Description:FORM 2
THE PATENT ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION
(See section 10; rule 13)
A Method for the Development of a Herbal Fruit-Based Squash with Extended Shelf Life
GD Goenka University, Sohna Gurugram Road,
Sohna, Haryana, India, 122103
The following specification fully and particularly describes the invention and a method to carry out the same.
FIELD OF INVENTION
The present invention relates to the field of food and beverage technology, specifically to the formulation and processing of functional beverages. More particularly, it pertains to the development of a nutrient-rich, shelf-stable squash comprising a blend of mango (Mangifera indica L.), kagzi lime (Citrus aurantifolia Swingle), Aloe vera (Aloe barbadensis Miller), and ginger (Zingiber officinalis Rosc.). The invention provides a novel combination and method for preparing a therapeutic and refreshing beverage with enhanced sensory, nutritional, and storage characteristics.
BACKGROUND OF INVENTION
In recent years, there has been a significant increase in consumer demand for natural, health-promoting beverages due to growing awareness about nutrition, lifestyle diseases, and the harmful effects of synthetic additives. Functional drinks made from fruits, herbs, and spices are gaining popularity for their potential therapeutic benefits, nutritional richness, and refreshing qualities.
Traditional squashes are typically made from a single fruit and are often rich in sugars and synthetic flavors. However, these conventional formulations do not cater to the rising preference for multi-functional, natural beverages that offer both taste and health benefits. There remains a need for a composite beverage that not only provides a pleasant sensory experience but also delivers medicinal and nutritional value.
Mango (Mangifera indica L.) is well known for its high vitamin A content and rich taste. Kagzi lime (Citrus aurantifolia Swingle) is a valuable source of vitamin C and natural acidity. Aloe vera (Aloe barbadensis Miller) is recognized for its soothing and detoxifying properties, while ginger (Zingiber officinalis Rosc.) is prized for its antioxidant and anti-inflammatory effects. While each of these ingredients has been individually used in food and health products, there is limited innovation in blending them into a single, shelf-stable squash beverage that retains desirable sensory and nutritional qualities over time.
RU2207035C2 discloses A method of preparing a pumpkin drink, comprising preparing pumpkin puree by peeling part of the prepared pumpkin fruits, crushing, blanching and rubbing, characterized in that they prepare pumpkin and pectin puree using another part of the crude pumpkin fruit with the seeds removed, subjecting the fruit to crushing, after which heated to a temperature of 80-90 o C, add a 10% solution of citric acid in the ratio pumpkin: solution 1: 0.7-1: 0.9 and maintained at this temperature for 1.0-1.2 hours, then add hot to ode, kept for another 1.0-1.2 hours, wiped, after which the pumpkin and pectin puree are mixed with pumpkin puree, sugar syrup and rosehip syrup in the following ratio,%:Pumpkin and Pectin Mashed Potatoes - 24-30
Pumpkin puree - 34-40,Sugar Syrup - 29-35, Rosehip syrup - 0.5-1.5l
CN1249906A relates to a kind of preparation method of preserved squash is characterized in that preparation process may further comprise the steps:
(1) raw material is handled: pluck the fresh pumpkin of receiving different growing stages, wash, drain or dry, cut, dig flesh, scrape the compact substance layer to melon meat, clean, drain;
(2) stripping and slicing: be cut into even, the smooth melon piece of size;
(3) upper garment: soaked 10～22 minutes with 3～15% the limewash clear liquid that no pumpkin piece, pull out, drain,, distinguish the flavor of until no lime with clear water washing 2～3 times;
(4) soup boils: the melon piece in (3) step is placed soup juice by sweetener or sweetener and acid preparation, make soup juice not have the melon piece, boiled 30～50 minutes, pull out, control is done, described sweetener comprises white granulated sugar, honey and low-calorie albumen sugar, stevia, and described acid comprises malic acid, citric acid.
(5) baking: will (4) the pumpkin piece of step after candy dried 12-36 hour down at 50-70 ℃, make melon piece water content reduce to 16-20%;
(6) packing: the pumpkin piece that toasted of (5) step, vacuum bag packages or with the vacuum packaging of boiling film bag, sterilization got final product in 30 minutes under the normal pressure.
Thus, there exists a need for an improved formulation and process to develop a stable
squash mixture that combines the health benefits of mango, kagzi lime, Aloe vera, and ginger, with optimal taste, acidity, sugar concentration, and extended shelf life, suitable for commercial production and storage under ambient conditions.
