Development of the powdered concentrate for soft drink based on freeze-dried blueberry juice

A promising direction for the development of the soft drinks market is the production of dry quickly reconstituted mixtures derived from the use of powdered concentrated forms of fruit and berry processing products. Such products have a long shelf life, are easily transported, stored and contain a diverse complex of healthy natural components. The aim of the present research was to develop a formulation of dry semi-finished soft drink from lyophilized blueberry juice obtained by enzymatic processing of the pulp, and to determine its properties. During the research, both traditional chemical methods of analysis (titrimetry, gravimetry) and modern physicochemical techniques (HPLC, atomic absorption spectral analysis, potentiometry, spectrophotometry) were used. As a result of the conducted research, the formulation and technological solutions for obtaining a dry mixture of soft drink based on freeze-dried blueberry juice were developed. Characterization by organoleptic, physico-chemical, microbiological indicators and chemical composition is presented. It has been established that consumption of one portion of the drink provides satisfaction of daily physiological requirement in vitamins B5 and C by 78 % and 11.7 % respectively, microelement copper by 30 %, mineral antioxidant selenium by 12.3–15.6 %, adequate level of flavon-3-ols (epicatechin) by 22.5 %. The content of anthocyanins in a single serving of the beverage does not exceed the upper acceptable intake level. Packaging solutions have been proposed for the dry drink mix — packets of the “sachet” type intended for a single serving that ensure stability of organoleptic, physicochemical and microbiological parameters for nine months under normal storage conditions (temperature (22 ± 5)  0 C; humidity (40–50)%; atmospheric pressure (730–750) mm Hg). A high degree of preservation of organic acids, bioactive polyphenolic compounds, including anthocyanins, was shown. The greatest losses were found for labile vitamin C: 32 % by the end of the storage period. The results of the research convincingly demonstrated that freeze-dried blueberry juice is a promising technological basis for obtaining dry semi-finished soft drinks with a rich set of natural components and a pronounced taste and aroma of fresh berries.

1. Zavorokhina, N. V., Mysakov, D. S., Bochkova, A. C. (2022). Development of adaptogenic beverages from Arctic raw materials for the Far North residents. Food Industry, 7(3), 41–49. https://doi.org/10.29141/2500-1922-2022-7-3-5

2. Cherevach, E. I., Tenkovskaya, L. A., Palagina, M. V. (2015). Development of antioxidant plant extracts, that used in the functional beverages technology. Modern Problems of Science and Education, 2–2, Article 193. (In Russian)

3. Kupaeva, N. V., Ilina, M. A., Svetlichnaya, M.V., Zubarev, Yu. N. (2022). Study of the antioxidant potential of oat drinks enriched with plant components. Food Systems, 5(2), 157–163. (In Russian) https://doi.org/10.21323/2618-9771-2022-5-2-157-163

4. Egorova, E. Yu., Zakharova, A. S., Kuzmina, S. S. (2021). Use of pantohematogen and dry plant extracts in the production of beverage and sugar confectionery products. Polzunovskiy Vеstnik, 1, 51–58. (In Russian)

5. Alekseenko, E.V. (2021). Berry ingredients for products of healthy nutrition: Topicality, prospects, technological solutions. Chapter in a book: Food ingredients in food products: From science to technologies. Moscow: MGUPP, 2021. (In Russian)

6. Rahman, Md. T., Ove, T. A., Halim, Md. A., Khatun, A., Yeasmin, Mst. R., Md. Kamal, M. et al. (2024). Formulation and characterization of bael pulp powder from locally grown bael fruit (Aegle marmelos L.) in Dinajpur, Bangladesh. Food and Humanity, 2, Article 100213. https://doi.org/10.1016/j.foohum.2023.100213

7. Eliseeva, L. I., Mikhailova, N. S., Tolstyakov, S. S. (2022). Research on the quality of hawthorn drinks. Naukosfera, 3(2), 165–170. (In Russian) https://doi.org/10.5281/zenodo.6395696

