Date juice was extracted with 0.1% pectinase at 50-80°C for 60-240 minutes. Fifty degrees for 60 minutes was selected for functional quality, yielding 326.33 mg GAE/100 mL phenolics, 1.08 mg beta-carotene equivalents/100 mL carotenoids and strong DPPH/FRAP activity, although maximum 81.25% yield occurred at 60°C for 240 minutes. Six simplex-lattice beverage blends were developed; the 70% date and 15% each of two companion fruits scored highest at 6.50. All blends improved measured bioactives versus control with stable pH and acidity.
Key findings
- Fifty degrees/60 minutes optimized bioactive quality; 60 degrees/240 minutes gave 81.25% yield; the 70:15:15 blend scored 6.50; blends raised measured bioactives without significant pH/acidity change.
Why this matters globally
Prioritizing functional quality over maximum yield offers a process-design tradeoff and may add value to regional fruits, but market impact depends on taste, cost, sugar and shelf life.
Thai researcher contribution
Saeid Jafari, Pitchaya Tuntiteeraboon, Isaya Kijpatanasilp, Sochannet Chheng and Kitipong Assatarakul are affiliated with Chulalongkorn University and contribute to extraction and functional-food formulation.
Limitations to consider
Chemical antioxidant assays do not establish bioavailability or health outcomes. Panel size and characteristics are absent. Sugar, calories, microbial safety and shelf life were not reported. The title names bael while the abstract says quince, requiring full-text confirmation before commercial ingredient claims.