Functional Beverage Development from Fruit-Herb Blends: A Systematic Review of Strawberry, Guava, Beetroot and Medicinal Plant Formulation
Rajesh Lather
Department of Horticulture, CCS Haryana Agricultural University, Hisar, India.
Ashwin Acharya *
Department of Horticulture, CCS Haryana Agricultural University, Hisar, India.
Suresh Kumar
Deendayal Upadhyay Centre of Excellence for Organic Farming, CCS Haryana Agricultural University, Hisar, India.
Akshay Mehta
Department of Horticulture, CCS Haryana Agricultural University, Hisar, India.
Sunil Kumar
Department of Vegetable Science, CCS Haryana Agricultural University, Hisar, India.
Vasudha Pradhan
Department of Horticulture, CCS Haryana Agricultural University, Hisar, India.
Alisha Rani
Department of Horticulture, CCS Haryana Agricultural University, Hisar, India.
*Author to whom correspondence should be addressed.
Abstract
Functional beverages formulated from synergistic blends of fruit and medicinal herbs are gaining significant attention due to their enhanced nutraceutical potential and natural preservation capability. Strawberry contributes anthocyanins (pelargonidin-3-glucoside) and ellagic acid; guava provides exceptional vitamin C (299 mg/100 g), carotenoids, and pectin (1.15%); beetroot offers betalain pigments and cardioprotective nitrates (250 mg/100 g). Medicinal herbs—basil (rosmarinic acid), moringa (quercetin, kaempferol), ginger (gingerols, shogaols), and ashwagandha (withanolides) enhance bioactive profiles while exerting antimicrobial effects through membrane disruption, proton gradient impairment, and free radical quenching. Conventional pasteurization (85–95°C, 15–30 sec) ensures microbial safety but degrades heat-labile nutrients (10–30% ascorbic acid loss), driving interest in non-thermal technologies such as high-pressure processing (400–600 MPa), ultrasonication, and encapsulation techniques that achieve >90% bioactive retention. Storage studies reveal a progressive increase in TSS (6.0 to 7.6°Brix over 90 days), alongside ascorbic acid depletion (42.5 to 16.2 mg/100 g in controls), phenolic degradation, and browning intensification (OD₄₄₀ 0.12 to 0.63). Ginger-based formulations demonstrate the highest sensory acceptability (8.9/9). Critical research gaps include extract standardization, long-term stability trials (>90 days), clinical validation of health benefits, and the exploration of fermentation potential for GABA enrichment.
Keywords: Functional beverages, strawberry–guava blend, herbal preservatives, bioactive compounds, storage stability