Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology

Abstract

A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, an inulin/polydextrose (I/P) mixture as prebiotic fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 mL lutein was selected as the best formulation among the six optimal beverages which was suggested by Design-Expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, and its antioxidant activity (as 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•) scavenging) was 38.30%. The newly designed beverage has the potential to promote health benefits and in therapeutic applications.

Keywords: high-fiber prebiotic beverage; lime peel essential oil; lutein; optimization; peppermint extract.

Figure 1

The change in (a) taste, (b) flavor, (c) texture, (d) color, and (e) overall acceptance based on different LEO and ME combinations under different lutein levels and in the absence of prebiotic fibers (in color).

Figure 2

The change in (a) taste, (b) flavor, (c) texture, (d) color, and (e) overall acceptance based on different LEO and ME combinations under different lutein levels and in the presence of prebiotic fibers (in color).

Figure 3

The effect of the presence and absence of prebiotics on the (a–c) taste, (d–f) flavor, (g–i) texture, (j–l) color, and (m–o) overall acceptance of beverages at specified lutein content acquired using a constant LEO/ME combination which is mentioned in the figures (in color).

Figure 4

Structures of germacrene A, B, C, and D, citropten, herniarin, and lutein (black and white).

Figure 5

Bioactive compound content and in vitro antioxidant properties ((a) phenolic content, (b) flavonoid content, and (c) the DPPH^• scavenging activity) of the optimized formulations (Different letters indicate statistically significant differences (p ≤ 0.05)) (in color).