Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutraceutical product development, particularly to the formulation and characterization of an instant ready-to-serve (RTS) powder. More specifically, the invention is directed towards the utilization of jackfruit seed and strawberry for developing a convenient, nutrient-rich, and shelf-stable powder blend suitable for instant beverage preparation.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Jackfruit seeds are a nutrient-rich byproduct that are often discarded due to their perishability and lack of utilization, while strawberries, although rich in antioxidants and vitamins, are highly perishable with a short shelf life. This invention aims to develop a stable, ready-to-serve (RTS) fruit powder mix using jackfruit seed and strawberry through optimized drying and blending techniques. The formulation allows for longer shelf stability, ease of preparation, and nutritional enhancement of convenience-based products.
A novel formulation has been developed combining powdered jackfruit seeds and strawberries to create an Instant RTS (Ready-to-Serve) powder mix. The jackfruit seeds were cleaned, blanched, and roasted before being tray-dried and ground into powder. Strawberries were cutted, tray-dried, and ground into a fine powder. Three formulations were developed: T1 (100% jackfruit seed), T2 (80% jackfruit seed + 20% strawberry), and T3 (50% jackfruit seed + 50% strawberry).
The resulting powder formulations were analysed for physicochemical and phytochemical parameters including pH, titratable acidity, total soluble solids (TSS), water holding capacity, water absorption index (WAI), total phenolic content (TPC), and antioxidant activity (DPPH assay).
This addresses multiple sustainability challenges: reduction of post-harvest waste (jackfruit seed utilization), shelf-life extension, and development of nutrient-dense functional food products. The inclusion of strawberries enhances antioxidant properties, while the jackfruit seed contributes functional fiber and starch.
Several patents issued for ready to serve food but none of these are related to the present invention. Patent US3023106A relates to a fruit-flavoured beverage mix comprising an edible acidic substance, sugar, fruit flavour and colour, and a dried emulsion of a homogenized plastic fat coated with a water-soluble gum. The composition is designed to be reconstituted in cold water, producing a beverage with improved mouthfeel and opacity resembling natural fruit juice.
Another patent CN117598368A disclosed the invention provides a jackfruit seed protein beverage and a preparation method thereof, and relates to the technical field of food processing. The protein drink includes the following components: 88-110 parts of jackfruit seed enzymatic hydrolyzate, 0.15-0.25 parts of emulsifier, 0.32-0.36 parts of stabilizer, 4-8 parts of sweetener, 0.04-0.08 parts of vanillin ; The preparation method of the jackfruit seed enzymatic hydrolyzate includes the following steps: removing the seed coat of jackfruit seeds and then grinding and pulping to obtain seed puree; the mass-to-volume ratio of jackfruit seeds and water in the seed puree is 1kg: ( 8-11L); gelatinize the seed puree at 85-90°C, add α-amylase for enzymatic hydrolysis, and then inactivate and filter the enzyme to prepare jackfruit seed enzymatic hydrolyzate. The invention can utilize resources of jackfruit seeds and convert them into plant protein beverages, thereby increasing the added value of jackfruit seeds and improving the defects of poor stability and easy sedimentation of plant protein beverages.
Another patent WO2013140382A2 relates to a production of fruit juice powder mix. The present invention relates to a process for the production of fruit juice powder mix. The disclosed fruit juice powder mix is capable to provide a true experience of real fruit juice i.e. fruit based beverage mix. The present invention relates to dilutables concept for the production of fruit juice powders.
Another patent CN104814143A discloses strawberry milk tea powder which is prepared from the following raw materials in parts by weight: 20-30 parts of strawberry powder, 5-10 parts of black tea powder, 10-20 parts of milk powder, 1-3 parts of boxthorn leaf powder, 1-3 parts of puerarin powder, 1-3 parts of cassia tora powder, 20-30 parts of glucose, 0.3-0.5 part of xanthan gum, 0.4-0.6 part of essence and 0.2-0.4 part of sodium citrate. According to the strawberry milk tea powder disclosed by the invention, the components such as boxthorn leaves, puerarin, cassia tora and the like are added into the strawberry milk tea powder, so that the strawberry milky tea powder not only can be used as a beverage to quench thirst, but also is rich in nutrition.
OBJECTS OF THE INVENTION
Main object of the present invention is to formulation and characterization of instant rts powder made up with jackfruit seed and strawberry.
Another object of the present invention is to develop an instant ready-to-serve (RTS) powder using jackfruit seed and strawberry, which can be easily reconstituted into a nutritious beverage.
