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Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C
(Multidisciplinary Digital Publishing Institute (MDPI), 2025)
The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response Surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0-10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (p < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content.
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Highly Efficient Ultrasound-Assisted Anthocyanin Extraction for Colorimetric Sensors and Drug Delivery Systems in Wound Dressings
(Springer Science and Business Media Deutschland GmbH, 2025)
Anthocyanins were extracted from Peruvian purple cabbage (PC) using ultrasonication, a greener and more efficient technique. The anthocyanin extract was incorporated into polymeric alginate membranes to obtain a pH-sensitive biosensor to monitor wound healing processes and drug delivery. The halochromic behavior was tested in five different acidic media (pH 4, 5, 6, 7, and 8) giving a differential colour for each. The antioxidant capacity of the PC extract was evaluated using the ABTS discoloration assay. A 1% (w/v) solution of the lyophilized extract resulted in 55.17 ± 0.46 TEAC mg/g. Phenolic content and equivalents of cyanidin-3-glucoside were evaluated using the Folin-Ciocalteu and pH differential assays, respectively, resulting in 36.1 ± 0.55 GAE mg and 8.63 ± 0.54 of C-3-G mg per gram of lyophilized extract, respectively. Finally, the PC extract was embedded in alginate (AL) membranes and characterized by contact angle and transparency.
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