Development, evaluation, and storage of non-heme iron–fortified guava–amaranth ready-to-serve beverage: A functional vegan drink with enhanced nutritional and bioactive properties

The present study aimed to develop and evaluate a functional vegan ready-to-serve (RTS) beverage fortified with non-heme iron, by blending Amaranthus tricolor Linn. leaf extract with guava (Psidium guajava L.) pulp. The beverage was assessed for proximate composition, physicochemical characteristics, phytochemical content, mineral profile, antinutritional factors, and sensory attributes. Out of the different tested formulations, the 7:3 guava to amaranth blend exhibited superior antioxidant activity (77.26%), and improved mineral enrichment, especially in iron (0.48 mg/100 ml), magnesium (7.1 mg/100 ml), and calcium (8.1 mg/100 ml), as compared to guava RTS. The developed RTS showed significant iron bioaccessibility (9.96%). Microbial and sensory evaluation revealed that the pasteurised beverage, packed in glass bottles, remained stable for 90 days at both room and low temperature conditions. Overall, the study demonstrates that fortification of guava RTS with amaranth leaf extract is a promising food-based approach to develop a nutritionally enriched, shelf-stable, non-heme iron fortified functional beverage suitable for vegan populations.