Development of a Carrot-Based Functional Drink Supplemented with Cucumber Peel Extract

Abstract

The increasing demand for functional beverages has led to innovative approaches to enhance nutritional and bioactive properties while reducing food waste. This study explores the incorporation of cucumber peel extract into carrot juice to improve its antioxidant content, sensory appeal, and overall functionality. Four formulations were developed: T₀ (100% carrot juice), T₁ (5% cucumber peel extract in 95% carrot juice), T₂ (10% cucumber peel extract in 90% carrot juice), and T₃ (15% cucumber peel extract in 85% carrot juice). Sodium benzoate was added for microbial stability, and samples were stored at 4°C for 15 days. Physicochemical analyses revealed a pH decline from 6.05 to 5.62 and an increase in titratable acidity from 0.54% to 0.68%. Total soluble solids ranged from 8.96 to 7.65 °Brix. The 10% cucumber peel extract formulation T₂ exhibited the best color stability. Sensory evaluation indicated initial preference for T₂ due to its balanced taste and enhanced functionality, with all formulations remaining acceptable for up to 15 days. These findings highlight the potential of cucumber peel extract as a sustainable ingredient in functional beverages, promoting bioactive enrichment and food waste reduction.