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. 2022 Apr 21;10(7):2245-2254.
doi: 10.1002/fsn3.2834. eCollection 2022 Jul.

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

Samar Sahraee  1 , Babak Ghanbarzadeh  1   2 , Pasquale M Falcone  3
Affiliations

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

Samar Sahraee et al. Food Sci Nutr. .

Abstract

Three 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.

Keywords: essential oil; extract; functional beverage; mixture design; optimization.

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Conflict of interest statement

We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.

Figures

FIGURE 1
FIGURE 1
Plots showing the effect of ginger extract (GE), cardamom essential oil (CE), and hibiscus solution (HS) on total phenol content (TP) (a) and 1, 1‐diphenyl‐2picrylhydrazyl (DPPH°) inhibition percent (b) of fruit juice blends
FIGURE 2
FIGURE 2
Plots showing the effect of ginger extract (GE), cardamom essential oil (CE), and hibiscus solution (HS) on anthocyanin content (a), flavonoid content (b), and vitamin C content (c) of functional beverages
FIGURE 3
FIGURE 3
The plot of the desirability of responses for different functional beverage formulations
See this image and copyright information in PMC

References

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