Optimization of Pectinase-Assisted Extraction from Date Palm and Development of a Quince–Jujube Ready-to-Drink Beverage: A Two-Stage Approach
Journal
Foods
Journal Volume
15
Journal Issue
8
ISSN
2304-8158
Date Issued
2026-04-16
Author(s)
Jafari, Saeid
Tuntiteeraboon, Pitchaya
Kijpatanasilp, Isaya
Chheng, Sochannet
Assatarakul, Kitipong
Abstract
Rising consumer demand for functional beverages has accelerated the development of health-promoting, fruit-based ready-to-drink (RTD) products. This study investigated the effects of incubation temperature (50–80 °C) and time (60–240 min) on pectinase-assisted extraction (0.1% v/v) of date palm (Phoenix dactylifera L., Bahi variety) juice and subsequently formulated antioxidant-rich RTD beverages by blending the optimized extract with quince and jujube juices. The optimal extraction condition (50 °C, 60 min) was selected based on maximizing bioactive compound recovery rather than yield, achieving total phenolic content of 326.33 mg GAE/100 mL, total carotenoid content of 1.08 mg β-carotene equivalents/100 mL, and strong antioxidant activity (DPPH: 514.06; FRAP: 595.38 µmol TE/100 mL). Although maximum yield (81.25%) was obtained at 60 °C for 240 min, functional quality was prioritized. Six RTD formulations were developed using a constrained simplex-lattice mixture design. All blends exhibited significantly enhanced phenolic content, carotenoids, and antioxidant capacity compared to the control, while pH and acidity remained stable (p > 0.05). Sensory evaluation indicated that the formulation containing 70% date palm, 15% quince, and 15% jujube achieved the highest acceptability (6.50). These findings highlight the potential of this tri-fruit blend as a functional RTD beverage, warranting further studies on shelf-life stability.
Subjects
characteristics
date palm
enzyme treatment
extraction
functional beverage
sensory analysis
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Description
Article number 1394
Type
journal article