Volume 20, Issue 1 (4-2024)
J Health Syst Res 2024, 20(1): 96-105 |
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Mohammadi M, Beig-Mohammadi Z, Mansouripour S. Investigating the Possibility of Producing a Functional Kiwi and Apple Beverage Containing Spirulina Platensis and Moringa Oleifera. J Health Syst Res 2024; 20 (1) :96-105
URL: http://hsr.mui.ac.ir/article-1-1609-en.html
URL: http://hsr.mui.ac.ir/article-1-1609-en.html
1- MSc Student, Department of Food Sciences and Technology, School of Pharmacy, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Sciences and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3- Assistant Professor, Department of Food Sciences and Technology, School of Pharmacy, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Sciences and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3- Assistant Professor, Department of Food Sciences and Technology, School of Pharmacy, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
Abstract: (1202 Views)
Background: In recent decades, significant advancements have been made in understanding the role of food in improving health. Therefore, this research aimed to investigate the possibility of producing a useful kiwi and apple drink containing Spirulina platensis and Moringa oleifera.
Methods: Fruit beverages were prepared using a 1:1 ratio of natural apple and kiwi juice, along with 0.1% stevia and 5% inulin. Then, different levels of Spirulina platensis (0%-2%) and Moringa oleifera (0%-2%) powders were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% Moringa oleifera), T2 (containing 2% Spirulina platensis), and T3 (1% Moringa oleifera + 1% Spirulina platensis). The physicochemical properties, antioxidant activity, some nutritional properties including the content of elements and fatty acid profile, and sensory properties of the substances were investigated.
Findings: A significant increase in pH, acidity, ash, brix, and protein was observed in all treatments compared to the control sample (P < 0.05). The highest amount of pH, acidity, and protein was reported in T2 (P < 0.05) and the highest ash and brix levels were observed in T1 (P < 0.05). The analysis of the antioxidant activity of beverages showed a significant increase compared to the control (P < 0.05). The T1 treatment exhibited the highest antioxidant activity, while the T0 treatment showed the lowest (P < 0.05). The analysis of beverages' elements, including calcium, iron, and potassium content, revealed that the T1 treatment exhibited the highest nutritional value (P < 0.05). The analysis of the color characteristics of the beverages showed that the addition of Spirulina platensis led to a decrease in the L*, a*, and b* values of the samples (P < 0.05), while Moringa oleifera leaf powder increased the a* and b* values significantly (P < 0.05) and had the L* value higher than that of other samples (except the control) (P < 0.05). The fatty acid profile indicated the lowest amount of omega-3 in the control group (P < 0.05). T1 had the highest amount of omega-6 (P < 0.05). Additionally, the highest and lowest amounts of saturated fatty acids were observed in T1 and T2 samples, respectively (P < 0.05). The highest and lowest levels of monounsaturated fatty acids (MUFAs) were observed in the T2 and control samples, respectively (P < 0.05). The sensory evaluation of the samples showed no significant effect on the color of the beverages (P > 0.05). T1 samples had the highest scores for taste, mouthfeel, and overall acceptance (after the control sample) (P < 0.05). The maximum consistency score was associated with the T2 sample (P < 0.05).
Conclusion: Given the high acceptance score of Moringa oleifera leaf powder in the preparation of functional beverages, it is recommended that this potential be used in various sectors of the food industry within the country.
Methods: Fruit beverages were prepared using a 1:1 ratio of natural apple and kiwi juice, along with 0.1% stevia and 5% inulin. Then, different levels of Spirulina platensis (0%-2%) and Moringa oleifera (0%-2%) powders were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% Moringa oleifera), T2 (containing 2% Spirulina platensis), and T3 (1% Moringa oleifera + 1% Spirulina platensis). The physicochemical properties, antioxidant activity, some nutritional properties including the content of elements and fatty acid profile, and sensory properties of the substances were investigated.
Findings: A significant increase in pH, acidity, ash, brix, and protein was observed in all treatments compared to the control sample (P < 0.05). The highest amount of pH, acidity, and protein was reported in T2 (P < 0.05) and the highest ash and brix levels were observed in T1 (P < 0.05). The analysis of the antioxidant activity of beverages showed a significant increase compared to the control (P < 0.05). The T1 treatment exhibited the highest antioxidant activity, while the T0 treatment showed the lowest (P < 0.05). The analysis of beverages' elements, including calcium, iron, and potassium content, revealed that the T1 treatment exhibited the highest nutritional value (P < 0.05). The analysis of the color characteristics of the beverages showed that the addition of Spirulina platensis led to a decrease in the L*, a*, and b* values of the samples (P < 0.05), while Moringa oleifera leaf powder increased the a* and b* values significantly (P < 0.05) and had the L* value higher than that of other samples (except the control) (P < 0.05). The fatty acid profile indicated the lowest amount of omega-3 in the control group (P < 0.05). T1 had the highest amount of omega-6 (P < 0.05). Additionally, the highest and lowest amounts of saturated fatty acids were observed in T1 and T2 samples, respectively (P < 0.05). The highest and lowest levels of monounsaturated fatty acids (MUFAs) were observed in the T2 and control samples, respectively (P < 0.05). The sensory evaluation of the samples showed no significant effect on the color of the beverages (P > 0.05). T1 samples had the highest scores for taste, mouthfeel, and overall acceptance (after the control sample) (P < 0.05). The maximum consistency score was associated with the T2 sample (P < 0.05).
Conclusion: Given the high acceptance score of Moringa oleifera leaf powder in the preparation of functional beverages, it is recommended that this potential be used in various sectors of the food industry within the country.
Keywords: Spirulina platensis, Moringa oleifera, Functional beverages, Sensory properties, Nutritional properties
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2023/07/24 | Accepted: 2023/09/30 | Published: 2024/04/3
Received: 2023/07/24 | Accepted: 2023/09/30 | Published: 2024/04/3
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