Antioxidant activity and sensory evaluation of a cold dairy-based beverage enriched with Sargassum polycystum C. Agardh extract in sunflower oil

12/31/2021 12:00:00 AM

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Authors:  Nurcahyanti Agustina Dwi Retno, Melani Vania, Pramitasari Rianita, Notario Dion

Publication date:  31 Desember 2021

Food Research

Volume: 5 (6): 300-306

Link:https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-264_nurcahyanti_1.pdf

 

Abstract

Natural based functional food and beverages have gained market interest in the last decade. Functional beverages, especially those enriched with nutrients and bioactive compounds, are of particular interest. Maintaining the nutritional or bioactive activity of these components along with their sensory attributes in the final product remains to be a challenge. Health benefits from bioactive substances, like fucoxanthin and phlorotannins, in marine algae makes it a promising commodity of an archipelago country. However, nutritional components, their stability, and an understanding of their nutritional and bioactive component availability require further investigation. Here we prospected natural and sustainable antioxidant additives from brown algae, Sargassum polycystum C Agardh, to enrich a cold dairy-based beverage. Food-grade extraction of S. polycystum was done by using 96% Ethanol to macerate dried powder algal. Identification of fucoxanthin in the extract was performed using High-Performance Liquid Chromatography (HPLC) (Prominance Shimadzu). We employed the 2,2-diphenyl-1-picrylhydrazyl method to quantify the antioxidant activity of extract alone and extract in three beverage formulations containing 0.02, 0.05, and 0.1 mg/cup S. polycystum extract. Sensory evaluation and viscosity analysis comparing our product to the commercially available product was also performed. Results showed that the combination of S. polycystum extract with sunflower oil was able to maintain antioxidant activity when stored at 4°C. Formulation 2 of dairy-based beverages passed the sensory evaluation. This study was the first to report the application of S. polycystum extract on a cold dairy-based beverage. This product was developed considering the low stability of the bioactive compound, fucoxanthin. More comprehensive sensory evaluation and optimization for large scale production are highly required.

 

Keywords: Sargassum polycystum, Fucoxanthin, Antioxidant, Functional drink