Storage Stability and Physicochemical Attributes of Kinnow <i>(Citrus Reticulata cv.)-</i>Aloe-vera-Mint Blended Juice

The development of functional beverages using plant-based bioactives is gaining momentum due to rising consumer demand for health-oriented products. This study investigates the formulation and storage stability of a ready-to-serve (RTS) juice blend incorporating Kinnow (<i>Citrus reticulata cv</i>.), Aloe-vera (<i>Aloe barbadensis miller</i>), and Mint (<i>Mentha piperita l</i>.). Five juice blends (T<sub>0</sub>-T<sub>4</sub>) were prepared by varying ratios of kinnow, aloe-vera, and mint, and stored at 5 ± 2°C for 2 months. To assess physicochemical parameters (pH, TSS, acidity, ascorbic acid), microbial load (total plate count & yeast and mold count) and sensory quality. Results indicated that T<sub>2</sub> (85:10:5) demonstrated optimal sensory acceptability, consistent decline in pH and ascorbic acid, along with an increase in titratable acidity and TSS and significantly lower microbial counts throughout the storage period. It achieved the highest overall acceptability score (8.8/9), reflecting excellent taste, flavor, color, and texture. During 60 days of storage, T<sub>2</sub> maintained a favorable pH (3.33), stable TSS (12.4<sup>0 </sup>Brix), and high ascorbic acid retention (20.1µg/100 ml), indicating good nutritional preservation was observed in all samples. The inclusion of aloe-vera and mint suppressed microbial growth due to their bioactive compounds, including, aloin emodin, and menthol. The study concludes that aloe-vera and mint can be effectively incorporated into citrus-based beverages to enhance shelf life, nutritional value, and consumer appeal, with T<sub>2</sub> identified as the most promising formulation based on the physicochemical, microbial, and sensory data, the formulation was found suitable for consumer consumption and offered therapeutic potential.