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@article{203594,
        author = {Mayuri Dhawle and Madhuri Reswal and Shivani Gore and Shoab Shaikh and Vishal Khandgaure and Trupti Mokase},
        title = {Formulation and Evaluation of Herbal Immunity Booster},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {12},
        pages = {11264-11274},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=203594},
        abstract = {The global shift toward functional nutrition has sparked a renewed interest in plant-based alternatives that do not compromise on sensory appeal or health benefits. Among the exotic fruits gaining traction, the dragon fruit (Hylocereus spp.) stands out—not only for its vibrant aesthetic but for its rich profile of antioxidants and essential vitamins. This work explores the transformation of dragon fruit into a versatile, freeze-dried powder, meticulously characterizing its physical and chemical stability. By utilizing freeze-drying technology, we aimed to preserve the fruit's delicate bioactive compounds, such as Vitamin C and antioxidants, ensuring that the resulting ingredient maintains its nutritional integrity.
Beyond the powder itself, this study details the development and evaluation of three distinct plant-based beverage formulations. Through rigorous analysis—ranging from pH and titratable acidity to microbiological safety—we demonstrate how varying concentrations of dragon fruit powder influence the drink's acidification, antioxidant capacity, and visual profile. Our findings reveal that these beverages are more than just refreshing drinks; they are microbiologically safe, functionally enriched, and visually striking alternatives for the modern consumer. It is my hope that this research provides a technical foundation for the food industry to further innovate with dragon fruit, bridging the gap between convenience and wellness.},
        keywords = {1.	Stability: The freeze-dried powder maintained low moisture (5.037\%) and water activity (a_w = 0.3122), ensuring a stable shelf life. 2.	Functionality: Significant antioxidant activity and Vitamin C levels were preserved throughout the processing stages. 3.	Safety: All formulations met strict microbiological standards, showing no detection of Salmonella spp. or harmful yeast and molds. 4.	Sensory: Increased powder concentration (specifically in formulation A3) resulted in a more robust color profile and higher antioxidant density.},
        month = {May},
        }