Development of Low-Calorie Functional Nectar from Snap Melon, Gac Fruit and Steviol Glycosides: Changes in Physicochemical Properties, Antioxidant Potential, Sensory and Microbial Qualities During Storage

Vegetables in the Cucurbitaceae family have long been known to have health advantages. Snap melon and gac fruit are popular cucurbits commonly cultivated in India. Snap melon is high in dietary fiber, while gac fruit is considered one of the richest natural sources of carotenoids. Snap melon and gac fruit can be utilized to develop functional drinks as they are rich in compounds that benefit human health. Stevia extract can be used to sweeten the blended snap melon and gac fruit juices to formulate a nutraceutical nectar.

Aims: The current study aimed to develop low-calorie nectar from snap melon and gac fruit and assess the changes in physicochemical, microbiological, and organoleptic characteristics during storage at ambient (34±2°C) and refrigerated conditions (5±2°C) for a duration of three months.

Study Design: The experiment was laid out in a completely randomized design (CRD).

Place and Duration of Study: The study was completed at the Department of Postharvest Management, College of Agriculture, Kerala Agricultural University, Thrissur, India, during 2023-2024.

Methodology: Based on organoleptic evaluation, the best combinations of snap melon and gac fruit juices were chosen and were used to develop low-calorie nectar. The developed low-calorie nectar was distinguished from conventional nectar sweetened with sugar.

Results: The results of the study confirmed that the nectar can be preserved for up to 90 days at room temperature and in a refrigerator without significant degradation in its bioactive components. Also, the nectar samples were found to be safe to keep in cold storage as well as at room temperature from the microbiological perspective. Both gac fruit and snap melon are underutilized, seasonal vegetables that contain high levels of bioactive components. The current study verified that these vegetables can be used to create value-added products such as nutraceutical nectars.

Conclusion: The addition of stevia extract lowered the energy value of the beverage, making it low calorific. Additionally, cultivators may guarantee higher income and prevent post-harvest losses by creating value-added products from these vegetables.