Optimization of a process for microgreen and fruit-based functional beverage
Título del documento: Optimization of a process for microgreen and fruit-based functional beverage
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000435890
ISSN: 0001-3765
Autores: 1
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Instituciones: 1Lovely Professional University, Department of Food Technology and Nutrition, Phagwara, Punjab. India
Año:
Volumen: 92
Número: 3
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Aplicado, descriptivo
Resumen en inglés 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
Disciplinas: Química
Palabras clave: 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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