteurization conditions within the tested range in terms of sensory quality, retention of bioactive compounds, and microbiological safety. A completely randomized design was used to evaluate the effects of mixing ratio, sugar addition, citric acid addition, and temperature-time pasteurization. Among the tested formulations, the beverage with an 8:2 (v/v) ratio of P. zeylanica extract to passion fruit juice, 18% sugar, and 0.03% citric acid was selected as the most suitable formulation. This formulation achieved the highest sensory acceptance while maintaining relatively high contents of anthocyanins (1.81 mg/L), total polyphenols (4.15 mg GAE/mL), and vitamin C (8.56 mg/100mL). Pasteurization at 65 °C for 10 mins (PU = 18.57 min) ensured microbiological safety for 15 days at 4 ± 2 °C while minimizing the degradation of heat-sensitive compounds. These findings provide a scientific basis for the development of a bioactive-rich beverage from locally available plant materials.
Từ khóa
Anthocyanins, mixing ratio, passion fruit, pasteurization, polyphenols, Pouzolzia zeylanica
Chi tiết bài viết
Bài báo này được cấp phép theo Creative Commons Attribution-NonCommercial 4.0 International License.
Tài liệu tham khảo
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Chen, Y., Yu, L. J., & Rupasinghe, H. V. (2012). Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini‐review. Journal of the Science of Food and Agriculture, 93(5), 981-986. https://doi.org/10.1002/jsfa.5989
Dang, T. H. (2022). Effect of temperature and pasteurization time on phenolic, betanin, vitamin C content in red beetroot juice. Journal of Science Hanoi Open University, 95, 30-37.
Diep, K. Q., & Ngo, T. T. N. (2023). Processing jam from Syzygium cumini with roselle extract. Dong Thap University Journal of Science, 12(8), 95-103. https://doi.org/10.52714/dthu.12.8.2023.1157
Doan, P. L., Nguyen, X. H., & Nguyen, T. H. X. (2024). The effect of pasteurization on the quality of Hau plum (Prunus salicina L.) - passion fruit (Passiflora edulis) juice. Can Tho Journal of Science and Technology, 4, 39-46.
Doan, P. L., Nguyen, X. H., Phan, D. T. V., & Nguyen, T. H. X. (2025). Studying factors affecting the processing of lychee juice (Litchi chinensis S.) supplemented with roselle calyx (Hibiscus sabdariffa L.). Dong Thap University Journal of Science, 14(2), 93-103. https://doi.org/10.52714/dthu.14.2.2025.1468
Ionescu, C., Samide, A., & Tigae, C. (2025). Trend in detection of anthocyanins from fresh fruits and the influence of some factors on their stability impacting human health: Kinetic study assisted by UV–Vis spectrophotometry. Antioxidants, 14(2), 227. https://doi.org/10.3390/antiox14020227
Le, T. A., Le, T. K. T., Tran, T. T. V., & Le, V. L. P. (2024). Processing of mixed fruit juice from red-flesh dragon fruit and passion fruit. Journal of Scientific research and Economic development, 19, 191-207.
Mieszczakowska-Frąc, M., Celejewska, K., & Płocharski, W. (2021). Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants, 10(1), 54. https://doi.org/10.3390/antiox10010054
Ministry of Health. (2010). National technical regulation QCVN 6-2:2010/BYT on non-alcoholic beverage products (QCVN 6-2:2010/BYT).
Nguyen, A. H., Nguyen, Q. H., Ha, T. M. T., Vu, T. G., Do, T. L., Nguyen, T. H., Vu, T. D., Nguyen, N. L., & Vu, T. T. L. (2023). Evaluation of the anticancer activity of Pouzolzia pentandra extracts and isolated compounds. TNU Journal of Science and Technology, 229(01), 11-17. https://doi.org/10.34238/tnu-jst.8782
Nguyen, D. T., & Vo, T. X. T. (2020). Investigation of toxicity, antimicrobial activity and cough treatment of products produced from Pouzolzia zeylanica plants growing in Viet Nam. Malaysian Applied Biology, 49(3), 43-51. http://dx.doi.org/10.55230/mabjournal.v49i3.1540
Nguyen, D. T., Tran, P. G., & Vo, T. X. T. (2021). The processing of beverage enriched with bioactive components from Pouzolzia zeylanica plant. Journal of Food and Nutrition Science, 17(3), 49-58. https://doi.org/10.56283/1859-0381/65
Nguyen, D. T., Vo, T. X. T., & Nguyen, M. T. (2017). Comparative analysis of bioactive compounds content in red-purple and wild green Pouzolzia zeylanica collected from An Giang province. Journal of Vietnam Agricultural Science and Technology, 6(79), 80-85.
