Development and nutritional analysis of functional sweet potato beverage through response surface optimization

Abstract

This paper has designed a working sweet potato drink with hawthorn added to it and has optimized the formula of the hawthorn added to the drink through response surface methodology. The base material was fresh sweet potato and it was processed through the stages of washing, peeling, thermal softening, pulping, blending and lab bottling. The effects of sweet potato, dried hawthorn, sucrose, citric acid and xanthan gum on product performance were initially screened in single-factor experiments. This was followed by a four-factor Box–Behnken design where DPPH radical scavenging rate was used as the response variable. The optimal formula was 25.19% sweet potato, 2.06% dried hawthorn, 7.14% sucrose, 0.79% citric acid, and 0.80% xanthan gum. In these conditions, the beverage had a DPPH inhibition rate of 81.37, a content of ascorbic acid of 38.16 mg/100 mL, a reducing sugar content of 7.85 and a starch content of 9.62. Descriptive quality screening in the laboratory was a bright golden-yellow in color, balanced sweet–sour in flavor, balanced sweet potato-hawthorn aroma and acceptable physical stability with a total quality score of 85.3 ± 4.5. The findings suggest that optimization of response surface can be applied to develop nutritionally relevant sweet potato beverage with positive antioxidant properties and product quality. Stability of storage and pilot-scale processing should be confirmed in the future work.

1 Introduction

Sweet potato (Ipomoea batatas (L.) Lam.) is a valuable food crop and a useful raw material in the development of functional beverages due to its starch, dietary fiber, carotenoids, phenolics, and micronutrient content that has established nutritional value (Qin et al., 2022; Kourouma et al., 2020; Ma et al., 2022; Song et al., 2021). Yan Shu 25 has been reported to have desirable starch-related quality traits and good antioxidant-related performance among processing cultivars, which makes it a promising processing cultivar to use in formulating beverages where strong antioxidant-related performance is desired, body, color and soluble solids have to be balanced (Kourouma et al., 2020; Ma et al., 2022; Song et al., 2021).

Plant-based drinks remain in the spotlight since they have the potential to provide bioactive substances in convenient liquid forms, but the success of products is determined by the balance between nutritional value, physical stability, acidity, sweetness, and sensory acceptability (Xie et al., 2023). Sweet potato is a healthy base, and hawthorn can add organic acids, polyphenols, and typical flavor notes that can benefit the antioxidant performance and sweet–sour balance of the end product (Shu et al., 2023; Yang et al., 2025; Liu et al., 2024).

Response surface methodology (RSM) is a popular methodology to optimize beverage formulations since it encapsulates the interaction of various ingredients and less trials are required to determine usable operating regions (Usta-Gorgun et al., 2022; Singh et al., 2024). Recent beverage research has demonstrated that RSM can be useful in combining quality responses like antioxidant capacity, stability and descriptive quality characteristics in one formulation strategy (Usta-Gorgun et al., 2022; Singh et al., 2024; Dikme, 2025).

Based on this, the aim of the research was to develop a sweet potato-based beverage with hawthorn, determining suitable levels of addition of the main constituents by doing a single-factor screening, and optimum formulation of the final product by Box–Behnken design. The research also described the optimized drink in terms of descriptive quality screening and simple physicochemical assays focusing on the presence of antioxidant activity, ascorbic acid, reducing sugars, and starch content.

2 Materials and methods

2.1 Materials and equipment

Fresh sweet potatoes of the Yan Shu 25 cultivar were used as the primary raw material because this cultivar has been associated with favorable starch quality and antioxidant-linked storage behavior (Kourouma et al., 2020; Ma et al., 2022; Song et al., 2021). Dried hawthorn, food-grade sucrose, food-grade citric acid, and food-grade xanthan gum were used for beverage formulation. Analytical reagents included DPPH, 2,6-dichlorophenolindophenol, DNS reagent components, soluble starch, potassium iodide, and standard laboratory chemicals. The main equipment consisted of an electronic balance, homogenizer/blender, water bath, filtration materials, and a UV–Vis spectrophotometer.

2.2 Preparation process of sweet potato beverage

Sweet potatoes of good size and quality were washed, peeled and cut into cubes of about 1 cm. The cubes were thermally softened in boiling water at a sweet potato-to-water ratio of 1:3.5 (w/v) to minimize the enzymatic browning and ease the following pulping; since the holding time was longer than the typical short-time blanching conditions, it is more accurately described as thermal softening/cooking as opposed to blanching (Xie et al., 2023; Cheng et al., 2024; Lucas-González et al., 2024). Dried hawthorn was simmered in water for 2 h to prepare an aqueous extract providing acidity, polyphenols, and characteristic flavor (Shu et al., 2023; Yang et al., 2025; Liu et al., 2024).

