1. A beverage comprising chayote juice, citrus juice, and herbal composition.

2. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice in the range of 60% to 70%, citrus juice in the range of 20% to 30%, herbal composition in the range of 10% to 20%.

3. The beverage as claimed in claim 1, wherein said citrus juice is selected from orange juice, lemon juice, grapefruit juice.

4. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice 65%, orange juice 25%, herbal composition 10%.

5. The beverage as claimed in claim 1, wherein said herbal composition comprises herbal extract mixture and salt mixture.

6. The beverage as claimed in claim 4, wherein said herbal extract mixture comprises one or more herbal extracts and citric acid in a ratio of 2:1.

7. The beverage as claimed in claim 5, wherein said one or more herbal extracts are selected from coriander leaves extract, mint leaves extract, …

8. The beverage as claimed in claim 4, wherein said herbal extract mixture comprises coriander leaves extract, mint leaves extract, citric acid in a ratio of 1:1:1.

9. The beverage as claimed in claim 4, wherein said salt mixture comprises table salt and rock salt in a ratio of 1:1.

10. The beverage as claimed in claim 1, wherein said beverage further comprises a preservative.

11. The beverage as claimed in claim 1, wherein said preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.

12. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice, orange juice, coriander leaves extract, mint leaves extract, citric acid, table salt, rock salt, and potassium sorbate.

13. The beverage as claimed in any of the preceding claims, wherein shelf life of said beverage is 3 months to 6 months.

14. A process of preparing a beverage of chayote juice as claimed in any of the preceding claims, said process comprises - washing and chopping of chayote fruits, - extracting juice from the chopped chayote fruits by known methods, - preparing an herbal extract mixture by blending desired herbal extracts of one or more herbs and citric acid in a ratio of 2:1, - preparing a preparing a salt mixture by blending table salt and rock salt in a ratio of 1:1, - preparing an herbal composition by mixing the herbal extract mixture and the salt mixture.

15. The process of preparing a beverage as claimed in claim 14, wherein said process further comprises application of hurdle technology on the beverage, wherein said hurdle technology comprises adding a preservative in the beverage followed by pasteurization.

16. The process of preparing a beverage as claimed in claim 15, wherein said preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.

17. The process of preparing a beverage as claimed in claim 15, wherein said pasteurization is carried out by treatment of beverage at 72°C for 10 mins and 90°C for 15 mins.

Description:Chayote or Sechium edule is a vegetable crop which pertains from family/group Cucurbitaceae. It is an uncommon food crop having pear-shaped temporal fruit with one delicate seed. It is an underutilized crop possessing numerous therapeutical properties. Every portion of chayote can be ingested and they are essentially used for the dietary purpose due to its nutritional composition. It is a plumpy, biodegradable vegetable that can be beard across the tropics. It is low in calorie, has mild flavour, easy to digest.

Chayote is technically a fruit but most often used as a vegetable, which is recognised by its nutritional, therapeutical and bio-functional properties. Globally, it is consumed enormously and it has potential to be regarded as a “Superfood”. As Chayote provides good amount of amino acids naming aspartic acid, arginine, glutamic acid, glycine, histidine, valine and many others, it can be used in developing nutritional food products. It is utilised in treating illness such as renal stones, atherosclerosis, hypertension, and hypercholesterolemia. Leaves, fruits, tender shoots, tuberized roots of chayote are utilised in many effectively beneficial ways. It has been traditionally used in herbal medicine. It has pharmacological properties like antibacterial, antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, antimicrobial, hepatoprotective and others. Therefore, it is used not only in food industry but also in other industries like cosmetics, agricultural, textiles.

Now-a-days, people are aware and curious about their health and diet. Juices and nutritional beverages have gained much popularity over last decade. Beverages containing chayote juice and other nutritional herbal ingredients could be an interesting food product with medicinal, nutritional and pharmaceutical properties. The blended juices incorporated with chayote would be much more appealing, tasty and nutritious than other juices available.

Therefore, the present disclosure aims to provide beverages of chayote juice with herbal blends with shelf life of up to 3 months at room temperature.

OBJECT OF THE INVENTION
Accordingly, a principal object of the present disclosure is to provide beverage of chayote juice.

Another object of the present disclosure is to provide beverage of chayote juice with citrus juice and herbal composition.

Yet another object of the present invention is to provide a process to prepare beverage of chayote juice with citrus juice and herbal composition.

SUMMARY OF THE INVENTION
Accordingly, the present disclosure provides beverage of chayote juice with citrus juice and herbal composition. The herbal composition comprises one or more herbal extracts and salt mixture.

In one of the aspects. The one or more herbal extracts comprises coriander leaves extract, mint leaves extract. The hurdle technology is applied on the beverage to increase the shelf life of the beverage.