Nguyen, T. M. T., Le, N. V., Ngo, V. T., & Nguyen, M. T. (2016). Optimization of parameters during vinegar alcohol fermentation stage and its storage stability. CTU Journal of Science, Agriculture(1), 33-42.
Nhan, M. T., & Diep, K. Q. (2014). Effects of ingredients on texture, anthocyanin and vitamin C contents of strawberry gel candy. CTU Journal of Science, 1, 50-60.
Nhan, M. T., Bui, H. T., & Le, M. H. (2017). Principles of food preservation and processing. Can Tho University Press.
Özkan, G. (2023). Bioaccessibility of blackthorn (Prunus spinosa) beverage polyphenols: effect of sugar and citric acid addition. Turkish Journal of Agriculture and Forestry, 47(6), 1017 - 1024. https://doi.org/10.55730/1300-011x.3145
Pérez, M., Domínguez-López, I., & Lamuela-Raventós, R. M. (2023). The chemistry behind the Folin - Ciocalteu method for the estimation of (poly)phenol content in food: Total phenolic intake in a Mediterranean dietary pattern. Journal of Agricultural and Food Chemistry, 71(46), 17543-17553. https://doi.org/10.1021/acs.jafc.3c04022
Pertuzatti, P. B., Sganzerla, M., Jacques, A. C., Barcia, M. T., & Zambiazi, R. C. (2015). Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems. LWT, 64(1), 259-263. https://doi.org/10.1016/j.lwt.2015.05.031
Phan, T. V. H., Le, V. T., & Nguyen, T. H. T. (2022). Development of a technical process for the production of passion fruit powder (Passiflora edulis). DTU Journal of Science and Technology, 1(50), 71-79.
Saha, D., Paul, S., & Chowdhury, S. (2012). Antibacterial activity of ethanol extract of Pouzolzia zeylanica L. Benn. International Journal of Pharmaceutical Innovations, 2(1), 1 - 5.
Singh, A. K., Sagar, V. R., & Kumar, R. A. J. U. (2022). Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar. Annals of Plant and Soil Research, 24(4), 529-535. https://doi.org/10.47815/apsr.2022.10204
Song, B., Li, H., Tian, J., Zhang, Y., Li, Z., Wang, J., Wang, Y., Si, X., & Li, B. (2023). Mechanism of sugar degradation product 5-hydroxymethylfurfural reducing the stability of anthocyanins. Food Chemistry, 419, 136067. https://doi.org/10.1016/j.foodchem.2023.136067
Song, H., Ji, S., Park, H., Kim, H., & Hogstrand, C. (2018). Impact of various factors on color stability of fresh blueberry juice during storage. Preventive Nutrition and Food Science, 23(1), 46 - 51. https://doi.org/10.3746/pnf.2018.23.1.46
State Committee for Science and Technology. (1979). Vietnam Standard TCVN 3215:1979 on food products - Sensory analysis - Scoring method (TCVN 3215:1979).
Thanasegaran, S., & Mahror, N. (2025). Effects of different pasteurisation temperatures and time on microbiological quality, physicochemical properties, and vitamin C content of red dragon fruit (Hylocereus costaricensis) juice. Pertanika Journal of Tropical Agricultural Science, 48(3), 815-836. https://doi.org/10.47836/pjtas.48.3.09
Thokchom, R., & Mandal, G. (2017). Production preference and importance of passion fruit (Passiflora edulis): A review. Journal of Agricultural Engineering and Food Technology, 4, 27-30.
Tran, T. T. L., & Nguyen, M. T. (2014). Factors affecting to the extraction of bioactive compounds in Pouzolzia zeylanica (L.) Benn. CTU Journal of Science, Agriculture(1), 68-75.