Before filling the containers were sanitized using hot water, 70–80 °C 15–30 s. Sweet potato was cooked and mixed with hawthorn extract, homogenized (90 s), filtered by sterile gauze to eliminate coarse particles, formulated with sucrose, citric acid and xanthan gum, and bottled, capped and examined as a laboratory fresh beverage. The present work did not include any shelf-life or pilot-scale preservation study.

2.3 Single-factor experiment

Single-factor experiments were carried out to examine the effects of sweet potato content (15, 20, 25, 30, and 35%), dried hawthorn content (1.0, 1.5, 2.0, 2.5, and 3.0%), sucrose content (3, 5, 7, 9, and 11%), citric acid content (0.6, 0.7, 0.8, 0.9, and 1.0%), and xanthan gum content (0.6, 0.7, 0.8, 0.9, and 1.0%). The primary analytical response to be used in screening the formulation was the DPPH inhibition rate and the supporting product-development index was a structured descriptive quality score.

2.4 Response surface optimization

According to the results of the single-factor, the content of sweet potato (A), dried hawthorn (B), sucrose (C), and citric acid (D) were chosen as the independent variables in a four-factor Box–Behnken response surface design, and DPPH inhibition rate (%) was determined as the dependent response (Usta-Gorgun et al., 2022; Singh et al., 2024; Dikme, 2025). The concentration level of xanthan gum was set at 0.80% in the response surface experiment since the single-factor screening showed that the concentration provided a reasonable balancing point between the viscosity and the physical stability.

Table 1 displays the factor and level design for response surface optimization experiment.

2.5 Descriptive quality screening

Descriptive quality screening was done as an in-house laboratory product-development project, and not a consumer or clinical trial as shows in Table 2. A rating in a 100-point score sheet was applied to the beverage on the basis of texture/physical stability, color, aroma, and taste; screenings of each formulation were done in repeated laboratory sessions, and the average overall score was reported. None of the medical intervention, collection of personal data, recruitment of patients, or behavioral testing participated in this work.

2.6 Physicochemical analysis

The DPPH radical scavenging experiment was employed to measure the antioxidant capacity by incubating the DPPH ethanolic solution with the absorbance at 517 nm after incubation in the dark and the inhibition rate was taken as the response (Gulcin and Alwasel, 2023). The 2,6-dichlorophenolindophenol titration was used to determine the presence of ascorbic acid, following extraction in an acidic medium (Verma et al., 1996). The glucose was used as a reference standard in determining the amount of reducing sugars using the DNS colorimetric method (Teixeira et al., 2012). Iodine colorimetry was used to estimate the content of starch after solubilization/dilution of the beverage matrix and a starch standard curve was used (Xiao et al., 2006).

2.7 Statistical analysis

Single-factor results were interpreted together with descriptive quality scores to identify practical formulation ranges. The response surface model and ANOVA were used to evaluate the significance of linear, interaction, and quadratic effects on DPPH inhibition rate. Model adequacy was judged from the overall model significance, lack-of-fit test, and the consistency among R², predicted R², and adjusted R² values.

3 Results

3.1 Single-factor experimental results

Single-factor screening showed that ingredient levels influenced antioxidant performance and descriptive product quality in different ways. Sweet potato, dried hawthorn, citric acid, and xanthan gum all displayed practical optima near the mid-range levels, whereas sucrose mainly affected taste balance and had a comparatively small influence on DPPH inhibition rate.

The DPPH inhibition rate increased from 65.84 to 81.37% as sweet potato content rose from 15 to 25%, after which only marginal gains were observed. This pattern indicates that antioxidant contribution improved up to 25% sweet potato, but higher concentrations mainly increased solids loading rather than functional benefit. The decline in descriptive quality score above 25% is consistent with greater starch, fiber, and suspended-particle load, which can increase viscosity and promote sedimentation during standing as shown in Tables 3, 4.

Increasing dried hawthorn content improved DPPH inhibition rate until approximately 2.0%, after which the increase became small. Descriptive quality scores also peaked at 2.0%, suggesting that this level contributed sufficient acidity and hawthorn aroma without producing an excessively sour flavor. Thus, 2.0% dried hawthorn was selected as the practical level for subsequent optimization (see Tables 5, 6).

