Enhanced Nutraceutical Properties of Blood Fruit Beverages through Fermentation

Strategic Insights -

Researchers at North-Eastern Hill University have explored the potential of fermentation in enhancing the nutraceutical properties of blood fruit beverages. Their study aimed to develop and characterize a ready-to-drink fermented nutraceutical beverage (FNB) using controlled fermentation at various temperatures. The results show that fermentation at 26 degrees C resulted in the highest enrichment of total anthocyanins, flavonoids, and polyphenols, with significant antioxidant activity. These findings suggest that controlled fermentation can improve the overall nutritional quality and sensory attributes of blood fruit beverages, making them a promising alternative to conventional functional drinks.

Key Takeaways:

  • The study aimed to develop a ready-to-drink fermented nutraceutical beverage (FNB) from blood fruit (Haematocarpus validus) using controlled fermentation at 20, 23, and 26 degrees C.
  • Fermentation at 26 degrees C resulted in the highest enrichment of total anthocyanins (411.7 mg C3GE/100 mL), flavonoids (481.8 mg RE/100 mL), and polyphenols (537.4 mg GAE/100 mL).
  • Antioxidant activity was significantly higher in the 26 degrees C fermented beverage, as indicated by DPPH (2128 mu mol TE/100 mL), ORAC (2988 mu mol TE/100 mL), ABTS (1238 mu mol TE/100 mL), and FRAP (3360 mu mol Fe2+/100 mL).
  • Volatile analysis identified 36 key compounds contributing to sensory attributes.
  • Fermentation at 26 degrees C reduced anti-nutritional factors, improving overall nutritional quality.
  • The research concluded that controlled fermentation enhances the nutraceutical and sensory properties of blood fruit beverages, making them a promising alternative to conventional functional drinks.

Statistics:

  • Total anthocyanins: 411.7 mg C3GE/100 mL at 26 degrees C
  • Flavonoids: 481.8 mg RE/100 mL at 26 degrees C
  • Polyphenols: 537.4 mg GAE/100 mL at 26 degrees C
  • Antioxidant activity: 2128 mu mol TE/100 mL (DPPH), 2988 mu mol TE/100 mL (ORAC), 1238 mu mol TE/100 mL (ABTS), and 3360 mu mol Fe2+/100 mL (FRAP)
  • Volatile compounds identified: 36 key compounds contributing to sensory attributes

Sources:

  • Formulation and Characterization of Ready-to-drink Nutraceutical Beverage From Blood Fruit (Haematocarpus Validus). LWT, 2025;225.
  • North-Eastern Hill University, Dept. of Food Technology, Wgh, Tura Campus, Tura 794002, Meghalaya, India.
  • Raju Sasikumar, North-Eastern Hill University, Dept. of Food Technology, Wgh, Tura Campus, Tura 794002, Meghalaya, India.
  • T. Selva Kumar, Kambhampati Vivek, Sandeep Kumar Panda, and Amit K. Jaiswal, North-Eastern Hill University.
  • Elsevier, Radarweg 29, 1043 Nx Amsterdam, Netherlands.