Development and Nutritional Evaluation of Ready-to-Drink Beverage Using the Choongan (Caralluma tuberculata L.) Extract

IF 4.2 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-02-29 DOI:10.1155/2024/8831525

Nabia Noor, Ghulam Mueen Ud Din, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Muhammad Ather Nadeem, Aqsa Iqbal, Faiqa Malik, Ammar AL-Farga, Faisal Aqlan

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Abstract

The present study aimed to develop ready-to-drink (RTD) beverage using the choongan (Caralluma tuberculata L.) extract and further to evaluate antioxidant potential and mineral estimation of the prepared RTD. The stem of Caralluma tuberculata was used to further isolate and purify the powder. Then, C. tuberculata powder was utilized in the formulation of beverages. All the treatments observed a decreasing trend for acidity, total soluble solids, total phenols, total antioxidant activity, total flavonoids, DPPH radical scavenging activity, and viscosity during storage whilst pH showed an increasing trend. It was observed that Caralluma RTD contained increasing trend of phytochemicals by increasing contents of the Caralluma extract. The same trend was also observed regarding all the mineral contents investigated in the present study. The treatment T₄ (Caralluma RTD having 1.5 g C. tuberculata powder) showed the maximum values regarding phytochemicals as well as minerals. The microbial counts (log₁₀ CFU/mL) for all the treatments increased during storage. Even though T₄ showed promising results regarding phytochemicals and minerals, T₁ showed the maximum sensory score even after 21 days of storage.

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使用草甘膦（Caralluma tuberculata L.）提取物开发即饮饮料并进行营养评估

本研究的目的是利用箭毒（Caralluma tuberculata L.）提取物开发即饮（RTD）饮料，并进一步评估所制备的即饮（RTD）饮料的抗氧化潜力和矿物质含量。研究人员利用茎干进一步分离和纯化茎干粉末。然后，将石蒜粉用于配制饮料。所有处理的酸度、总可溶性固形物、总酚、总抗氧化活性、总黄酮、DPPH 自由基清除活性和粘度在贮藏期间均呈下降趋势，而 pH 值则呈上升趋势。据观察，随着千层塔提取物含量的增加，千层塔热饮中的植物化学物质呈上升趋势。本研究中调查的所有矿物质含量也呈现出同样的趋势。处理 T4（含有 1.5 克 C. tuberculata 粉末的 CARALLUMA RTD）显示出最高的植物化学物质和矿物质含量。所有处理的微生物数量（log10 CFU/mL）在储存过程中都有所增加。尽管 T4 在植物化学物质和矿物质方面显示出良好的结果，但 T1 在储存 21 天后仍显示出最高的感官评分。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality