Storage stability of functional RTS beverage contrived from headed white cabbage (Brassica oleracea. L) and key lime (Citrus × aurantiifolia)

Abstract

Cabbage juice with lime extract, which are well-known for their nutraceutical potentials, was being explored as a functional ingredient in a wide array of health foods and drinks. The present work was undertaken to develop a functional RTS (ready-to-serve) beverage blend using white cabbage and key lime. Cabbage juice, lime juice, aspartame, permitted colour, sodium metabisulphite and water were mixed in different percentages of cabbage juice to lime juice to prepare the 100 mL blend. The products were bottled, pasteurised, and stored at ambient room temperature. The storage stability of the beverage blend was evaluated for quality parameters. Periodic analysis was carried out up to 12 weeks for various physicochemical parameters and sensory acceptability. The nutritional analysis of the stored RTS beverage indicated that there were significant differences among the formulations and also declining trend in ascorbic acid, total soluble solids and pH, and an increasing trend for total sugar, and titrable acidity. The sensory assessment revealed that there were no significant differences among the sensory attributes following storage. The highest overall acceptability was observed in the formulation with 18% cabbage juice and 12% lime juice, and all the formulations were microbiologically safe. Based on the quality assessment, sensory analysis and microbiological studies, the low calorie RTS functional beverage with 18% cabbage juice and 12% lime juice could be stored for 12 weeks without any significant changes and extended shelf life, which also has no deleterious effect on consumers.