Study of Physicochemical and Functional Characteristics of Calcium and Magnesium Enriched Apple Juice

Abstract

This study investigates the biofortification of apple juice with calcium and magnesium using eggshells and almonds as natural sources. Addressing the global issue of micronutrient deficiencies, our research offers a sustainable and economical solution. We fortified apple juice with essential minerals and conducted physicochemical analyses, confirming significant increases in calcium and magnesium content. The fortified juice showed enhanced antimicrobial activity and increased antioxidant capacity. Sensory evaluation indicated no significant difference in consumer acceptability between fortified and non-fortified juice. This approach not only improves nutritional value but also utilizes eggshell waste, aligning with sustainable development goals. The findings suggest that biofortified apple juice could be an effective strategy for combating micronutrient malnutrition and promoting public health. Further research is needed to explore long-term effects and consumer acceptance on a larger scale.