8. Dunchenko, N. I., Kuptsova, S. V., Voloshina, E. S., Kermen, V. M. (2024). Milk drink with vegetable fillings technology development. Bulliten KrasSAU, 2, 207–214. (In Russian) https://doi.org/10.36718/1819-4036-2024-2-207-214

9. Kolotiy, T. B., Kovalenko, Z. S. (2021). Drinks based on milk whey rsing furit syurp from wild plants. New Teohnologies, 17(2), 33–39. (In Russian) https://doi.org/10.47370/2072-0920-2021-17-2-33-39

10. Shkolnikova, M. N., Lazarev, V. A., Shestakova, T. A. (2021). Curd whey drink with black currant juice. Dairy Industry, 8, 54–55. (In Russian)

11. Ogneva, O. A., Bezverkhaya, N. S. (2021). Development of recipes for combined products with functional properties. New Technologies, 17(1), 64–69. (In Russian) https://doi.org/10.47370/2072-0920-2021-17-1-64-69

12. Sherba, I. V., Bacumenko, O. E., Bacumenko, P. V. (2023). Development of concentrates of dry drinks based on vegetable cryopowders. Storage and Processing of Farm Products, 2, 163–175. (In Russian) https://doi.org/10.36107/spfp.2023.343

13. Suriati, L., Mangku, G. P. I., Datrini, L. K., Hidalgo, H. A., Red, J., Wunda, S. et al. (2023). The effect of maltodextrin and drying temperature on the characteristics of Aloe-bignay instant drink. Applied Food Research, 3(2), Article 100359. https://doi.org/10.1016/j.afres.2023.100359

14. Budnimath, S. H., Bhuvaneshwari, G., Ganiger, V. M., Jagadeesh, S. L, Goudar, G., Patil, S. N. et al. (2023). Physical, reconstitution and phenolic properties of instant drink mix prepared with Moringa oleifera leaf, raw banana and whey protein concentrate. Measurement: Food, 11, Article 100108. https://doi.org/10.1016/j.meafoo.2023.100108

15. Habanova, M., Saraiva, J. A., Haban, M., Schwarzova, M., Chlebo, P., Predna, L. et al. (2016). Intake of bilberries (Vaccinium myrtillus L.) reduced risk factors for cardiovascular disease by inducing favorable changes in lipoprotein profiles. Nutrition Research, 36(12), 1415–1422. https://doi.org/10.1016/j.nutres.2016.11.010

16. Pires, T. C. S. P., Caleja, C., Santos-Buelga, C., Barros, L., Ferreira, I. C. F. R. (2020). Vaccinium myrtillus L. fruits as a novel source of phenolic compounds with health benefits and industrial applications — a review. Current Pharmaceutical Design, 26(16), 1917–1928. https://doi.org/10.2174/1381612826666200317132507

17. Biedermann, L., Mwinyi, J., Scharl, M., Frei, P., Zeitz, J., Kullak-Ublick, G. A. et al. (2013). Bilberry ingestion improves disease activity in mild to moderate ulcerative colitis — An open pilot study. Journal of Crohn’s and Colitis, 7(4), 271–279. https://doi.org/10.1016/j.crohns.2012.07.010

18. Miller, K., Feucht, W., Schmid, M. (2019). Bioactive compounds of strawberry and blueberry and their potential health effects based on human intervention studies: A brief overview. Nutrients, 11(7), Article 1510. https://doi.org/10.3390/nu11071510

19. Alekseenko, E. V., Karimova, N. Yu., Semenov, G. V., Krasnova, I. S., Bakumenko, O. E. (2024). Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries. Food Systems, 7(1), 114–124. (In Russian) https://doi.org/10.21323/2618-9771-2024-7-1-114-124

20. Pandey, A. K., Chauhan, O. P. (2020). Monk fruit (Siraitia grosvenorii) — health aspects and food applications. Pantnagar Journal of Research, 17(3), 191–198.

