FIELD OF INVENTION:
The purpose ol‘the current innovazion i510 develop a functional beverage with the potential health benefits
ol‘bioactive compounds extracted from cruciferous vegetables.
TH E OBJECTIVES OF THE INVENTION:
'1. To study the drying clun'acterislics oflhe raw materials and eXtraction techniques,
2' To analyze the bioactive compound using HPLC
~.° To incorporate the cabbage extract in citrus fiil beverage '
v To investigate the physicochemical properties of lhc optimized beverage.
BACKGROUND OF THE iNVENTiON: ‘
The increased consumption rate of modern foods leads to various health affects like cancer and
Cardiovascular problems, which paves the way for an natural alternative with enhanced health promoting
properties. The consumption rake of cabbage and other cruciferous vegetables is less, due to sensory
properties. But these vegetables have a Oil 01~ bioactive compounds with anti carcinogenic, antimicrobiaL
anti—inflammatory and cardiovascular properly‘ This pavcs the idea to process (he cruciferous vcgclublc
in foods and incorporating the bicyclic compounds from crucifcrous vegetables in food producltat
enhance their nutritional content and inducc the consumers [0 choose healthy alternates.
DESCRIPTION OF PRIOR ART:
The food product developed from the extract ofcx'ucilbx'otls vegetables will have an enhanced biouclivily
and it can increase the antioxidant activity. it will prevent the growth of tumour cells and also provide a»
Iol ofhculth benefits.
SUMMARY OF THE INVENTION:
IThe fruit beverage developed from [he extracts containing the bioactive compounds ex’act from
:
cruciferous vegetables will be 21 wholesome food and am alternate to ex’isling beverages. Drying and
I
extraction is done 10 increase the product concentration and bioavailability. Several extraction and analysis
1
techniques were done to increase We yield and :utlivixy m' the CXII‘HCL After analysis. the incorporated \vilh lhc citrus juicer‘
4. CLAIMS
The citrus Fruit beverage with cruciferous extract will contain various bioactive compounds
such as Glucosinolates, ascorbic acid, coumarins, liminoids etc.
A beverage composition comprising cruciferous extract will be rich in antioxidant and
antimicrobial properties.
Thc antimicrobial properly of the beverage will be enhanced due 10 the addition of
cruciferous extract and hence the shelf life will be extended.
The beverage with cmci crous extract will creates a healthy alternate for people.
The beverage will increase the consumption rate of cruciferous vegetable.