Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection

Apple, blueberry and cranberry juice together with water-extracts of ginger and selected amino acids, vitamins and minerals were used for formulation of a cardio-protective functional beverage. Ultrasonic-assisted water extraction was used for the preparation of a bioactive-rich ginger extract. Reverse osmosis was used to achieve the partial concentration of the bioactives present in fruit juices and to enhance the antioxidant capacity. A sensory analysis was conducted to identify the acceptable combination of fruit juices and amount of ginger extract to be incorporated in the formulation. Physico-chemical properties and in vitro antioxidant properties were assessed in the beverages. Total phenolic content, ferric reducing ability of plasma (FRAP) and inhibition of Cu+2-induced oxidation of low density lipoprotein (LDL) of the ginger extract were 460mg gallic acid equivalence (GAE)/L, 226mg Trolox equivalence (TE)/L and 43%, respectively. It was found that up to 2% (v/v) ginger extract can be incorporated in the formulation without compromising the sensory attributes. The fruit juice blend selected was then used for the formulation with amino acids, vitamins and minerals. Sensory evaluation revealed that the fortification of selected functional ingredients at 10% recommended daily intake (RDI) does not affect the sensory attributes of the beverage. Phenolic content, FRAP value and % inhibition of LDL oxidation of the final functional beverage formulation were 1024mg GAE/L, 3114mg TE/L, and 45%, respectively. •Progress in characterization of diverse di-heme complex-II family members.•Antioxidant-rich fruit-based functional beverage is formulated.•Antioxidant properties of fruit juice can be enhanced by reverse osmosis.•Addition of 2% ginger extracts does not compromise the sensory properties.•The formulated functional beverage is organoloeptically acceptable.•The beverage could inhibit human LDL oxidation by 45% in vitro.