ArticleFood chemistry: X2025
Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety.Food science & nutrition · 2026Review
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Authors and funding
5 authors.
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Abstract
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
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