Development of nectar from snap melon, gac fruit and steviol glycosides: changes in physico-chemical properties, antioxidant potential, sensory and microbial qualities during storage

The aim of the current study was to develop low-calorie nectar from snap melon and gac fruit and assess the changes in physicochemical, microbiological and organoleptic characteristics during storage at ambient (34 ± 2°C) and refrigerated conditions (5 ± 2°C) for a duration of three months. Storage of the samples in ambient and refrigerated conditions appeared to be safe from a microbiology perspective. The physico-chemical parameters of the nectar, such as pH, TSS, viscosity, and colour values, decreased, while the titratable acidity increased in the nectar during the course of storage. Moreover, ascorbic acid, phenols, β carotene, lycopene, antioxidant activity, and energy values decreased in the nectar during the storage period. In addition, the reduction in bioactive constituents was more rapid under ambient storage than in refrigerated storage conditions.