Local indigenous fruit-derived juices as alternate source of acidity regulators

BACKGROUND: Acidity regulators are additives that alter and control food acidity. The objective of this study was to explore local indigenous fruits as sources of natural acidity regulators. Juices extracted from Garcinia indica (kokum), Embilica officinalis (amla) and Tamarindus indica (tamarind) were used as acidulants for media such as coconut milk and bottle gourd juice. The buffering capacity β, acid composition, antioxidant activity and shelf-life study of the acidified media were estimated. RESULTS: Potentiometric titration showed G. indica to possess the highest buffering capacity in both ranges. High-performance liquid chromatography analysis showed T. indica contained a high level of tartaric acid (4.84 ± 0.01 mg g⁻¹), while G. indica had citric acid (22.37 ± 0.84 mg g⁻¹) and E. officinalis had citric acid (2.75 ± 0.02 mg g⁻¹) along with ascorbic acid (2.68 ± 0.01 mg g⁻¹). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was high for E. officinalis (91.24 ± 0.66%) and T. indica (90.93 ± 0.817%) and relatively lower for G. indica (34.61 ± 3.66%). The shelf-life study showed total plate count to be within the prescribed limits up to a week, in accordance with safety regulations. CONCLUSION: This investigation confirmed the suitability of indigenous fruit juices as alternatives to existing acidity regulators.