OBJECTIVES OF THE INVENTION
The present invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available techniques and processes.
The primary objective of the present invention is to develop a novel, shelf-stable squash formulation comprising mango, kagzi lime, Aloe vera, and ginger that provides enhanced nutritional, medicinal, and sensory properties, in compliance with the Food Products Order (FPO), 1955 and other applicable food safety standards.
Specific objectives include:
To analyze the chemical and nutritional profiles of mango pulp, kagzi lime juice, Aloe vera gel, and ginger juice for their suitability in a blended beverage formulation.
To determine the optimal mixing ratios of the aforementioned ingredients along with standardized levels of sugar, acidity, and preservatives to achieve a palatable, stable, and health-promoting squash.
To evaluate the organoleptic properties (taste, aroma, color, and texture) of the blended squash through sensory analysis and consumer acceptability trials.
To assess the physicochemical stability and shelf life of the prepared squash under ambient storage conditions in different types of containers (e.g., glass and polypet bottles).
To ensure regulatory compliance with the Food Products Order, 1955, including requirements for fruit juice content, Total Soluble Solids (TSS), acidity, and permitted
preservatives.
To offer an innovative and functional beverage option that aligns with current market trends for natural, plant-based, nutraceutical drinks with both preventive and therapeutic benefits.
How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified format that is further described in the detailed description of the invention. This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
The present invention provides a novel formulation and method for preparing a shelf-stable, functional squash beverage comprising a synergistic blend of mango (Mangifera indica L.) pulp, kagzi lime (Citrus aurantifolia Swingle) juice, Aloe vera (Aloe barbadensis Miller) gel, and ginger (Zingiber officinalis Rosc.) juice. The invention addresses the growing demand for natural, health-enhancing beverages by combining the nutritional and therapeutic properties of these ingredients in specific proportions that offer superior sensory and stability characteristics.
The optimized squash formulation consists of 55% mango pulp, 25% kagzi lime juice, 10% Aloe vera gel, and 10% ginger juice, resulting in a final product that contains 25% total fruit content, 50° Brix Total Soluble Solids (TSS), 1.20% acidity, and 350 ppm potassium metabisulphite (KMS) as a permitted preservative. This combination complies with the standards prescribed by the Food Products Order (FPO), 1955, ensuring food safety and regulatory acceptance.
The invention further includes a stepwise process of selecting, extracting, blending,
and preserving the individual components under hygienic conditions, followed by bottling in either glass or polypet containers. The prepared squash exhibits excellent sensory appeal (taste, color, aroma, and mouthfeel) and maintains acceptable physicochemical and organoleptic qualities for up to five months under ambient storage conditions (20.1°C to 29.4°C).
This invention not only introduces a unique fruit-herbal beverage to the market but also contributes to the nutraceutical beverage segment by offering a product with antioxidant, digestive, and immune-supportive properties.
To further clarify the advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that this figure depicts only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figure.
BRIEF DESCRIPTION OF FIGURES
These and other features, aspects, and advantages of the present invention will become better understood when the following detailed description is read with reference to the accompanying figures in which like characters represent like parts throughout the figures, wherein:
Figure 1, illustrates a view of prepared Squash at the time of storage into glass bottles and Squash after five months of storage into glass bottles for the present invention.
Figure 2, illustrates a view of prepared Squash at the time of storage into polypet bottles and Squash after five months of storage into polypet bottles for the present invention.
Further, skilled artisans will appreciate that elements in the figures are illustrated for simplicity and may not have been necessarily been drawn to scale. For example, the flowcharts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present invention. Furthermore, in terms of
the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the figures with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.
DETAILED DESCRIPTION OF THE INVENTION
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional
systems or additional elements or additional structures or additional components.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The terms “having”, “comprising”, “including”, and variations thereof signify the presence of a component.
Now the present invention will be described below in detail with reference to the following embodiment.
The present invention relates to the development of a functional, shelf-stable squash beverage formulated from mango pulp, kagzi lime juice, Aloe vera gel, and ginger juice, designed to deliver both nutritional and therapeutic benefits in compliance with the Food Products Order (FPO), 1955.
1. Selection of Raw Materials
Fresh, ripe mangoes (Mangifera indica L.), kagzi lime (Citrus aurantifolia Swingle), mature Aloe vera leaves (Aloe barbadensis Miller), and fresh ginger rhizomes (Zingiber officinalis Rosc.) were selected based on quality, maturity, and availability.
