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Physicochemical and Bioactive Stability of a Beetroot-Tarragon Microgreen Beverage During Refrigerated Storage
Tamara Tultabayeva1, Kadyrzhan Makangali2, Assem Sagandyk2
1International Center, University of California, Davis, CA 95616, USA.
Molecules (Basel, Switzerland)
|July 15, 2026
Summary
This study created a plant-based drink from beetroot and tarragon microgreens. Tarragon enhanced the drink's color stability and antioxidant capacity during refrigerated storage.
Area of Science:
- Food Science
- Plant-Based Beverages
- Phytochemicals
Background:
- Consumers seek natural, plant-based beverages with added health benefits.
- Microgreens offer a sustainable source of natural pigments and bioactive compounds for food applications.
- Developing stable, functional plant-based drinks is an ongoing research area.
Purpose of the Study:
- To develop a novel plant-based beverage using beetroot and tarragon microgreen extracts.
- To evaluate the beverage's proximate composition, color stability, microbiological safety, and antioxidant activity.
- To assess the impact of tarragon on the stability of beetroot pigments and overall beverage quality during refrigerated storage.
Main Methods:
- Hydroalcoholic extracts of beetroot and tarragon microgreens were prepared using a green extraction method.
- The developed beverage was analyzed for proximate composition, water activity, and CIE L*a*b* color parameters.
- Microbiological quality (total aerobic mesophilic counts, E. coli, S. aureus) and antioxidant activity (ABTS assay) were assessed over 15 days of refrigerated storage (4 ± 2 °C).
Main Results:
- The beverage exhibited low fat and energy content with water activity close to 1.00.
- No E. coli or S. aureus were detected; total aerobic counts were within acceptable ranges, slightly lower in tarragon-containing samples.
- Tarragon significantly improved color stability, reducing color fading (E*) by over 80% compared to beetroot-only samples.
- Antioxidant capacity (TEAC) of the mixed beverage increased by approximately 37% from day 1 to day 10 of storage.
Conclusions:
- Beetroot and tarragon microgreen extracts are suitable for formulating stable, functional, plant-based beverages.
- The addition of tarragon microgreens enhances the color stability and antioxidant properties of beetroot-based drinks.
- The developed beverage demonstrates acceptable microbiological safety and quality attributes for refrigerated consumption.
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