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<p>Herbal extracts have gained growing attention as convenient and functional instant beverages due to their high nutritional value and ease of preparation, making them a promising alternative to traditional industrial beverages. In this study, aqueous extracts of hibiscus, cinnamon, fenugreek, and ginger were prepared, encapsulated, and lyophilized to produce ready-to-use herbal extract powders. Stevia extract was added as a natural sweetener to formulate sugar free beverages. The chemical composition of the powders and the physicochemical and rheological properties of the reconstituted drinks were evaluated. Fenugreek extract (FE) significantly (<i>p</i> &lt; 0.05) recorded the highest content of iron (4.39&#xa0;mg/100&#xa0;g) and zinc (1.98&#xa0;mg/100&#xa0;g), while hibiscus extract (HE) contained the highest content of potassium (159.37&#xa0;mg/100&#xa0;g). The highest percentage of total phenolic compounds was observed by HE (32.18&#xa0;mg GAE/g), which increased significantly after adding stevia (34.06&#xa0;mg GAE/g), while no significant increase was observed in the case of flavonoid compounds. FE recorded the lowest wettability (28.52&#xa0;s), in contrast to the highest values recorded by ginger extract (GE) and HE, with no significant difference between them. Significantly, the highest overall acceptability scores were observed for the HE and GE beverages at 7%, while the FE and CE beverages achieved the highest score at 5%. All beverage extracts exhibited non-Newtonian pseudoplastic or shear-thinning behavior. These findings highlight the potential of encapsulated herbal extracts as natural, functional, and health-promoting instant beverages.</p> Graphical Abstract <p></p>

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Influence of herbal extract encapsulation on the nutritional, physicochemical, sensory, and rheological properties of instant herbal beverages

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月22日

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  • Shymaa M. Ata,
  • Sayed Mostafa,
  • Khaled F. Mahmoud,
  • Ahmed M. S. Hussein

摘要

Herbal extracts have gained growing attention as convenient and functional instant beverages due to their high nutritional value and ease of preparation, making them a promising alternative to traditional industrial beverages. In this study, aqueous extracts of hibiscus, cinnamon, fenugreek, and ginger were prepared, encapsulated, and lyophilized to produce ready-to-use herbal extract powders. Stevia extract was added as a natural sweetener to formulate sugar free beverages. The chemical composition of the powders and the physicochemical and rheological properties of the reconstituted drinks were evaluated. Fenugreek extract (FE) significantly (p < 0.05) recorded the highest content of iron (4.39 mg/100 g) and zinc (1.98 mg/100 g), while hibiscus extract (HE) contained the highest content of potassium (159.37 mg/100 g). The highest percentage of total phenolic compounds was observed by HE (32.18 mg GAE/g), which increased significantly after adding stevia (34.06 mg GAE/g), while no significant increase was observed in the case of flavonoid compounds. FE recorded the lowest wettability (28.52 s), in contrast to the highest values recorded by ginger extract (GE) and HE, with no significant difference between them. Significantly, the highest overall acceptability scores were observed for the HE and GE beverages at 7%, while the FE and CE beverages achieved the highest score at 5%. All beverage extracts exhibited non-Newtonian pseudoplastic or shear-thinning behavior. These findings highlight the potential of encapsulated herbal extracts as natural, functional, and health-promoting instant beverages.

Graphical Abstract