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<p>Iron deficiency anemia remains a global public health concern, and iron fortification of functional beverages presents a promising preventive approach. This study developed and characterized a non-dairy synbiotic drink based on yellow <i>Spondias dulcis</i> L., fortified with iron, and evaluated its nutritional, antioxidant, physicochemical, and sensory properties. Eleven formulations were prepared using prebiotics (inulin), probiotics (<i>Lactobacillus plantarum</i> 0026-CCRC 10069), and iron fortification, followed by fermentation. Proximate analysis showed variations in carbohydrate (2.93–6.54%), fat (0.03–0.20%), and moisture (92.86–96.52%) contents. Vitamin C ranged from 1.19% to 14.89%, while antioxidant activity was weak (IC50 &gt; 1000&#xa0;mg/L). Iron fortification significantly increased iron content (15.68–25.18&#xa0;mg/L), though fermentation affected its stability. Significant differences (<i>p</i> &lt; 0.05) were observed in pH, total soluble solids, lactic acid, and color among formulations, while FTIR spectra showed no structural changes. Sensory evaluation identified the inulin-enriched formulation (JPE) as the most preferred for color, taste, and aroma. Prebiotic addition improved carbohydrate and vitamin C levels, whereas iron fortification reduced taste acceptability. Yellow <i>Spondias dulcis</i> L. based synbiotic drinks demonstrate potential as non-dairy functional beverages for anemia prevention, though optimization of iron concentration is necessary to enhance both nutritional and sensory quality.</p>

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Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties

  • 期刊论文

  • 发表日期：

    2025年11月22日

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  • Pratiwi Hariyani Putri,
  • Viera Nu’riza Pratiwi,
  • Farah Nuriannisa,
  • Anugrah Linda Mutiarani,
  • Catur Wulandari,
  • Dita Kristanti,
  • Nety Mawarda Hatmanti,
  • Silfa Ardany,
  • Cindy Fatihatul,
  • Rizki Nur Rahmi,
  • Asma Hana Shofiya,
  • Rifa’atus Sholihah

摘要

Iron deficiency anemia remains a global public health concern, and iron fortification of functional beverages presents a promising preventive approach. This study developed and characterized a non-dairy synbiotic drink based on yellow Spondias dulcis L., fortified with iron, and evaluated its nutritional, antioxidant, physicochemical, and sensory properties. Eleven formulations were prepared using prebiotics (inulin), probiotics (Lactobacillus plantarum 0026-CCRC 10069), and iron fortification, followed by fermentation. Proximate analysis showed variations in carbohydrate (2.93–6.54%), fat (0.03–0.20%), and moisture (92.86–96.52%) contents. Vitamin C ranged from 1.19% to 14.89%, while antioxidant activity was weak (IC50 > 1000 mg/L). Iron fortification significantly increased iron content (15.68–25.18 mg/L), though fermentation affected its stability. Significant differences (p < 0.05) were observed in pH, total soluble solids, lactic acid, and color among formulations, while FTIR spectra showed no structural changes. Sensory evaluation identified the inulin-enriched formulation (JPE) as the most preferred for color, taste, and aroma. Prebiotic addition improved carbohydrate and vitamin C levels, whereas iron fortification reduced taste acceptability. Yellow Spondias dulcis L. based synbiotic drinks demonstrate potential as non-dairy functional beverages for anemia prevention, though optimization of iron concentration is necessary to enhance both nutritional and sensory quality.