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This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes,
Mahendra Gunjal, Atul Khalangre, Jyoti Singh, Sezai Ercisli, Prasad Rasane
Food Chemistry X · 2025 · https://doi.org/10.1016/j.fochx.2025.102559
This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 μmol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 °C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 °C based on microbial load was 9.33 days (t 1/2 ), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.
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Mahendra Gunjal; Atul Khalangre; Jyoti Singh; Sezai Ercisli; Prasad Rasane (2025). Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling. Food Chemistry X. https://doi.org/10.1016/j.fochx.2025.102559 Licensed under Creative Commons Attribution 4.0 (https://creativecommons.org/licenses/by/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.
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Co-funded by the European Union.
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