Development of functional drink from Gac fruit (Momordica cochichinensis S.) combined with Tomato (Lycopersicon esculentum) and Pineapple (Ananas comosus) juice

Abstract

Carotenoid, flavonoid, polyphenol, and vitamin are classified as bioactive agents that give beneficial impacts for health as antioxidant. These components can be found in fruits such as gac fruit (Momordica cochinchinensis S.), pineapple and tomato. The objectives of this research were to develop functional drink from gac juice combined with pineapple and tomato juice, and to analyze the physical, chemical properties, bioactive compound and sensory evaluation of the product. Product formulation was done using Design-Expert® 7.00 software which containing 47% of gac juice, 45% mix of tomato and pineapple juice, and 8% of fructose, resulted in eight formulas. Research variables were the percent of tomato juice (TJ) and pineapple juices (PJ), while the analyzed responses were total polyphenol content (TPC), DPPH, FRAP, and total carotenoid. Different proportion of tomato and pineapple juice in functional drink significantly affect TPC, FRAP, DPPH, and total carotenoid (p<0.05). Formula with the highest proportion of PJ showed the highest content of TPC (396.91 ± 10.12 μg GAE/ml), FRAP (330.23 ± 16.21 μmol AAE/100 ml), and DPPH (277.70 ± 11.30 μM Trolox) (p<0.05). Meanwhile, formula with the highest proportion of TJ gave the highest content of total carotenoid (3748.65 ± 20.94 μg/100ml) (p<0.05). Optimization using D-Optimal generated three formulas with highest desirability values for sensory evaluation and proximate analysis. The optimum formula consisting of 47% gac juice, 39.33% pineapple, 8% fructose syrup, and 5.67% tomato was suitable for functional drink development.