2. Preparation of Individual Components
Mango pulp was extracted by washing, peeling, and pulping the fruits. The pulp was filtered and stored under refrigeration.
Kagzi lime juice was obtained by washing and manually pressing the limes. Seeds and coarse pulp were removed using muslin cloth filtration.
Aloe vera gel was extracted by peeling the Aloe leaves and separating the
mucilaginous gel, followed by homogenization.
Ginger juice was prepared by washing, crushing, and pressing the ginger rhizomes, followed by filtration.
3. Chemical Composition of Ingredients
The following average values were observed in the chemical analysis of individual ingredients:
Mango pulp: TSS (19.00%), total sugars (16.90%), reducing sugars (4.24%), non-reducing sugar (12.66%), vitamin A (2650.17 I.U.), vitamin C (17.33 mg/100g), acidity (1.36%).
Kagzi lime juice: TSS (5.00%), total sugars (2.51%), reducing sugars (1.43%), vitamin C (59.80 mg/100ml), acidity (7.68%).
Aloe vera gel: TSS (1.88%), total sugars (1.71%), vitamin C (2.53 mg/100g), acidity (0.24%).
Ginger juice: TSS (2.20%), total sugars (1.75%), vitamin C (1.90 mg/100g), acidity (0.26%).
4. Blending and Formulation
Based on multiple experimental trials and sensory evaluation, the most acceptable formulation (T9) was achieved using the following proportions:
Mango pulp: 55%
Kagzi lime juice: 25%
Aloe vera gel: 10%
Ginger juice: 10%
To this blend, calculated amounts of sugar and citric acid were added to achieve a Total Soluble Solids (TSS) level of 50° Brix and acidity of 1.20%. Potassium metabisulphite (KMS) at 350 ppm was added as a preservative, in accordance with FPO standards.
5. Bottling and Storage
The prepared squash was hot-filled into sterilized glass and polypet bottles, sealed, and stored at ambient temperatures (20.1°C to 29.4°C) for shelf life studies.
6. Shelf Life Evaluation
Physicochemical and sensory properties were monitored monthly over a five-month storage period. Results indicated:
Increases in TSS, acidity, reducing sugars, and total sugars during storage.
Decreases in vitamin C, vitamin A, non-reducing sugars, and sensory scores (color, flavor, taste).
Acceptable quality was retained in both glass and polypet bottles for up to five months under ambient conditions.
7. Sensory Evaluation
Panel-based organoleptic evaluation (using a 9-point Hedonic Scale) revealed that the T9 formulation was rated highest in terms of taste, aroma, consistency, and overall acceptability.
The invention provides a novel method of integrating multiple fruit and herbal components into a consumer-friendly beverage that is nutritionally beneficial, sensorially pleasant, and shelf-stable, fulfilling modern market expectations and complying with national food safety regulations.
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above
described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.
Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.
The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the spirit or scope of the present invention.
CLAIMS
We Claim,
1. A shelf-stable squash beverage composition, comprising:
a. 55% mango (Mangifera indica L.) pulp,
b. 25% kagzi lime (Citrus aurantifolia Swingle) juice,
c. 10% Aloe vera (Aloe barbadensis Miller) gel, and
d. 10% ginger (Zingiber officinalis Rosc.) juice,
e. wherein the composition has:
f. a Total Soluble Solids (TSS) content of approximately 50° Brix,
g. an acidity of approximately 1.20%,
h. and contains 350 ppm of potassium metabisulphite (KMS) as a preservative,
said beverage being processed and stored in sealed containers and exhibiting shelf stability for at least five months under ambient storage conditions.
2. The squash beverage composition of claim 1, wherein the mango pulp, kagzi lime juice, Aloe vera gel, and ginger juice are extracted, filtered, and homogenized separately before blending.
3. The squash beverage composition of claim 1, wherein the beverage is filled into sterilized glass bottles or polypet bottles using hot-fill techniques to ensure microbial safety and extended shelf life.
4. The squash beverage composition of claim 1, wherein the beverage retains acceptable organoleptic qualities (taste, aroma, color, mouthfeel) for up to five months, evaluated using sensory analysis on a 9-point Hedonic Scale.
