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<p>Wild karonda (<i>Carissa spinarum </i>L.) fruit is full of essential nutrients but is underexplored due to insufficient awareness. A comprehensive present study explores the potential of karonda as a natural fruit beverage. Ready-to-serve beverages were formulated by blending 10–20% extracted fruit juice proportionally with 60°Brix sugar syrup, and 70% water, without additives. Prepared RTS beverages were filled in the glass bottles, sealed with crown caps, and kept at ambient conditions for 90&#xa0;days. Quality parameters were assessed, including in vitro bio-accessibility of polyphenols using simulated human digestion (oral, gastric, intestinal phases). Sensory evaluation was conducted with a trained panel and interpreted using fuzzy logic. Principal component analysis (PCA) was employed to study quality variations and their interrelationships over time. The RTS beverages showed high bio-accessibility indices: 38.82–43.98% for total phenolic content (TPC), 33.13–42.03% for total anthocyanin content (TAC), and 48.42–52.89% for antioxidant activity (AA). After 90&#xa0;days, microbial counts remained acceptable (AMC: 3.26 ± 0.01; yeast and mold count (YMC): 1.85 ± 0.01 log CFU/ml). Storage increased TSS, acidity, and colour values (L*, a*, b*), while pH, AAC, TPC, and TAC decreased. The fuzzy logic sensory interpretation of panel data ranked the RTS beverages as S<sub>3</sub>(Good) &gt; S<sub>4</sub>(Good) &gt; S<sub>2</sub>(Good) &gt; S<sub>1</sub>(Fair) &gt; S<sub>5</sub>(Fair). The PCA biplot reveals that the primary source of variation in the dataset was well captured by PC<sub>1</sub>, driven mainly by pH, antioxidant activity, ascorbic acid, phenolic, and anthocyanin contents. These findings support the commercial production of karonda-based beverages and its mainstream consumption.</p>

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Phenolic Bio-accessibility, Shelf-life Study, and Sensory Evaluation of Ready-to-Serve Wild Karonda (Carissa Spinarum L.) Beverages Via Fuzzy Logic Analysis

  • 期刊论文

  • 发表日期：

    2025年7月2日

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  • Souvik Giri,
  • Amandeep Singh,
  • Charanjit Singh Riar

摘要

Wild karonda (Carissa spinarum L.) fruit is full of essential nutrients but is underexplored due to insufficient awareness. A comprehensive present study explores the potential of karonda as a natural fruit beverage. Ready-to-serve beverages were formulated by blending 10–20% extracted fruit juice proportionally with 60°Brix sugar syrup, and 70% water, without additives. Prepared RTS beverages were filled in the glass bottles, sealed with crown caps, and kept at ambient conditions for 90 days. Quality parameters were assessed, including in vitro bio-accessibility of polyphenols using simulated human digestion (oral, gastric, intestinal phases). Sensory evaluation was conducted with a trained panel and interpreted using fuzzy logic. Principal component analysis (PCA) was employed to study quality variations and their interrelationships over time. The RTS beverages showed high bio-accessibility indices: 38.82–43.98% for total phenolic content (TPC), 33.13–42.03% for total anthocyanin content (TAC), and 48.42–52.89% for antioxidant activity (AA). After 90 days, microbial counts remained acceptable (AMC: 3.26 ± 0.01; yeast and mold count (YMC): 1.85 ± 0.01 log CFU/ml). Storage increased TSS, acidity, and colour values (L*, a*, b*), while pH, AAC, TPC, and TAC decreased. The fuzzy logic sensory interpretation of panel data ranked the RTS beverages as S3(Good) > S4(Good) > S2(Good) > S1(Fair) > S5(Fair). The PCA biplot reveals that the primary source of variation in the dataset was well captured by PC1, driven mainly by pH, antioxidant activity, ascorbic acid, phenolic, and anthocyanin contents. These findings support the commercial production of karonda-based beverages and its mainstream consumption.