Enhancing marine-derived functional drinks with natural antioxidants: A sustainable approach using seaweed and indigenous botanicals

Seaweed is a marine biomass known for its dietary fiber, bioactive compounds, and hydrocolloids. Carrageenan extracted from seaweed is suitable for the health-promoting beverages. Jelly drinks, while popular in the market, especially among children, often contain high levels of sugar and low nutritional value. This study aimed to formulate antioxidant-enriched functional jelly drinks by incorporating Kappaphycus alvarezii with natural colorants from roselle, curcuma, and beetroot. Formulations using different seaweed porridge -to-water ratios (1:8, 1:9, 1:10 V/V) were evaluated through hedonic sensory testing. The 1:10 ratio was found to be the most preferred based on overall liking. The selected formula was enriched with indigenous botanical at concentrations of 5% and 10% (w/w), respectively. Among these, the 10% concentration of each is better than 5% concentration. At this level, the antioxidant activity by DPPH assay IC50 values of 1153.08 ppm (roselle), 537.40 ppm (curcuma), and 409.04 ppm (beetroot). Meanwhile, the dietary fiber content in the control and botanical-enriched samples ranged from 1.88 to 2.82% (w/w). The selected product (1:10 seaweed porridge:water with 10% coloran) contained 83.89% water, 0.20% ash, 0.17% protein, 0.39% fat, 1.93% dietary fiber, and 15.42% carbohydrate. The addition of indigenous botanicals not only enhanced antioxidant capacity but also improved consumer acceptability at certain level.