Application of mixture design methodology for development of high antioxidant fruity functional beverage

Food Science and Nutrition - Tập 10 Số 7 - Trang 2245-2254 - 2022
Samar Sahraee1, Babak Ghanbarzadeh2,1, Pasquale M. Falcone3
1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2Department of Food Engineering, Faculty of Engineering, Near East University, Mersin, Turkey
3Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy

Tóm tắt

AbstractThree red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical properties of the samples including total phenols, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) inhibition percent, anthocyanin, flavonoid, and vitamin C content of optimum fruit juice blend (60% PJ/20% BJ/20% GJ) were 121.57 µg gallic acid equivalent (GAE)/ml, 80.28%, 4.03 mg/L, 64.87 mg/100 ml, and 51.10 mg/100 ml, respectively. To determine the optimum level of extracts and essential oil (GE, CE, and HS) in fruit juice blends, the mixture design method was used and 14 runs (formulations) were obtained. In all formulations, samples containing HS had the highest content of antioxidant and active components and the statistical analysis indicated that the sample containing 0.5 CE/0.5 GE/1 HS (ml/100 ml) had the optimum content of antioxidant components. Thus, the results of this study introduce a functional drink possessing high polyphenols, antioxidants, anthocyanin, and vitamin C content.

Từ khóa


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Thông tin xuất bản

Food Science and Nutrition

Tập 10 Số 7

2245-2254

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