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. 2023 Aug 30;12(17):3265.
doi: 10.3390/foods12173265.

New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties

Leila Abolghasemi Fakhri  1 , Babak Ghanbarzadeh  1 , Pasquale M Falcone  2
Affiliations

New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties

Leila Abolghasemi Fakhri et al. Foods. .

Abstract

Lutein is a prominent biologically active carotenoid pigment with a polyene skeleton that has great benefits for human health. The study examined the synergistic effects of potentially functional components, including lutein carotenoid (LC), Mentha × Piperita extract (MPE), and Citrus × aurantifolia essential oil (CAEO), all three as bioactive components and antioxidants (AOs), on the physicochemical characteristics of a new low-sugar and carotenoid-enriched high-antioxidant beverage. Sucralose was utilized as a non-nutritive sweetener. Polynomial equations obtained by combined design methodology (CDM) were fitted to the experimental data of total phenolic and flavonoid contents (TPC and TFC, respectively) and antioxidant potential of the beverages using multiple regression analysis with R2 (determination coefficient) values of 0.87, 0.89, and 0.97, respectively. Estimated response values for the TPC, TFC, and antioxidant potential (determined as 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity) of the optimum beverage formulation were 41.90 mg gallic acid equivalent (GAE) per L-1, 27.51 mg quercetin equivalent (QE) per L-1, and 34.06%, respectively, with a desirability value of 0.74. The potentially functional components had a synergistic effect on the antioxidant potential. This healthy beverage can have the potential to enhance health benefits and may have therapeutic potential for diabetic patients.

Keywords: essential oil; herbal extract; low-sugar carotenoid-enriched beverage; optimization; physicochemical characteristics.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in the (a) antioxidant capacity, (b) TFC, and (c) TPC of beverages at different levels of LC and different CAEO: MPE ratios (in color).
Figure 2
Figure 2
Changes in the (a) antioxidant capacity, (b) TFC, and (c) TPC of beverages at specified LC content and different CAEO: MPE ratios (in color).
Figure 3
Figure 3
Changes in the (a) antioxidant capacity, (b) TFC, and (c) TPC of beverages at different content of LC and constant CAEO: MPE ratio (in color).
Figure 4
Figure 4
(a) Desirability ramp for optimization of the antioxidant capacity and total flavonoid and phenolic contents of beverages; and (b) the individual desirability for each dependent variable at the optimal levels of independent variables (in color).
Figure 5
Figure 5
Chemical structures of (a) lutein, (b) the main flavanones, flavanone aglycones, and glycosides in lime, (c) the main terpenes, oxygenated compounds, and sesquiterpenes of CAEO, and (d) the most abundant phenolic compounds of MPE (black and white).
See this image and copyright information in PMC

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