Formulation and characterization of ready-to-drink nutraceutical beverage from blood fruit (Haematocarpus validus)

Blood fruit ( Haematocarpus validus ) is a rich source of bioactive compounds with potential health benefits. This study aimed to develop and characterize a ready-to-drink (RTD) fermented nutraceutical beverage (FNB) using controlled fermentation at 20, 23, and 26 °C and to assess its biochemical composition, antioxidant potential, volatile profile, anti-nutritional factors, and sensory attributes. The beverage was analyzed using Fourier Transform Infrared (FTIR), Ultra Performance Liquid Chromatography (UPLC), High Performance Liquid Chromatography (HPLC), Gas Chromatography High Resolution Mass Spectrometry (GC-HRMS), and High-Resolution Liquid Chromatography with Mass Spectrometry (HR-LCMS), with key parameters such as total sugars, organic acids, total polyphenols, flavonoids, anthocyanins, and antioxidant activity determined. Fermentation at 26 °C resulted in the highest enrichment of total anthocyanins (411.7 ± 0.79 mg C3GE/100 mL), flavonoids (481.8 ± 0.49 mg RE/100 mL), and polyphenols (537.4 ± 0.84 mg GAE/100 mL). Antioxidant activity was significantly higher in the 26 °C fermented beverage, as indicated by 2,2-diphenyl-1-picrylhydrazyl or DPPH (2128 ± 2 μmol TE/100 mL), Oxygen Radical Absorbance Capacity or ORAC (2988 ± 3 μmol TE/100 mL), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid or ABTS (1238 ± 2 μmol TE/100 mL), and Ferric Reducing Antioxidant Power or FRAP (3360 ± 2 μmol Fe 2+ /100 mL). Volatile analysis identified 36 key compounds, contributing to sensory attributes. Additionally, fermentation at 26 °C reduced anti-nutritional factors, improving overall nutritional quality. These findings suggest that controlled fermentation enhances the nutraceutical and sensory properties of blood fruit beverages, making them a promising alternative to conventional functional drinks. • Developed a novel fermented nutraceutical beverage from underutilized blood fruit. • Fermentation at 26°C enhanced bioactives, antioxidant activity, and sensory traits. • Higher fermentation temperature reduced anti-nutrients, improving nutrient bioavailability. • FTIR, GC-HRMS, and HR-LCMS confirmed the beverage’s functional and biochemical value. • Sensory analysis showed similarity to red grape wine, supporting its market potential.