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<p>This study optimized the quality characteristics of a blended beverage produced from apple, deionized apple, mandarin, and black carrot concentrates using response surface methodology (RSM). The optimization aimed to maximize antioxidant capacity while controlling and balancing the naturally occurring sugar profile (glucose, fructose, sucrose, and sorbitol) within a sugar free formulation. The optimized beverage showed a pH of 3.75 ± 0.15, total soluble solids of 12 ± 0.20°Brix, and total acidity of 0.48 ± 0.05&#xa0;g/L. Color values (L* 16.93 ± 0.10, a* 24.21 ± 0.17, b* 8.85 ± 0.82) indicated a dark reddish hue associated with black carrot anthocyanins. Sugar analysis revealed glucose, fructose, sucrose, and sorbitol contents of 30.85 ± 0.15, 54.7 ± 0.30, 23.7 ± 0.16, and 4.11 ± 0.11&#xa0;g/L, respectively. Total monomeric anthocyanin levels ranged from 25.95 to 51.75&#xa0;mg cyanidin-3-glucoside equivalent/100&#xa0;mL. Total phenolic and flavonoid contents were 0.46 ± 0.06&#xa0;mg GAE/L and 0.195 ± 0.05&#xa0;mg rutin equivalent/L. Antioxidant capacity reached 672.6 ± 0.46&#xa0;mg TE/100&#xa0;mL (DPPH) and 4326.62 ± 65.70&#xa0;mg GAE/100&#xa0;mL (ABTS). The RSM-derived second-order polynomial models were statistically significant (<i>p</i> &lt; 0.05) with a high determination coefficient (R<sup>2</sup> = 0.9982). Validation experiments confirmed the model accuracy (<i>p</i> &gt; 0.05), demonstrating the potential of the optimized formulation as a functional beverage without added sugar.</p>

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Optimization of anthocyanin content and antioxidant capacity in sugar free fruit juice ınfusion-based functional beverages

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Damla Çetiner Çetin,
  • Elif Savaş

摘要

This study optimized the quality characteristics of a blended beverage produced from apple, deionized apple, mandarin, and black carrot concentrates using response surface methodology (RSM). The optimization aimed to maximize antioxidant capacity while controlling and balancing the naturally occurring sugar profile (glucose, fructose, sucrose, and sorbitol) within a sugar free formulation. The optimized beverage showed a pH of 3.75 ± 0.15, total soluble solids of 12 ± 0.20°Brix, and total acidity of 0.48 ± 0.05 g/L. Color values (L* 16.93 ± 0.10, a* 24.21 ± 0.17, b* 8.85 ± 0.82) indicated a dark reddish hue associated with black carrot anthocyanins. Sugar analysis revealed glucose, fructose, sucrose, and sorbitol contents of 30.85 ± 0.15, 54.7 ± 0.30, 23.7 ± 0.16, and 4.11 ± 0.11 g/L, respectively. Total monomeric anthocyanin levels ranged from 25.95 to 51.75 mg cyanidin-3-glucoside equivalent/100 mL. Total phenolic and flavonoid contents were 0.46 ± 0.06 mg GAE/L and 0.195 ± 0.05 mg rutin equivalent/L. Antioxidant capacity reached 672.6 ± 0.46 mg TE/100 mL (DPPH) and 4326.62 ± 65.70 mg GAE/100 mL (ABTS). The RSM-derived second-order polynomial models were statistically significant (p < 0.05) with a high determination coefficient (R2 = 0.9982). Validation experiments confirmed the model accuracy (p > 0.05), demonstrating the potential of the optimized formulation as a functional beverage without added sugar.