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Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage

Anjali Sharma ,
Anjali Sharma

Lovely Professional University

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Prasad Rasane Orcid logo ,
Prasad Rasane
Contact Prasad Rasane

Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India 144411

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Anirban Dey Orcid logo ,
Anirban Dey

Pimpernel Food Products Pvt. Ltd. West Bengal, India

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Jyoti Singh Orcid logo ,
Jyoti Singh

Lovely Professional University

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Sawinder Kaur ,
Sawinder Kaur

Lovely Professional University

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Kajal Dhawan ,
Kajal Dhawan

Lovely Professional University

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Ashwani Kumar ,
Ashwani Kumar

Lovely Professional University

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Hari Shankar Joshi
Hari Shankar Joshi

College of Applied Food and Dairy Technology, Minbhawan, New Baneshwor, Kathmandu, Nepal, G.P.O. Box: 11898

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Published: 24.02.2021.

Volume 10, Issue 3 (2020)

pp. 41-56;

https://doi.org/10.7455/ijfs/10.si.2021.a4

Abstract

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.

Keywords

Antioxidants,

Microgreen blend,

Response Surface Methodology,

Physicochemical properties

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