Vol. 12, Issue 6 (2023)

Author(s):
Siddharth Shukla and Dr. Rahul Vinayak Salve

Abstract:
Due to their perishable nature, fruit and vegetables typically have a relatively short shelf life. They are transformed into ready to serve (RTS) beverages to preserve them. RTS beverage is a non-fermented beverage made from variously concentrated fruits and vegetables along with sugar, water, and additions. These organic RTS drinks are prized for their medicinal qualities, nutritive value, refreshing quality, and pleasant flavour. Thus, it is believed that blending of natural RTS beverage is a viable alternative for the usage and preservation of fruits. The current review came to the conclusion that storage was observed to modify the physiochemical characteristics of RTS drinks, such as pH, acidity, and total soluble solids. Finally, the data show that fresh juices are high in antioxidants such ascorbic acid, making them a possible source of different. Finally, it can be inferred from the results that fresh juices are potential sources of various bioactive compounds that can be used for value addition in the food industry because they are high in antioxidants like ascorbic acid. The current study therefore concentrated on developing and standardizing the recipe for blended RTS based on apple, kiwi, and Strawberry juice.