Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink
The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there is an urgent need to meet this demand. In response, the present study introduced the new concept of clean-label functional foods and beverages. The objective of the research was to develop nove...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001361 |
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| author | Kashmala Chaudhary Samran Khalid Taghrid S. Alomar Najla AlMasoud Sadia Ansar Ahmed Fathy Ghazal Abderrahmane Aït-Kaddour Rana Muhammad Aadil |
| author_facet | Kashmala Chaudhary Samran Khalid Taghrid S. Alomar Najla AlMasoud Sadia Ansar Ahmed Fathy Ghazal Abderrahmane Aït-Kaddour Rana Muhammad Aadil |
| author_sort | Kashmala Chaudhary |
| collection | DOAJ |
| description | The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there is an urgent need to meet this demand. In response, the present study introduced the new concept of clean-label functional foods and beverages. The objective of the research was to develop novel ready-to-serve clean-label functional drink formulations by blending strawberry and cantaloupe juices (35 % each), with the addition of Spirulina platensis and orange peel extracts as clean-label functional ingredients, either alone or in combination, at concentrations of 2.5 % and 5.0 %, without any chemical additives or preservatives. Ultrasound-assisted extraction under optimized conditions, pulsating mode (10 s on, 5 s off), power 300 W, frequency 25 kHz, extraction time 30 min, and temperature 40 °C, with natural deep eutectic solvent composed of lactic acid and choline chloride (2:1) was used to obtain S. platensis and orange peel extracts. This innovative method achieved the highest extract yield compared to other extraction techniques, making these extracts ideal clean-label functional ingredients due to their highly efficient, sustainable, and eco-friendly extraction process. The formulations were subsequently homogenized via ultrasonication with mild parameters (power 100 W, frequency 25 kHz, time 5 min, temperature 25 °C) to improve the overall stability of the drink. Comprehensive analysis revealed that the T6 formulation, containing 5.0 % S. platensis and 5.0 % orange peel extract, exhibited the most promising results across various parameters, including improved proximate composition, enriched mineral content, elevated bioactive compounds, enhanced antioxidant activity, potent antimicrobial properties, and superior sensory acceptance. By introducing and validating the concept of clean-label functional beverages, this study paves the way for future innovations that align with the evolving demands of health-conscious consumers, and environmental sustainability. |
| format | Article |
| id | doaj-art-8a274ae65eb34f96a012dc6b237110cc |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-8a274ae65eb34f96a012dc6b237110cc2025-08-20T03:47:25ZengElsevierUltrasonics Sonochemistry1350-41772025-07-0111810735710.1016/j.ultsonch.2025.107357Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drinkKashmala Chaudhary0Samran Khalid1Taghrid S. Alomar2Najla AlMasoud3Sadia Ansar4Ahmed Fathy Ghazal5Abderrahmane Aït-Kaddour6Rana Muhammad Aadil7National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; Corresponding authors.Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, PO Box 84428, Riyadh 11671, Saudi ArabiaDepartment of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, PO Box 84428, Riyadh 11671, Saudi ArabiaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, PakistanAgricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, EgyptUniversit́ Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 15000 Aurillac, France; Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363 Jawa Barat, Indonesia; Corresponding authors.National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; Corresponding authors.The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there is an urgent need to meet this demand. In response, the present study introduced the new concept of clean-label functional foods and beverages. The objective of the research was to develop novel ready-to-serve clean-label functional drink formulations by blending strawberry and cantaloupe juices (35 % each), with the addition of Spirulina platensis and orange peel extracts as clean-label functional ingredients, either alone or in combination, at concentrations of 2.5 % and 5.0 %, without any chemical additives or preservatives. Ultrasound-assisted extraction under optimized conditions, pulsating mode (10 s on, 5 s off), power 300 W, frequency 25 kHz, extraction time 30 min, and temperature 40 °C, with natural deep eutectic solvent composed of lactic acid and choline chloride (2:1) was used to obtain S. platensis and orange peel extracts. This innovative method achieved the highest extract yield compared to other extraction techniques, making these extracts ideal clean-label functional ingredients due to their highly efficient, sustainable, and eco-friendly extraction process. The formulations were subsequently homogenized via ultrasonication with mild parameters (power 100 W, frequency 25 kHz, time 5 min, temperature 25 °C) to improve the overall stability of the drink. Comprehensive analysis revealed that the T6 formulation, containing 5.0 % S. platensis and 5.0 % orange peel extract, exhibited the most promising results across various parameters, including improved proximate composition, enriched mineral content, elevated bioactive compounds, enhanced antioxidant activity, potent antimicrobial properties, and superior sensory acceptance. By introducing and validating the concept of clean-label functional beverages, this study paves the way for future innovations that align with the evolving demands of health-conscious consumers, and environmental sustainability.http://www.sciencedirect.com/science/article/pii/S1350417725001361Fruit juices blendNatural extractsClean-label ingredientsUltrasound assisted extractionNatural deep eutectic solventsFunctional beverages |
| spellingShingle | Kashmala Chaudhary Samran Khalid Taghrid S. Alomar Najla AlMasoud Sadia Ansar Ahmed Fathy Ghazal Abderrahmane Aït-Kaddour Rana Muhammad Aadil Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink Ultrasonics Sonochemistry Fruit juices blend Natural extracts Clean-label ingredients Ultrasound assisted extraction Natural deep eutectic solvents Functional beverages |
| title | Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink |
| title_full | Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink |
| title_fullStr | Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink |
| title_full_unstemmed | Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink |
| title_short | Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink |
| title_sort | ultrasound assisted natural deep eutectic solvents based sustainable extraction of spirulina platensis and orange peel extracts for the development of strawberry cantaloupe based novel clean label functional drink |
| topic | Fruit juices blend Natural extracts Clean-label ingredients Ultrasound assisted extraction Natural deep eutectic solvents Functional beverages |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725001361 |
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