Exploring the Potential of Microgreen‐Based
RTS
Beverage: A Comprehensive Study on Bioactive Compounds, Acceptability, and Stability Using Kinetic Models
Mahendra Gunjal, Atul Khalangre, Jyoti Singh, Prasad Rasane ABSTRACT
This study examines the formulation, stability, and kinetic behavior of microgreen‐based ready‐to‐serve (RTS) beverages, with emphasis on bioactive compounds and sensory quality. The beverages were formulated using microgreen powder (0.5%–2%) and pomegranate juice (42.5%–50%) to enhance bioactive content and consumer acceptability. The optimal blend (50% juice and 2% powder) achieved a desirability score of 0.893 and exhibited favorable physicochemical properties, including high antioxidant activity and good sensory acceptance. Storage studies at 5°C, 25°C, and 37°C showed temperature‐dependent degradation of quality parameters. Refrigerated storage (5°C) effectively preserved bioactive compounds and limited microbial growth for up to 30 days. Kinetic analysis revealed first‐order degradation for ascorbic acid, zero‐order for acceptability, and second‐order for acidity. Arrhenius, Eyring, and Ball models confirmed that degradation rates increased with temperature. Overall, microgreens demonstrate strong potential as a nutrient‐rich ingredient for functional beverage development.