SavedAdd your journal

Journals / Firat University Journal of Experimental and Computational Engineering / 2026 / Cilt: 5 Sayı: 3

Multi-response Modelling and Quality Optimization of Plant-Based Functional Beverage

Bitki Bazlı Fonksiyonel Bir İçeceğin Çoklu Yanıt Modellemesi ve Kalite Optimizasyonu

Samuel Olorunsogo(Federal University of Technology, PMB 65, Minna, Niger State, Nigeria)0000-0001-6005-6450
Pages
719–738
Publication Date
2026-10-25
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Superimposition of the contour plots corresponding to each response resulted in an optimized powdered beverage with an overall desirability index of 0.599, based on the set optimization goals and the individual response desirability indices.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In recent times, the demand for functional foods and beverages with health benefits has been increasing.
📊
Key Findings & Data:They constitute the fastest-growing segment of the functional beverage market worldwide, and as consumers have become more aware of the relationship between diet and disease prevention, demand for these products has grown significantly.
💡
Conclusion & Impact:Superimposition of the contour plots corresponding to each response resulted in an optimized powdered beverage with an overall desirability index of 0.599, based on the set optimization goals and the individual response desirability indices.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Formülasyon · Modelleme · Optimizasyon

Abstract

In recent times, the demand for functional foods and beverages with health benefits has been increasing. Demand for these products has risen in many parts of the world, and there has been growing recognition of the key role that functional foods and beverages play in disease prevention and treatment. Rapidly increasing knowledge of nutrition and plant biotechnology has dramatically changed concepts of food and health. Plant-based beverages are by far the most active functional drink category; they are excellent vehicles for the delivery of nutrients and bioactive compounds. They constitute the fastest-growing segment of the functional beverage market worldwide, and as consumers have become more aware of the relationship between diet and disease prevention, demand for these products has grown significantly. In this study, a powdered functional beverage developed from carrot, spinach, coconut, date fruit, garlic and beetroot was modelled and optimized using response surface methodology and the desirability function. A constrained D-optimal mixture experimental design comprising 31 randomized experimental runs was employed. The design constraints were: carrot (20–36%), spinach (20–36%), coconut (20–36%), date fruit (20–36%), garlic (0.5–2%) and beetroot (0.5–2%). The formulated samples were evaluated for selected proximate, physical, physicochemical, vitamin and mineral properties using standard procedures, and sensory evaluation was conducted by 50 consumers using a 9-point hedonic scale. Superimposition of the contour plots corresponding to each response resulted in an optimized powdered beverage with an overall desirability index of 0.599, based on the set optimization goals and the individual response desirability indices. The formulation that produced the optimal powdered beverage consisted of 21.70% carrot, 24.15% spinach, 28.32% coconut, 22.88% date fruit, 0.96% garlic and 2.00% beetroot. The quality properties of the optimal powdered beverage were: 8.58% moisture content, 9.74% protein, 43.98% carbohydrate, 6.56% fibre, 20.17% fat, 0.70 g/mL bulk density, 344.26 mL reconstitution index, 14.45 °Brix total soluble solids, pH 5.66, 5.80% reducing sugar, 0.21 mg/100 g vitamin B6, 30.01 mg/100 g vitamin C, 2.31 mg/100 g iron, 237.43 mg/100 g potassium, 40.62 mg/100 g calcium, 66.76 mg/100 g sodium and 32.08 mg/100 g magnesium, with an overall acceptability value of 6.69.

