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Natural fruits based ready to serve (RTS) beverages: a review

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Abstract

Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non-fermented beverage prepared from fruits and vegetables of different concentrations in addition of sugar, water and additives. Fruits rich in sugar, vitamins and minerals are less explored due to astringency or bitterness. This can be solved by blending such fruits with other fruits and vegetables in order to increase flavor, nutrient properties and shelf life. These natural RTS beverages are valued for their nutritional content, refreshing quality, pleasant flavor and medicinal properties. Therefore, blending of natural RTS beverage is thought to be a good alternative for utilization and preservation of fruits. This present review concluded that the natural RTS beverages made from blending and enrichment improves shelf life and has high sensory acceptability. Development of RTS beverages may reduce risk of health diseases and acts as a good appetizer. Physiochemical properties of RTS beverages like pH, acidity and total soluble solids were observed to change during storage. Several types of RTS beverages including blended, refreshing, and functional beverages are prepared from fruits such as grapes, gooseberries, litchi, pineapple, orange, etc. Whey protein is blended with fruits such as orange and watermelon in order to enhance their nutritional value.

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Abbreviations

RTS:

Ready to Serve

ppm:

Parts per million

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Acknowledgements

We acknowledge the Management of Kongu Engineering College for the support provided to carry out the work.

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Authors and Affiliations

  1. Department of Food Technology, Kongu Engineering College, Perundurai, Erode, TN, India

    Menaha Rathinasamy, Sudha Ayyasamy & Anuja Suresh

  2. Department of Chemical Engineering, Kongu Engineering College, Perundurai, Erode, TN, India

    Sangeetha Velusamy

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  1. Menaha Rathinasamy
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  2. Sudha Ayyasamy
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  3. Sangeetha Velusamy
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  4. Anuja Suresh
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Contributions

RM conceived the idea, carried out the data collection and wrote the MS; AS supervised the work and edited the manuscript; VS helped in drafting the MS and edited the manuscript; SA helped in data collection and writing of the MS.

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Correspondence to Sudha Ayyasamy.

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Rathinasamy, M., Ayyasamy, S., Velusamy, S. et al. Natural fruits based ready to serve (RTS) beverages: a review. J Food Sci Technol 59, 4563–4569 (2022). https://doi.org/10.1007/s13197-021-05275-2

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  • DOI: https://doi.org/10.1007/s13197-021-05275-2

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