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

Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor, 16680, Indonesia

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Abstract

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.