Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink DOI Creative Commons

Kashmala Chaudhary,

Samran Khalid,

Taghrid S. Alomar

et al.

Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: 118, P. 107357 - 107357

Published: April 19, 2025

The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there an urgent need to meet this demand. In response, the present study introduced new concept of functional foods beverages. objective research was develop novel ready-to-serve drink formulations by blending strawberry cantaloupe juices (35 % each), with addition Spirulina platensis orange peel extracts as ingredients, either alone or in combination, at concentrations 2.5 5.0 %, without any chemical additives preservatives. Ultrasound-assisted extraction under optimized conditions, pulsating mode (10 s on, 5 off), power 300 W, frequency 25 kHz, time 30 min, temperature 40 °C, natural deep eutectic solvent composed lactic acid choline chloride (2:1) used obtain S. extracts. This innovative method achieved highest extract yield compared other techniques, making these ideal ingredients due their highly efficient, eco-friendly process. were subsequently homogenized via ultrasonication mild parameters (power 100 °C) improve overall stability drink. Comprehensive analysis revealed that T6 formulation, containing extract, exhibited most promising results across various parameters, including improved proximate composition, enriched mineral content, elevated bioactive compounds, enhanced antioxidant activity, potent antimicrobial properties, superior sensory acceptance. By introducing validating beverages, paves way future innovations align evolving demands health-conscious consumers, environmental sustainability.

Language: Английский

Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink DOI Creative Commons

Kashmala Chaudhary,

Samran Khalid,

Taghrid S. Alomar

et al.

Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: 118, P. 107357 - 107357

Published: April 19, 2025

The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there an urgent need to meet this demand. In response, the present study introduced new concept of functional foods beverages. objective research was develop novel ready-to-serve drink formulations by blending strawberry cantaloupe juices (35 % each), with addition Spirulina platensis orange peel extracts as ingredients, either alone or in combination, at concentrations 2.5 5.0 %, without any chemical additives preservatives. Ultrasound-assisted extraction under optimized conditions, pulsating mode (10 s on, 5 off), power 300 W, frequency 25 kHz, time 30 min, temperature 40 °C, natural deep eutectic solvent composed lactic acid choline chloride (2:1) used obtain S. extracts. This innovative method achieved highest extract yield compared other techniques, making these ideal ingredients due their highly efficient, eco-friendly process. were subsequently homogenized via ultrasonication mild parameters (power 100 °C) improve overall stability drink. Comprehensive analysis revealed that T6 formulation, containing extract, exhibited most promising results across various parameters, including improved proximate composition, enriched mineral content, elevated bioactive compounds, enhanced antioxidant activity, potent antimicrobial properties, superior sensory acceptance. By introducing validating beverages, paves way future innovations align evolving demands health-conscious consumers, environmental sustainability.

Language: Английский

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