Another object of the present invention is to utilize jackfruit seed, an underutilized by-product, in a value-added form to enhance nutritional properties such as protein, dietary fiber, and functional bioactives.
Another object of the present invention is to incorporate strawberry for improving the organoleptic properties, natural flavor, and antioxidant potential of the formulated RTS powder.
Another object of the present invention is to characterize the formulated RTS powder with respect to its physicochemical, nutritional, and sensory properties for quality assurance and standardization.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are 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.
To further clarify 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 drawings.
The present invention discloses the formulation and characterization of an instant ready-to-serve (RTS) powder prepared from jackfruit seed and strawberry. The invention aims to provide a novel, convenient, and nutritionally enhanced beverage base by utilizing jackfruit seed, an underutilized agro-byproduct, along with strawberry, which imparts natural flavor, color, and antioxidant properties. The process involves selection, cleaning, and preparation of raw materials, followed by drying, blending, and standardization of the powder mix to ensure desirable solubility, sensory appeal, and shelf stability. The RTS powder is characterized for its physicochemical parameters, nutritional composition, and sensory attributes to establish quality and consumer acceptability. The invention thus offers a value-added, shelf-stable, and easy-to-reconstitute beverage formulation, addressing both nutritional enrichment and sustainable utilization of jackfruit seeds.
Herein enclosed a process for the preparation of an instant ready-to-serve (RTS) powder comprising the steps of:
Collecting jackfruit seeds and subjecting them to cleaning, cutting, drying, grinding, sieving, powdering, packaging, and storage; and
Collecting strawberries and subjecting them to washing, cutting, drying, grinding, sieving, powdering, packaging, and storage;
wherein the obtained jackfruit seed powder and strawberry powder are blended to form the RTS powder.
The jackfruit seeds are first cleaned and cut into smaller pieces prior to drying to facilitate uniform grinding.
The strawberries are washed before cutting to ensure removal of surface impurities prior to drying.
The powders obtained from jackfruit seeds and strawberries are sieved to ensure uniform particle size before blending.
The final RTS powder formulation is subjected to packaging and storage to maintain product stability until use.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Pictures of samples
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, an instant ready-to-serve (RTS) powder formulated from jackfruit seed and strawberry by following a systematic process.
In some embodiments of the present invention, for the jackfruit seed component, the process begins with the collection of jackfruit seeds, which are subjected to cleaning to remove adhering impurities.
In some embodiments of the present invention, the cleaned seeds are then cut into smaller pieces to facilitate further processing.
In some embodiments of the present invention, the cut seeds are dried, after which they are ground into fine particles.
In some embodiments of the present invention, the ground material is passed through sieving to obtain a uniform particle size, followed by conversion into powder form.
In some embodiments of the present invention, The powder is then packaged and kept in storage until further use.
In some embodiments of the present invention, similarly, for the strawberry component, the process begins with the collection of fresh strawberries, followed by washing to ensure cleanliness and removal of surface contaminants.
In some embodiments of the present invention, the washed fruits are then cut into small pieces and subjected to drying.
In some embodiments of the present invention, the dried strawberry pieces are ground into powder, passed through sieving to ensure uniformity, and collected as powder.
In some embodiments of the present invention, the powder is then packaged and transferred to storage.
In some embodiments of the present invention, the prepared jackfruit seed powder and strawberry powder can thereafter be blended in appropriate proportions to produce a nutritious, instant ready-to-serve formulation with improved flavor, nutritional properties, and storage stability.
Herein enclosed A process for the preparation of an instant ready-to-serve (RTS) powder comprising the steps of:
Collecting jackfruit seeds and subjecting them to cleaning, cutting, drying, grinding, sieving, powdering, packaging, and storage; and
Collecting strawberries and subjecting them to washing, cutting, drying, grinding, sieving, powdering, packaging, and storage;
wherein the obtained jackfruit seed powder and strawberry powder are blended to form the RTS powder.
The jackfruit seeds are first cleaned and cut into smaller pieces prior to drying to facilitate uniform grinding.
The strawberries are washed before cutting to ensure removal of surface impurities prior to drying.
The powders obtained from jackfruit seeds and strawberries are sieved to ensure uniform particle size before blending.
The final RTS powder formulation is subjected to packaging and storage to maintain product stability until use.
