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

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.