Wang, J., Law, C. L., Mujumdar, A., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying technologies for foods: Fundamentals & applications. New India Publishing Agency.
Wise, K. (2006). Preparing spread plates protocols. American Society for Microbiology, 1-8.
Zhou, L., Liu, W., Stockmann, R., & Terefe, N. S. (2017). Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. Innovative Food Science & Emerging Technologies, 45, 196-207. https://doi.org/10.1016/j.ifset.2017.10.012
Bhalerao, P. P., & Chakraborty, S. (2021). Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage. Journal of Food Process Engineering, 44(8), 1-17. https://doi.org/10.1111/jfpe.13761
Chen, Y., Yu, L. J., & Rupasinghe, H. V. (2012). Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini‐review. Journal of the Science of Food and Agriculture, 93(5), 981-986. https://doi.org/10.1002/jsfa.5989
Dang, T. H. (2022). Effect of temperature and pasteurization time on phenolic, betanin, vitamin C content in red beetroot juice. Journal of Science Hanoi Open University, 95, 30-37.
Diep, K. Q., & Ngo, T. T. N. (2023). Processing jam from Syzygium cumini with roselle extract. Dong Thap University Journal of Science, 12(8), 95-103. https://doi.org/10.52714/dthu.12.8.2023.1157
Doan, P. L., Nguyen, X. H., & Nguyen, T. H. X. (2024). The effect of pasteurization on the quality of Hau plum (Prunus salicina L.) - passion fruit (Passiflora edulis) juice. Can Tho Journal of Science and Technology, 4, 39-46.
Doan, P. L., Nguyen, X. H., Phan, D. T. V., & Nguyen, T. H. X. (2025). Studying factors affecting the processing of lychee juice (Litchi chinensis S.) supplemented with roselle calyx (Hibiscus sabdariffa L.). Dong Thap University Journal of Science, 14(2), 93-103. https://doi.org/10.52714/dthu.14.2.2025.1468
Ionescu, C., Samide, A., & Tigae, C. (2025). Trend in detection of anthocyanins from fresh fruits and the influence of some factors on their stability impacting human health: Kinetic study assisted by UV–Vis spectrophotometry. Antioxidants, 14(2), 227. https://doi.org/10.3390/antiox14020227
Le, T. A., Le, T. K. T., Tran, T. T. V., & Le, V. L. P. (2024). Processing of mixed fruit juice from red-flesh dragon fruit and passion fruit. Journal of Scientific research and Economic development, 19, 191-207.
Mieszczakowska-Frąc, M., Celejewska, K., & Płocharski, W. (2021). Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants, 10(1), 54. https://doi.org/10.3390/antiox10010054
Ministry of Health. (2010). National technical regulation QCVN 6-2:2010/BYT on non-alcoholic beverage products (QCVN 6-2:2010/BYT).
Nguyen, A. H., Nguyen, Q. H., Ha, T. M. T., Vu, T. G., Do, T. L., Nguyen, T. H., Vu, T. D., Nguyen, N. L., & Vu, T. T. L. (2023). Evaluation of the anticancer activity of Pouzolzia pentandra extracts and isolated compounds. TNU Journal of Science and Technology, 229(01), 11-17. https://doi.org/10.34238/tnu-jst.8782
Nguyen, D. T., & Vo, T. X. T. (2020). Investigation of toxicity, antimicrobial activity and cough treatment of products produced from Pouzolzia zeylanica plants growing in Viet Nam. Malaysian Applied Biology, 49(3), 43-51. http://dx.doi.org/10.55230/mabjournal.v49i3.1540
Nguyen, D. T., Tran, P. G., & Vo, T. X. T. (2021). The processing of beverage enriched with bioactive components from Pouzolzia zeylanica plant. Journal of Food and Nutrition Science, 17(3), 49-58. https://doi.org/10.56283/1859-0381/65
Nguyen, D. T., Vo, T. X. T., & Nguyen, M. T. (2017). Comparative analysis of bioactive compounds content in red-purple and wild green Pouzolzia zeylanica collected from An Giang province. Journal of Vietnam Agricultural Science and Technology, 6(79), 80-85.