EXAMPLE 1
BEST METHOD
Preparation Steps:
The preparation of an instant ready-to-serve (RTS) powder formulated from jackfruit seed and strawberry by following a systematic process. For the jackfruit seed component, the process begins with the collection of jackfruit seeds, which are subjected to cleaning to remove adhering impurities. The cleaned seeds are then cut into smaller pieces to facilitate further processing. The cut seeds are dried, after which they are ground into fine particles. The ground material is passed through sieving to obtain a uniform particle size, followed by conversion into powder form. The powder is then packaged and kept in storage until further use. Similarly, for the strawberry component, the process begins with the collection of fresh strawberries, followed by washing to ensure cleanliness and removal of surface contaminants. The washed fruits are then cut into small pieces and subjected to drying. The dried strawberry pieces are ground into powder, passed through sieving to ensure uniformity, and collected as powder. The powder is then packaged and transferred to storage. The prepared jackfruit seed powder and strawberry powder can thereafter be blended in appropriate proportions to produce a nutritious, instant ready-to-serve formulation with improved flavor, nutritional properties, and storage stability.

Example 2
Experimental data:
Total Phenolic Content (TPC):
T1: 42.7 mg GAE/g
T2: 58.4 mg GAE/g
T3: 65.2 mg GAE/g
The highest phenolic content was recorded in T3 (65.2 mg GAE/g), indicating enhanced antioxidant potential with higher strawberry incorporation.
Antioxidant Activity (DPPH):
T1: 52.4%
T2: 66.7%
T3: 73.9%
T3 showed the greatest DPPH scavenging activity (73.9%), reflecting a direct correlation with its higher phenolic concentration.
pH Range:
T1: 6.7
T2: 5.8
T3: 5.3
T1 had the highest pH (6.7), while increasing strawberry content in T2 and T3 lowered the pH due to fruit acidity.
Titratable Acidity (%):
T1: 0.72
T2: 2.07
T3: 4.05
T3 exhibited the highest titratable acidity (4.05%), confirming the impact of strawberry’s organic acids on the formulation.
Total Soluble Solids (°Brix):
T1: 7.2
T2: 9.8
T3: 12.5
T3 showed the highest TSS value (12.5°Brix), owing to the natural sugars present in strawberries.
Water Absorption Index (WAI):
T1: 2.45 ml/g
T2: 3.05 ml/g
T3: 3.32ml/g
The WAI was highest in T3 (3.32 ml/g), indicating better hydration properties in the mixed powder.
Water Holding capacity (WHC):
T1: 2.24 g/g
T2: 2.63 g/g
T3: 2.46 g/g
T2 displayed the highest WHC (2.63 g/g), suggesting an optimal balance between fiber and starch content in the blend.
According to the results of the present study, the incorporation of strawberry powder into jackfruit seed powder significantly enhanced the phytochemical and functional properties of the RTS formulations. Notably, T3 (50% jackfruit seed and 50% strawberry) demonstrated the highest total phenolic content (65.2 mg GAE/g) and antioxidant activity (73.9% DPPH inhibition), indicating strong free radical scavenging potential. The increasing strawberry content also contributed to a higher titratable acidity and total soluble solids, reflecting a richer presence of organic acids and natural sugars. Meanwhile, the water holding capacity and water absorption index were optimized in T2 (80% jackfruit seed, 20% strawberry), suggesting improved rehydration characteristics and potential for better mouthfeel in final reconstituted products. These findings underscore the potential of combining underutilized jackfruit seeds with antioxidant-rich strawberries to produce a functional, shelf-stable RTS powder mix with enhanced health-promoting attributes.
ADVANTAGES OF THE INVENTION:
1. Value addition to underutilized jackfruit seeds.
2. Enhanced antioxidant properties due to strawberry integration.
3. Shelf-stable and easy-to-reconstitute powdered beverage format.
4. Sustainable product supporting food waste reduction.
 
, Claims:1. A method for the preparation of an instant ready-to-serve (RTS) powder comprising the steps of:
a) processing of jackfruit seeds and strawberries separately;
b) collecting jackfruit seeds and strawberries;
c) cleaning the seeds and strawberries;
d) cutting into smaller pieces;
e) drying;
f) grinding;
g) sieving;
h) powdering;
i) packaging; and
j) storing in cool dry place.
wherein the obtained jackfruit seed powder and strawberry powder are blended to form the RTS powder.
2. The process as claimed in claim 1, wherein the jackfruit seeds are first cleaned and cut into smaller pieces prior to drying to facilitate uniform grinding.
3. The process as claimed in claim 1, wherein the strawberries are washed before cutting to ensure removal of surface impurities prior to drying.
4. The process as claimed in claim 1, wherein the powders obtained from jackfruit seeds and strawberries are sieved to ensure uniform particle size before blending.
5. The process as claimed in claim 1, wherein the final RTS powder formulation is subjected to packaging and storage to maintain product stability until use.