Influence of maceration time on the physicochemical and functional properties of a rambutan (Nephelium lappaceum L.) and purple corn (Zea mays L.) liqueur

Abstract

Objective: To evaluate the effect of maceration time on the physicochemical, functional, and sensory properties of a liqueur made from rambutan (Nephelium lappaceum L.) pulp and purple corn (Zea mays L.) cob. Methodology: Six treatments were prepared by varying the maceration time (5, 10, 15, 20, 25, and 30 days). For each treatment, physicochemical properties (acidity, soluble solids, density, pH, alcohol content, and color), functional properties (total polyphenols, flavonoids, and anthocyanins), and sensory properties were determined; the latter were assessed using a hedonic scale to identify the optimal processing time. Results: The 30-day treatment achieved the highest sensory acceptability, recording an acidity of 0.46% (expressed as citric acid), 31.7 °Brix of soluble solids, a density of 1.83 g/mL, a pH of 4.3, an alcohol content of 16.47%, and color parameters L*: 25.71, a*: 12.17, and b*: 3.87. Regarding functional properties, this treatment reached 572 µmol TE/100 mL of total polyphenols, 7043 mg QE/mL of flavonoids, and 18.38 mg CE/mL of anthocyanins. Furthermore, statistical analysis showed a high correlation 2 between maceration time and the evaluated variables (high R values), confirming the significant influence of this factor on the product's evolution. Conclusion: A maceration time of 30 days optimizes the physicochemical, functional, and sensory properties of the liqueur, consolidating it as a viable agro-industrial alternative for the development of functional beverages.