Formulation and Preparation of a Functional Drink Based on Vitis aestivalis-cinerea x Vitis vinífera (Uvina) juice and Cucumis sativus (Cucumber) extract

Abstract

Objective: The study aims to determine the optimal formulation for the development of a functional beverage based on the juice of Vitis aestivalis-cinerea × Vitis vinifera (uvina) and Cucumis sativus (cucumber) extract. Methods: Four formulations were developed, and the response surface methodology was used to determine the optimal mixture through sensory evaluation using a hedonic scale. The antioxidant activity of the optimal beverage was determined using the ABTS method, polyphenolic compounds with the Folin-Ciocalteu (FC) assay, ascorbic acid (Vitamin C) content with the 2,6-dichlorophenolindophenol dye, and anthocyanins using the pH differential method. Results: The optimal formulation consists of 55 % uvina juice, 43 % pineapple water diluent, 10 % camu camu for pH adjustment, and 2 % cucumber extract, achieving an antioxidant capacity of 17.961 µMol ET/100 ml, total polyphenols of 0.915 mg GAE/100 ml, ascorbic acid content of 42.175 mg/100 ml, and anthocyanins of 138.751 mg AT/100 ml. Conclusions: A functional beverage with acceptable sensory characteristics was obtained, providing a significant source of vitamin C, anthocyanins, total polyphenols, and antioxidant capacity.