Co-Formulation of Edamame-Based Beverage with Coconut Derivatives Enhances Nutritional Quality, Antioxidant Capacity, Flavor Profile, and Physical Stability

TL;DR

This study shows that combining edamame with coconut derivatives improves the nutrition, taste, and stability of plant-based beverages.

Contribution

The novel co-formulation of edamame with coconut water or milk enhances beverage quality through improved nutritional and sensory attributes.

Findings

The ECM (1:3) formulation had the highest protein content at 3.68 g/100 g.

Coconut milk reduced particle size and improved emulsion stability and viscosity.

Edamame-based beverages with coconut derivatives showed enhanced antioxidant activity and masked undesirable odors.

Abstract

Edamame beans, rich in protein, essential amino acids, and antioxidant compounds, are promising substrates for novel plant-based beverages. This study developed and comprehensively characterized edamame-based beverage formulations with enhanced nutritional and functional attributes. Six formulations were prepared at edamame–water ratios of 1:3 or 1:6, incorporating either coconut water or coconut milk. Physicochemical analyses included particle size distribution, viscosity, amino acid and mineral profiles, antioxidant activity, volatile compounds, and storage stability. Nutritional analysis revealed that the ECM (1:3) formulation exhibited the highest protein content (3.68 g/100 g), while all formulations delivered essential minerals, with calcium levels ranging from 19.25% to 27.64% of total mineral content. ECW formulations were particularly rich in potassium, calcium, and phosphorus, whereas the pure edamame-based beverage had higher concentrations of sulfur and magnesium. The E (1:3) formulation demonstrated the highest total amino acid concentration (24.85 mg/mL), with glutamic and aspartic acids predominating compounds known to contribute to umami taste and buffering capacity. Higher edamame concentrations also resulted in significantly greater total phenolic (16.25 mg GAE/100 mL) and flavonoid content (6.42 mg QE/100 mL), which correlated with improved DPPH radical scavenging activity. The addition of coconut milk significantly reduced particle size, improved emulsion stability, and increased viscosity, while also masking undesirable volatile compounds such as hexanal, commonly associated with the beany aroma of legumes. These findings highlight the synergistic potential of blending edamame with coconut-based ingredients to produce nutrient-dense, sensorially acceptable, and shelf-stable plant-based beverages.

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