Pectinase optimization prioritized bioactive recovery before developing a three-fruit beverage
Date juice was extracted with 0.1% pectinase at 50-80°C for 60-240 minutes. Fifty degrees for 60 minutes was selected for functional quality, yielding 326.33 mg GAE/100 mL phenolics, 1.08 mg beta-carotene equivalents/100 mL carotenoids and strong DPPH/FRAP activity, although maximum 81.25% yield occurred at 60°C for 240 minutes. Six simplex-lattice beverage blends were developed; the 70% date and 15% each of two companion fruits scored highest at 6.50. All blends improved measured bioactives versus control with stable pH and acidity.