These and other aspects herein will be better appreciated and understood when considered in conjunction with the following description. It should be understood, however, that the following descriptions are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the invention herein without departing from the spirit thereof.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS
In the following detailed description of the invention, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be obvious to a person skilled in the art that the invention may be practiced with or without these specific details. In other instances, well known methods, procedures and components have not been described in details so as not to unnecessarily obscure aspects of the invention.

Furthermore, it will be clear that the invention is not limited to these alternatives only. Numerous modifications, changes, variations, substitutions and equivalents will be apparent to those skilled in the art, without parting from the scope of the invention.

For convenience, before further description of the present disclosure, certain terms employed in the specification, and examples are delineated here. These definitions should be read in the light of the remainder of the disclosure and understood as by a person of skill in the art.

The term ‘50° brix’ refers to 50 gm chayote fruit in 5000 ml solution, wherein solution comprises 2500 ml sodium chloride solution and 2500 ml sucrose solution in water.

The term ‘40° brix’ refers to 40 gm chayote fruit in 4000 ml solution, wherein solution comprises 2000 ml sodium chloride solution and 2000 ml sucrose solution in water.

The term ‘70° brix’ refers to 70 gm chayote fruit in 7000 ml solution, wherein solution comprises 3500 ml sodium chloride solution and 3500 ml sucrose solution in water.

Throughout this specification, unless the context requires otherwise the word “comprise”, and variations such as “comprises” and “comprising”, will be understood to imply the inclusion of a stated element or step or group of elements or steps but not the exclusion of any other element or step or group of elements or steps.

The term “combination thereof” relates to all sorts of combinations possible from the mentioned list of components.

In the present disclosure, nutritional profile of dried chayote is evaluated by osmotic dehydration of chayote fruit. Fresh chayote fruits are washed and sliced in cubes. Osmotic solution comprising Sodium Chloride and Sucrose in 1:1 ratio in water has been prepared and chayote cubes have been put in the osmotic solution. The osmotic solution with chayote cubes has been treated at 50° brix for 60 mins or 40° brix for 80 mins or 70° brix for 90 mins to obtain dehydrated chayote fruit. The nutritional and mineral analysis showed presence of protein, fat, fiber, ash, carbohydrate, iron, calcium, potassium, sodium, phosphorous and iodine. The antioxidant and bioactive compounds found in the dried chayote were vitamin C, TPC ( Total Phenolic Compound), TFC ( Total Flavonoid Compound), tannins, ?- Carotene, DPPH, and FRAP (Reducing Power).

Considering the nutritional value of the chayote fruit, in an embodiment, the present disclosure provides a beverage comprising chayote juice, citrus juice, and herbal composition.

In an embodiment of the beverage of the present disclosure, the citrus juice is selected from orange juice, lemon juice, grapefruit juice.

In an embodiment of the beverage of the present disclosure, the citrus juice is orange juice.

In an embodiment of the beverage of the present disclosure, the herbal composition comprises herbal extract mixture and salt mixture.

In an embodiment of the beverage of the present disclosure, the herbal extract mixture comprises herbal extract and citric acid.

In an embodiment of the beverage of the present disclosure, the herbal extract is selected from coriander leaves extract, mint leaves extract, drumstick leaves extract, mulberry leaves extract, spider plant leaves extract, guava leaves extract, and a combination thereof.

In an embodiment of the beverage of the present disclosure, the herbal extract mixture comprises herbal extract and citric acid in a ratio of 2:1.

In an embodiment of the beverage of the present disclosure, the salt mixture comprises table salt and rock salt in a ratio of 1:1.

In an embodiment, the beverage of the present disclosure provides a beverage comprising chayote juice in the range of 60% to 70%, citrus juice in the range of 20% to 30%, and herbal composition in the range of 10% to 20%.

In an embodiment of the beverage of the present disclosure, the beverage comprises chayote juice 65%, citrus juice 25%, herbal composition 10%.

In an embodiment of the beverage of the present disclosure, the beverage further comprises a preservative.

In an embodiment of the beverage of the present disclosure, the preservative is selected from potassium sorbate, Sodium benzoate, potassium metabisulphite, benzoic acid.

In an embodiment of the beverage of the present disclosure, the preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.

In an embodiment of the beverage of the present disclosure, there is provided a beverage of chayote juice with shelf life of at least 3 months.

In an embodiment of the beverage of the present disclosure, there is provided a beverage of chayote juice with shelf life of 3 months to 6 months.