Sucrose had a limited effect on DPPH inhibition rate, which ranged only from 77.39 to 80.63% across the experimental interval. In contrast, descriptive quality scores clearly favored 7% sucrose because this level balanced sweetness and acidity without generating a bland or cloying taste. Therefore, sucrose was treated mainly as a taste-balancing variable in the optimization stage as shown in Tables 7, 8.

Citric acid increased DPPH inhibition rate up to around 0.8%, after which the response approached a plateau. The highest descriptive quality score was also obtained at 0.8%, reflecting the most acceptable sweet–sour balance in the product. Excess citric acid decreased palatability by making the beverage one-dimensionally sour as shown in Tables 9, 10.

Xanthan gum had a potent influence on physical stability and mouthfeel. The results of the descriptive quality tests show that 0.8% xanthan gum offered the best compromise between stability of the suspension and acceptable viscosity, with lower amounts being too thin, and higher amounts resulting in an unacceptably thick texture with visible layering during standing. This was the concentration that was fixed in the response surface study as shown in Tables 11, 12.

3.2 Response surface optimization and model evaluation

3.2.1 Response surface optimization design and experiment

Based on the results of the single-factor experiments, further response surface optimization experiments were conducted. To optimize the best formulation for the sweet potato juice beverage, the Box–Behnken design method in the Design-Expert software was employed (Borkowski, 1995). A total of 29 experimental trials were designed to optimize the addition amounts of sweet potato, dried hawthorn, sucrose, and citric acid in order to improve the antioxidant capacity and sensory quality of the sweet potato beverage (Table 13). According to the analysis of variance (ANOVA) results in Table 14, the quadratic polynomial regression equation obtained from the four single-factor fits is as follows: Y = 84.59 + 0.48A + 1.11B + 0.46C − 0.31D − 0.38AB − 0.32AC − 2.07AD + 2.73BC − 1.35BD − 1.85CD − 7.08A² − 6.18B² − 6.13C² − 5.48D². From the ANOVA results in Table 14, the overall F-value of the model is 12.18, with a p-value less than 0.0001, indicating that the model is highly significant (p < 0.01). Furthermore, the p-values for the quadratic terms A², B², C², and D² are all less than 0.01, suggesting that the quadratic effects of these factors are extremely significant in influencing the sensory scores and functionality of the sweet potato beverage. The individual factors A (sweet potato), B (dried hawthorn), and their interaction terms AD and BC also showed significant effects. On the other hand, the non-significant term with a p-value greater than 0.05 (p = 0.3860) indicates that the model fits well, with no significant lack of fit. Therefore, the model can accurately predict the experimental results without the need for further adjustments, and the experimental data can be precisely predicted using the above quadratic polynomial regression equation as shown in Table 13.

Table 14 shows that the quadratic model for DPPH inhibition rate was highly significant overall (p < 0.0001), while lack of fit was not significant, indicating acceptable model adequacy within the tested formulation space.

After correcting the statistical inconsistencies in the earlier presentation, only the BC interaction and the four quadratic terms remained significant. The close agreement between R², predicted R², and adjusted R² supports cautious use of the model for optimization within the experimental domain.

The fitted second-order equation for DPPH inhibition rate was Y = 84.59 + 0.48A + 1.11B + 0.46C − 0.31D − 0.38AB − 0.32AC − 2.07AD + 2.73BC − 1.35BD − 1.85CD − 7.08A² − 6.18B² − 6.13C² − 5.48D². The model was significant (p < 0.0001), the lack-of-fit term was not significant (p = 0.3860), and the strongest effects were the quadratic terms for A, B, C, and D, together with the BC interaction. Importantly, this model was fitted only to DPPH inhibition rate; descriptive quality scores were used as supporting formulation-screening information and were not the response variable in the ANOVA model.

3.3 Figure revision prompts for English-language redrawing

Figure 1 shows that response surface is highest in the middle of the ranges of the tested sweet potato and hawthorn. Optimal rate of inhibition of DPPH is when the ingredients are both balanced as opposed to being maximized separately. Out of the core area, the response decreases indicating that either overloading or underloading impairs antioxidant activity.

Figure 1

Figure 2 indicates that the highest rate of inhibition is attained at intermediate sweet potato and sucrose concentrations. The contribution of sweet potato to the curvature of the surface is the greatest, and the contribution of the sucrose is to fine-tune the response about the optimum. A slight reduction in the predicted rate of inhibition by moving to low or high levels of sucrose at constant level of sweet potato is observed.

