Chemistry and technology of health safety soft drinks | ||
| البحوث التطبيقية في العلوم والانسانيات | ||
| Volume 2, Issue 1, 2025, Pages 105-128 PDF (2.04 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/aash.2025.459819 | ||
| Authors | ||
| Rawan Mokhtar Musa; Nourin Milad Eskander; Hager Fadel Salah; Hagar Fawzi Goda; Haidy Mohamed Fathy; Heba Refaey Sayed; Huda Abdullah Mohamed; Wafaa Ramzy Abdel-Monem | ||
| Associate professor, Organic chemistry Ain Shams University, Faculty of Education | ||
| Abstract | ||
| The widespread consumption of soft drinks, often containing artificial colors, preservatives, refined sugars, and synthetic flavors raises concerns about health safety. This study explores the development of healthier soft drinks by replacing artificial components with natural alternatives. Utilizing fruit sources such as orange, pomegranate, lemon, and carrot, alongside natural sweeteners like stevia, the proposed formulations aim to enhance nutritional value while maintaining sensory appeal. Additionally, natural additives like hibiscus and mint contribute to flavour complexity and potential health benefits. In order to guarantee a safer and more useful beverage, this study looks at the chemical composition, antioxidant qualities, and pH balance of these substances. Experimental results demonstrate that these natural soft drinks provide a viable alternative to traditional commercial options, offering improvement in health benefits without the adverse effects of synthetic additives | ||
| Keywords | ||
| Soft drinks; stevia; orange; lemon; pomegranate | ||
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