Application of herbal extracts in the production of functional beverages

U ovom istraživanju ispitana je mogućnost primjene biljnih ekstrakata cvijeta i lista trnine i gloga te lista masline u proizvodnji funkcionalnih napitaka. Biljni ekstrakti su dobiveni konvencionalnim postupkom ekstrakcije, a u koncentracijama 0,5%, 1%, 1,5%, 2% i 2,5% ekstrakt svake pojedine biljke dodavan je u sok jabuke. U svim ekstraktima i funkcionalnim napitcima određivana je topljiva suha tvar, pH vrijednost, senzorska svojstva (boja, aroma, miris, okus i opći dojam) te koncentracija ukupnih fenola. Topljiva suha tvar i pH vrijednost su bile podjednake u gotovo svim uzorcima. Dodatak biljnih ekstrakata u sok jabuke značajno je utjecao na senzorska svojstva, a funkcionalni napitci koji su sadržavali 2% biljnog ekstrakta su pokazali bolju opću prihvatljivost kod ocjenjivača. Najviše izražena senzorska svojstva u pripremljenim napitcima su bila intenzivna žuta boja, aroma, okus i miris po jabuci, te slatki okus. Najveći udio ukupnih fenola određen je u ekstraktu trnine, dok je kod obogaćenih sokova jabuke najveći udio ukupnih fenola određen u soku jabuke obogaćen ekstraktom gloga u koncentraciji od 2%.In this research, the possibility of using flower and leaf extracts of blackthorn and hawthorn as well as olive leaf extracts in the production of functional beverages was examined. Herbal extracts were obtained by conventional extraction procedure, and extract of each herb in concentrations of 0.5%, 1%, 1.5%, 2% and 2.5% was added in apple juice. In all extracts and functional beverages, the following parameters were determined: soluble dry matter, pH value, sensory properties (colour, aroma, scent, flavour and general impression) and concentration of total phenols. The soluble dry matter and pH value were uniform in almost all samples. The addition of herbal extracts in apple juice significantly affected the sensory properties. Beverages containing 2% herbal extract resulted in the best sensory properties. The most pronounced sensory properties in prepared beverages were: intense yellow color, aroma, taste and scent of apples and sweet taste. The highest content of total phenols was determined in blackthorn extract, while in enriched apple juices the highest content of total phenols was determined in apple juice enriched with a 2% concentration of hawthorn extract