Optimization of a process for microgreen and fruit-based functional beverage



Document title: Optimization of a process for microgreen and fruit-based functional beverage
Journal: Anais da Academia Brasileira de Ciencias
Database: PERIÓDICA
System number: 000435890
ISSN: 0001-3765
Authors: 1
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Institutions: 1Lovely Professional University, Department of Food Technology and Nutrition, Phagwara, Punjab. India
Year:
Volumen: 92
Number: 3
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Aplicado, descriptivo
English abstract Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species
Disciplines: Química
Keyword: Química de alimentos,
Alimentos funcionales,
Jugo de frutas,
Actividad antioxidante,
Diabetes
Keyword: Food chemistry,
Functional foods,
Fruit juice,
Antioxidant activity,
Diabetes
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