Development of a novel sugar-free functional beverage containing pistachio green hull extract
This study aimed to develop a novel phenolic-rich functional beverage utilizing pistachio green hull extract (PGHE) and to evaluate its physicochemical and sensory properties. An acute oral toxicity evaluation demonstrated that LD50 of extract is greater than 5000 mg/kg body weight of Wistar rats. T...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002343 |
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| author | Maedeh Tavakoli Mohsen Barzegar Mohammad Ali Sahari Narges Hosseinmardi |
| author_facet | Maedeh Tavakoli Mohsen Barzegar Mohammad Ali Sahari Narges Hosseinmardi |
| author_sort | Maedeh Tavakoli |
| collection | DOAJ |
| description | This study aimed to develop a novel phenolic-rich functional beverage utilizing pistachio green hull extract (PGHE) and to evaluate its physicochemical and sensory properties. An acute oral toxicity evaluation demonstrated that LD50 of extract is greater than 5000 mg/kg body weight of Wistar rats. The optimized formulation of the functional beverage was determined using response surface methodology (RSM). Different concentrations of PGHE, stevia, mannitol, and vanilla, along with constant concentrations of Arabic gum (0.5 % w/v) and ascorbic acid (0.04 % w/v), were used to prepare pistachio green hull based beverages. Total phenolic content (TPC) and IC50 were considered as dependent variables. The optimized formulation, based on maximum TPC and antioxidant activity, was identified, and sensory results indicated that functional beverage 1 (FB1, containing 8.0 % PGHE, 0.18 % stevia, 2.0 % mannitol, and 0.39 % w/v vanilla) is the best formulation. The FB1 showed L*= 14.83 ± 0.19, a*= 1.53 ± 0.05, b*= 12.45 ± 0.10, pH= 4.63 ± 0.01, and °Brix= 11.95 ± 0.07. To enhance the marketability of the optimized functional beverage, the concentration of PGHE and the flavor type were changed. Sensory evaluation of prepared formulations showed that functional beverage A (FB-A, containing 2.0 % w/v PGHE and 2.0 %v/v saffron extract) is more acceptable. The stability assessment of the optimized formulation, FB1, during two months of storage (4 °C) showed that TPC and IC50 remained unchanged. Overall, FB1 formulation has the potential to serve as a beneficial nutraceutical beverage, harnessing the health-promoting effects of all its ingredients, particularly PGHE. |
| format | Article |
| id | doaj-art-45b6288a276d41ff878ca0add89b9c59 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-45b6288a276d41ff878ca0add89b9c592025-08-20T03:20:16ZengElsevierApplied Food Research2772-50222025-06-015110092610.1016/j.afres.2025.100926Development of a novel sugar-free functional beverage containing pistachio green hull extractMaedeh Tavakoli0Mohsen Barzegar1Mohammad Ali Sahari2Narges Hosseinmardi3Department of Food Science and Technology, Tarbiat Modares University, Tehran, IranDepartment of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Corresponding author.Department of Food Science and Technology, Tarbiat Modares University, Tehran, IranDepartment of Physiology, Medical School, Shahid Beheshti University of Medical Sciences, Tehran, IranThis study aimed to develop a novel phenolic-rich functional beverage utilizing pistachio green hull extract (PGHE) and to evaluate its physicochemical and sensory properties. An acute oral toxicity evaluation demonstrated that LD50 of extract is greater than 5000 mg/kg body weight of Wistar rats. The optimized formulation of the functional beverage was determined using response surface methodology (RSM). Different concentrations of PGHE, stevia, mannitol, and vanilla, along with constant concentrations of Arabic gum (0.5 % w/v) and ascorbic acid (0.04 % w/v), were used to prepare pistachio green hull based beverages. Total phenolic content (TPC) and IC50 were considered as dependent variables. The optimized formulation, based on maximum TPC and antioxidant activity, was identified, and sensory results indicated that functional beverage 1 (FB1, containing 8.0 % PGHE, 0.18 % stevia, 2.0 % mannitol, and 0.39 % w/v vanilla) is the best formulation. The FB1 showed L*= 14.83 ± 0.19, a*= 1.53 ± 0.05, b*= 12.45 ± 0.10, pH= 4.63 ± 0.01, and °Brix= 11.95 ± 0.07. To enhance the marketability of the optimized functional beverage, the concentration of PGHE and the flavor type were changed. Sensory evaluation of prepared formulations showed that functional beverage A (FB-A, containing 2.0 % w/v PGHE and 2.0 %v/v saffron extract) is more acceptable. The stability assessment of the optimized formulation, FB1, during two months of storage (4 °C) showed that TPC and IC50 remained unchanged. Overall, FB1 formulation has the potential to serve as a beneficial nutraceutical beverage, harnessing the health-promoting effects of all its ingredients, particularly PGHE.http://www.sciencedirect.com/science/article/pii/S2772502225002343AntioxidantPhenolic compoundsPlant-based beverageRSMSteviaSensory evaluation |
| spellingShingle | Maedeh Tavakoli Mohsen Barzegar Mohammad Ali Sahari Narges Hosseinmardi Development of a novel sugar-free functional beverage containing pistachio green hull extract Applied Food Research Antioxidant Phenolic compounds Plant-based beverage RSM Stevia Sensory evaluation |
| title | Development of a novel sugar-free functional beverage containing pistachio green hull extract |
| title_full | Development of a novel sugar-free functional beverage containing pistachio green hull extract |
| title_fullStr | Development of a novel sugar-free functional beverage containing pistachio green hull extract |
| title_full_unstemmed | Development of a novel sugar-free functional beverage containing pistachio green hull extract |
| title_short | Development of a novel sugar-free functional beverage containing pistachio green hull extract |
| title_sort | development of a novel sugar free functional beverage containing pistachio green hull extract |
| topic | Antioxidant Phenolic compounds Plant-based beverage RSM Stevia Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002343 |
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