Quality of Concentrate Mangosteen Juice Produced from Small-scale Industrial Juicer, Ranong, Thailand

Mangosteen (Garcinia mangostana L.) juice shortages and excesses during harvest season can potentially be addressed by processing the juice. However, small-scale producers in Ranong, Thailand are unable to produce juice of a high grade due to financial limitations and a lack of technology transfer.

This study aimed to develop “ready-to-use” small-scale industrial juicer technology to improve the taste and appearance of mangosteen juice. Anthocyanin and tannin contents present in juice and their antioxidant property were also evaluated by spectroscopic-based methods and DDPH radical scavenging activity test.

The juice from the new procedure (CJ) had a better physical appearance and taste than the juice from the prior technique (C). The quality of the juice was improved with the use of the mangosteen juicer due to the decrease in turbidity and suspension as well as a lack of an astringent taste. However, the appearance and color did not reach to quality of industrialized commercial juice (I). The new procedure (CJ) contained the highest tannin content (40 mg/100 ml). While commercial juice (I) contained the highest anthocyanin content (16.2 mg/100 ml). The old technique (C) possessed the strongest DDPH radical scavenging activity (59.23 mg of Trolox equivalent/100 ml and 44.31 mg of ascorbic equivalent/100 ml) following in CJ and I, respectively. In addition, this new process can improve the quality of mangosteen juice, especially its color, taste and clearness, therefore additional pectinase usage and determination of condensed tannin will be implemented for further study.