Development of functional beverage from wheatgrass juice with added bioactive ingredients

Abstract:

A functional beverage is one that delivers a physiological benefit beyond basic nutrition, typically through bioactive ingredients incorporated at targeted concentrations. Wheatgrass (Triticum aestivum seedlings at the 7–9 day stage) offers a concentrated source of chlorophyll, flavonoids, ascorbic acid, and a suite of B vitamins, but its harsh vegetal aroma and bitter aftertaste limit direct consumer acceptance. This research developed and evaluated four formulations of a wheatgrass-based functional beverage, each incorporating one or more complementary bioactive ingredients: F1 with ginger extract, F2 with amla pulp, F3 with turmeric suspension, and F4 with a honey–mint blend. Beverages were prepared from freshly expressed wheatgrass juice held at 4 °C, standardised to 14 °Brix, pasteurised at 72 °C for 15 seconds, and bottled in amber glass. Sensory evaluation by a 30-member consumer panel, chemical analysis, and microbiological monitoring over 21 days of refrigerated storage were conducted. Formulation F4 recorded the highest overall acceptability score (8.12 ± 0.34 on a nine-point hedonic scale), with F2 as a close second. Total phenolic content, DPPH radical scavenging activity, and vitamin C content were highest in F2. The research recommends F4 for mainstream retail and F2 for health-conscious niche markets.