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Peer-reviewedCC BYDiscover Food

Nutritional, functional, and safety assessment of vacuum evaporated grapefruit juice concentrate

  • Muhammad Bilal1
  • Nudrat Khursheed2
  • Nida Firdous3
  • Hassan Shabbir4
  • Atif Liaqat5
  • Faisal Nauman6
  • Samina Kauser4
  • Ashiq Hussain4
  • Abdeen Elsiddig Elkhedir7
7 affiliations
  1. 1Department of Food Safety and Quality Management, Bahauddin Zakariya University
  2. 2Department of Human Nutrition, Bahauddin Zakariya University
  3. 3Department of Food Science and Technology, MNS-University of Agriculture Multan
  4. 4Institute of Food Science and Nutrition, University of Sargodha
  5. 5Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology
  6. 6National Institute of Food Science and Technology, University of Agriculture Faisalabad
  7. 7Sudan University of Science and Technology
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Abstract

Grapefruit is renowned for its rich nutritional profile and antioxidant potential; however, the effects of concentration processes like vacuum evaporation on its quality attributes remain underexplored. This study aimed to evaluate the nutritional, functional, sensory, and safety characteristics of vacuum evaporated grapefruit juice concentrate Brix levels ranging from 10° to 55° Brix (T0: 10°, T1: 25°, T2: 35°, T3: 45°, T4: 55°) and samples were analyzed for proximate composition, color attributes, total phenolic content, ascorbic acid, antioxidant activity (DPPH % inhibition), pesticide residues using high performance liquid chromatography (HPLC) and sensory quality. The results showed significant concentration effects on nutritional composition: moisture content decreased from 88.19% (T0) to 56.23% (T4), while total sugars increased from 11.29% to 26.82%. Similarly, acidity rose from 1.02% to 3.82%, and pH decreased slightly, indicating enhanced preservation potential. Total soluble solids °Brix increased from 10.02° to 54.70°. Antioxidant activity sharply increased from 40.13% to 91.46%, alongside rise in total phenolic content (up to 114.72 mg GAE/g) and ascorbic acid (up to 185.67 mg/100 mL). However, higher brix levels also led to increased pesticide residues, Mandipropamid peaked at 6.85 mg/kg at both 10° and 55°. Sensory analysis revealed T1 (moderate concentration) as the most acceptable sample (overall acceptability score: 8.56), while T4 received the lowest scores (overall acceptability score: 3.89). In conclusion, vacuum evaporation improved the nutritional and antioxidant profile of grapefruit concentrate but also intensified or degraded pesticide load variably depending on their thermal stability and volatility and negatively affected sensory quality at higher concentrations. Future studies should focus on residue mitigation strategies and optimizing concentration levels for commercial applications. Graphical Abstract

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Cite

BibTeXRIS
BibTeX
@article{bilal2026nutritional,
  title = {{Nutritional, functional, and safety assessment of vacuum evaporated grapefruit juice concentrate}},
  author = {Muhammad Bilal and Nudrat Khursheed and Nida Firdous and Hassan Shabbir and Atif Liaqat and Faisal Nauman and Samina Kauser and Ashiq Hussain and Abdeen Elsiddig Elkhedir},
  journal = {Discover Food},
  year = {2026},
  month = jul,
  doi = {10.1007/s44187-026-01162-x},
  url = {https://doi.org/10.1007/s44187-026-01162-x},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Nutritional, functional, and safety assessment of vacuum evaporated grapefruit juice concentrate
AU  - Muhammad Bilal
AU  - Nudrat Khursheed
AU  - Nida Firdous
AU  - Hassan Shabbir
AU  - Atif Liaqat
AU  - Faisal Nauman
AU  - Samina Kauser
AU  - Ashiq Hussain
AU  - Abdeen Elsiddig Elkhedir
PY  - 2026
DA  - 2026/07/01
JO  - Discover Food
DO  - 10.1007/s44187-026-01162-x
UR  - https://doi.org/10.1007/s44187-026-01162-x
AB  - Grapefruit is renowned for its rich nutritional profile and antioxidant potential; however, the effects of concentration processes like vacuum evaporation on its quality attributes remain underexplored. This study aimed to evaluate the nutritional, functional, sensory, and safety characteristics of vacuum evaporated grapefruit juice concentrate Brix levels ranging from 10° to 55° Brix (T0: 10°, T1: 25°, T2: 35°, T3: 45°, T4: 55°) and samples were analyzed for proximate composition, color attributes, total phenolic content, ascorbic acid, antioxidant activity (DPPH % inhibition), pesticide residues using high performance liquid chromatography (HPLC) and sensory quality. The results showed significant concentration effects on nutritional composition: moisture content decreased from 88.19% (T0) to 56.23% (T4), while total sugars increased from 11.29% to 26.82%. Similarly, acidity rose from 1.02% to 3.82%, and pH decreased slightly, indicating enhanced preservation potential. Total soluble solids °Brix increased from 10.02° to 54.70°. Antioxidant activity sharply increased from 40.13% to 91.46%, alongside rise in total phenolic content (up to 114.72 mg GAE/g) and ascorbic acid (up to 185.67 mg/100 mL). However, higher brix levels also led to increased pesticide residues, Mandipropamid peaked at 6.85 mg/kg at both 10° and 55°. Sensory analysis revealed T1 (moderate concentration) as the most acceptable sample (overall acceptability score: 8.56), while T4 received the lowest scores (overall acceptability score: 3.89). In conclusion, vacuum evaporation improved the nutritional and antioxidant profile of grapefruit concentrate but also intensified or degraded pesticide load variably depending on their thermal stability and volatility and negatively affected sensory quality at higher concentrations. Future studies should focus on residue mitigation strategies and optimizing concentration levels for commercial applications. Graphical Abstract
SN  - 2731-4286
ER  -