Gomez Saji, Anjali C, Kuruvila Bintu, Maneesha P K, Joseph Meagle
Department of Post Harvest Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, 680656 India.
Food Prod Process Nutr. 2023;5(1):12. doi: 10.1186/s43014-022-00127-8. Epub 2023 Jun 1.
Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020-21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g, 184.0 mg100g, 153.0 mg100g, 119.98 mg100g and 31.0 mg100g, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity.
功能性饮料主要源自水果和蔬菜，但也包括来自其他植物的饮料，如茶、咖啡、可可、大豆，以及动物产品，如牛奶、奶制品和酒精饮料。它们具有明确的医学或健康益处，包括预防或延缓疾病进展。印度醋栗是维生素C和酚类物质的丰富来源，这两种都是强效抗氧化化合物。同样，姜黄中的姜黄素、黑胡椒中的胡椒碱和生姜中的姜辣素都具有已被证实的抗氧化和抗炎特性。新冠疫情的爆发提高了人们对维持较高免疫力重要性的认识。2020 - 2021年期间，喀拉拉邦农业大学开展了一项研究，以印度醋栗果汁为原料，加入姜黄粉、黑胡椒粉、生姜汁提取物和酸橙汁，开发一种草本功能性饮料。用这些成分配制的草本饮料在175巴的操作压力和235转/分钟的速度下进行均质处理，随后在玻璃瓶中于100℃巴氏杀菌10分钟，然后在5±2℃的冷藏条件下储存3个月。初始抗坏血酸、总酚、总黄酮、总类胡萝卜素和总姜黄素含量分别为61.0毫克/100克、184.0毫克/100克、153.0毫克/100克、119.98毫克/100克和31.0毫克/100克。通过三种测定方法，即ABTS、DPPH和FRAP，测定了草本饮料的抗氧化活性。通过ABTS、DPPH和FRAP测定法，草本饮料的初始IC值分别为8.64、0.212和0.368微克/毫升。与总酚含量在储存期间显著增加相反，产品在储存期间抗坏血酸、总黄酮、总类胡萝卜素和姜黄素含量显著下降。通过所有三种测定方法测定的草本饮料的抗氧化活性在整个储存期间也显著下降。结果表明，该产品可以作为一种健康饮料进行推广，但必须低温储存以保持较高水平的抗氧化化合物和抗氧化活性。
