Synergistic impact of inulin and date syrup fortification on physicochemical, sensory and stability of functional components of Hassawi lime juice under cold and hot treatment

: The impact of lime juice fortification with inulin and dibs on bioactive stability, sensory, physicochemical properties and probiotic viability was investigated. Eighteen treatments involved two levels of inulin, dibs and mixtures under cold and hot condition (85°C/3min) were tested. HPLC indicated significant differences in sugar profile and concentrations with dibs being the main source of sugars. Inulin showed high stability reaching 95% after pasteurization, especially in samples containing a combination of inulin and dibs. Total phenolic content and antioxidant activity increased to 95.6 gallic acid equivalent(GAE)/100 g and 55.9 μmol Trolox equivalent (TE)/mL in treatments containing 15% dibs compared to 38.5 GAE/100 g and 15.9 μmol TE/mL in control samples, while inulin had no effect. Other physicochemical properties were clearly affected by dibs addition, particularly TSS and TSS/Acidity ratio, while the effect of inulin was less pronounced. Viscosity and probiotic viability increased with treatments, especially in the mixed treatments. Sensory attributes, particularly taste and overall acceptability, were improved. Pasteurization significantly affected total phenolic and antioxidants. However, inulin significantly reduced their loss. Slight changes in other parameters were observed after pasteurization. The data highlights the possibility of fortifying lime juice with inulin and dibs to produce stable and well-accepted functional juice.