Mixed Beverage of Fruits and Vegetables: Effect of Refrigerated Storage on Antioxidant Capacity and Acceptance

The aim of this work was to prepare a mixed beverage containing kale, ginger, coconut water, and orange, which is similar to the recipes found in the informal media, and to determine the effect of refrigerated storage on antioxidant, physical and chemical properties, ascorbic acid content, and sensory acceptance. The refrigeration of the mixed beverage for up to seven hours preserved the antioxidant properties, phenolic compounds, soluble solids, and titratable acidity but led to reduction of green color, pH, and ascorbic acid content. However, in the refrigeration for up to 25 hours, it was observed that antioxidant activity, color, pH, and ascorbic acid were not preserved. The beverage was considered appropriate by mean the sensory acceptance test, after microbiological analysis. The beverages refrigerated for 0, 13, and 25 hours were accepted, with maximum scores of 7 (10 cm scale), besides purchase intention above 3 on a 5-point scale.