Scholarlink

<p>This study aimed to develop an antidepressant functional food using natural ingredients such as green tea and turmeric. One blank and three experimental gummy formulations were prepared by varying the concentrations of turmeric-infused oil and green tea extract. Proximate composition, including moisture, ash, crude protein, crude fat, and fiber, was analyzed using standard methods. Textural properties were evaluated, showing hardness values ranging from 89.97 ± 1.59 N to 128.30 ± 1.90 N (disc probe) and 79.38 ± 3.61 N to 110 ± 2.20 N (cylindrical probe). No microbial growth was detected at the time of manufacture. During 15-day shelf-life testing, microbial counts remained within acceptable limits, pH slightly decreased, and texture softened, though no visible changes occurred. Formulation III received the highest preference in sensory evaluation by 50 semi-trained panelists based on appearance, aroma, taste, color, texture, and overall acceptability. Bioactive analysis confirmed caffeine content between 80.25 ± 0.05 and 150.21 ± 0.09&#xa0;µg/g and curcumin between 70.10 ± 0.04 and 90.89 ± 0.09&#xa0;µg/g. Overall, the results demonstrate the successful development of a shelf-stable, palatable gummy product with acceptable nutritional, sensory, and physicochemical characteristics, supporting its potential application as a nutraceutical or functional food formulation.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Exploring therapeutic potential: development of functional gummies from green tea and turmeric for depression relief amidst the COVID-19 pandemic

  • 期刊论文

  • 发表日期：

    2026年7月3日

查看全文
  • Arjumand Iqbal Durrani,
  • Haram Inam

摘要

This study aimed to develop an antidepressant functional food using natural ingredients such as green tea and turmeric. One blank and three experimental gummy formulations were prepared by varying the concentrations of turmeric-infused oil and green tea extract. Proximate composition, including moisture, ash, crude protein, crude fat, and fiber, was analyzed using standard methods. Textural properties were evaluated, showing hardness values ranging from 89.97 ± 1.59 N to 128.30 ± 1.90 N (disc probe) and 79.38 ± 3.61 N to 110 ± 2.20 N (cylindrical probe). No microbial growth was detected at the time of manufacture. During 15-day shelf-life testing, microbial counts remained within acceptable limits, pH slightly decreased, and texture softened, though no visible changes occurred. Formulation III received the highest preference in sensory evaluation by 50 semi-trained panelists based on appearance, aroma, taste, color, texture, and overall acceptability. Bioactive analysis confirmed caffeine content between 80.25 ± 0.05 and 150.21 ± 0.09 µg/g and curcumin between 70.10 ± 0.04 and 90.89 ± 0.09 µg/g. Overall, the results demonstrate the successful development of a shelf-stable, palatable gummy product with acceptable nutritional, sensory, and physicochemical characteristics, supporting its potential application as a nutraceutical or functional food formulation.

Graphical abstract