The increased incidence of chronic health issues in both developing and developed countries has necessitated a need for natural sources of health-improving substances. In addition, the side effects of continual use of conventional medicine have highlighted the need for natural health-promoting substances. Furthermore, there is a limit to the number of times orthodox medicine could be taken. However, functional drinks from natural sources could be used for both restoration and prevention of some chronic health issues. This study aims to investigate the feasibility of producing health-promoting instant functional drink from Sorghum bicolor, Cymbopogon citratus and Psidium guajava leaf extracts.
Fresh leaves of S. bicolor, C. citratus and P. guajava were sorted, steamed, dried, ground and processed into lyophilised instant drink extracts. The formulated instant drink extract was evaluated for physicochemical, sensory and bioactive properties.
The alkaloids content ranged from 9.89 to 17.68 mg/100 g, packed bulk density (0.502–0.553 g/ml), porosity (22.48%–28.67%), pH (5.57–5.11), L* (24.22–26.87), a* (7.84–9.35), b* (4.98–6.06) and total dissolved solids (6.37–7.86 mg/g). Sensory showed that taste, colour, mouthfeel and general acceptability scored above average on a nine-point hedonic scale measurement. Twenty-five chemical compounds were identified in the instant functional drink, and these were collections of carboxylic acids, esters, aldehydes, amines, terpenes, alcohols, ketones, ethers, polyphenolic compounds, amides and volatile organic compounds. The characterisation of the compounds revealed potential health benefits such as antioxidants, anticancer and anti-inflammatory. Drink formulated with 33.33% of each leaf extract showed the best quality.
This study showcased that leaf extracts of S. bicolor, C. citratus and P. guajava blend made into instant drink has health-promoting potentials. Using it as drink could assist in reducing risk of chronic health issues.
