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This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME, J-BE, J-LE, and J-LEE supplemented with peppermint, basil, lavender, and lemongrass ethanolic extracts, respectively. Peppermint extract was significantly scavenged 88% of DPPH radicals and inhibited the growth of tested gram-positive, gram-negative bacteria and fungi followed by the lemongrass extract. The antioxidant activity of cucumber juices increased due to polyphenols and aroma compounds in the added extracts. However, the antioxidant content was decreased after two months of storage at 4 °C, due to the decrease in polyphenols. The flavor compounds were determined using GC mass, wherein hydrocarbons, acids, alcohols, and carbonyl compounds were the main aroma contents in cucumber juices, and their contents decreased with storage time. Peppermint and lemongrass extracts were significantly ( p ≤ 0.05) increased the whiteness of J-PME, and J-LEE, respectively. The highest score of flavor and taste was observed in J-PME that scored 8.3 based on panelists' reports followed by J-LEE. The PME was significantly maintained 91% of the odor and color of J-PME as compared to other juices.

Fermented rice milk beverage fortified with cactus pear (Opuntia spp.) and physalis (Physalis peruviana) fruit pulps were prepared and stored at 5°C for 12 days. The fruit pulps were added at the rate of 10% and 20% (W/W) of probiotic rice milk. Physico-chemical of fermented rice milk beverages including total solids, protein, fat, fiber and ash were determined along the storage period. Acidity, pH, viscosity, microbiological and organoleptic properties were evaluated at zero time, 4, 8, and 12 days of storage at 5°C. There were significant differences between control and fermented rice milk beverages enriched with fruit pulps in terms of pH, total solids, protein, fiber, ash, content and titratable acidity during storage. The results revealed that acidity increased all over the storage time. The lowest value for viscosity was observed in fermented rice milk beverage containing 20% physalis pulps. A significant increase in both DPPH inhibition (%) and TPC as compared to control sample, 20%physalis showed significantly higher values for both DPPH inhibition (%) and TPC. The count of S. thermophilus, L. acidophilus, and Bifidobacterium BB-12 were above 7 log cfu mL -1 at the end of storage period in all treatments. Sensory evaluation revealed significant differences between control and fermented rice milk beverage samples. The fermented rice milk beverage containing 20% cactus pear pulp had the highest overall acceptability score when compared to control and other treatment samples. The results of the current investigation demonstrated that the addition of cactus pear and physalis pulps to fermented rice milk beverage significantly improved the quality of resultant fermented rice milk beverage.

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