Publication Details
Abstract
The human body is made up of a fundamental structural protein called collagen. Oxidation, environmental factors, and inadequate intake of vitamins and minerals are some of the factors that contribute to its depletion. Minimally processed fruit- and vegetable-based beverages are a convenient and acceptable vehicle for delivering these vitamins. The present work aims to develop a fruit-based functional drink with gamboge juice and a natural sweetener as natural acidulant and sweetener, and to evaluate its nutritional, sensory, storage, and economic characteristics with specific reference to collagen-supporting nutrients.
Fresh vegetables were washed, trimmed, and cold-pressed to obtain juice. Orange and lemon are rich in vitamins C and E, carrot is a major source of provitamin A, and Beta vulgaris rubra (beetroot), apple, and the selected sweetener are important contributors of antioxidants and minerals. Information on process efficiency was provided by the juice yield for each raw material, which ranged from about 50% for gamboge to more than 80% for apple and carrot. Four blends were prepared by varying the relative proportions of apple, orange, and carrot while keeping gamboge and the sweetener within a narrow functional range, which resulted in blends that differed in colour, flavour, and expected nutrient distribution but were comparable in overall composition and processing.
The beverages were evaluated for their pH and basic quality attributes, with all blends showing a slightly acidic pH of around 4, a range considered favourable for microbiological safety and for the stability of ascorbic acid during short-term storage. The potential of the product to support collagen maintenance was examined in terms of the contribution of vitamin C, β-carotene, and glutathione from the fruits and vegetables. A panel of judges used a hedonic scale to assess sensory quality. A blend with a higher proportion of orange and beetroot was the most preferred. The use of gamboge juice and the natural sweetener extended the shelf life from 7 days to 15 days. A simple cost analysis showed that the drink can be produced at a moderate price per litre, suggesting feasibility for small-scale commercial production or institutional use.
The findings show that a cold-pressed beetroot–apple–orange–carrot drink can be developed as a natural functional beverage that aligns with consumer preference for clean-label products. Because of its good sensory properties, short-term ambient stability, and reasonable production cost, the product shows promise for further scale-up as a food-science-based functional drink targeting skin and general health.