Figure 2

Figure 3 shows that the sweet potato as well as citric acid exhibits a curved response with the maximum rate of inhibition at intermediate levels. When either of the factors is not at the optimum ratio, the surface falls. The trend indicates that the acid adjustment must not overpower the antioxidant role of the sweet potato matrix, but complement it.

Figure 3

Figure 4 shows the most significant interaction term in the ANOVA model. The best results in the inhibition of DPPH occur when hawthorn and sucrose are balanced toward the center of the design and not at extreme values. The elliptical contour pattern is in line with a significant interaction between the effects of acidity and hawthorn and sweetness adjustment.

Figure 4

Figure 5 indicates that the total acidity sources must be maintained at moderate levels in the most effective antioxidant response. The main peak has shown the synergy between hawthorn extract and citric acid when none of them is too high. The response surface is flatter or decreasing outside the optimum region, which implies diminishing returns.

Figure 5

Figure 6 shows that there is a mutual regulation of the response by sucrose and citric acid about a central optimum. High or low values of both factors have very low or very high effect on the predicted inhibition rate. The plots thus justify the moderate sweetness and moderate acidification in the optimized drink. The visual appearance of the optimized beverage is to be documented in Figure 7 instead of giving a stylized illustration.

Figure 6

Figure 7

Figure 7 should document the visual appearance of the optimized beverage rather than provide a stylized illustration. It should show the characteristic golden-yellow color and an acceptable level of apparent homogeneity after redispersion. The image reinforces the descriptive quality evaluation as documented to the final formulation.

3.4 Optimized formulation and product verification

The aggregate interpretation of the single-factor tests and response surface model resulted in an optimized formulation consisting of 25.19 percent sweet potato, 2.06 percent dried hawthorn, 7.14 percent sucrose and 0.79 percent citric acid and 0.80 percent xanthan gum. Since the statistical model was adjusted to the rate of DPPH inhibition, this formulation can be understood as the optimal antioxidant of the investigated factor space, and the quality of the description obtained indeed proves that the same area can be taken as the one that is also readily acceptable in terms of beverage development.

The results of a laboratory preparation of the optimized beverage are summarized in Table 15, which shows the desired characteristics of the quality of the beverage. According to the table, the final product was acceptable in terms of balance and appearance of flavors and manageable physical separation with the overall quality score of 85.3 ± 4.5.

The optimum beverage exhibited a DPPH inhibition rate of 81.37, which implies that it has a high radical scavenging potential in the current experimental setup. The content of ascorbic acid was 38.16 mg/100 mL, reducing sugar level was 7.85% and the level of starch was 9.62%. These findings substantiate the nutritional applicability of the optimized beverage, but no antibacterial test was conducted during the research, and no such statement can be drawn based on the existing data.

4 Discussion

The current findings indicate that sweet potato and hawthorn may be used as a drink with a quantifiable antioxidant property and descriptive product acceptability at reasonable levels of ingredients. Other optimization experiments on plant-based and root-crop beverages have determined that the performance of formulations is normally governed by the interplay between solids loading, sweetness, acidity, and the level of stabilizer and not by one factor alone (Usta-Gorgun et al., 2022; Singh et al., 2024; Luo et al., 2020; Dikme, 2025).

The content of sweet potato was a strong practical consideration as it brought to the fore the maximum rate of DPPH suppression to 25 percent and consequently the probability of sedimentation at higher concentrations. This explanation aligns with findings that the composition of sweet potato cultivars and processing characteristics is intimately related to the quality of starch, antioxidant-related characteristics, and texture formation in processed foods (Kourouma et al., 2020; Ma et al., 2022; Song et al., 2021; Cheng et al., 2024; Lucas-González et al., 2024).

Hawthorn enhanced antioxidant activity and complexity of flavor, which is understandable, considering that it is reported to be rich in phenolics, organic acids, and bioactive compounds (Shu et al., 2023; Yang et al., 2025; Liu et al., 2024; Tian et al., 2024; Bi et al., 2024). Meanwhile, the loss in product quality at elevated levels of hawthorn is indicative of the trade-off between functional improvement and over sourness in acidified fruit-vegetable beverages that is typical (Shu et al., 2023; Yang et al., 2025; Liu et al., 2024; Tian et al., 2024).

