Development of Wheatgrass-Pomegranate Blended Therapeutical Juice Using Response Surface Methodology

Abstract

This study was conducted to develop wheatgrass‐pomegranate blended juice using response surface methodology (RSM) and the storage study of optimized juice was studied at ambient and refrigerated conditions. In the experimental design, wheatgrass juice (30–60%), pomegranate juice (35–65%), and pectin (0.1–0.3%) were taken as independent variables that produced 20 different combinations which were studied to investigate the effect of these variables on product responses, viz., pH, total soluble solutes (TSS), sensory score, vitamin C and chlorophyll content. With the increase in concentration of wheatgrass juice, TSS and sensory score were found to decrease whereas the pH, vitamin C and chlorophyll content increased. Increase in pomegranate juice concentration resulted in higher pH, TSS, sensory score and vitamin C and lower chlorophyll content whereas increasing concentration of pectin resulted in higher TSS. The optimized values of ingredients were found to be 35% wheatgrass juice, 65% pomegranate juice and 0.1% pectin. Practical Applications Wheatgrass‐pomegranate juice is very useful against health issues and combat against various diseases. It can serve the consumers demand at very low cost and can reduce the dependency on the fruits and vegetables to acquire maximum nutrients. So due to potential health benefits of wheatgrass‐pomegranate blended juice, it can be commercialized and fulfill the demand of healthy cum functional and therapeutical beverage.

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

“…The TSS values increased until the 21st day of storage and decreased after this storage time ( p ≤ .05). The refrigerated storage can cause hydrolysis of oligo‐ and polysaccharides into simpler carbohydrates or hydrolysis of sucrose to invert sugars, increasing the TSS values (Kashudhan, Dixit, & Upadhyay, ; Meena et al, ). However, the continuous hydrolysis can result in a decomposition of some of these sugars (Costa et al, ) and decreases in the TSS values.…”

“…During storage, the TPC and vitamin C contents, and the antioxidant activity, were maintained ( p > .05) or slightly reduced ( p ≤ .05), depending on the formulation and storage day. The results indicate that the processing and storage of the beverages were suitable, as vitamin C is an unstable compound and prone to oxidation, it breaks down easily and degrades steadily during storage (Kashudhan et al, ). Furthermore, the phenolic compounds are sensitive to oxidation when exposed to oxygen, heat, and light (Porto, Okina, Pimentel, Garcia, & Prudencio, ).…”

Chitosan/polyvinyl alcohol nanofibrous membranes: towards green super-adsorbents for toxic gases

“…Using RSM plots, it is possible to optimize the main factors affecting electrospinning efficiency to achieve the most desirable percentage elongation. The response surface optimization was performed to determine the best synthesis parameter needed for production of desired nanofibers [52, 53]. Multiobjective optimization as performed using desirability function approach based on interpolating functions proposed by the RSM to find the best set of electrospinning parameters for optimized removal of green electrospun adsorbents with minimum size distribution, maximum thermal stability, and maximum surface area for carbon monoxide adsorption.…”

The effects of wheatgrass length on antioxidant activity and total phenolic content in wheatgrass (Triticum spp.)

“…Wheatgrass-blended kombucha has higher and more stable antioxidant activity and this blending might be recommended for consumption as a novel beverage (Sun et al, 2015). Hence, effective, healthy, and functional therapeutic drinks can be produced from beverages obtained by combining different mixtures (Kashudhan, et al, 2017).…”