Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

Abstract

This study optimized the mixing ratio of broccoli (BroMP), cabbage (CabMP), and carrot-mixed powders (CarMP) for the development of juice powders containing high total phenolic content (TPC), high antioxidant activities, and preferable sensory properties using a mixture design. TPC and antioxidant activities of juice powders were increased with a higher proportion of BroMP and lower proportions of CabMP and CarMP. However, the overall acceptance was increased with a higher CarMP proportion and lower BroMP and CabMP proportions. The optimal mixing ratio was 67.4% BroMP, 16.7% CabMP, and 15.9% CarMP. At this ratio, the predicted response values of TPC, ABTS radical scavenging activity (IC50), FRAP activity, and overall acceptance were 9.51 mg GAE/g, 5.35 μg/mL, 81.3 mM FSE/g, and 4.62, respectively. The optimized mixed juice powder showed high sums of individual phenolic compounds, with chlorogenic acid (121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the major phenolics. Practical Applications Vegetable juice powder containing BroMP, CabMP, and CarMP can be utilized as a functional drink having high antioxidant activities and preferable sensory properties. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus, mixed vegetable powders can provide large amounts of diverse phenolic compounds from different vegetable sources. The mixture design approach was found to be a suitable method for optimizing a healthy and delicious juice formulation, and can be effectively applied in other food mixture systems.