A novel lime-juice based low-calorie functional beverage was developed by using D- optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used; lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, inulin/polydextrose (I/P) mixture as prebiotics fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 ml lutein was selected as the best formulation among the six optimal beverages which was suggested by design expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, as well as its antioxidant activity (as DPPH• scavenging), was 38.30%

Development of a novel low-calorie lime juice based prebiotic/ high-antioxidant beverage using combined design optimization methodology

Pasquale M. Falcone
Ultimo
Writing – Review & Editing
2022

Abstract

A novel lime-juice based low-calorie functional beverage was developed by using D- optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used; lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, inulin/polydextrose (I/P) mixture as prebiotics fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 ml lutein was selected as the best formulation among the six optimal beverages which was suggested by design expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, as well as its antioxidant activity (as DPPH• scavenging), was 38.30%
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/308050
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