# Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling

## TL;DR

This study creates a nutritious lassi beverage using microgreens, optimizing it for antioxidants, taste, and shelf life using scientific methods.

## Contribution

A novel microgreens-based lassi beverage is developed and optimized using response surface methodology and kinetic modeling.

## Key findings

- The optimized lassi had high levels of phenolics, flavonoids, anthocyanins, and ascorbic acid.
- The beverage showed a 9.33-day shelf life at 5°C based on microbial load.
- Production costs aligned with market trends, indicating commercial potential.

## Abstract

This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 μmol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 °C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 °C based on microbial load was 9.33 days (t1/2), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.

Microgreens-based dairy (lassi) beverage.Unlabelled Image

•Development of microgreens-based dairy (lassi) beverage was performed using response surface methodology.•The optimized product showed high desirability.•Optimized beverage had better antioxidant properties.•Analyzed the stability using kinetic modeling of beverage•The production costs of optimized lassi corresponds with market trends.

Development of microgreens-based dairy (lassi) beverage was performed using response surface methodology.

The optimized product showed high desirability.

Optimized beverage had better antioxidant properties.

Analyzed the stability using kinetic modeling of beverage

The production costs of optimized lassi corresponds with market trends.