Article 2025 · 0 citations

Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling

Gunjal, Mahendra, Khalangre, Atul, Singh, Jyoti, Ercisli, Sezai, Rasane, Prasad

Abstract

This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 mu mol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 degrees C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 degrees C based on microbial load was 9.33 days (t1/2), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.

Keywords

Antioxidant Dairy beverage Degradation kinetics Functional foods Microgreens Shelf life Temperature STABILITY YOGURT LASSI POMACE COLOR ACIDS WHEY MILK DAHI

WoS Categories

Chemistry, Applied Food Science & Technology

Sustainable Development Goals

Good Health and Well-being

Citation

Journal: FOOD CHEMISTRY-X
Year: 2025
Volume: 28
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2025.102559
WoS UID: WOS:001500956300001

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