Sucrose and citric acid were mostly used as taste-matched and matrix-adjusting substances, but xanthan gum had an effect on the suspension stability and the mouthfeel. Recent research on beverage materials also demonstrate that level of hydrocolloid is a strong determinant of apparent viscosity, particle suspension, and perceived acceptability by consumer and moderate addition of xanthan gum is generally preferable to excessive thickening (Vicent and Rweyemamu, 2025; Garzón et al., 2024; Henden et al., 2024; Zhang et al., 2024; Hassanisaadi et al., 2025).

As much as the RSM model was useful in determining an optimum antioxidant, the study is to be viewed within the definite boundaries. The maximized outcome was the rate of DPPH inhibition and not market acceptance; the drink was tested as a freshly prepared lab product; and no shelf-life, microbiological safety, consumer test or pilot-scale validation was done. Based on this, the conclusions are useful to establish feasibility of formulation as opposed to industrial or commercial assertions.

5 Conclusion

Sweet potato-hawthorn drink has been optimally developed and designed by using single-factor experiments and Box–Behnken response surface design. The formulation that performed best was the one with sweet potato 25.19% and dried hawthorn 2.06% and sucrose 7.14% and citric acid 0.79% and xanthan gum 0.80% and the rate of DPPH inhibition 81.37, ascorbic acid 38.16 mg/100 mL. The optimized beverage also scored well in descriptive quality and acceptable physical stability. Future studies ought to concentrate on shelf-life behavior, microbiological stability, and pilot-scale validation, as opposed to general market claims.

References

• 1

  BiY.LvC.ZhuJ.ZhouQ.XuX.YangS.et al. (2024). Effects of hawthorn flavonoids on intestinal microbial community and metabolic phenotype in obese rats. Adv. Biol.8:e2300514. doi: 10.1002/adbi.202300514,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 2

  BorkowskiJ. J. (1995). Spherical Prediction-Variance Properties of Central Composite and Box–Behnken Designs. Technometrics37, 399–410. doi: 10.1080/00401706.1995.10484373

  • CrossRef
  • Google Scholar

• 3

  ChengJ.ZhangX.MiaoZ.WangH.PangL.PanY. (2024). Hot air treatment alleviates chilling injury of sweet potato tuberous roots by regulating osmoregulatory substances and inducing antioxidant defense system. Food Chem.459:140393. doi: 10.1016/j.foodchem.2024.140393,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 4

  DikmeT. G. (2025). Optimization and sensory analysis of a beetroot, apple, and oat-based beverage using response surface methodology. Int. J. Agric. Environ. Food Sci.9, 374–383. doi: 10.31015/2025.2.11

  • CrossRef
  • Google Scholar

• 5

  GarzónA. G.PontoniS. M.MamoneG.DragoS. R.CianR. E. (2024). Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct. Food Res. Int.177:113836. doi: 10.1016/j.foodres.2023.113836

  • CrossRef
  • Google Scholar

• 6

  Gulcinİ.AlwaselS. H. (2023). DPPH radical scavenging assay. Process11:2248. doi: 10.3390/pr11082248

  • CrossRef
  • Google Scholar

• 7

  HassanisaadiM.VatankhahM.KennedyJ. F.RabieiA.Saberi RisehR. (2025). Advancements in xanthan gum: a macromolecule for encapsulating plant probiotic bacteria with enhanced properties. Carbohydr. Polym.348:122801. doi: 10.1016/j.carbpol.2024.122801

  • CrossRef
  • Google Scholar

• 8

  HendenY.GümüşT.KamerD. D. A.KaynarcaG. B.YücelE. (2024). Optimizing vegan frozen dessert: the impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert. Food Chem.460:140787. doi: 10.1016/j.foodchem.2024.140787

  • CrossRef
  • Google Scholar

• 9

  KouroumaV.MuT.-H.ZhangM.SunH.-N. (2020). Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato. Int. J. Food Sci. Technol.55, 369–378. doi: 10.1111/ijfs.14336

  • CrossRef
  • Google Scholar

• 10

  LiuY.ZhuJ.ZhuC. (2024). Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria. Food Chem.446:138774. doi: 10.1016/j.foodchem.2024.138774,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 11

  Lucas-GonzálezR.CarrilloC.PurriñosL.PateiroM.BermúdezR.LorenzoJ. M. (2024). Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips. Food Chem.460:140535. doi: 10.1016/j.foodchem.2024.140535