Özet

Son dönemde, sağlık açısından fayda sağlayan fonksiyonel yiyecek ve içeceklere olan talep artış göstermektedir. Dünyanın pek çok yerinde bu ürünlere olan talep artmış; hastalıkların önlenmesi ve tedavisinde fonksiyonel yiyecek ve içeceklerin oynadığı kilit role dair farkındalık giderek yükselmiştir. Beslenme ve bitki biyoteknolojisi alanındaki hızla artan bilgi birikimi, gıda ve sağlığa ilişkin kavramları kökten değiştirmiştir. Bitki bazlı içecekler, açık ara en hareketli fonksiyonel içecek kategorisi olup besin öğeleri ve biyoaktif bileşenlerin vücuda alınması açısından mükemmel birer araçtır. Küresel ölçekte fonksiyonel içecekler içinde hızla büyüyen bir segmenti oluşturan bu ürünlere yönelik istek, tüketicilerin beslenme ile hastalıkların önlenmesi arasındaki ilişkiye dair bilinçlenmesiyle birlikte önemli ölçüde artmıştır. Bu çalışmada; havuç, ıspanak, Hindistan cevizi, hurma, sarımsak ve pancar kullanılarak geliştirilen toz formdaki fonksiyonel içecek, tepki yüzeyi metodolojisi ve arzu edilebilirlik fonksiyonları kullanılarak modellenmiş ve optimize edilmiştir. Çalışmada, 31 rastgeleleştirilmiş deneme serisini içeren, kısıtlamalı D-optimal karışım deney tasarımı uygulanmıştır. Tasarım kısıtlamaları şu şekilde belirlenmiştir: havuç (%20–36), ıspanak (%20–36), Hindistan cevizi (%20–36), hurma (%20–36), sarımsak (%0,5–2) ve pancar (%0,5–2). Hazırlanan formülasyon örnekleri; standart prosedürler kullanılarak temel bileşen, fiziksel, fizikokimyasal, vitamin ve mineral içerikleri açısından değerlendirilmiş; ayrıca 50 tüketicinin katılımıyla 9 noktalı hedonik ölçek kullanılarak duyusal analiz gerçekleştirilmiştir. Belirlenen optimizasyon hedefleri ve bireysel tepki arzu edilebilirlik indeksleri temel alınarak, her bir tepkiye karşılık gelen kontur grafiklerinin üst üste bindirilmesi sonucunda, 0,599'luk genel arzu edilebilirlik indeksine sahip optimize edilmiş bir toz içecek elde edilmiştir. Optimal toz içeceği sağlayan formülasyon; %21,70 havuç, %24,15 ıspanak, %28,32 Hindistan cevizi, %22,88 hurma, %0,96 sarımsak ve %2,00 pancar bileşiminden oluşmuştur. En uygun toz içeceğin kalite özellikleri şunlardır: %8,58 nem içeriği, %9,74 protein, %43,98 karbonhidrat, %6,56 lif, %20,17 yağ, 0,70 g/mL yığın yoğunluğu, 344,26 mL sulandırma indeksi, 14,45 °Brix toplam çözünür katı madde, 5,66 pH, %5,80 indirgen şeker, 0,21 mg/100 g B6 vitamini, 30,01 mg/100 g C vitamini, 2,31 mg/100 g demir, 237,43 mg/100 g potasyum, 40,62 mg/100 g kalsiyum, 66,76 mg/100 g sodyum, 32,08 mg/100 g magnezyum ve 6,69 genel kabul edilebilirlik değeri.

🔖

Cite This Article

Olorunsogo, S. (2026). Multi-response Modelling and Quality Optimization of Plant-Based Functional Beverage. Firat University Journal of Experimental and Computational Engineering, Cilt: 5 Sayı: 3, 719–738. https://doi.org/10.62520/fujece.1955791

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (46)

