Publication: Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage
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Date
2021
Journal Title
International Journal of Food Studies
Journal ISSN
Volume Title
Publisher
ISEKI Food Association
Abstract
A process for preparation of a microgreen and fruit based beverage was optimized using spin- ach (Spinacia oleracea) microgreen, pomegranate (Punicagranatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sediment- ation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The op- timized beverage had 17.26 mL 100 mL�1spinach microgreen juice, 57.07 mL 100 mL�1pomegranate juice, 1.01 g 100 g�1sugar and 24.66 mL 100 mL�1pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron) and vitamins (vitamin C), and 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 com- pounds present in juice were designed to help reduce oxidative stress during in ammatory cases such as arthritis. Copyright �2021 ISEKI-Food Association (IFA)
Description
Keywords
Antioxidants, Microgreen blend, Physicochemical prop-erties, Response Surface Methodology