article · Ultrasonics Sonochemistry
Growing consumer interest in sustainable and clean-label products has driven the development of additive-free functional beverages. A novel ready-to-serve drink was formulated using equal parts strawberry and cantaloupe juices, supplemented with extracts from Spirulina platensis and orange peel. These functional ingredients were obtained using an eco-friendly extraction technique combining ultrasound and a natural deep eutectic solvent made of lactic acid and choline chloride, achieving high yields. Formulations were further stabilised through mild ultrasonication. A blend containing five percent of both Spirulina platensis and orange peel extract delivered the best overall performance, demonstrating enhanced nutritional value, enriched mineral content, higher concentrations of bioactive compounds, strong antioxidant and antimicrobial properties, and superior sensory acceptance.
Consumers increasingly seek healthy, nutrient-rich beverages free from synthetic additives and preservatives. Demonstrating that agricultural by-products like orange peel and sustainable microalgae can be cleanly extracted and integrated into appealing fruit juices shows a practical pathway towards natural, nutrient-dense drinks that reduce food waste and support healthier diets.
This work enables beverage manufacturers to formulate ready-to-serve functional drinks without chemical additives or preservatives. By utilising sustainable extraction methods and food-processing by-products, the findings are applied and tested at formulation level, offering functional food companies an evidence-based recipe and processing method for near-market clean-label product development.
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The consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there is an urgent need to meet this demand. In response, the present study introduced the new concept of clean-label functional foods and beverages. The objective of the research was to develop novel ready-to-serve clean-label functional drink formulations by blending strawberry and cantaloupe juices (35 % each), with the addition of Spirulina platensis and orange peel extracts as clean-label functional ingredients, either alone or in combination, at concentrations of 2.5 % and 5.0 %, without any chemical additives or preservatives. Ultrasound-assisted extraction under optimized conditions, pulsating mode (10 s on, 5 s off), power 300 W, frequency 25 kHz, extraction time 30 min, and temperature 40 °C, with natural deep eutectic solvent composed of lactic acid and choline chloride (2:1) was used to obtain S. platensis and orange peel extracts. This innovative method achieved the highest extract yield compared to other extraction techniques, making these extracts ideal clean-label functional ingredients due to their highly efficient, sustainable, and eco-friendly extraction process. The formulations were subsequently homogenized via ultrasonication with mild parameters (power 100 W, frequency 25 kHz, time 5 min, temperature 25 °C) to improve the overall stability of the drink. Comprehensive analysis revealed that the T6 formulation, containing 5.0 % S. platensis and 5.0 % orange peel extract, exhibited the most promising results across various parameters, including improved proximate composition, enriched mineral content, elevated bioactive compounds, enhanced antioxidant activity, potent antimicrobial properties, and superior sensory acceptance. By introducing and validating the concept of clean-label functional beverages, this study paves the way for future innovations that align with the evolving demands of health-conscious consumers, and environmental sustainability.
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DOI: 10.1016/j.ultsonch.2025.107357
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