  1. S. Sethi, S. K. Tyagi, and R. K. Anurag, “Plant-based milk alternatives: An emerging segment of functional beverages—A review,” J. Food Sci. Technol., vol. 53, no. 9, pp. 3408–3423, 2016.
  2. M. R. Corbo, A. Bevilacqua, L. Petruzzi, F. Cassanova, and M. Sinigaglia, “Functional beverages: The emerging side of functional foods—Commercial trends, research and health implications,” Compr. Rev. Food Sci. Food Saf., vol. 13, pp. 1192–1206, 2014.
  3. S. K. Vanga and V. Raghavan, “How well do plant-based alternatives fare nutritionally compared to cow's milk?” J. Food Sci. Technol., vol. 55, no. 1, pp. 10–20, 2018.
  4. M. Kumar et al., “Functional characterization of plant-based protein to determine its quality for food applications,” Food Hydrocoll., vol. 123, Art. no. 106986, 2022.
  5. J. F. Ayala-Zavala, G. González-Aguilar, and M. W. Siddiqui, Eds., Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals. Waretown, NJ, USA: Apple Academic Press, 2018, pp. 75–115.
  6. A. E. Ozen, A. Pons, and J. A. Tur, “Worldwide consumption of functional foods: A systematic review,” Nutr. Rev., vol. 70, pp. 472–481, 2012.
  7. N. Saad, C. Delattre, M. Urdaci, J. M. Schmitter, and P. Bressollier, “An overview of the last advances in probiotic and prebiotic field,” LWT—Food Sci. Technol., vol. 50, no. 1, pp. 1–16, 2013.
  8. G. C. Ashwini, K. S. Vaishali, R. S. Sakhare, B. O. Ganesh, and N. N. Digambar, “Role of nutraceuticals in various diseases: A comprehensive review,” Int. J. Res. Pharm. Chem., vol. 3, no. 2, pp. 1–10, 2013.
  9. P. Pushpangadan et al., “Functional foods and nutraceuticals with special focus on mother and child care,” Ann. Phytomed., vol. 3, no. 1, pp. 4–24, 2014.
  10. E. F. Aydar, S. Tutuncu, and B. Ozcelik, “Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects,” J. Funct. Foods, vol. 70, Art. no. 103975, 2020.
  11. H. Kim, L. E. Caulfield, V. Garcia-Larsen, L. M. Steffen, J. Coresh, and C. M. Rebholz, “Plant-based diets are associated with a lower risk of incident cardiovascular disease, cardiovascular disease mortality, and all-cause mortality in a general population of middle-aged adults,” J. Am. Heart Assoc., vol. 8, no. 16, Art. no. e012865, 2019.
  12. L. Plaza, “Functional beverages,” in Innovative Technologies in Beverage Processing. Chichester, U.K.: Wiley, 2017, pp. 275–277.
  13. A. A. Paul, S. Kumar, V. Kumar, and R. Sharma, “Milk analog: Plant-based alternatives to conventional milk, production, potential and health concerns,” Crit. Rev. Food Sci. Nutr., vol. 60, no. 18, pp. 3005–3023, 2020.
  14. W. Moon, S. K. Balasubramanian, and A. Rimal, “Perceived health benefits and soy consumption behavior: Two-stage decision model approach,” J. Agric. Resour. Econ., vol. 30, no. 2, pp. 315–332, 2005.
  15. B. A. Cevallos-Casals and L. Cisneros-Zevallos, “Impact of germination on phenolic content and antioxidant activity of 13 edible seed species,” Food Chem., vol. 119, no. 4, pp. 1485–1490, 2010.
  16. A. V. Rao and L. G. Rao, “Carotenoids and human health,” Pharmacol. Res., vol. 55, no. 3, pp. 207–216, 2016.
  17. D. Aune et al., “Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—A systematic review and dose-response meta-analysis of prospective studies,” Int. J. Epidemiol., vol. 46, no. 3, pp. 1029–1056, 2017.
  18. Z. Bahadoran, P. Mirmiran, A. A. Momenan, and F. Azizi, “Allium vegetable intakes and the incidence of cardiovascular disease, hypertension, chronic kidney disease, and type 2 diabetes in adults: A longitudinal follow-up study,” J. Hypertens., vol. 35, no. 9, pp. 1909–1916, 2017.
  19. J. N. Booth et al., “Healthy lifestyle factors and incident heart disease and mortality in candidates for primary prevention with statin therapy,” Int. J. Cardiol., vol. 207, pp. 196–202, 2016.
  20. B. Bayram, E. Yilmaz-Akyuz, O. Aytekin, and Y. Tutar, “Nutrigenomics: Implications for cancer prevention,” in Functional Foods and Cancer: Functional Foods in Integrative Oncology, vol. 5, D. M. Martirosyan and J.-R. Zhou, Eds., 2017, pp. 157–185.
  21. A. C. Gonçalves, C. Bento, B. M. Silva, and L. R. Silva, “Sweet cherries from Fundão possess antidiabetic potential and protect human erythrocytes against oxidative damage,” Food Res. Int., vol. 95, pp. 91–100, 2017.
  22. E. Betoret, D. Betoret, D. Vidal, and P. Fito, “Functional food development: Trends and technologies,” Trends Food Sci. Technol., vol. 22, no. 9, pp. 498–508, 2011.
  23. J. A. Ofori and Y. H. P. Hsieh, “Novel technologies for the production of functional foods,” in Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Science, D. Bagchi, M. Bagchi, H. Moriyama, and F. Shahidi, Eds. New York, NY, USA: Wiley, 2013, pp. 143–162.
