Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera
Article Type:
Research/Original Article (دارای رتبه معتبر)
Medicinal plants have a good potency in preventing and curing diseases. This study was done to develop a functional Ready-to-drink beverage from Kalanchoe pinnata (Akkapana) leaf and Aloe vera gel with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties.  Sensory evaluation was conducted for different formulations with different volume ratios of K. pinnata and A. vera. Among those formulations, the highest sensory scores were obtained for flavor and overall acceptability in 70:30 (v/v %) of K. pinnata and A. vera. That formulation was selected as the final beverage for further analysis. Proximate composition and antinutritional factors were respectively analyzed quantitatively and qualitatively. Physiochemical properties in the final beverage were analyzed. Methanolic extracts of the above plant samples and final beverage were analyzed for evaluating the functional properties such as total phenolic (TPC), total flavonoid (TFC), carotene content (TC), antiurolithiatic, antioxidative, antidiabetic, and anti-inflammatory properties. Tannin was detectable in both plant materials while Saponin and Alkaloids were only present in K. pinnata. K. pinnata exhibited the highest TPC (1.3141 mg GAE/g dw), TFC (0.7364 mg RE/g dw) and TC (32.8049 mg/g dw) compared to A. vera. The highest DPPH inhibition (80.26%) and α-Amylase inhibition (23.33%) were shown by K. pinnata and the highest protein denaturation inhibition (71.43%) was exhibited in A. vera compared with other tested samples. Results of in vitro antiurolithiatic test in two plant materials and beverage exhibited inhibition action in both nucleation and aggregation assays. Results indicate K. pinnata leaf and A. vera gel can be effectively used for developing a functional beverage with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties.
Journal of Food and Bioprocess Engineering, Volume:5 Issue: 2, Summer-Autumn 2022
168 to 177
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