Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

Abstract

This study optimized the mixing ratio of broccoli (BroMP), cabbage (CabMP), and carrot-mixed powders (CarMP) for the development of juice powders containing high total phenolic content (TPC), high antioxidant activities, and preferable sensory properties using a mixture design. TPC and antioxidant activities of juice powders were increased with a higher proportion of BroMP and lower proportions of CabMP and CarMP. However, the overall acceptance was increased with a higher CarMP proportion and lower BroMP and CabMP proportions. The optimal mixing ratio was 67.4% BroMP, 16.7% CabMP, and 15.9% CarMP. At this ratio, the predicted response values of TPC, ABTS radical scavenging activity (IC 50 ), FRAP activity, and overall acceptance were 9.51 mg GAE/g, 5.35 lg/mL, 81.3 mM FSE/g, and 4.62, respectively. The optimized mixed juice powder showed high sums of individual phenolic compounds, with chlorogenic acid (121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the major phenolics. PRACTICAL APPLICATIONSVegetable juice powder containing BroMP, CabMP, and CarMP can be utilized as a functional drink having high antioxidant activities and preferable sensory properties. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus, mixed vegetable powders can provide large amounts of diverse phenolic compounds from different vegetable sources. The mixture design approach was found to be a suitable method for optimizing a healthy and delicious juice formulation, and can be effectively applied in other food mixture systems.

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

“…Moreover, the so-called augmented designs could be found which consider other experiments generally located at half-way between each vertex and the center (i.e., blends made up of 2/3, 1/6 and 1/6 in a ternary mixture) [24][25][26][27].…”

“…In the work of Kim et al [26] the aim was to optimize the formulation for antioxidant rich juice powders based on broccoli, cabbage and carrot powders. An augmented simplex-lattice design was used, and the responses were the antioxidant compounds, the antioxidant activity and the acceptance.…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…In several juices, the applications of the MDs were in functional fruit juices [24,[67][68][69][70][71][72][74][75][76], powders [66,73], and the quality of sugarcane [77] juice. In addition, the MDs have often been applied in formulations of probiotic and energetic functional juices to improve these products' sensory, antioxidant, and nutritional properties with potential benefits for consumers' health [66,68,72,73].…”

“…In several juices, the applications of the MDs were in functional fruit juices [24,[67][68][69][70][71][72][74][75][76], powders [66,73], and the quality of sugarcane [77] juice. In addition, the MDs have often been applied in formulations of probiotic and energetic functional juices to improve these products' sensory, antioxidant, and nutritional properties with potential benefits for consumers' health [66,68,72,73]. Among the most common uses of MDs in several juices, there were reports of studies that evaluated the reduction in calories in juices [67], the addition of stevia [74], and the inclusion of phenolic and bioactive compounds in juices [71].…”

Análise de edulcorantes declarados em rótulos de preparados sólidos para refresco

“…Entre os compostos que possuem propriedades funcionais nos alimentos, substâncias com atividades antioxidantes têm ganhado destaque significativo, visto que protegem o corpo humano contra o estresse oxidativo e impedem uma série de distúrbios degenerativos crônicos (KIM et al, 2017).…”