Formulation of functional beverages from the combination of lime, tomato, and carrot using foam-mat drying method
DOI:
https://doi.org/10.12928/pharmaciana.v9i2.14134Keywords:
formulation, functional beverages, lime, foam-mat dryingAbstract
Â
Lime, tomato, and carrot are natural ingredients widely used both as food and herbal medicines particularly because these plants contain various antioxidant compounds such as vitamin C, phenolics, flavonoids, and carotenoids. Since these materials are easily damaged when exposed to high temperatures, any processing methods that involve slight quality changes in the final product are favorable. This study aimed to formulate lime, tomato, and carrot into functional beverages using foam-mat drying method. Lime juice combined with either tomato paste or carrot juice was mixed with egg white and methylcellulose as foaming agents, then whipped using a mixer for 10 minutes to form a stable foam. The foam was placed in a stainless tray, flattened, and dried in an oven at 60°C for 5 hours. Once dried, the mass was scraped using a spatula, and the resultant dry powder was then evaluated for its physical characteristics and antioxidant activities using nitrite oxide (NO) method. The produced dry mass of lime, lime-tomato (1:1), and lime-carrot (1:1) had organoleptic characteristics, water content, sugar content, and food additives content in accordance with the Indonesian National Standard (SNI). Also, with the IC50 values of 4248, 4931, and 4218 µg/ml, the lime juice and its combination with tomatoes (1:1) and carrots (1:1) can be formulated into functional powder drinks that comply with the SNI quality requirements. Lime-carrot is a better combination than lime-tomato.
References
BPOM, R., 2005, Ketentuan Pokok Pengawasan Pangan Fungsional. Jakarta: Badan Pengawasan Obat dan Makanan Republik Indonesia.
Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B. and Ghaffari, H., 2018, Influence of Foam Thickness on Production of Lime Juice Powder During Foam-Mat Drying: Experimental and Numerical Investigation, Powder technology, 328: 470-484.
Frusciante, L., Carli, P., Ercolano, M. R., Pernice, R., Di Matteo, A., Fogliano, V. and Pellegrini, N., 2007, Antioxidant Nutritional Quality of Tomato, Molecular nutrition & food research, 51(5): 609-617.
Harput, U. S., Genc, Y. and Saracoglu, I., 2012, Cytotoxic and Antioxidative Activities of Plantago Lagopus L. And Characterization of Its Bioactive Compounds, Food and Chemical Toxicology, 50(5): 1554-1559.
Iswari, K., 2016, Kajian Pengolahan Bubuk Instant Wortel Dengan Metode Foam Mat Drying, Buletin Teknologi Pasca Panen, 3(1): 37-41.
Kadam, D. M. and Balasubramanian, S., 2011, Foam Mat Drying of Tomato Juice, Journal of food processing and preservation, 35(4): 488-495.
Karim, A. A. and Wai, C. C., 1999, Foam-Mat Drying of Starfruit (Averrhoa Carambola L.) Puree. Stability and Air Drying Characteristics, Food Chemistry, 64(3): 337-343.
Kartini, K., Krisnawan, A. H. and Jayani, N. I. E., 2018, Peningkatan Produktivitas Petani Dalam Pengolahan Jeruk Nipis Menjadi Produk Minuman Kesehatan Dan Sabun, Abdimas: Jurnal Pengabdian Kepada Masyarakat, 11(1): 19-26.
Lobo, V., Patil, A., Phatak, A. and Chandra, N., 2010, Free Radicals, Antioxidants and Functional Foods: Impact on Human Health, Pharmacognosy reviews, 4(8): 118.
Mounir, S., 2017, Foam Mat Drying, In P. K. Nema, B. P. Kaur & A. S. Mujumdar (Eds.), Drying Technologies for Foods-Fundamentals and Applications, India: New India Publishing Agency.
Narang, N. and Jiraungkoorskul, W., 2016, Anticancer Activity of Key Lime (Citrus Aurantifolia), Pharmacognosy Reviews, 10(20): 118-122.
Nasional, B. S., 1996, Serbuk Minuman Tradisional (Sni 01-4320-1996). Jakarta: Badan Standarisasi Nasional.
Oikeh, E. I., Omoregie, E. S., Oviasogie, F. E. and Oriakhi, K., 2016, Phytochemical, Antimicrobial, and Antioxidant Activities of Different Citrus Juice Concentrates, Food science & nutrition, 4(1): 103-109.
Pyrzynska, K. and Pękal, A., 2013, Application of Free Radical Diphenylpicrylhydrazyl (Dpph) to Estimate the Antioxidant Capacity of Food Samples, Analytical Methods, 5(17): 4288-4295.
Raharitsifa, N., Genovese, D. B. and Ratti, C., 2006, Characterization of Apple Juice Foams for Foamâ€Mat Drying Prepared with Egg White Protein and Methylcellulose, Journal of Food Science, 71(3): E142-E151.
Sahlin, E., Savage, G. and Lister, C., 2004, Investigation of the Antioxidant Properties of Tomatoes after Processing, Journal of Food Composition and Analysis, 17(5): 635-647.
Shebis, Y., Iluz, D., Kinel-Tahan, Y., Dubinsky, Z. and Yehoshua, Y., 2013, Natural Antioxidants: Function and Sources, Food and Nutrition Sciences, 4(06): 643.
Wilson, R. A., Kadam, D. M., Chadha, S. and Sharma, M., 2012, Foam Mat Drying Characteristics of Mango Pulp, International Journal of Food Science and Nutrition Engineering, 2(4): 63-69.
Downloads
Published
Issue
Section
License
Authors who publish with Pharmaciana agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
1.png)
