Published Paper Details:

Lagenaria siceraria (bottle gourd), a Cucurbitaceae vine cultivated across tropical regions, is rich in moisture, fiber, vitamins, phytosterols, flavonoids, terpenoids, cucurbitacins, and bioactive polysaccharides. Its traditional uses--across fruit, leaves, seeds, and flowers--include managing diabetes, hypertension, liver disorders, insomnia, urinary issues, constipation, pain, and inflammation. Modern studies demonstrate antioxidant, antihyperlipidemic, antihyperglycemic, cardioprotective, hepatoprotective, immunomodulatory, diuretic, analgesic, anti-inflammatory, anthelmintic, adaptogenic, anticancer, and neuroprotective effects. Its broad pharmacological profile supports its role as a functional nutraceutical and medicinal food, particularly in metabolic and chronic disease prevention. Fermented bottle gourd beverages were prepared from 4 types of sugars (Table Sugar, Rock Sugar, Sugarcane Jaggery and Palm Jaggery). The study aimed to evaluate the influence of these sugar sources on the biochemical, functional, and sensory properties of fermented bottle gourd beverages. Fermentation significantly reduced pH, enhanced stability, and improved the release of phenolic compounds. Among the formulations, the palm jaggery-based beverage exhibited the highest antioxidant activity, maximum total phenolic content, elevated reducing sugars and the greatest ethanol yield, demonstrating superior functional enhancement during fermentation. Sugarcane jaggery also produced nutritionally favorable beverages, whereas refined sugars showed comparatively lower functional attributes. Sensory evaluation revealed strong consumer acceptability for all sugar-based formulations, with palm jaggery scoring highest for its distinctive aroma, color, and balanced taste profile. Overall, the findings highlight palm jaggery as the most effective sugar source for producing a nutritionally enriched, functionally potent, and sensorially appealing fermented bottle gourd beverage. The study underscores the potential of integrating traditional sweeteners with fermentation to develop affordable, value-added nutraceutical beverages with promising applications in the functional food and health industry.