Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial ...Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial total soluble solids for fermentation of green-purplish karonda have already been standardized in our previous study.The present study is focused on standardization of two fermentation parameters i.e.juice concentration(%v/v)and inoculum volume(%v/v)for the production of low-alcoholic functional beverage using Clavispora lusitaniae(KF633446).The optimized fermentation parameters were found to be 50.00 and 0.10%v/v,respectively,for juice concentration and inoculum volume,which were further validated.The low-alcoholic functional beverage produced under standardized conditions was up scaled and evaluated for physico-chemical,bioactive and sensorial profile under refrigerated storage period for 3 months.The fermented beverage was found to retain alcohol(%v/v),total phenols(GAE mg/100 mL),ascorbic acid(mg/100 mL),antioxidant activity(%)as 0.12,7.49,21.00,77.20,respectively,after 90 days of refrigerated storage.During organoleptic evaluation,the beverage was rated as“liked very much”to“liked extremely”throughout the storage period.The consumption of low alcoholic karonda beverage could be a promising substitute to synthetic drinks,for all the age groups,thereby,contributing to good health and well-being(SDG3).展开更多
文摘Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial total soluble solids for fermentation of green-purplish karonda have already been standardized in our previous study.The present study is focused on standardization of two fermentation parameters i.e.juice concentration(%v/v)and inoculum volume(%v/v)for the production of low-alcoholic functional beverage using Clavispora lusitaniae(KF633446).The optimized fermentation parameters were found to be 50.00 and 0.10%v/v,respectively,for juice concentration and inoculum volume,which were further validated.The low-alcoholic functional beverage produced under standardized conditions was up scaled and evaluated for physico-chemical,bioactive and sensorial profile under refrigerated storage period for 3 months.The fermented beverage was found to retain alcohol(%v/v),total phenols(GAE mg/100 mL),ascorbic acid(mg/100 mL),antioxidant activity(%)as 0.12,7.49,21.00,77.20,respectively,after 90 days of refrigerated storage.During organoleptic evaluation,the beverage was rated as“liked very much”to“liked extremely”throughout the storage period.The consumption of low alcoholic karonda beverage could be a promising substitute to synthetic drinks,for all the age groups,thereby,contributing to good health and well-being(SDG3).
