Functional and storage stabilities of functional beverages developed from crude extracts from tropical spices (Zingiber officinale, Monodora myristica and Tetrapluera tetraptera)
Keywords:
Ginger, Microwave assisted extraction, Functional beverage, Functional beverageTetrapluera tetraptera, Tropical spices, PhysicochemicalAbstract
This study envisaged the development of functional beverages from the extracts of tropical spices using pineapple juice as a carrier and the determination of the functional properties and the shelflife studies of the developed beverages. Crude extracts (essential oils) were extracted using a microwaveassisted extraction from dried Ginger, T. tetraptera, and M. myristica, and subsequently stored for further processing. Standard protocols were adopted for the processing of different extracts as well as in the beverage formulations. The physicochemical properties and the shelf life studies of the formulated beverage samples were determined using standard analytical procedures. The physicochemical properties revealed that the TTA values ranged from 1.92 to 3.28 and were recorded by the control and AGM, respectively. The pH values ranged from 3.66 to 4.83 and were recorded by the control and sample AGM. The viscosity values also ranged from 69.45 to 90.41, and values were ascribed to the control and sample AGT. The control had the lowest TSS value, while ATY gave the highest mean score of 4.60 for the TSS, the total sugars (brix) is highest for the control (7.17°B) and least for sample ATM with a mean score of 2.94°B. The shelf life studies of the formulated beverages revealed that the product containing no preservatives (citric acid) can stay on a shelf at room temperature for about four weeks, while it will last for more than eight weeks in refrigerated conditions.
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