  • CrossRef
  • Google Scholar

• 12

  LuoD.MuT.-H.SunH.ChenJ. (2020). Optimization of the formula and processing of a sweet potato leaf powder-based beverage. Food Sci. Nutr.8, 2680–2691. doi: 10.1002/fsn3.1555,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 13

  MaC.ZhangY.YueR.ZhangW.SunJ.MaZ.et al. (2022). Establishment of a quality evaluation system of sweet potato starch using multivariate statistics. Front. Nutr.9:1025061. doi: 10.3389/fnut.2022.1025061,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 14

  QinY.NaumovskiN.RanadheeraC. S.D’CunhaN. M. (2022). Nutrition-related health outcomes of sweet potato (Ipomoea batatas) consumption: a systematic review. Food Biosci.50:102208. doi: 10.1016/j.fbio.2022.102208

  • CrossRef
  • Google Scholar

• 15

  ShuX.ZhangW.LiuY.YeX.ChenK.LiX.et al. (2023). The chemistry, stability and health effects of phenolic compounds in cultivated hawthorn (Crataegus pinnatifida var. major): a review. Food Qual. Saf.7:fyad067. doi: 10.1093/fqsafe/fyad067

  • CrossRef
  • Google Scholar

• 16

  SinghV.DasM.SinghS. V.SagarN. A. (2024). Formulation, process optimization, and biochemical characterization of cereal-based sweet potato and mulberry instant beverage. J. Food Qual.2024:9230592. doi: 10.1155/2024/9230592

  • CrossRef
  • Google Scholar

• 17

  SongH.-H.ZhouZ. L.ZhaoD. L.TangJ.LiY. H.HanZ.et al. (2021). Storage property is positively correlated with antioxidant capacity in different sweet potato cultivars. Front. Plant Sci.12:696142. doi: 10.3389/fpls.2021.696142,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 18

  TeixeiraR. S. S.da SilvaA. S.Ferreira-LeitãoV. S.da Silva BonE. P. (2012). Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements. Carbohydr. Res.363, 33–37. doi: 10.1016/j.carres.2012.09.024,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 19

  TianH.XiongJ.SunJ.DuF.XuG.YuH.et al. (2024). Dynamic transformation in flavor during hawthorn wine fermentation: sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis. Food Chem.456:139982. doi: 10.1016/j.foodchem.2024.139982,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 20

  Usta-GorgunB.Yilmaz-ErsanL.SahinS. (2022). Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology. J. Food Sci. Technol.59, 3210–3219. doi: 10.1007/s13197-022-05475-4,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 21

  VermaK. K.JainA.SahasrabuddheyB.GuptaK.MishraS. (1996). Solid-phase extraction cleanup for determining ascorbic acid and dehydroascorbic acid by titration with 2,6-dichlorophenolindophenol. J. AOAC Int.79, 1236–1243. doi: 10.1093/jaoac/79.5.1236

  • CrossRef
  • Google Scholar

• 22

  VicentV.RweyemamuL. (2025). Rheological and physicochemical properties of soy-Moringa beverages: the role of xanthan gum stabilisation. Tanzania J. Sci.51, 241–255. doi: 10.4314/tjs.v51i1.16

  • CrossRef
  • Google Scholar

• 23

  XiaoZ.StormsR.TsangA. (2006). A quantitative starch–iodine method for measuring alpha-amylase and glucoamylase activities. Anal. Biochem.351, 146–148. doi: 10.1016/j.ab.2006.01.036

  • CrossRef
  • Google Scholar

• 24

  XieA.DongY.LiuZ.LiZ.ShaoJ.LiM.et al. (2023). A review of plant-based drinks addressing nutrients, flavor, and processing technologies. Foods12:3952. doi: 10.3390/foods12213952,

  • Pubmed Abstract
  • CrossRef
  • Google Scholar

• 25

  YangW.GaoQ.RanK.JiaoM.FuX.HanZ.et al. (2025). The nutritional and bioactive components, potential health function and comprehensive utilization of hawthorn: a review. Food Frontiers6, 2108–2128. doi: 10.1002/fft2.70073

  • CrossRef
  • Google Scholar

• 26

  ZhangZ.SunL.ChenF.LiuX.HuoX.PanX.et al. (2024). Host-guest strategy improves rheological properties, conformational stability and oil displacement efficiency of xanthan gum. Carbohydr. Polym.345:122598. doi: 10.1016/j.carbpol.2024.122598

  • CrossRef
  • Google Scholar