Application of mixture design methodology for development of high antioxidant fruity functional beverage

Abstract

Functional food is a relatively new term used to describe food products that have been enriched with bioactive components with a specific disease-preventive and/or health-promoting effect in addition to their fundamental nutritive value (Gunathilake et al., 2013).Blending fruits and vegetables juice is considered as one of the best methods to develop a functional beverage with improved nutritional quality.Reactive oxygen species are formed naturally within the biological systems and can potentially create oxidative damage via interaction with biomolecules. The free radicals are also produced by the enzymatic reactions and by external sources, such as pollution, cigarette smoke, and sunlight (Dey & Sireswar, 2020;Han et al., 2007).When excessive free radicals are formed, cellular injury can occur, leading to a broad range of degenerative alterations, such as tissue degradation, cardiogenesis, aging, diabetes, neurodegenerative diseases, and other oxidative stress-related diseases.To decrease oxidative stress in the body, adequate antioxidants should be included in the diet (Ramadan-Hassanien, 2008).Fruits and vegetables are important sources of antioxidant components and scientists believe that consumption of them routinely in the diet reduces the incidence of degenerative diseases (Dey & Sireswar, 2020;Dogan et al., 2020).

Mixture design of α‐pinene, α‐terpineol, and 1,8‐cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity

“…The fact that this mixture has much stronger activity than its individual components can be attributed to the equal percentages of the main components (Bevilacqua, 2011 ; Sahraee et al., 2022 ; Turek & Stintzing, 2013 ; Zengin & Baysal, 2014 ), to the synergy between the various components of the oil, or to the macromolecules that act as pro‐oxidants; in this case, the proportions are closer to the natural proportions of these molecules in essential oils (Ben Hsouna, Michalak, Kukula‐Koch, et al., 2022 ).…”