Optimization of Pectinase-Assisted Extraction from Date Palm and Development of a Quince–Jujube Ready-to-Drink Beverage: A Two-Stage Approach
> 0.05). Sensory evaluation indicated that the formulation containing 70% date palm, 15% quince, and 15% jujube achieved the highest acceptability (6.50). These findings highlight the potential of this tri-fruit blend as a functional RTD beverage, warranting further studies on shelf-life stability.
Authors
- Isaya Kijpatanasilp
- Saeid Jafari (ORCID: https://orcid.org/0000-0001-5191-9330)
- Kitipong Assatarakul (ORCID: https://orcid.org/0000-0003-3827-3883)
- Sochannet Chheng (ORCID: https://orcid.org/0009-0004-7822-7675)
- Pitchaya Tuntiteeraboon
- Kuan-Chen Cheng (ORCID: https://orcid.org/0000-0003-0387-7804)
Institutions
- Fu Jen Catholic University (TW)
- Asia University (TW)
- Chulalongkorn University (TH)
- National Taiwan University (TW)
- China Medical University (TW)
- Institute of Technology of Cambodia (KH)
- China Medical University Hospital (TW)
Publication Details
- Journal
- Foods
- Published
- 2026-04-16
- DOI
- https://doi.org/10.3390/foods15081394
- Primary Topic
- Date Palm Research Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Chulalongkorn University