Development of functional beverage using pineapple juice and Bougainvillea spectabilis flower powder: Effect on the quality and storage stability

Abstract

In this study, dried Bougainvillea spectabilis flower powder (0.25 g/50 mL to 4 g/50 mL) was used to develop a functional pineapple beverage. The enriched formulations showed enhanced physicochemical and bioactive properties. Titratable acidity ranged from 0.71% to 0.93%, higher than the control sample’s 0.71%, indicating increased acidity, with pH values between 3.53 and 3.64. The enriched samples exhibited higher total soluble solids (TSS) compared to the control, reflecting improved compositional density. The bioactive analysis revealed a significant increase in total phenolic content (TPC), ranging from 89.81 mg GAE/mL to 101.83 mg GAE/mL, and total flavonoid content (TFC), rising from 11.77 mg QE/mL in the control to 12.53 mg QE/mL in the highest-enriched sample. Although the enriched formulations initially showed slightly lower antioxidant activity (23.04 ± 0.89%) compared to the control, their antioxidant stability was significantly higher during storage (p<0.05). Sensory evaluation identified significant differences among samples, with the control and low-concentration formulations (T1: 0.25 g and T2: 0.5 g powder) receiving the highest overall acceptability scores of 8.5, 8.3, and 7.9, respectively. However, higher powder concentrations (e.g., T5: 1.25 g) negatively impacted sensory attributes, resulting in lower scores. These findings suggest that incorporating optimized amounts of Bougainvillea spectabilis flower powder enhances the nutritional, functional, and sensory properties of pineapple juice. This highlights its potential as a novel ingredient for functional beverage development, aligning with current nutraceutical trends.

Highlights

Introduction

Throughout history, humans have relied on plants for essential needs such as food, shelter, clothing, and medicine. Initially, the healing potential of plants remained largely untapped due to limited knowledge about their active components. However, as medicinal plants and their beneficial bioactive compounds were discovered, the use of plant-based remedies for treating various ailments became more prevalent (Ikpeme et al., 2015). Phytochemicals, bioactive substances present in plants, have been linked to protecting human health against chronic illnesses (Govindasamy and Srinivasan, 2012). The increasing usage of medicinal plants has spurred researchers to focus on natural metabolites and active components as potential novel medications (Zengin et al., 2019).
Among the many plants recognized for their medicinal properties is the Bougainvillea genus. Native to South America, this genus was named after Louis Antoine de Bougainville (1729–1811), a French Navy admiral who discovered the plant in Brazil in 1768 and introduced it to the world (Struwig and Siebert, 2010). Belonging to the Nyctaginaceae (Four O’clock) plant family, the genus includes 18 species, with three being particularly significant for horticultural purposes: Bougainvillea spectabilis, Bougainvillea glabra, and Bougainvillea peruviana (Gupta et al., 2009).

Bougainvillea spectabilis, commonly known as the Paper Flower, originates from tropical South America and has spread globally. Known as “Booganbel” in Hindi, “Booganvel” in Marathi, and “Kagithala puvvu” in Telugu, it serves as both an ornamental climber and shrub (Fig. 1). Its delicate, paper-like bracts, most often purple or magenta, add visual appeal. The plant is characterized by a woody perennial vine with multiple trunks that can grow 2–4 m long. The stem, initially medium green, turns dull green-brown with age and develops light, cork-like bark. Leaves are oblong to rounded, 5–10 cm long and 2–6 cm wide, with a leathery texture and hairy undersides. Cream-colored flowers appear in clusters at the leaf axils, surrounded by colorful bracts. Its fruit is a small, elongated achene with five lobes and a stiff, dry outer shell (Sarje et al., 2020).

The chemical composition of Bougainvillea spectabilis includes alkaloids, flavonoids, furanoids, glycosides, phenols, phlobotannins, quinones, saponins, steroids, tannins, and terpenoids, isolated from its stems, flowers, and leaves (Ghogar et al., 2016; Kumar et al., 2022). Due to its therapeutic properties, Bougainvillea spectabilis is used as a natural coloring agent in various food products, such as noodles, pasta, juices, frozen desserts, and beverages, as well as in syrups and powders (Petrova et al., 2016; Kaushik et al., 2023). It contains antioxidants and antibacterial compounds beneficial for treating digestive problems and inflammation. Additionally, it is a source of betalains, including betacyanin and betaxanthins, which serve as natural pigments in food preparation (Orozco-Villafuerte et al., 2018; Kaushik et al., 2023).

Edible flowers, including Bougainvillea spectabilis, are increasingly used in cuisines worldwide. Their high concentration of bioactive components, such as phenols and essential oils, enhances both the nutritional value and visual appeal of foods (Naczk and Shahidi, 2004; Dorozko et al., 2019; Fernandes et al., 2017). These components vary depending on the species, cultivar, genotype, growing conditions, and food processing methods (Naczk and Shahidi, 2006). Notably, Bougainvillea spectabilis flowers possess a unique combination of bioactive compounds that are not only useful for coloring and flavoring foods but also contribute significant nutritional and medicinal benefits, including antioxidant, anti-inflammatory, and antimicrobial properties.

Fruit juices are non-fermented, yet fermentable beverages extracted from the mesocarp of ripe fruits, either for immediate consumption or as single-strength or concentrated drinks (Bates et al., 2001). Juices are rich sources of vitamins, minerals, and bioactive compounds. The functional beverage market has grown significantly due to increased consumer interest in health-promoting ingredients, leading to the inclusion of omega-3 fatty acids, probiotics, prebiotics, and botanicals in fruit juices (Rajauria and Tiwari, 2017). Pineapple (Ananas comosus), a member of the Bromeliaceae family, is a widely consumed tropical fruit, with annual global production ranging from 16 to 19 million tons (Fernandes et al., 2008; De Carvalho et al., 2008). Pineapple juice, a popular non-alcoholic beverage, contains 81.2–86.2% moisture, 13–19% total solids, and 0.4% fiber. Its primary components include sucrose, glucose, and fructose, alongside vitamin C and polyphenolic compounds with antioxidant properties (Akusu et al., 2016; Hossain and Rahman, 2011). However, studies have shown that pineapple ranks lower in phenolic content and antioxidant activity compared to other fruits like cranberries, apples, and red grapes (Sun et al., 2002; Vinson et al., 2001).

Pineapple juice is extensively used in the canning industry and in blended formulations to create new flavors (Costa et al., 2007). However, there is growing interest in enhancing the nutritional profile of fruit-based beverages by incorporating functional ingredients. This research aims to create a functional pineapple beverage by adding different amounts of dried Bougainvillea spectabilis flower powder. The addition of Bougainvillea spectabilis flower powder is expected to enhance the nutritional content, improve the antioxidant capacity, and provide additional bioactive compounds to the beverage, making it not only more flavorful but also more beneficial for health. By assessing the phytochemical, physical, and antioxidant properties of the beverage, this study aims to evaluate its potential to improve food security and nutritional value, highlighting the significance of incorporating medicinal plant-based ingredients into everyday functional beverages.

Read more on Bougainvillea spectabilis flower powder

Pooja Mahey, Maanas Sharma, Manmath Sontakke, Arun Kumar Gupta, Avinash Kumar Jha, Javed Masood Khan, Development of functional beverage using pineapple juice and Bougainvillea spectabilis flower powder: Effect on the quality and storage stability, Journal of Stored Products Research, Volume 112, 2025, 102587, ISSN 0022-474X,
https://doi.org/10.1016/j.jspr.2025.102587.