Development and Evaluation of a Spice-Based Functional Herbal Beverage Using Ginger (Zingiber officinale), Turmeric (Curcuma longa), and Tulsi (Ocimum sanctum)

Sejal Jadhav; Gurunath Mote; Kumar Chakre; Vikramsing Ingale

doi:10.69889/ks6nx884

Authors

Sejal Jadhav Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande, Kolhapur, Maharashtra, India Author
Gurunath Mote Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande, Kolhapur, Maharashtra, India Author
Kumar Chakre Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande, Kolhapur, Maharashtra, India Author
Vikramsing Ingale Department of Food Technology, School of Engineering and Technology, D. Y. Patil Agriculture and Technical University, Talsande, Kolhapur, Maharashtra, India Author

DOI:

https://doi.org/10.69889/ks6nx884

Keywords:

Functional beverage, Ginger, Turmeric, Tulsi, Antioxidant activity, HPLC, Curcumin, Gingerol, Rosmarinic acid, Eugenol, Storage stability, Sensory evaluation.

Abstract

The present study aimed to develop and evaluate a spice-based functional herbal beverage using extracts of ginger (Zingiber officinale), turmeric (Curcuma longa), and tulsi (Ocimum sanctum). Different formulations were prepared by varying the proportions of herbal extracts and evaluated for their physicochemical, nutritional, antioxidant, sensory, microbiological, and storage characteristics. Proximate analysis of the raw materials revealed appreciable levels of nutrients and bioactive compounds. The developed beverages exhibited acceptable pH, total soluble solids (TSS), viscosity, vitamin C content, and antioxidant activity. Sensory evaluation using a nine-point hedonic scale indicated significant differences among treatments, with formulation T₅ receiving the highest overall acceptability score. High-Performance Liquid Chromatography (HPLC) analysis of the optimized formulation confirmed the presence of curcumin, gingerol, rosmarinic acid, and eugenol, indicating a rich profile of health-promoting phytochemicals. Storage studies conducted under refrigerated conditions (4 ± 1°C) for 30 days demonstrated good physicochemical stability, microbiological safety, and sensory acceptability throughout the storage period. The findings suggest that the developed herbal beverage possesses considerable potential as a functional drink with enhanced nutritional value, antioxidant capacity, and health-promoting properties, making it suitable for commercial production and consumer acceptance.