Antioxidant Status, Physicochemical and Immune-boosting Characteristics of New Formulated Functional Beverages

Abstract

Functional beverages have healthful benefits in reducing the risk of many diseases and enhancing immunity for the consumers. This study aimed to prepare healthy fresh blended beverages from extracts of Kiwi fruit, broccoli, ginseng and black seeds. Seven blending beverages were evaluated for changes in proximate, physio-chemical composition, antioxidant status, sensory properties, and their immunomodulatory parameters. This study revealed the possibility to produce seven functional blends of beverage characterized by their good sensory and nutritional properties. The obtained antioxidant status of seven blended beverages confirmed high potential antioxidant activity of their total phenolics, flavonoids and ascorbic acid contents. Furthermore, phagocytosis inhibition and lymphocytic population tests showed a highly significant increase in phagocytosis of macrophages and lymphocytic population for blended beverages especially blend 5 which consisting of 40:60% from Kiwi fruit: Broccoli juices. It could be concluded that functional blended beverages were effective as a source of minerals, antioxidants, and as immune boosting.