Production of functional apple juice enriched with aromatic plant extracts

Year 2024, Volume: 61 Issue: 1, 103 - 111, 18.04.2024

Seda Ersus , İdil Tekin , Rahila Visali , Zulfiya Allahverdiyeva , İrada Askerova , Aybeniz Hasanova , Rovshan Kamalov , Dürdane Aliyeva

https://doi.org/10.20289/zfdergi.1433287

Abstract

Objective: This study aims to obtain extracts from aromatic plants using the infusion technique to produce a functionally enriched product by mixing it with apple juice in different formulations and performing physical and chemical analysis.
Material and Methods: Functional apple juice was produced by adding extracts from linden flower (Tilia cordata), thyme (Thymus collinus), galbanum (Ferula galbaniflua) and pennyroyal (Mentha pulegium) plants to apple juice in different proportions using the infusion technique. To determine the properties of the obtained fruit juices, water-soluble dry matter, pH value, color, clarity, hydroxymethyl furfural, total sugar, phenolic substance, antioxidant capacity, and ascorbic acid analyses were performed, and the results were evaluated statistically.
Results: While the amounts of HMF and total sugar decreased due to the increasing amount of aromatic plant extracts in apple juices produced with different formulations, an increase in the amounts of total phenolic substances, antioxidant capacity, and ascorbic acid was detected due to the bioactive components contained in the extracts.
Conclusion: These findings show that aromatic plant extracts can be used successfully to enrich the content of apple juices and increase their functional properties.

Keywords

Apple juice, functional food, galbanum, linden, pennyroyal, thyme

Aromatik bitki ekstraktları ile zenginleştirilmiş fonksiyonel elma suyu üretimi

Abstract

Amaç: Bu çalışmanın amacı, aromatik bitkilerden infüzyon tekniği ile ekstraktlar elde ederek farklı formülasyonlarda elma suyu ile karıştırılarak fonksiyonel olarak zenginleştirilmiş bir ürün geliştirilmesi ve ürünün fizikokimyasal analizlerinin yapılmasıdır.
Materyal ve Yöntem: Ihlamur çiçeği (Tilia cordata), kekik (Thymus collinus), kasnı otu (Ferula galbaniflua) ve yarpuz (Mentha pulegium) bitkilerinden infüzyon tekniği ile ekstraktlardan farklı oranlarda alınarak, elma suyuna ilave edilmiş ve fonksiyonel elma suyu üretimi gerçekleştirilmiştir. Farklı ekstraktların etkinliğini belirlemek amacıyla, elde edilen meyve sularına suda çözünür kuru madde, pH değeri, renk, berraklık, hidroksimetil furfural (HMF), toplam şeker, fenolik madde, antioksidan kapasite, askorbik asit analizleri yapılarak sonuçlar istatistiksel olarak değerlendirilmiştir.
Araştırma Bulguları: Farklı formülasyonlarla üretilen elma sularında artan bitkisel ekstrakt miktarına bağlı olarak HMF ve toplam şeker miktarları azalırken, ekstraktların içerdiği biyoaktif bileşenler sebebiyle toplam fenolik madde, antioksidan kapasite ve askorbik asit miktarlarında artış tespit edilmiştir.
Sonuç: Elde edilen bulgular, bitkisel ekstraktların elma sularının içeriğini etkin bir şekilde zenginleştirdiğini ve fonksiyonel özelliklerini arttırdığını göstermiştir.

Keywords

Elma suyu, fonksiyonel gıda, ıhlamur, kasnı otu, kekik, yarpuz

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