Development and storage stability studies of functional fruit drink supplemented with polyphenols extracted from lemon peels

The present study is designed to efficiently utilize agro‐industrial waste for the development of functional drink. The paramount aim of study is to accelerate health benefits, possibly reduce the amount of wastage, and make it acceptable by consumer due to its sensory parameters. This experiment was conducted to incorporate lemon polyphenols extracted using sonication in apple‐peach drink at different concentrations (1% and 3%). Physicochemical analysis, total phenolic content, and microbial analysis for a storage period of 1 month at refrigeration temperature with storage interval of 7 days. Results revealed that during storage apple‐peach drinks exhibit increase in total soluble solids, titratable acidity, and total plate count and decrease in pH, total sugars, and total phenolic contents. Sensory attributes of fruit drinks were decreased during storage period of 1 month. Conclusively, fruit drink supplemented with 1% polyphenolic extract was preferably significant to maintain the physicochemical and organoleptic characteristics. Novelty impact statement Ultrasound‐assisted extraction with 70% ethanol solvent lead to high polyphenol extraction from lemon peels. Being a rich source of phenolic compounds, lemon peels polyphenolic extract fortified functional foods may be prepared and utilized as a preventive and alternate therapeutic agent against certain oxidative stress‐related diseases. Further biological studies should be carried out to enhance the bioavailability of polyphenolic extracts.