Open AccessOptimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage
Author(s) -
Anjali Sharma,
Prasad Rasane,
Anirban Dey,
Jyoti Singh,
Sawinder Kaur,
Kajal Dhawan,
Ashwani Kumar,
Hari Shankar Joshi
Publication year - 2021
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs/10.si.2021.a4
Subject(s) - chemistry , food science , punica , antioxidant , sugar , vitamin c , spinach , chelation , carrot juice , phenols , reducing sugar , carotenoid , biochemistry , traditional medicine , organic chemistry , medicine
A process for preparation of a microgreen and fruit based beverage was optimized using spinach (Spinacia oleracea) microgreen, pomegranate (Punica granatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL-1 spinach microgreen juice, 57.07 mL 100 mL-1 pomegranate juice, 1.01 g 100 g-1 sugar and 24.66 mL 100 mL-1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), vitamins (vitamin C), bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.