Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages

Muhammad Saleem; Zulfiqar Ahmad; Muhammad Waseem; Tawfiq Alsulami; Muhammad Rizwan Javed; Muhammad Farhan; Gulzar Ahmad Nayik; Muhammad Faisal Manzoor; Gholamreza Abdi

Food Chemistry: X (Jan 2025)

Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages

Muhammad Saleem,
Zulfiqar Ahmad,
Muhammad Waseem,
Tawfiq Alsulami,
Muhammad Rizwan Javed,
Muhammad Farhan,
Gulzar Ahmad Nayik,
Muhammad Faisal Manzoor,
Gholamreza Abdi

Affiliations

Muhammad Saleem: School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China; Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
Zulfiqar Ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
Muhammad Waseem: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
Tawfiq Alsulami: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Muhammad Rizwan Javed: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
Muhammad Farhan: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
Gulzar Ahmad Nayik: Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, India
Muhammad Faisal Manzoor: School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China; Faculty of Sciences and Technology, ILMA University, Karachi, Pakistan
Gholamreza Abdi: Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169 Bushehr, Iran

Journal volume & issue: Vol. 25
p. 102206

Abstract

Read online

The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid concentration than BC and CC. Also, the highest total phenolic contents (TPC), total flavonoid contents (TFC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were recorded in PC, while maximum β-carotene and anthocyanin were found in CC and PC. In the case of prepared functional beverages, the pomegranate concentrate-whey beverage (PCWb) exhibited the maximum ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid contents that beetroot concentrate-whey beverage (BCWb) and carrot concentrate-whey beverage (CCWb). The highest TPC (27.3 mg GAE/100 mL), TFC (13.3 mg QE/100 mL), DPPH (41 %), and FRAP (101.3 μmol TE/100 mL) were found in PCWb than BCWb and CCWb. Sensory evaluation outcomes reported PCWb for better taste, color, and overall acceptability. Conclusively, the current study reported that PC is the best choice for value addition in ready-to-drink functional beverages, and future research is required to evaluate its storage stability and health-promoting activities.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords