Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages
The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe,...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000525 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856687113568256 |
|---|---|
| author | Muhammad Saleem Zulfiqar Ahmad Muhammad Waseem Tawfiq Alsulami Muhammad Rizwan Javed Muhammad Farhan Gulzar Ahmad Nayik Muhammad Faisal Manzoor Gholamreza Abdi |
| author_facet | Muhammad Saleem Zulfiqar Ahmad Muhammad Waseem Tawfiq Alsulami Muhammad Rizwan Javed Muhammad Farhan Gulzar Ahmad Nayik Muhammad Faisal Manzoor Gholamreza Abdi |
| author_sort | Muhammad Saleem |
| collection | DOAJ |
| description | The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid concentration than BC and CC. Also, the highest total phenolic contents (TPC), total flavonoid contents (TFC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were recorded in PC, while maximum β-carotene and anthocyanin were found in CC and PC. In the case of prepared functional beverages, the pomegranate concentrate-whey beverage (PCWb) exhibited the maximum ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid contents that beetroot concentrate-whey beverage (BCWb) and carrot concentrate-whey beverage (CCWb). The highest TPC (27.3 mg GAE/100 mL), TFC (13.3 mg QE/100 mL), DPPH (41 %), and FRAP (101.3 μmol TE/100 mL) were found in PCWb than BCWb and CCWb. Sensory evaluation outcomes reported PCWb for better taste, color, and overall acceptability. Conclusively, the current study reported that PC is the best choice for value addition in ready-to-drink functional beverages, and future research is required to evaluate its storage stability and health-promoting activities. |
| format | Article |
| id | doaj-art-a55bac5d524047599407f4390e04d2bf |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a55bac5d524047599407f4390e04d2bf2025-02-12T05:32:34ZengElsevierFood Chemistry: X2590-15752025-01-0125102206Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beveragesMuhammad Saleem0Zulfiqar Ahmad1Muhammad Waseem2Tawfiq Alsulami3Muhammad Rizwan Javed4Muhammad Farhan5Gulzar Ahmad Nayik6Muhammad Faisal Manzoor7Gholamreza Abdi8School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China; Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanMarwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, IndiaSchool of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China; Faculty of Sciences and Technology, ILMA University, Karachi, PakistanDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169 Bushehr, IranThe study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid concentration than BC and CC. Also, the highest total phenolic contents (TPC), total flavonoid contents (TFC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were recorded in PC, while maximum β-carotene and anthocyanin were found in CC and PC. In the case of prepared functional beverages, the pomegranate concentrate-whey beverage (PCWb) exhibited the maximum ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid contents that beetroot concentrate-whey beverage (BCWb) and carrot concentrate-whey beverage (CCWb). The highest TPC (27.3 mg GAE/100 mL), TFC (13.3 mg QE/100 mL), DPPH (41 %), and FRAP (101.3 μmol TE/100 mL) were found in PCWb than BCWb and CCWb. Sensory evaluation outcomes reported PCWb for better taste, color, and overall acceptability. Conclusively, the current study reported that PC is the best choice for value addition in ready-to-drink functional beverages, and future research is required to evaluate its storage stability and health-promoting activities.http://www.sciencedirect.com/science/article/pii/S2590157525000525Punica granatumBeetrootCarrotsConcentratesValue additionPhenolics |
| spellingShingle | Muhammad Saleem Zulfiqar Ahmad Muhammad Waseem Tawfiq Alsulami Muhammad Rizwan Javed Muhammad Farhan Gulzar Ahmad Nayik Muhammad Faisal Manzoor Gholamreza Abdi Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages Food Chemistry: X Punica granatum Beetroot Carrots Concentrates Value addition Phenolics |
| title | Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages |
| title_full | Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages |
| title_fullStr | Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages |
| title_full_unstemmed | Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages |
| title_short | Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages |
| title_sort | nutritional physicochemical and antioxidant characterization of pomegranate beetroot and carrot concentrates supplemented functional whey beverages |
| topic | Punica granatum Beetroot Carrots Concentrates Value addition Phenolics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000525 |
| work_keys_str_mv | AT muhammadsaleem nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT zulfiqarahmad nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT muhammadwaseem nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT tawfiqalsulami nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT muhammadrizwanjaved nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT muhammadfarhan nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT gulzarahmadnayik nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT muhammadfaisalmanzoor nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages AT gholamrezaabdi nutritionalphysicochemicalandantioxidantcharacterizationofpomegranatebeetrootandcarrotconcentratessupplementedfunctionalwheybeverages |