Impact of ultrasonication, ozonation, and their combination on the preservation of novel clean-label functional drink of strawberry-cantaloupe incorporated with Spirulina platensis and orange peel extracts
Kashmala Chaudhary, Samran Khalid, Najla AlMasoud, Taghrid S. Alomar, Sadia Ansar, Ahmed Fathy Ghazal, Abderrahmane Aït‐Kaddour, Rana Muhammad Aadil
Abstract
Consumer demand for sustainable, nutrient-rich, and clean-label beverages is rapidly increasing, which is driving the need for innovative preservation techniques for such sensitive beverages in place of conventional chemical preservatives and thermal treatments, which have several drawbacks. These advanced methods need to be effective in maintaining quality, retaining bioactivity, ensuring safety, and extending the shelf life of these novel sensitive beverages. This study focused on the sustainable non-thermal preservation of a novel clean-label functional drink formulated from strawberry and cantaloupe juice, incorporated with Spirulina platensis and orange peel extracts. The drink was subjected to conventional pasteurization (90 °C for 1 min), ultrasound treatment (300 W power, 25 kHz frequency, 10 min at 25 °C), ozone treatment (30 mg/L concentration, 1 L/min flow rate, 10 min at 25 °C), and a combined ultrasound and ozone treatment, applying the same parameters for 5 min each. The treated drink samples were stored at 4 °C for two months, and various analyses were conducted over a fifteen-day period to assess preservation outcomes. The best results, in terms of maintaining quality, retaining bioactivity, ensuring safety, and enhancing shelf life, were achieved with the combined treatment of ultrasonication and ozonation. This research highlights the importance of synergistic non-thermal technologies over single treatments in the preservation of beverages. Additionally, the presence of antimicrobial and antioxidant compounds from the algal and plant extracts in the drink formulation also contributed to its extended shelf life. These findings demonstrate the potential of sustainable and environmental friendly non-thermal technologies for preserving functional beverages without compromising their functional attributes. The findings pave the way for future research and industrial-scale adoption of sustainable preservation methods, contributing to a healthier and more sustainable food system.