1Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
2School of Agriculture, Food and Wine, Faculty of Sciences, Engineering and Technology, University of Adelaide, Australia
3School of Chemistry and Material Science, Nanjing University of Information Science and Technology, China
*Corresponding Author: A.F. Ofoedum, Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria, Email: ofoedum.arizona.edu@gmail.com
Online published on 30 October, 2025.
This study envisaged the development of functional beverages from the extracts of tropical spices using pineapple juice as a carrier and determination of the functional properties and the shelf life studies of the developed beverages. A functional beverage can be defined as “any non-alcoholic drink that provides additional health benefits due to the inclusion of any bioactive component from a plant, animal, marine or microorganism source. Crude extracts (essential oils) were extracted using a microwave assisted extraction from dried Ginger, T. tetraptera and M. myristica and subsequently evaluated. Quantitative phytochemicals and antioxidant activities were determined in the crude extracts.
Crude extracts were extracted using a microwave assisted extraction from dried Ginger, T. tetraptera and M. myristica and subsequently stored for further processing. Standard protocols were adopted for the processing of different extracts as well as in the beverage formulations. The physicochemical properties and the shelf life studies of the formulated beverage samples were determined using standard analytical procedures.
The physicochemical properties revealed that the TTA values ranged from 1.92 to 3.28 and were recorded by the control and AGM, respectively. The pH values ranged from 3.66 to 4.83 and were recorded by the control and sample AGM. The viscosity values also ranged from 69.45 to 90.41 and values were ascribed to the control and sample AGT. The control had the lowest TSS value while ATY gave the highest mean score of 4.60 for the TSS; the total sugars (brix) is highest for the control (7.17°B) and least for sample ATM with a mean score of 2.94°B. The shelf life studies of the formulated beverages revealed that the product containing no preservatives (citric acid), can stay on a shelf at room temperature for about four weeks and more than eight weeks in refrigeration condition.
Functional beverage, Microwave assisted extraction, Physicochemical, Shelf life, Tropical spices
