Arif Muhammad Adnan, Inam-Ur-Raheem Muhammad, Khalid Waseem, Lima Clara Mariana Gonçalves, Jha Ravi Prakash, Khalid Muhammad Zubair, Santana Renata Ferreira, Sharma Rohit, Alhasaniah Abdulaziz Hassan, Emran Talha Bin
National Institute of Food Science and Technology, University of Agricultural Faisalabad, Faisalabad, Pakistan.
Department of Food Science, Government College University, Faisalabad, Pakistan.
Evid Based Complement Alternat Med. 2022 Sep 30;2022:8563982. doi: 10.1155/2022/8563982. eCollection 2022.
and strawberry are cultivated extensively worldwide and are divinely blessed with an enormous amount of nutritional and medicinal constituents, such as vitamin C, vitamin E, iron, potassium, and phenolic antioxidants that play a pivotal role in treating, confining, and preventing diabetes and many kinds of cancer. The focus of the study is to develop different samples of highly acceptable ready to serve (RTS) Moringa strawberry juice blend by underutilizing Moringa and strawberry juice in different proportions. bitter taste and green color steeply limits its acceptability and counter this drawback utilized with strawberry juice. The physicochemical analysis of blended juice was performed to investigate the suitability and keeping quality of the juice mixture. The collected data signify that pH titratable acidity (TA) and total soluble solids (TSS) the slight modification after the inclusion of Moringa juice extract and throughout the storage. The Moringa treatment positively improved the total phenolic content (TPC), antioxidant, and vitamin C from 12 to 49.17 mg GAE/100g, 61.41 to 87.69%, and 64.03 to 86.65 mg/100 mL, respectively, but there was a slight decline in antioxidant quantity while stored under refrigerated conditions for one month. An assimilative trend was noticed in TPC and vitamin C, which collapsed from 49.17-36.32 mg GAE to 86.65-79.19 mg, respectively. In accordance with sensory analysis (90% strawberry juice and 10% Moringa extract), the juice blend was rated best in context to flavor, color, and taste. This juice blend proved to be greatly effective especially for children suffering from malnutrition as well as women to counter with its appreciable number of nutritional constituents.
草莓在全球广泛种植，富含大量营养和药用成分，如维生素C、维生素E、铁、钾以及酚类抗氧化剂，这些成分在治疗、控制和预防糖尿病及多种癌症方面发挥着关键作用。本研究的重点是通过按不同比例利用未充分利用的辣木叶和草莓汁，开发出不同的、易于接受的即饮型（RTS）辣木草莓混合汁样品。辣木的苦味和绿色严重限制了其可接受性，而与草莓汁混合使用可克服这一缺点。对混合汁进行了理化分析，以研究果汁混合物的适用性和保存质量。收集的数据表明，在加入辣木叶汁提取物后以及整个储存过程中，pH值、可滴定酸度（TA）和总可溶性固形物（TSS）略有变化。辣木处理使总酚含量（TPC）、抗氧化剂和维生素C分别从12毫克没食子酸当量/100克、61.41%提高到49.17毫克没食子酸当量/100克、87.69%，以及从64.03毫克/100毫升提高到86.65毫克/100毫升，但在冷藏条件下储存一个月后，抗氧化剂含量略有下降。TPC和维生素C呈现出同化趋势，分别从49.17 - 36.32毫克没食子酸当量降至86.65 - 79.19毫克。根据感官分析（90%草莓汁和10%辣木提取物），该混合汁在风味、颜色和口感方面的评分最高。这种混合汁被证明特别有效，尤其对于患有营养不良的儿童以及女性，因为它含有相当数量的营养成分。
