Optimization of mango-aloe vera juice using D-optimal combined design methodology

Mango-aloe vera juice is the potential to be a functional fruit beverage. The critical point in the fruit beverage development is appropriate proportions, and the process should preserve their physicochemical properties and provide durability without reducing the specific properties of food. This research aims to optimize mango-aloe vera juice in proportion to mango-aloe vera and process mixing (the temperature and time mixing) using a D-optimal combined design methodology to obtain the color difference and pH oBrix, and IC50 of the product. Mango puree and aloe vera puree were selected as the mixture design factors from 80% to 100% and 0 to 20%. The temperature mixing ranged from 60-80°C, and time mixing (D) ranged from 10–20 min were selected as processing factors. Our result showed mango-aloe vera ratio significantly affects color differences, pH, °Brix, and IC50. The optimum amount of mango puree, aloe vera puree, mixing temperature, and mixing time was 84.38%, 15.62%, 80°C, and 20 min.