In an embodiment of the beverage of the present disclosure, there is provided a process of preparing a beverage of chayote juice. The process comprises washing and chopping of chayote fruits, extracting juice from the chopped chayote fruits by known methods. A citrus juice is added to the chayote juice to obtain juice mix. An herbal extract mixture is prepared by blending one or more herbal extracts and citric acid in a ratio of 2:1, and adding salt mixture comprising table salt and rock salt in a ratio of 1:1. The herbal extract mixture is then added to the juice mix to obtain beverage of chayote juice of the present disclosure.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the herbal extract is selected from coriander leaves extract, mint leaves extract, drumstick leaves extract, mulberry leaves extract, spider plant leaves extract, guava leaves extract, and a combination thereof.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the citrus juice is selected from orange juice, lemon juice, grapefruit juice.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the citrus juice is orange juice.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the herbal extract mixture comprises herbal extract and citric acid in a ratio of 2:1.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the salt mixture comprises table salt and rock salt in a ratio of 1:1.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the present disclosure provides a beverage comprising chayote juice in the range of 60% to 70%, citrus juice in the range of 20% to 30%, and herbal composition in the range of 10% to 20%.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the beverage comprises chayote juice 65%, citrus juice 25%, herbal composition 10%.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the beverage further comprises a preservative.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the preservative is selected from potassium sorbate, Sodium benzoate, potassium metabisulphite, benzoic acid.

The process to obtain the beverage of chayote juice as provided herein, wherein in an embodiment, the preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.

In an embodiment of the present disclosure, the process of preparing beverage of chayote juice further comprises application of hurdle technology on the beverage.

In an embodiment of the present disclosure, the hurdle technology comprises adding a preservative in the beverage followed by pasteurization. The hurdle technology comprises adding a preservative in the beverage, followed by pasteurization.
In an embodiment of the present disclosure, the pasteurization is carried out by treatment of beverage at 72°C for 10 mins and 90°C for 15 mins.

After the application of hurdle technology on the beverage, beverage has been assessed for shelf life evaluation for a period of 90 days at refrigeration temperature (4± 1°C) at the interval of 5 days. During this period the beverage has been periodically evaluated for physicochemical and microbial parameters.

Sensory evaluation of the beverage has been done by 9- point hedonic scale and it was found to be accepted by the panel members.

Thus, the beverage of the present disclosure is palatable and has a potent health promoting property. The ingredients of the beverage of present disclosure exerts synergistic effect and provide a broader range of health-promoting effects.

The composition of the beverage can be tailored with respect to the quantity of the ingredients depending on taste of a user.

[0001] While the detailed description has shown, described, and pointed out novel features as applied to various alternatives, it can be understood that various omissions, substitutions, and changes in the form and details of the devices or algorithms illustrated can be made without departing from the scope of the disclosure. As can be recognized, certain alternatives described herein can be embodied within a form that does not provide all of the features and benefits set forth herein, as some features can be used or practiced separately from others.

, Claims:1. A beverage comprising chayote juice, citrus juice, and herbal composition.
2. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice in the range of 60% to 70%, citrus juice in the range of 20% to 30%, herbal composition in the range of 10% to 20%.
3. The beverage as claimed in claim 1, wherein said citrus juice is selected from orange juice, lemon juice, grapefruit juice.
4. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice 65%, orange juice 25%, herbal composition 10%.
5. The beverage as claimed in claim 1, wherein said herbal composition comprises herbal extract mixture and salt mixture.
6. The beverage as claimed in claim 4, wherein said herbal extract mixture comprises one or more herbal extracts and citric acid in a ratio of 2:1.
7. The beverage as claimed in claim 5, wherein said one or more herbal extracts are selected from coriander leaves extract, mint leaves extract, …
8. The beverage as claimed in claim 4, wherein said herbal extract mixture comprises coriander leaves extract, mint leaves extract, citric acid in a ratio of 1:1:1.
9. The beverage as claimed in claim 4, wherein said salt mixture comprises table salt and rock salt in a ratio of 1:1.
10. The beverage as claimed in claim 1, wherein said beverage further comprises a preservative.
11. The beverage as claimed in claim 1, wherein said preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.
12. The beverage as claimed in claim 1, wherein said beverage comprises chayote juice, orange juice, coriander leaves extract, mint leaves extract, citric acid, table salt, rock salt, and potassium sorbate.
13. The beverage as claimed in any of the preceding claims, wherein shelf life of said beverage is 3 months to 6 months.
14. A process of preparing a beverage of chayote juice as claimed in any of the preceding claims, said process comprises
- washing and chopping of chayote fruits,
- extracting juice from the chopped chayote fruits by known methods,
- preparing an herbal extract mixture by blending desired herbal extracts of one or more herbs and citric acid in a ratio of 2:1,
- preparing a preparing a salt mixture by blending table salt and rock salt in a ratio of 1:1,
- preparing an herbal composition by mixing the herbal extract mixture and the salt mixture.
15. The process of preparing a beverage as claimed in claim 14, wherein said process further comprises application of hurdle technology on the beverage, wherein said hurdle technology comprises adding a preservative in the beverage followed by pasteurization.
16. The process of preparing a beverage as claimed in claim 15, wherein said preservative is potassium sorbate at concentration ranging between 0.1 ppm to 0.4 ppm.
17. The process of preparing a beverage as claimed in claim 15, wherein said pasteurization is carried out by treatment of beverage at 72°C for 10 mins and 90°C for 15 mins.