Process optimization for the preparation of tea and fruit‐oriented energy drink: A nutritional approach

Abstract

Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extract, and dried brahmi leaves. This work quantified the effect of different variables on the various physicochemical characteristics and phytochemical content of EDs. The result analysis show that the finest blend was developed under optimum conditions with an AJC of 15%, tea extract concentration of 9.15%, herb extract concentration of 5% and dried brahmi powder of 0.57% with 0.81 desirability. FTIR analysis revealed that the AJC and tea extract concentration posed a considerable impact on the physicochemical and phytochemical parameters of ED. Moreover HPLC profiling also confirmed the presence of significant amount of phytochemicals present in the ED blends. Practical applications The developed conditions will help the industrialists and researchers for the development of fruit‐oriented energy drink which will have high range of phytochemical potential.