Optimization of apricot ( Prunus armeniaca L.) blended Aloe vera ( Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice ( Phyllanthus emblica L.)

J Food Sci Technol. 2022 May;59(5):2013-2024. doi: 10.1007/s13197-021-05216-z. Epub 2021 Aug 1.


The shift in food consumption pattern to accommodate an array of bioactive compounds in foods with minimum calorie intake has resulted in the development of many novel beverages in the last decade. In the present study, optimization of apricot (AP; 0-50%) blended Aloe vera (AV; 50-100%) based low-calorie beverage functionally enriched with aonla juice (AJ; 3,5,7,10%) using steviol glycoside (SG; 0-100%) was performed. The preliminary screening suggested that 40% addition of AP (AV-AP; 60:40) had an acceptable taste. While, for functional enrichment of squash, incorporation of 7% AJ with 40ºB TSS was optimized based on color, consistency, taste, and overall acceptability scores. The developed squash had higher ascorbic acid (26.83 mg/100 g), total phenols (68.77 mg/100 g), antioxidant potential (36.50%) and antimicrobial activity against Staphylococcus aureus (18.00 mm). The aloin content was recorded 0.9 ppm, well within the maximum permissible limits. Additionally, replacement of sucrose with stevioside up to 50 per cent resulted in equi-sweetness level without characteristic bitter aftertaste and a significant reduction in energy value from 142 kcal/100 g to 85.26 kcal/100 g. The developed beverage recorded a high amount of functional compounds with reduced energy values. The beverage can be a recommendation for general consumption for health- conscious people to cover their functional food desires.

Keywords: Aloin; Antioxidants; Functional beverage; HPLC; Low-calorie; Phenols.