21. Chen, N., Cao, W., Yuan, Y., Wang, Y., Zhang, X., Chen, Y. et al. (2024). Recent advancements in mogrosides: A review on biological activities, synthetic biology, and applications in the food industry. Food Chemistry, 449, Article 139277. https://doi.org/10.1016/j.foodchem.2024.139277

22. Guo, Q., Shi, M., Sarengaowa, Xiao, Zh., Xiao, Y., Feng, K. (2024) Recent advances in the distribution, chemical composition, health benefits, and application of the fruit of siraitia grosvenorii. Foods, 13(14), Article 2278. https://doi.org/10.3390/foods13142278

23. Araujo-Díaz, S. B., Leyva-Porras, C., Aguirre-Bañuelos, P., Álvarez-Salas, C., Saavedra-Leos, Z. (2017). Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice. Carbohydrate Polimers, 167, 317–325. https://doi.org/10.1016/j.carbpol.2017.03.065

24. Mar, J. M., Silva, L. S., Rabelo, M. S., Muniz, M. P., Nunomura, S. M., Correa, R. F. et al. (2020). Encapsulation of Amazonian Blueberry juices: Evaluation of bioactive compounds and stability. LWT, 124, Article 109152. https://doi.org/10.1016/j.lwt.2020.109152

25. Baldelli, A., Pico, J., Woo, M. W., Castellarin, S., Pratap-Singh, A. (2024). Spray dried powder of common fruit juices: Enhancement of main propertie. Powder Technology, 441, Article 119560. https://doi.org/10.1016/j.powtec.2024.11956

26. Suriati, L., Mangku, I. G. P., Datrini, L. K., Hidalgo, H. A., Red, J., Wunda, S. Et al. (2023). The effect of maltodextrin and drying temperature on the characteristics of Aloe-bignay instant drink. Applied Food Research, 3(2), Article 100359. https://doi.org/10.1016/j.afres.2023.100359

27. Karimova, N. Yu., Alekseenko, E. V., Tsvetkova, A. A., Bakumenko, O. E. (2023). Comparative biochemical characteristics of forest and garden bilberries as a rationale for use as a source of functional food ingredients. Chemistry of Plant Raw Materials, 4, 199–208. (In Russian) https://doi.org/10.14258/jcprm.20230412171

28. Yudina, R. S., Gordeeva, E. I., Shoeva, O. Yu., Tikhonova, M. A., Khlestkina, E. K. (2021). Anthocyanins as functional food components. Vavilov Journal of Genetics and Breeding, 25(2), 178–189. (In Russian) https://doi.org/10.18699/VJ21.022

29. Veselova, O. V., Vlasova, K. V. (2023). Development of beverage technology based on natural fruit powders. Herald of the K. G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University). Series of applied scientific disciplines, 1, 10–22. (In Russian) https://doi.org/10.26157/2949-4079.2023.35.64.001

30. Kornen, N. N., Kalmanovich, S. A., Shakhray, T. A., Viktorova, E. P. (2019). Study of the effect of storage terms on safety indicators and composition of «Pump powder» biologically active additive. Novye Tehnologii, 1(47), 100–108. (In Russian) https://doi.org/10.24411/2072-0920-2019-10110

31. Konovalov, S. A., Gavrilova, N. B., Polyansky, K. K., Shchetinin, M. P., Chernopolskaya, N. L. (2024). Modern biotechnology to produce dairy dessertwith functional ingredients. Proceedings of the Voronezh State University of Engineering Technologies, 86(1), 70–83. (In Russian) https://doi.org/10.20914/2310-1202-2024-1-70-83

32. Bystrova, E.A. (2018). Highly effective methods of pretreatment red whortleberry in technologies of powder semi-finished products. Food Industry, 4, 5–12. (In Russian)

33. Dak, M., Sagar, V.R., Jha, S.K. (2014). Shelf-life and kinetics of quality change of dried pomegranate arils in flexible packaging. Food Packaging and Shelf Life, 2(1), 1–6. https://doi.org/10.1016/j.fpsl.2014.04.005