Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages

• Published in: Molecules (Basel, Switzerland) Switzerland), 2023-04, Vol.28 (9), p.3656
• Main Authors: Maleš, Ivanka, Dobrinčić, Ana, Zorić, Zoran, Vladimir-Knežević, Sanda, Elez Garofulić, Ivona, Repajić, Maja, Skroza, Danijela, Jerković, Igor, Dragović-Uzelac, Verica
• Format: Article
• Language: English
• Subjects: Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Beverage industry; Beverages; Beverages - analysis; bioactive compounds; Chemical composition; Chromatography, Liquid; Citrus sinensis; Composition; Consumers; Enrichment; Fibers; Food; Food industry; Formulations; Fruit - chemistry; Fruit and Vegetable Juices - analysis; Fruit juices; Fruits; functional beverages; Functional foods & nutraceuticals; Headspace; Health promotion; Herbs; Juices; Odors; Phenolic compounds; phenolics; Phenols; Phenols - analysis; Pineapples; Plant Extracts; sage; Salvia officinalis; Sensory evaluation; Sensory properties; Tandem Mass Spectrometry; Thyme; Thymus Plant; Thymus serpyllum; Trends; Volatile compounds; wild thyme
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28093656

Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage ( L.), wild thyme ( L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, / ), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.