Int.J.Curr.Microbiol.App.Sci (2019) 8(5): 2184-2192 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 05 (2019) Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2019.805.257 Preparation of a Nutritious and Healthy RTD (Ready to Drink) Beverage Enriched with Natural Anti Oxidants Srishti Saklani, Mahipal Singh Tomar* and Shumaila Siddiqui Department of Food Technology, Uttaranchal College of Applied and Life Science, Uttaranchal University, Dehradun, 248007, Uttarakhand, India *Corresponding author ABSTRACT Over the past few years, the Beverage Industry has evolved and innovated itself to meet the demands of the consumers and the present market. Earlier people had only water and milk as a beverage. Water is considered to be a source of hydration while milk is K e yw or ds considered as ―complete food‖, but the advancements in the food sector has led to the manufacture and processing of many beverages, either alcoholic or non-alcoholic. Apart Drinks , Cumin, from alcoholic drinks, the trend is readily shifting towards RTD (Ready to Drink) Antioxidant beverages. These are low-fat drinks that are thirst-quenching, refreshing, and nutritionally superior and provide instant energy. Drinks infused with herbal extracts can be a potential Article Info source of anti-oxidants, vitamins, minerals and fibres. This paper focuses on RTD beverage made primarily from coconut water, coriander leaves extract and cumin powder. Accepted: Coconut water is a primitive tropical beverage whose demand and popularity in the market 17 April 2019 is elevating continuously. It has been characterized as a ―sports beverage‖. It has low Available Online: 10 May 2019 matter content comprising mainly of sugars and minerals. Coriander leaves are the source of essential oil, Linalool. Besides, the leaves possess anti-microbial, anti-fungal, anti- mutagenic and anti-oxidant properties and help to cure indigestion, depression and lowering cholesterol levels. Cumin is a dried ripe food with a strong aromatic flavour. It has high medicinal value as well as possessing anti-microbial and anti-oxidant properties. Introduction and juices are nutritionally superior above the synthetic beverages and help to replace the Drinks are referred to as beverages that are lost salts of the body. There are two sets of appetizing, easily digestible, thirst-quenching regulations for the Beverage Industry: Soft that people consume all over the world to Drink Regulation, 1964 and Fruit Juices, and satisfy their needs in terms of energy, Fruit Nectars Regulation, 1977. Both the set nutrition, hydration, and refreshment. Fruit of regulations are responsible for monitoring beverages include natural and sweetened and checking the composition, description juices, squash, cordial, nectars, concentrates, and the class of the food material. In today’s citrus juices, barley water, RTD beverages, era, RTD beverages are growing consistently etc. (Sudheer and Indira, 2007). Soft drinks and innovating itself to newer trends to meet 2184 Int.J.Curr.Microbiol.App.Sci (2019) 8(5): 2184-2192 the demands of the consumers. Nowadays, medicinal value (Opkyde, 1973). The people are more concerned for their health essential oil content of the leaves is about 1% and well-being, therefore, the newer trend of comprising of linalool, comprising the main the Beverage Industry is readily shifting component (Wichtl, 1994). The leaves are towards the natural extracts that are being reported to have a moisture content of 87.9%, infused in the drinks and juices (mint extract, protein content of 3.3%, carbohydrate content ginger extract, etc.). Such herbal beverages (total sugar) of 6.5% and a total ash content of and natural beverages improve the mineral 1.7% (Ganesan et al., 2013). It is extensively content, vitamins, functional properties as advantageous in curing deficiencies of iron well as the organoleptic properties of the and vitamins. Like all green leafy vegetables, drink (De et al., 2007). it is a good source of vitamins, minerals, beta- carotene, and dietary fibre. It is referred to as The present paper discusses RTD beverage ―Dhania‖ in Hindi and is recommended for comprising of tender coconut water, coriander treating digestive tract disorders, urinary tract leaves extract and cumin. The perfect blend of disorders, and respiratory tract disorders. these ingredients would result in a healthy, refreshing and nutritionally superior drink The non-leafy part of the plant (bud, bark, over other carbonated and aerated beverages, seed, fruit, etc.) is referred to as a spice. They also it will be a potential source of vitamins, are used to season foods, acts as a minerals, energy, amino acids, and sugar. preservative and may also be used as herbal medicine. They are composed of ash, fibre, The endosperm is the edible part of the carbohydrates, and essential oils. Cumin coconut fruit. During cellularization process, (Cuminum cyminum) is a flowering plant in the