The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink

Fatima Nouar Mohssen AL-OTABI; Nashi K. ALQAHTANI; Hisham A. MOHAMED; Tareq M. ALNEMR; Salem ALI

doi:10.15835/nbha51213107

Authors

Fatima Nouar Mohssen AL-OTABI King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982 (SA)
Nashi K. ALQAHTANI King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982; King Faisal University, Date Palm Research Center of Excellence, Al-Hasa 31982, P.O. Box 400 (SA)
Hisham A. MOHAMED King Faisal University, Date Palm Research Center of Excellence, Al-Hasa 31982, P.O. Box 400; Agricultural Research Center, Giza (SA)
Tareq M. ALNEMR King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982 (SA)
Salem ALI Alexandria University, Faculty of Agriculture (Saba Basha), Department of Food Science, Alexandria 21531 (EG)

DOI:

https://doi.org/10.15835/nbha51213107

Keywords:

antioxidant activity, date juice, energy drink, natural extract, storage stability

Abstract

Energy drinks (EDs) are a type of sweetened and non-alcoholic beverage with high content of caffeine. EDs were prepared from date juice enriched with different concentrations of ginger rhizomes extract, moringa leaf extract, and caffeine. Physicochemical properties (pH, TSS, and color parameters), total phenolic content (TPC), antioxidant activity, microbiological quality, and sensory characteristics were evaluated for freshly prepared EDs and during storage. The results showed that freshly prepared EDs from date juice and natural extracts revealed lower pH, higher TSS, and lower color parameters than the control. The inclusion of date juice and natural extracts improved the TPC, antioxidant activity, and microbiological quality of freshly prepared EDs. Storage studies exhibited that EDs containing date juice and natural extracts were more stable during storage in terms of all quality parameters estimated. However, the ED made from date juice, ginger extract, moringa extract, and caffeine was the best in terms of all parameters evaluated with higher stability during 3 months of storage at room temperature. In general, by date juice and natural plant extracts addition, a desirable ED can be prepared.

Author Biographies

Fatima Nouar Mohssen AL-OTABI, King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982

Nashi K. ALQAHTANI, King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982; King Faisal University, Date Palm Research Center of Excellence, Al-Hasa 31982, P.O. Box 400

Hisham A. MOHAMED, King Faisal University, Date Palm Research Center of Excellence, Al-Hasa 31982, P.O. Box 400; Agricultural Research Center, Giza

Tareq M. ALNEMR, King Faisal University, College of Agricultural and Food Sciences, Department of Food and Nutrition Sciences, Al-Ahsa 31982

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