Effect of Blending Ratios from Pineapple Juice on Storage, Physicochemical, Antiradical Activity and Volatile Compounds of Two Cactus Pear Juices

The current study was carried out to evaluate the effect of blending ratio and storage of mixed fruit juice from pineapple and two cactus pear juices. The data for pH and titratable acidity (TA) showed a reverse relationship (while pH decreased; an increase in TA occurred in non-significant values) in both blends at all blending ratios with excellent antimicrobial activity. The studied blends had HMF concentrations ranging from 1.04 to 2.49 mg/L at T1 (at zero time) and T6 (at the end of storage), respectively. The total phenolic concentration was 28.53, 59.72, and 51.46 mg/100 mL of the initial pineapple, purple, and green CP juices, respectively. The blends of pineapple with purple CP showed a higher total antioxidant activity than pineapple with green CP juice. T6 blend amongst all blends was found to be the most preferred one. Therefore, we follow up the organoleptic evaluation and volatile compounds using GC-MS of this blend during storage. The main volatile compounds identified using GC-MS in fresh, pure pineapple juice were esters, especially ethyl acetate, methyl 2-methylbutanoate, and ethyl butanoate, representing 13.11%, 9.32%, and 8.38%, respectively. On the other hand, the major volatile compounds were alcohols followed by aldehydes. 1-Hexanol had the highest concentration (12.41%), followed by hexanal (10.86%). The stored blend of pineapple and purple CP (1:3) exhibited a remarkable increase in aldehydes, especially benzaldehyde, to be 10.93% compared to the fresh blend, which had 7.62%.