Exploring the potential of <i>Carissa spinarum</i> fruit in RTS beverage: a comprehensive study on preparation and stability.

ABSTRACT: The potential of Carissa spinarum (Cs), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting Cs fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% Cs fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics,

SUBMITTER: Prabhakaran M 

PROVIDER: S-EPMC11754577 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature