Plant extract-enriched mineral beverages: effects of temperature and ultrasound processing on bioactive content.
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| Title: | Plant extract-enriched mineral beverages: effects of temperature and ultrasound processing on bioactive content. |
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| Authors: | TOPDAŞ, Elif Feyza1 efeyza.topdas@atauni.edu.tr, KARAKÜTÜK, İsa Arslan1, ŞENGÜL, Memnune1 |
| Source: | Turkish Journal of Agriculture & Forestry. 2026, Vol. 50 Issue 3, p301-324. 24p. |
| Subjects: | Bioactive compounds, Antioxidants, Plant extracts, Phenols, Sensory evaluation, Sonication, Mineral waters, Temperature effect |
| Abstract: | Functional beverages derived from herbal extracts have potential health benefits. There is a growing interest in these beverages because they are a sustainable and health-promoting alternative to conventional flavored drinks. This study aimed to produce phenolicrich mineralized herbal beverages using lyophilized purple basil, lavender, and thyme extracts at two different concentrations (2% and 4%). Changes in the physicochemical properties (pH, electrical conductivity, color, and viscosity), total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assays), and individual phenolic compounds were determined for beverages stored at 4, 25, and 50 °C, as well as those treated with ultrasound. The mineral composition and sensory profile of the beverages were also determined. The type of extract, concentration, and treatments (ultrasound and storage temperatures) were statistically significantly different, particularly in the pH, electrical conductivity, viscosity, and color parameters of mineralized beverages. In 4% purple basil beverages, Na, Mg, K, and Fe values reached the highest levels. Ultrasound application reduced the DPPH and ABTS values in all beverage groups, while increasing the TPC and TFC values. On the other hand, storage at 50 °C significantly reduced the antioxidant capacity of the beverages. Ultrasonic treatment had positive effects on antioxidant capacity; in contrast, increasing storage temperature had proportional adverse effect on these components, as evidenced by changes in 4-OH-benzoic acid, ferulic acid, fumaric acid, hesperidin, p-coumaric acid, quinic acid, rosmarinic acid, syringic acid, and vanillic acid levels. Significant differences were observed between the samples using principal component analysis, and correlation analysis showed strong positive relationships between phenolic compounds and antioxidant capacity. Lavender and thyme beverages at 2% concentration were the most preferred in sensory evaluation. In conclusion, lavender, thyme, and purple basil functional beverages can contribute to the enrichment of mineral waters, particularly in terms of antioxidants, thereby making these products more appealing to consumers. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
| Abstract: | Functional beverages derived from herbal extracts have potential health benefits. There is a growing interest in these beverages because they are a sustainable and health-promoting alternative to conventional flavored drinks. This study aimed to produce phenolicrich mineralized herbal beverages using lyophilized purple basil, lavender, and thyme extracts at two different concentrations (2% and 4%). Changes in the physicochemical properties (pH, electrical conductivity, color, and viscosity), total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assays), and individual phenolic compounds were determined for beverages stored at 4, 25, and 50 °C, as well as those treated with ultrasound. The mineral composition and sensory profile of the beverages were also determined. The type of extract, concentration, and treatments (ultrasound and storage temperatures) were statistically significantly different, particularly in the pH, electrical conductivity, viscosity, and color parameters of mineralized beverages. In 4% purple basil beverages, Na, Mg, K, and Fe values reached the highest levels. Ultrasound application reduced the DPPH and ABTS values in all beverage groups, while increasing the TPC and TFC values. On the other hand, storage at 50 °C significantly reduced the antioxidant capacity of the beverages. Ultrasonic treatment had positive effects on antioxidant capacity; in contrast, increasing storage temperature had proportional adverse effect on these components, as evidenced by changes in 4-OH-benzoic acid, ferulic acid, fumaric acid, hesperidin, p-coumaric acid, quinic acid, rosmarinic acid, syringic acid, and vanillic acid levels. Significant differences were observed between the samples using principal component analysis, and correlation analysis showed strong positive relationships between phenolic compounds and antioxidant capacity. Lavender and thyme beverages at 2% concentration were the most preferred in sensory evaluation. In conclusion, lavender, thyme, and purple basil functional beverages can contribute to the enrichment of mineral waters, particularly in terms of antioxidants, thereby making these products more appealing to consumers. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 1300011X |
| DOI: | 10.55730/1300-011X.3353 |
