Effect of Ginger (Zingiber Officinale) and Aleo Vera (Aloe Barbadensis Miller) Extracts on Physicochemical Properties of Grape Juice Under 4℃ and 25℃

Abstract

Abstract: This research aimed to investigate the impact of storage period on total phenolic content 
(TPC), ascorbic acid and nutritional values of functional noncarbonated drink. Drink was prepared 
with the utilization of herbal plants (Zingiber Officinale, Aloe Barbadensis Miller) with 8 ml, 6 ml, 
4 ml, 2 ml & 2 ml,4 ml, 6 ml, 8 ml in 120ml of grape juice respectively different concentration and 
stored at 4°C and 25°C for 90 days. Findings of the current study showed presence of aleo vera 
significantly preserved TPC and led to increase in all beverage treatments on both storage 
conditions, however treatment 4 (X4) possessed the highest values of 3.7 and 3.65 mg GAE/g at 
4°C and 25°C respectively. The storage period also increases the total sugar contents significantly 
and the acidity. Comparing all treatments, a significant increment was found in X4 with high aleo 
vera concentration. Total sugar and acidity were 5.677 % and 0.456 % in X4 respectively. Ascorbic 
acid content tends to decline from 22.22 % to 17.64 % within 15 days of interval at room 
temperature with the passage of storage time. Current research will provide the platform of herbal 
ingredients in beverages, profile and impact on health disorders. 
Practical application: 
Prepared non-carbonated functional drink is helpful to develop the herbal extract base 
commercialized beverage. Experimental investigation of aleo vera contained drink can preserve 
for a long time with high antioxidant activities.