Preparation and antioxidant function evaluation of a novel functional beverage from Suaeda glauca

Suaeda glauca was rich in active ingredients such as polyphenols, flavonoids and anthocyanins, but it has not been exploited for processing into beverage. The objective of this study was to develop a novel healthy functional beverage. The physicochemical properties of beverage treated by different enzyme were investigated, including pH, clarity, soluble solids content, total phenolics (TP), total flavonoids (TF), total reducing sugars (TRS) and total anthocyanins (TA). Finally, the antioxidant activity of beverage was also determined. The results showed that the enzyme-treated beverage had greater superiority than control group, and the complex enzyme-treated beverage was more suitable for industrial productiont.