5. The squash beverage composition of claim 1, wherein the beverage shows a progressive increase in TSS, acidity, and reducing sugars, and a decrease in vitamin C and non-reducing sugars during ambient storage, while maintaining safety and acceptability.
6. The squash beverage composition of claim 1, wherein the formulation complies with the Food Products Order (FPO), 1955, particularly in terms of minimum fruit content, acidity, total sugars, and permitted preservative levels.
7. A method of preparing the squash beverage composition of claim 1, comprising:
a) selecting and washing fresh raw materials,
b) extracting pulp, juice, or gel from mangoes, kagzi lime, Aloe vera, and ginger respectively,
c) blending the ingredients in the specified proportions,
d) adding sugar, citric acid, and KMS preservative,
e) adjusting TSS to 50° Brix and acidity to 1.20%,
f) hot-filling the blend into sterilized bottles, and
g) storing the beverage at ambient temperatures.
8. The method of claim 7, wherein the blended squash is stable for up to five months when stored between 20.1°C to 29.4°C, maintaining regulatory and sensory standards throughout the storage period.
Dated, this 21/07/2025
G D Goenka University
APPLICANT
ABSTRACT A Method for the Development of a Herbal Fruit-Based Squash with Extended Shelf Life The present invention provides a shelf-stable, functional squash beverage composition comprising mango (Mangifera indica L.) pulp, kagzi lime (Citrus aurantifolia Swingle) juice, Aloe vera (Aloe barbadensis Miller) gel, and ginger (Zingiber officinalis Rosc.) juice in the proportions of 55:25:10:10 respectively. The formulation is optimized to achieve 50° Brix Total Soluble Solids (TSS), 1.20% acidity, and includes 350 ppm of potassium metabisulphite (KMS) as a preservative. The invention further relates to the method of preparing the beverage by extraction, blending, hot-filling, and storage under ambient conditions. The resulting squash exhibits excellent organoleptic and nutritional properties and maintains stability and acceptability for at least five months. The product complies with the Food Products Order (FPO), 1955 and is suitable for large-scale commercial production of health-oriented, natural beverages. , Claims:We Claim,
1. A shelf-stable squash beverage composition, comprising:
a. 55% mango (Mangifera indica L.) pulp,
b. 25% kagzi lime (Citrus aurantifolia Swingle) juice,
c. 10% Aloe vera (Aloe barbadensis Miller) gel, and
d. 10% ginger (Zingiber officinalis Rosc.) juice,
e. wherein the composition has:
f. a Total Soluble Solids (TSS) content of approximately 50° Brix,
g. an acidity of approximately 1.20%,
h. and contains 350 ppm of potassium metabisulphite (KMS) as a preservative,
said beverage being processed and stored in sealed containers and exhibiting shelf stability for at least five months under ambient storage conditions.
2. The squash beverage composition of claim 1, wherein the mango pulp, kagzi lime juice, Aloe vera gel, and ginger juice are extracted, filtered, and homogenized separately before blending.
3. The squash beverage composition of claim 1, wherein the beverage is filled into sterilized glass bottles or polypet bottles using hot-fill techniques to ensure microbial safety and extended shelf life.
4. The squash beverage composition of claim 1, wherein the beverage retains acceptable organoleptic qualities (taste, aroma, color, mouthfeel) for up to five months, evaluated using sensory analysis on a 9-point Hedonic Scale.
5. The squash beverage composition of claim 1, wherein the beverage shows a progressive increase in TSS, acidity, and reducing sugars, and a decrease in vitamin C and non-reducing sugars during ambient storage, while maintaining safety and acceptability.
6. The squash beverage composition of claim 1, wherein the formulation complies with the Food Products Order (FPO), 1955, particularly in terms of minimum fruit content, acidity, total sugars, and permitted preservative levels.
7. A method of preparing the squash beverage composition of claim 1, comprising:
a) selecting and washing fresh raw materials,
b) extracting pulp, juice, or gel from mangoes, kagzi lime, Aloe vera, and ginger respectively,
c) blending the ingredients in the specified proportions,
d) adding sugar, citric acid, and KMS preservative,
e) adjusting TSS to 50° Brix and acidity to 1.20%,
f) hot-filling the blend into sterilized bottles, and
g) storing the beverage at ambient temperatures.
8. The method of claim 7, wherein the blended squash is stable for up to five months when stored between 20.1°C to 29.4°C, maintaining regulatory and sensory standards throughout the storage period.