Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability.

Manoj, Prabhakaran and Chauhan, A. S. and Nandini, P. Shetty and Sreerama, Y. N. (2024) Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability. Journal of Food Science and Technology. ISSN 0022-1155

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Abstract

The potential of Carissa spinarum (Cs), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting Cs fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% Cs fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores Cs’s bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.

Item Type:	Article
Uncontrolled Keywords:	Sodium alginate · Resveratrol · Flavonoid · Anthocyanin · Sensory evaluation · Storage study
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 07 Beverage Technology
Divisions:	Grain Science and Technology Lipid Science and Traditional Foods Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Nov 2024 09:22
Last Modified:	12 Nov 2024 09:22
URI:	http://ir.cftri.res.in/id/eprint/18501

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