Physicochemical Stability, Bioactive Retention, and Sensory Quality of Functional Milk Drink Fortified with Saffron and Aloe vera Gel

The growing demand for functional beverages has created interest in dairy-based products enriched with plant-derived bioactive ingredients; however, limited information is available on the combined application of Aloe vera gel and saffron in milk beverages, particularly regarding bioactive stability, microbial safety, and sensory quality during storage. This study developed a functional milk drink co-fortified with Aloe vera gel and saffron and evaluated its quality changes during 42 days of storage at 14 ± 1°C. Four formulations were prepared and analyzed using a two-factor experimental design based on formulation and storage time. The co-fortified formulation containing Aloe vera gel, saffron, pectin, and potassium sorbate demonstrated improved physicochemical stability, higher retention of saffron bioactives and antioxidant activity, lower microbial proliferation, and better sensory acceptability compared with the control and singly fortified formulations. The findings further indicated that Aloe vera gel contributed to the stabilization of saffron-derived compounds within the milk matrix, thereby improving overall product stability during storage. This study provides new evidence on the combined beneficial role of Aloe vera and saffron in enhancing the functional and storage quality of milk-based beverages and highlights the potential of this formulation as a value-added functional dairy drink for health-conscious consumers.