Determining optimal storage conditions for Aloe-Buni functional drink: a stability assessment

Abstract

Aloe-Buni functional drinks contain vitamin C, anthocyanins, flavonoids, and antioxidant compounds that are highly sensitive to temperature and storage duration. The stability of these bioactive components determines the product’s nutritional quality, health benefits, and overall shelf life. This study aims to analyse the effects of temperature variation and storage duration on pH, vitamin C, total flavonoids, total anthocyanins, and antioxidant activity, to determine the optimal storage conditions and the estimated functional shelf life of Aloe-Buni beverages. The study was conducted using a completely randomised design with storage temperatures of 4°C, 13°C, and 27°C, and observations were made up to day 15. The parameters analysed included pH, total flavonoids, total anthocyanins, vitamin C, and antioxidant activity, all measured by spectrophotometry. The data were analysed using ANOVA, followed by BNT or Duncan's test to determine differences between treatments. All parameters were measured periodically to monitor the rate of bioactive degradation during Storage. Low temperatures (4–13°C) were found to maintain better pH, vitamin C, anthocyanins, flavonoids, and antioxidant activity than room temperature, thereby slowing bioactive degradation during Storage. Aloe-Buni beverages have the best bioactive stability at low temperatures with a functional shelf life of approximately 6–9 days before significant deterioration occurs. This study provides a scientific basis for establishing storage standards and shelf-life for Aloe-Buni-based products and supports the development of stable, highly nutritious, locally produced functional beverages