Process optimization for microgreens-based dairy (lassi) beverage: Consumer acceptability, bioactive composition, and storage life using kinetic modelling

Abstract

This study focuses on the development and optimization of a microgreens-based dairy beverage (lassi) using response surface methodology, aiming to enhance its bioactive composition, sensory acceptability, and storage stability. The optimal formulation, determined as 70% dahi and 2.5% microgreens powder with a desirability score of 0.818, significantly enriched the lassi with phenolics (114.00 mg GAE/100g), flavonoids (67.77 mg QUE/100g), anthocyanins (48.23 μmol/100g), and ascorbic acid (152.77 mg/100g), achieving an overall acceptability score of 8.60. Kinetic modeling evaluated the stability of bioactive compounds under storage conditions (5 °C, 15 °C, and 25 °C). At 5 °C, the highest retention of bioactive compounds, lower total plate count (5.69 log cfu/mL), and yeast and mold count (4.69 log cfu/mL) were observed after 15 days. The Arrhenius and Eyring models were applied to analyze temperature-dependent reaction rates, and the zero-order reaction model was combined with the Arrhenius model to predict shelf life. Shelf-life predictions at 5 °C were 21.875 days for overall acceptability, 12.696 days for acidity, 21.875 days for free fatty acids, 10.576 days for thiobarbituric acid, and 11.403 days for total plate count. The optimized lassi was found economically viable, with a production cost of ₹36.10 per 200 mL, aligning with market prices. These findings underscore the potential of radish sango microgreens for creating nutritionally superior, antioxidant-rich dairy beverages with broad commercial and health appeal.