Soft Drink Formulation From Cascara, Lime, and Stevia Sweetener and Its Use as a Cancer Preventive
Year: 2025
Type: article
Abstract: Cascara, the skin of coffee cherries, is often regarded as waste, yet it boasts a unique fruity flavor and aroma when brewed into a beverage. Lime, a member of the Citrus genus, is rich in vitamin C, an antioxidant that supports overall health. Stevia, derived from stevia leaves, offers a low-sugar sweetening option for drinks. This research aimed to explore the effects of varying ratios of cascara to lime and different concentrations of stevia sweetener. Utilizing a Factorial Completely Randomized Design (CRD), the study examined two treatment factors: the cascara-to-lime ratio (C) (100:0, 95:5, 90:10) and stevia concentrations (S) (0.1%, 0.2%, 0.3%, 0.4%, 0.5%). Results indicated that the cascara-lime ratio significantly influenced (P<0.01) antioxidant activity, pH, total acidity, vitamin C content, and sensory attributes such as color, aroma, taste, and overall acceptance. Stevia concentration had a highly significant effect (P<0.01) on antioxidant activity, pH, vitamin C content, sugar content, and sensory attributes such as color, aroma, and taste. The optimal combination identified was the C3S5 treatment, with a 90:10 cascara-to-lime ratio and 0.5% stevia concentration. Further evaluation of the treatment's cancer-preventive potential revealed that administering test substances to mice did not significantly affect their weight (P>0.05) but did reduce inflammatory cells and necrosis due to oxidative stress in the brain (hippocampus), liver, and lungs induced by benzo(a)pyrene with the dose of 10.5 and 21 mg/20g mice body weight
DOI: 10.33555/jffn.v6i2.7
Institution: Universitas Sumatera Utara
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4410414604