Development of Functional Nectar from Pomegranate Enriched with Ginger Extract

Abstract

This study was conducted to develop a functional pomegranate nectar enriched with ginger extract. The physicochemical properties, storage stability, and sensory quality of the enriched nectar were evaluated under ambient storage conditions. The experiment was conducted in 2025 in the Horticulture Department laboratory at Kabul University. The nectar was prepared by blending pomegranate juice with varying concentrations of ginger extract (0–7%) and standardized to 15°Brix total soluble solids and 0.4% acidity in accordance with Codex standards. Physicochemical parameters, including total soluble solids (TSS), titratable acidity, pH, reducing sugars, non-reducing sugars, and total sugars, were analyzed monthly. The results indicated that both storage duration and ginger concentration had a highly significant (P ≤ 0.01) effect on all measured parameters. Moderate ginger concentrations (1–3%) demonstrated better stability and retention of quality attributes than the control and higher concentrations. Sensory evaluation revealed that treatments containing 1–3% ginger extract maintained higher scores in appearance, color, flavor, aroma, texture, and overall acceptability, whereas higher concentrations (≥5%) negatively affected sensory attributes. In conclusion, the incorporation of ginger extract at moderate levels enhances the physicochemical stability and sensory quality of pomegranate nectar during 90 days of storage under ambient conditions.