Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage

This study aimed to develop a concentrated "Detox" drink rich in bioactive compounds, using pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base version of the drink was formulated without the addition of psyllium and spirulina, called formulation 1. Additionally, other formulations were developed adding psyllium, spirulina and psyllium plus spirulina. All formulations were subjected or not to the pasteurization process. Finally, the study sought to evaluate the stability of this drink during a period of 30 days under freezing. It was observed that DBS had a higher content of total polyphenols and vitamin C. Despite heat treatment, the developed drink maintained a high antioxidant capacity. Multivariate analysis indicated that processing influenced the bioaccessibility of minerals, with NP samples containing greater amounts of bioaccessible minerals. The Detox drink developed in this study can be considered a promising option, rich in nutrients and bioactive compounds, which contribute to a balanced diet and promote health benefits.