  24. B. Bigliardi and F. Galati, “Innovation trends in the food industry: The case of functional foods,” Trends Food Sci. Technol., vol. 31, no. 2, pp. 118–129, 2013.
  25. Y. Li, S. Li, S. J. Lin, J. J. Zhang, C. N. Zhao, and H. B. Li, “Microwave-assisted extraction of natural antioxidants from the exotic Gordonia axillaris fruit: Optimization and identification of phenolic compounds,” Molecules, vol. 22, no. 9, pp. 1–16, 2017.
  26. Y. Ma, J. Liu, F. Ye, and G. Zhao, “Solubilization of beta-carotene with oat beta-glucan octenylsuccinate micelles and their freeze–thaw, thermal and storage stability,” LWT—Food Sci. Technol., vol. 65, pp. 845–851, 2016.
  27. R. Bhargava, P. Kumar, A. Kumar, and M. Patidar, “Carrot: A potential source of natural antioxidant compounds for the management of oxidative stress—A review,” J. Sci. Food Agric., vol. 96, no. 11, pp. 3663–3671, 2016.
  28. M. T. Saeed, M. Saleem, A. H. Niyazi, F. A. Al-Shamrani, N. A. Jazzar, and M. Ali, “Carrot (Daucus carota L.) peels extract as an herbal corrosion inhibitor for mild steel in 1M HCl solution,” Mod. Appl. Sci., vol. 14, no. 2, pp. 97–112, 2020.
  29. H. Duranova, L. Kuzelova, V. Fialkova, V. Simora, E. Kovacikova, P. Joanidis, P. Borotova, D. Straka, and L. Gabriny, “Coconut-sourced MCT oil: Its potential health benefits beyond traditional coconut oil,” Phytochem. Rev., vol. 24, pp. 659–700, 2025.
  30. D. Bafail, A. Bafail, N. Alshehri, N. H. Alhalees, and A. Bajarwan, “Impact of coconut oil and its bioactive metabolites in Alzheimer’s disease and dementia: A systematic review and meta-analysis,” Diseases, vol. 12, Art. no. 272, 2024.
  31. K. Nihara Mahesh, U. V. Gopikrishna, A. R. Shabaraya, and S. Ramakrishna, “Role of coconut oil in the management of Alzheimer’s disease: A scoping review,” JETIR, vol. 11, no. 5, 2024.
  32. H. M. Habib and W. H. Ibrahim, “Nutritional quality of 18 date fruit varieties,” Int. J. Food Sci. Nutr., vol. 62, no. 5, pp. 544–551, 2011.
  33. R. A. Al-Alawi, J. H. Al-Mashiqri, and J. S. Al-Nadabi, “Effect of dates (Phoenix dactylifera L.) on bowel movement: A systematic review,” J. Ethnopharmacol., vol. 225, pp. 335–344, 2018.
  34. B. S. Kamel, R. M. Ali, E.-S. M. Abdel-Aal, and S. A. El-Sohaimy, “Antioxidant activities and phenolic compounds of different varieties of date palm (Phoenix dactylifera L.) fruits from Saudi Arabia,” Antioxidants, vol. 9, no. 5, Art. no. 408, 2020.
  35. J. M. Alkaabi, B. Al-Dabbagh, S. Ahmad, H. F. Saadi, S. Gariballa, and M. H. Al Ghazali, “Glycemic indices of five varieties of dates in healthy and diabetic subjects,” Nutrients, vol. 11, no. 11, Art. no. 2714, 2019.
  36. K. Ried et al., “Aged garlic extract reduces blood pressure in hypertensives: A dose–response trial,” Eur. J. Clin. Nutr., vol. 67, no. 1, pp. 64–70, 2013.
  37. M. Kim, J. Kim, E. Park, and H. S. Lee, “Effects of aged garlic extract supplementation on antioxidation and oxidative stress markers in healthy adults: A randomized controlled trial,” Nutr. Res. Pract., vol. 13, no. 4, pp. 292–299, 2019.
  38. G. Gebreyohannes and M. Gebreyohannes, “Medicinal values of garlic: A review,” Int. J. Med. Med. Sci., vol. 5, no. 9, pp. 401–408, 2013.
  39. B. Zhu, L. Zou, L. Qi, R. Zhong, X. Miao, and W. Chen, “Allium vegetables and garlic supplements do not reduce risk of colorectal cancer, based on meta-analysis of prospective studies,” Clin. Gastroenterol. Hepatol., vol. 16, no. 2, pp. 219–229, 2018.
  40. H. Amagase, B. L. Petesch, H. Matsuura, S. Kasuga, and Y. Itakura, “Intake of garlic and its bioactive components,” J. Nutr., vol. 131, no. 3, pp. 955S–962S, 2001.
  41. D. Mudgal, S. Singh, B. R. Singh, and Samsher, “Nutritional composition and value added products of beetroot: A review,” J. Curr. Res. Food Sci., vol. 3, no. 1, pp. 1–9, 2022.
  42. H. Ramani, D. Battase, M. Sonawane, and P. Jadhav, “A systematic overview on beetroot,” IJRTI, vol. 10, no. 3, 2025.
  43. S. Akan, N. T. Gunes, and M. Erkan, “Red beetroot: Health benefits, production techniques, and quality maintaining for food industry,” J. Food Process. Preserv., Art. no. e15781, 2021.
  44. Official Methods of Analysis, 19th ed. Washington, DC, USA: Association of Official Analytical Chemists, 2012.
  45. L. O. Edafioghor, V. N. Ibeanu, N. G. Onodugo, and I. Okorie, “Formulation and nutritional evaluation of ready-to-use therapeutic food using locally available food ingredients,” World Nutr., vol. 16, no. 1, pp. 21–26, 2025.
  46. S. Jeske, E. Zannini, and E. K. Arendt, “Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes,” Plant Foods Hum. Nutr., vol. 72, no. 1, pp. 26–33, 2017.