Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
@article{196444,
author = {Mallinedi Venkata Naga Lakshmi},
title = {Development of Apple–Beetroot–Carrot–Amla Functional Nutraceutical Gel Using Natural Hydrocolloids},
journal = {International Journal of Innovative Research in Technology},
year = {2026},
volume = {12},
number = {11},
pages = {3810-3813},
issn = {2349-6002},
url = {https://ijirt.org/article?manuscript=196444},
abstract = {The increasing demand for natural, health promoting, and minimally processed foods has accelerated the development of fruit based nutraceutical formulations. In this study, a functional nutraceutical gel was developed using equal proportions of apple, beetroot, carrot, and amla, supplemented with lemon juice for enhanced antioxidant stability and flavor. The extracted juice was concentrated using jaggery as a natural sweetener and structured using xanthan gum and gelatin to obtain a stable gel matrix. The prepared gel combines the nutritional benefits of multiple fruits, including vitamin C, beta carotene, polyphenols, iron, and essential minerals. The use of natural ingredients without synthetic additives enhances the safety and consumer acceptability of the formulation. The developed gel exhibited desirable texture, uniform consistency, and potential health benefits such as improved immunity, antioxidant activity, and nutritional supplementation. This study demonstrates a simple, cost effective, and sustainable approach for developing fruit based functional gels with potential applications in nutraceutical, functional food, and health supplement industries.},
keywords = {Functional food, Nutraceutical gel, Natural hydrocolloids, Fruit gel, Antioxidant, Plant-based gel.},
month = {April},
}
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