ArticleScientific reports2026
Development and physicochemical evaluation of nutritional drink using underutilized Caralluma tuberculata L.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Caralluma tuberculata L. is a perennial underutilized herb (Asclepiadaceae), and has been documented for its broad-spectrum pharmacological activities. Keeping in view the rare food applications of this plant and United nations (UN) sustainable development goal (SDG2) for zero hunger, improved nutrition, and promote sustainable agriculture, the present work was designed to investigate the nutritional and phytochemical profiles of C. tuberculata stem powder. This study utilized C. tuberculata stem powder (at 0, 0.5, 1, 1.5 and 2% level) for the development of novel and healthy drink treatments (T0 to T4), which were further analyzed for different quality parameters during 21 days of refrigerated storage. Nutritional analysis of C. tuberculata stem showed that it is a good source of protein (5.26%), ash (14.09%), fiber (19.42%), and important minerals (Ca, 5.73; Mg, 5.20; Fe, 2.30; Zn, 0.37; Mn, 1.87; Cu, 0.93 mg/100 g). There was a significant increase in pH and viscosity from T0 to T4, and a significant decrease in TSS and acidity of the drinks from T0 to T4. Whereas, during 21 days of storage a significant decrease in TSS, acidity, and viscosity was observed. From T0 to T4, a significant increase in calcium (15.50 to 280.20 ppm), magnesium (37.50 to 83.30 ppm), potassium (775 to 1454 ppm), zinc (0.75 to 29.07 ppm) and copper (0.06 to 5.16 ppm) witnessed the presence of ample amount of minerals in the plant stem. Vitamin C (1.70 to 2.47 mg/100 ml) and total carotenoids (0.56 to 0.86 mg/100 ml) content were also found raised from T0 to T4, whereas, storage caused a decline in these parameters. Similar increasing trend was also shown by the total phenols, flavonoids, and antioxidants. However, the total plate count of the drink raised both from T0 to T4, and from day 0 to day 21. Sensory evaluation results revealed that among different treatments T3 and T4 were preferred by the evaluators during the early storage durations. Thus, C. tuberculata stem powder at optimum levels can be effectively utilized to develop nutritional and antioxidant drinks for sustainable food production systems with improved nutrition.
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