Fabrication of functional dairy drink using grapefruit peel extract and studying its health effects

Abstract

Background: With increasing consumer demand for functional foods, this study developed and assessed a functional dairy drink fortified with grapefruit peel extract. The use of grapefruit peels will reduce pollution and promote the sustainable disposal of orange peels. 

Objective: This study aimed to determine the importance of functional dairy drinks with grapefruit peel extract in people's diets, as they contain important compounds that help reduce harmful reactive free radicals, which can lower the risk of oxidative stress. Reusing grapefruit peels will facilitate their sustainable disposal and mitigate pollution.  

Materials and methods: The experimental formulations incorporated grapefruit peel extract at five concentrations (2, 4, 6, 8, and 10 grams) into dairy drinks. 

Results: Sensory evaluation revealed superior acceptability for formulations containing 2, 4, 6, and 8 grams of extract, demonstrating successful integration of this bioactive ingredient without compromising consumer appeal. The functional significance of these fortified dairy drinks stems from the rich bioactive compound profile of grapefruit peels, which exhibit substantial antioxidant capacity. These compounds effectively reduce reactive oxygen species. In addition to their health benefits, this approach offers an environmentally sustainable solution for grapefruit processing waste, reducing the pollution associated with conventional disposal methods.

Conclusion: This research establishes a viable pathway for developing commercially acceptable functional dairy products with enhanced health-promoting properties while simultaneously addressing food industry waste management challenges.

Keywords: antioxidant capacity, anthocyanins, beta-pinene, dairy drink, free radicals, grapefruit peel, linoleic acid, mitigate pollution