Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory acceptance was tested using affective sensory tests. The evaluation of their aqueous extracts showed that dried lemongrass and ginger possessed higher extraction yield (3.4 %, 2.7 %, respectively), though not necessarily accompanied with a better AGI activity (IC50 24.50 mg/mL, IC50 16.61 mg/mL) than the fresh lemongrass and ginger (2.1 %, 1.8 %, IC50 17.93 mg/ml, IC50 >47.00 mg/mL, respectively). Meanwhile, the evaluation of the combined extract showed additive and synergistic effects. The extract combination formula was selected based on the sensory acceptance, resulting in the beverages containing 4.29 mg/mL of lemongrass, 0.71 mg/mL of ginger, and 1.05 mg/mL of black tea with a total phenolic content of 636.45 mg/L Gallic Acid Equivalent (GAE). The selected formula showed the stability of AGI activity andthe pH value at 4 °C were in accordance with the growth of microbial count that was lower than those stored at 25 °C in a 50-day period. Changes in color and oBrix value were not significantly observed in the samples stored at 25 °C and 4 °C. Lime juice was selected as the additional flavoring agent, which could increase both the palatability and AGI activity of the beverages.
Cymbopogon citratus (lemongrass) has a great potential to be commercialized as an antidiabetic medication due to its alpha glucosidase inhibitor (AGI) activity. To achieve this goal, this paper continues the study of extraction optimization at the pilot scale to determine the effect of sample quantities on AGI activity. This experiment comprised three phases: designing the percolator, optimizing the process parameters and conditions, and determining the correlation between various sample quantities and AGI activity. The effects of macerating the plant material prior to percolation and using different solvent flow rates during extraction were observed. Four different variations were used in the extraction process trials: 63.09 cm 3 s -1 , 94.64 cm 3 s -1 , 126.20 cm 3 s -1 , and 189.30 cm 3 s -1 . Sample quantities of 400 g and 500 g were used to upscale the analysis. The results showed that maceration did not significantly increase AGI activity (P < 0.17), but it did shorten the time needed to reach equilibrium concentration. Similarly, the solvent flow rate variations did not affect AGI activity (P < 0.078), but they shortened the extraction time. A significant decrease in AGI activities was observed when switching from laboratory to pilot scale, and an even greater decrease in AGI activity was observed when the sample quantity was increased to pilot scale. It was therefore concluded that lemongrass extract can only be used to maintain optimal AGI activity at the maximum sample quantity of 300 g for the percolator designed in this research, which produced an extraction yield of 39.45±1.59%.
The market of the juice industry is increasing globally including in Indonesia and one of the factors that support the developing market of juice is the sufficient supply of raw material. Consequently, the increasing production of juice has resulted in a high amount of solid waste such as under-ripe fruits, rotten organic matter, peels, seeds, and majorly in the form of pomace. Pomace is usually discarded or slightly used as animal feed and becomes a serious environmental problem, and also an economic burden for the company. However, pomace can be utilized as functional and healthy ingredients in food product development due to its beneficial components namely dietary fiber and antioxidants. This review will emphasize on the nutrient, fiber and bioactive content of fruit pomace.
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