Functional Beverage Development from Fruit-Herb Blends: A Systematic Review of Strawberry, Guava, Beetroot and Medicinal Plant Formulation

Abstract

Functional beverages formulated from synergistic blends of fruit and medicinal herbs are gaining significant attention due to their enhanced nutraceutical potential and natural preservation capability. Strawberry contributes anthocyanins (pelargonidin-3-glucoside) and ellagic acid; guava provides exceptional vitamin C (299 mg/100 g), carotenoids, and pectin (1.15%); beetroot offers betalain pigments and cardioprotective nitrates (250 mg/100 g). Medicinal herbs—basil (rosmarinic acid), moringa (quercetin, kaempferol), ginger (gingerols, shogaols), and ashwagandha (withanolides) enhance bioactive profiles while exerting antimicrobial effects through membrane disruption, proton gradient impairment, and free radical quenching. Conventional pasteurization (85–95°C, 15–30 sec) ensures microbial safety but degrades heat-labile nutrients (10–30% ascorbic acid loss), driving interest in non-thermal technologies such as high-pressure processing (400–600 MPa), ultrasonication, and encapsulation techniques that achieve >90% bioactive retention. Storage studies reveal a progressive increase in TSS (6.0 to 7.6°Brix over 90 days), alongside ascorbic acid depletion (42.5 to 16.2 mg/100 g in controls), phenolic degradation, and browning intensification (OD₄₄₀ 0.12 to 0.63). Ginger-based formulations demonstrate the highest sensory acceptability (8.9/9). Critical research gaps include extract standardization, long-term stability trials (>90 days), clinical validation of health benefits, and the exploration of fermentation potential for GABA enrichment.