Formulation and Physical, Chemical, and Sensorial Characterization of Pomegranate and Beetroot Juice

The rising demand for antioxidant-rich functional beverages underscores their potential health benefits, particularly for cardiovascular health. This study developed a blended juice comprising beetroot, pomegranate, gooseberry, and ginger, analyzed across ten treatments with varying proportions of beetroot and pomegranate. The study assessed key physicochemical properties, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Antioxidant Activity, and Anthocyanin levels. The quality evaluation involved physical and chemical analyses, measuring Total Soluble Solids (TSS), pH, total acidity, and ascorbic acid content using AOAC (2005) methods. TSS was measured in Brix, pH with a digital meter, and ascorbic acid by visual titration. TPC was determined using the Folin-Ciocalteau reagent, TFC with an aluminum chloride method, and antioxidant activity via a DPPH assay. Anthocyanin content was measured spectrophotometrically. The sensory evaluation identified the treatment with a higher pomegranate percentage (T9) as the most preferred. T9 also exhibited the highest TPC (1,432.28 mg GAE/L), TFC (611.61 mg QE/L), and Antioxidant Activity (87.53%), indicating a strong correlation between these compounds and the juice's health benefits. Storage studies of T9 over 21 days revealed a gradual decline in pH, TSS, Vitamin C, and antioxidant activity, highlighting the importance of proper storage conditions. This research demonstrates the potential of beetroot-pomegranate blends in creating a health-promoting beverage, with T9 emerging as the most beneficial and consumer-accepted formulation.