Nguyen, T. M. T., Le, N. V., Ngo, V. T., & Nguyen, M. T. (2016). Optimization of parameters during vinegar alcohol fermentation stage and its storage stability. CTU Journal of Science, Agriculture(1), 33-42.
Nhan, M. T., & Diep, K. Q. (2014). Effects of ingredients on texture, anthocyanin and vitamin C contents of strawberry gel candy. CTU Journal of Science, 1, 50-60.
Nhan, M. T., Bui, H. T., & Le, M. H. (2017). Principles of food preservation and processing. Can Tho University Press.
Özkan, G. (2023). Bioaccessibility of blackthorn (Prunus spinosa) beverage polyphenols: effect of sugar and citric acid addition. Turkish Journal of Agriculture and Forestry, 47(6), 1017 - 1024. https://doi.org/10.55730/1300-011x.3145
Pérez, M., Domínguez-López, I., & Lamuela-Raventós, R. M. (2023). The chemistry behind the Folin - Ciocalteu method for the estimation of (poly)phenol content in food: Total phenolic intake in a Mediterranean dietary pattern. Journal of Agricultural and Food Chemistry, 71(46), 17543-17553. https://doi.org/10.1021/acs.jafc.3c04022
Pertuzatti, P. B., Sganzerla, M., Jacques, A. C., Barcia, M. T., & Zambiazi, R. C. (2015). Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems. LWT, 64(1), 259-263. https://doi.org/10.1016/j.lwt.2015.05.031
Phan, T. V. H., Le, V. T., & Nguyen, T. H. T. (2022). Development of a technical process for the production of passion fruit powder (Passiflora edulis). DTU Journal of Science and Technology, 1(50), 71-79.
Saha, D., Paul, S., & Chowdhury, S. (2012). Antibacterial activity of ethanol extract of Pouzolzia zeylanica L. Benn. International Journal of Pharmaceutical Innovations, 2(1), 1 - 5.
Singh, A. K., Sagar, V. R., & Kumar, R. A. J. U. (2022). Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar. Annals of Plant and Soil Research, 24(4), 529-535. https://doi.org/10.47815/apsr.2022.10204
Song, B., Li, H., Tian, J., Zhang, Y., Li, Z., Wang, J., Wang, Y., Si, X., & Li, B. (2023). Mechanism of sugar degradation product 5-hydroxymethylfurfural reducing the stability of anthocyanins. Food Chemistry, 419, 136067. https://doi.org/10.1016/j.foodchem.2023.136067
Song, H., Ji, S., Park, H., Kim, H., & Hogstrand, C. (2018). Impact of various factors on color stability of fresh blueberry juice during storage. Preventive Nutrition and Food Science, 23(1), 46 - 51. https://doi.org/10.3746/pnf.2018.23.1.46
State Committee for Science and Technology. (1979). Vietnam Standard TCVN 3215:1979 on food products - Sensory analysis - Scoring method (TCVN 3215:1979).
Thanasegaran, S., & Mahror, N. (2025). Effects of different pasteurisation temperatures and time on microbiological quality, physicochemical properties, and vitamin C content of red dragon fruit (Hylocereus costaricensis) juice. Pertanika Journal of Tropical Agricultural Science, 48(3), 815-836. https://doi.org/10.47836/pjtas.48.3.09
Thokchom, R., & Mandal, G. (2017). Production preference and importance of passion fruit (Passiflora edulis): A review. Journal of Agricultural Engineering and Food Technology, 4, 27-30.
Tran, T. T. L., & Nguyen, M. T. (2014). Factors affecting to the extraction of bioactive compounds in Pouzolzia zeylanica (L.) Benn. CTU Journal of Science, Agriculture(1), 68-75.
Wang, J., Law, C. L., Mujumdar, A., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying technologies for foods: Fundamentals & applications. New India Publishing Agency.
Wise, K. (2006). Preparing spread plates protocols. American Society for Microbiology, 1-8.
Zhou, L., Liu, W., Stockmann, R., & Terefe, N. S. (2017). Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. Innovative Food Science & Emerging Technologies, 45, 196-207. https://doi.org/10.1016/j.ifset.2017.10.012
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