embryo isn’t filled completely leaving a the family Apiaceae. The essential oil present liquid behind mainly called ―Coconut Water‖ in cumin is responsible for its characteristic (Janick and Paull, 2008). Tender coconut aroma and flavour. The spice is an important water is a refreshing, rehydrating and thirst- ingredient of Indian sub-continent and is quenching liquid. It contains sugars, vitamins, reported to be popular in the Roman cuisines minerals, growth hormones, proteins and (Peter, 2001; Raghavan, 2007). It has amino acids (Shaw and Shrivastava, 1963). It preservative (Peter, 2001) and anti-oxidant is a source of plenty of minerals like sodium, properties as well (Thippeswamy et al., potassium, zinc, copper, boron, chloride, 2005). It is used in the treatment of wounds, phosphorus, zinc, manganese, etc. the major flatulence, dyspepsia, diarrhoea, and minerals present in coconut water serving as indigestion. Spices are an excellent source of body electrolytes too are sodium and antioxidants, and some of them even potassium. Coconut water is generally outperform the synthetic antioxidants and are consumed and is prescribed against gastritis, safer also from the health point of view. indigestion, hiccups, and bladder infections. It also acts as the source of calcium for lactating History of beverages mothers. Juices are consumed all over the world as a Among the oldest herbs, Coriander beverage or along with food to add flavour. It (Coriandrum sativum L) belongs to the has become possible to preserve the juices Apiaceae family and comes in mainly two and beverages without fermentation (for wine, varieties: vulgar and microcarpum (Burdock beer, etc.) with the invention of and Carabin, 2009). They are used primarily pasteurization. Hence, the trend of natural and in garnishing the foods and also have non-alcoholic beverages has entered the 2185 Int.J.Curr.Microbiol.App.Sci (2019) 8(5): 2184-2192 market. The earliest evidence for juice along with the nutrients without losing them production is grape pits of 8000 BCE. to heat. However, it is impossible to distinguish whether these grapes were used for wine Process of the RTD beverage production or juice production (Johnson, 1989). During the 16th century, the first Take fresh coconut water produced juice was lemonade in Italy. Soon after orange juice emerged the market in the Filter/ Strain 17th century (Emmins, 2000). Later ―sharbat‖ was also in the mid 17th century. They were Take fresh herbs of coriander cool and refreshing drinks that came from Turkey (Emmins, 2000). Blanch them at 100 °C for 2-3 minutes Over the past 100 years, innovations have Blend and strain the juice using a muslin cloth been made in the Fruit Juice Industry that has introduced fruit juice concentrates and the use Add the coriander juice to the coconut water of Pasteurization. For the very first time, pasteurization was applied to preserve the Add citric acid (0.1%) juices in 1869 by Dr. Thomas B. Welch, allowing a longer shelf life to the juices Add salt, sugar, and cumin without fermenting them. Welch started this process on juices just a few years after it was Filter invented but years before it was applied to milk regularly (Welch’s Company history). Package Juice concentrates came during World War II Store in a cool and dry place for providing instant energy to the troops. Many fortified drinks and juices are replacing Properties the soft drinks in the market. Along with vitamins and minerals, Spirulina, blue-green Coconut water algae, and herbs such as Echinacea are also being incorporated in the juices (Nicholl, Coconut water comprises of 95.5% water, 4% 1998). sugars, 0.1% fat, 0.02% calcium, 0.01% phosphorous, 0.5% iron, considerable The first masticating juicer was invented in amounts of amino acids, mineral salts, the mid-1950s, the Champion Machine. It vitamin B complex, vitamin C and cytokines, worked on the principle of heating the juice to etc. (Vigliar et al., 2006). It is a rich source of kill the enzymes by making use of a high- magnesium, potassium and vitamin C, which speed centrifuge (4000rpm). Most of the are known to reduce the risk for coronary nutrients were also lost during the process due heart disease (Anurag and Rajamohan, 2003). to the heat formed. It is a major source of the free amino acid L- arginine, which has vasodilator function In 1993, the world’s first twin gear extractor (Boger and Bode-Boger, 2001). The anti- called The Green Power Juicer was produced. oxidant properties on four samples of coconut It worked on the principle of pressing and water obtained by hydro distillation and by extracting the maximum amount of juice solvent extraction using petroleum ether at 2186 Int.J.Curr.Microbiol.App.Sci (2019) 8(5): 2184-2192 different concentrations were assessed bacteria (Delaquis et al., 2002). It has been (Fonseca et al., 2009). studied that coriander leaves exhibit inhibitory effects on potential food spoilage S.No.