Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Nowadays, blend of different fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated effect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. The novelty in th...

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Main Authors: Muhammad Kamran Khan, Muhammad Naveed Asif, Muhammad Haseeb Ahmad, Muhammad Imran, Muhammad Sajid Arshad, Sadia Hassan, Muhammad Imran Khan, Mahr-un Nisa, Muhammad Mohsin Iqbal, Niaz Muhammad
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/5916097
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author Muhammad Kamran Khan
Muhammad Naveed Asif
Muhammad Haseeb Ahmad
Muhammad Imran
Muhammad Sajid Arshad
Sadia Hassan
Muhammad Imran Khan
Mahr-un Nisa
Muhammad Mohsin Iqbal
Niaz Muhammad
author_facet Muhammad Kamran Khan
Muhammad Naveed Asif
Muhammad Haseeb Ahmad
Muhammad Imran
Muhammad Sajid Arshad
Sadia Hassan
Muhammad Imran Khan
Mahr-un Nisa
Muhammad Mohsin Iqbal
Niaz Muhammad
author_sort Muhammad Kamran Khan
collection DOAJ
description Nowadays, blend of different fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated effect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. The novelty in this particular work is optimization of blend using stevia-based low caloric extract as sweetener to replace high caloric sugar contents. For this purpose, juices of apple and carrot along with the extract of stevia leaves underwent the process optimization using a statistical approach of D-optimal mixture design. The best beverage formulation with high sensory scores was composed of apple juice 70%, carrot juice 27%, and stevia extract (5 g/100 ml) 3%. The optimized beverage was then processed with conventional pasteurization at 95°C for 1 min and compared with ultrasound processing for 15 min at four different amplitudes (20%, 40%, 60%, and 80%). According to the observation, the treatment US60 (60% amplitude for 15 min) showed better retention for total phenolic content (78.65 ± 1.37 mg GAE/100 mL), total flavonoid content (23.53 ± 0.15 mg CE/100 mL), DPPH (66.43 ± 1.45 %), and FRAP (65.17 ± 1.10 mmol Trolox/100 mL) as compared to pasteurized and control samples while keeping other physicochemical properties in range. The research therefore indicates that ultrasound is good alternative to pasteurization and stevia to sugar in terms of functional beverage development.
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institution Kabale University
issn 0146-9428
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language English
publishDate 2019-01-01
publisher Wiley
record_format Article
series Journal of Food Quality
spelling doaj-art-b1432e4c04c44a848e8af417b9abd09e2025-02-03T01:24:41ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/59160975916097Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional BeverageMuhammad Kamran Khan0Muhammad Naveed Asif1Muhammad Haseeb Ahmad2Muhammad Imran3Muhammad Sajid Arshad4Sadia Hassan5Muhammad Imran Khan6Mahr-un Nisa7Muhammad Mohsin Iqbal8Niaz Muhammad9Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanDepartment of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-38000, PakistanNational Agriculture Education College, Kabul, AfghanistanNowadays, blend of different fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated effect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. The novelty in this particular work is optimization of blend using stevia-based low caloric extract as sweetener to replace high caloric sugar contents. For this purpose, juices of apple and carrot along with the extract of stevia leaves underwent the process optimization using a statistical approach of D-optimal mixture design. The best beverage formulation with high sensory scores was composed of apple juice 70%, carrot juice 27%, and stevia extract (5 g/100 ml) 3%. The optimized beverage was then processed with conventional pasteurization at 95°C for 1 min and compared with ultrasound processing for 15 min at four different amplitudes (20%, 40%, 60%, and 80%). According to the observation, the treatment US60 (60% amplitude for 15 min) showed better retention for total phenolic content (78.65 ± 1.37 mg GAE/100 mL), total flavonoid content (23.53 ± 0.15 mg CE/100 mL), DPPH (66.43 ± 1.45 %), and FRAP (65.17 ± 1.10 mmol Trolox/100 mL) as compared to pasteurized and control samples while keeping other physicochemical properties in range. The research therefore indicates that ultrasound is good alternative to pasteurization and stevia to sugar in terms of functional beverage development.http://dx.doi.org/10.1155/2019/5916097
spellingShingle Muhammad Kamran Khan
Muhammad Naveed Asif
Muhammad Haseeb Ahmad
Muhammad Imran
Muhammad Sajid Arshad
Sadia Hassan
Muhammad Imran Khan
Mahr-un Nisa
Muhammad Mohsin Iqbal
Niaz Muhammad
Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
Journal of Food Quality
title Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
title_full Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
title_fullStr Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
title_full_unstemmed Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
title_short Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
title_sort ultrasound assisted optimal development and characterization of stevia sweetened functional beverage
url http://dx.doi.org/10.1155/2019/5916097
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