Development and Evaluation of Sugar-Free Bengal Currant (Carissa carandas L.) Instant Beverage Powders: Physicochemical Properties, Total Phenolic Content, Antioxidant Activity, and Nutritional Composition

Sakunta  Manakla; Jutawan  Nuanchankong; Pattamaporn Jaroennon

doi:10.69650/ahstr.2026.4497

Authors

Sakunta Manakla Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand https://orcid.org/0000-0002-3390-8897
Jutawan Nuanchankong Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand
Pattamaporn Jaroennon Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand https://orcid.org/0009-0005-8040-5554

DOI:

https://doi.org/10.69650/ahstr.2026.4497

Keywords:

Bengal currant (Carissa carandas), Sugar-free beverage, Instant beverage powder, Phenolic content, Functional food

Abstract

This study details the formulation of a sugar-free instant beverage powder derived from Bengal currant (Carissa carandas L.), with a comprehensive evaluation of its physicochemical characteristics and reconstitution properties. Fresh Bengal currant pulp was homogenized with 10% (w/w) maltodextrin, oven-dried at 60 °C for 8 h, milled, and sieved to produce powder (yield 13.3% w/w). Three sucralose-sweetened formulations containing 10–20% fruit powder were compared with a sucrose-sweetened control to investigate the effects of fruit concentration and sweetener type. Physicochemical analyses included color, water activity (a_w), pH, and water solubility index (WSI). Total phenolic content was quantified using the Folin-Ciocalteu assay, while antioxidant capacity was evaluated via the DPPH free-radical scavenging assay. Nutritional composition was calculated using INMUCAL-Nutrients. All formulations exhibited low water activity (0.40–0.48) and acidic pH (2.93–2.99), indicating favorable microbiological stability. The powders exhibited a reddish-yellow color. The WSI ranged from 60.08 to 66.01%, with higher values observed in formulations with lower fruit powder content. Total phenolic content ranged from 10.07 to 14.07 mg GAE/g, with the 15% fruit formulation (F2) showing the highest phenolic retention. Antioxidant activity, determined by the DPPH assay, ranged from 43.20 to 53.97% inhibition, with the 20% fruit formulation (F3) exhibiting the highest activity. Replacement of sucrose with sucralose markedly reduced energy and available carbohydrate compared with the control. Increasing the proportion of fruit powder enhanced the mineral and provitamin A content. Formulation F2 is recommended for further development due to its high phenolic retention and potential cost-effectiveness. These results suggest that Bengal currant powder can be effectively utilized to produce health-oriented, low-calorie functional beverages. The product shows potential as a convenient, low-sugar fruit-based beverage alternative, while further studies on sensory acceptability and storage stability are recommended to support commercialization.

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