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Blends of lemongrass derivatives and lime for the preparation of mixed beverages: antioxidant, physicochemical, and sensory properties

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Journal of The Science of Food and Agriculture
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BACKGROUND Lemongrass is an aromatic plant with antioxidant and antimicrobial properties, used for the preparation of medicinal tea and for essential oil production. Previous studies have shown that extracts of lemongrass leaves contain phenolic compounds associated with health benefits. Although essential oils have been widely used as flavoring agents, there is no scientific evidence regarding the use of lemongrass essential oils in beverages. Thus, the objectives of the present study were to develop blends with lemongrass derivatives (aqueous extract, lyophilized extract, and essential oil) and lime juice for the preparation of mixed beverages, to evaluate the antioxidant and physicochemical characteristics of blends, and to determine the sensory profile and acceptance of mixed beverages. RESULTS The formulated blends showed favorable physicochemical characteristics such as acidity and color, and they contained bioactive compounds (phenolics and vitamin C) and important antioxidant properties. Mixed beverages prepared from blends containing aqueous extract or lyophilized extract plus essential oil, which showed higher intensity of lemongrass aroma and flavor, were more readily accepted. CONCLUSION This study demonstrates that it is possible to make suitable blends with lemongrass derivatives and lime juice for the preparation of high‐quality mixed beverages with sensory pleasantness, and potentially beneficial health components. © 2018 Society of Chemical Industry
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1302
Research Article
Received: 27 September 2017 Revised: 23 July 2018 Accepted article published: 9 August 2018 Published online in Wiley Online Library: 7 October 2018
(wileyonlinelibrary.com) DOI 10.1002/jsfa.9305
Blends of lemongrass derivatives and lime for
the preparation of mixed beverages:
antioxidant, physicochemical, and
sensory properties
Dirlei Diedrich Kieling and Sandra Helena Prudencio*
Abstract
BACKGROUND: Lemongrass is an aromatic plant with antioxidant and antimicrobial properties, used for the preparation
of medicinal tea and for essential oil production. Previous studies have shown that extracts of lemongrass leaves contain
phenolic compounds associated with health benefits. Although essential oils have been widely used as flavoring agents, there
is no scientific evidence regarding the use of lemongrass essential oils in beverages. Thus, the objectives of the present study
were to develop blends with lemongrass derivatives(aqueous extract, lyophilized extract, and essential oil) and lime juice for the
preparation of mixed beverages, to evaluate the antioxidant and physicochemical characteristics of blends, and to determine
the sensory profile and acceptance of mixed beverages.
RESULTS: The formulated blends showed favorable physicochemical characteristics such as acidity and color, and they contained
bioactive compounds (phenolics and vitamin C) and important antioxidant properties. Mixed beverages prepared from blends
containing aqueous extract or lyophilized extract plus essential oil, which showed higher intensity of lemongrass aroma
and flavor, were more readily accepted.
CONCLUSION: This study demonstrates that it is possible to make suitable blends with lemongrass derivatives and lime juice
for the preparation of high-quality mixed beverages with sensory pleasantness, and potentially beneficial health components.
© 2018 Society of Chemical Industry
Keywords: Cymbopogon citratus; Tahiti lime; vitamin C; bioactive compounds; sensory profile; acceptance
INTRODUCTION
Lemongrass (Cymbopogon citratus Stapf ) is an aromatic plant
popularly known and used as a medicinal tea, but its greatest
economic significance lies in the essential oil produced from
it.1–3 Many of the health benefits provided by medicinal plants
have been attributed to phenolic compounds. The main class
of phenolic compounds found in plants consists of the various
hydroxycinnamic acids. In this class, we have the phenolic acids,
collectively known as chlorogenic acids, which are associated
with potential benefits such as antioxidant, hypoglycemic, and
hepatoprotective activities.4
Phenolic compounds with antioxidant activities were found in
equivalent amounts in the aqueous and methanol extracts of
lemongrass.2,4 Polyphenols were also identified in tea as well as
in the extracts of the dried leaves of lemongrass.3The essential
oil found in lemongrass leaves consists mainly of citral (65– 86%),
responsible for lemon flavor, and secondary metabolites such as
chlorogenic acid, limonene, and menthol.3According to Raut and
Karuppayil,5citral possesses antimicrobial and anticancer proper-
ties. Essential oils of plants, which have versatile composition and
low toxicity, have been widely used as flavoring agents in foods,
beverages, and confectionery.6Although lemongrass essential oil
is widely used by the cosmetics and fragrance industries,1there is
no scientific evidence regarding its use in beverages.
Lime juice is also a source of antioxidants, such as phenolic acids,
flavonoids, and vitamin C.7It also confers a refreshing and pleasing
flavor to products.8Tahiti lime (Citrus latifolia Tanaka) is one of the
largest citrus fruits of commercial relevance. It has no off season,
so it is available in the market year round and is widely used in
the preparation of beverages as well as in the production of juice
concentrates.9
Although practicality is important to modern consumers, they
also seek healthy products and sensory pleasantness. Based on this
trend, a wide variety of mixed beverages have been developed,
associating fruit juices with white, green, and black teas, and herbs
such as mint, and vegetables.10,11 However, the market still does
not offer mixed beverages with lemongrass derivatives such as
aqueous extract or essential oil, and lime juice. There are no reports
on blends or mixed beverages made of lemongrass derivatives and
lime juice in the literature and no information is available regarding
Correspondence to: SH Prudencio, Food Science and Technology Department,
Center of Agricultural Sciences, State University of Londrina, Londrina, PR
86057-970, Brazil. E-mail: sandrah@uel.br
Food Science and Technology Department, Center of Agricultural Sciences,
State University of Londrina, Londrina, Brazil
J Sci Food Agric 2019; 99: 13021310 www.soci.org © 2018 Society of Chemical Industry
... Further, the scientist team noted reduction in ascorbic acid content of the drink by 33% during storage (at 30 th day); however, this reduction was still better than decrease faced by control treatment i.e. 52%. This could further be linked with another study conducted by Kieling & Prudencio, [40] who developed lemongrass-lime drink and observed lemongrass as a significant source of ascorbic acid up to 33 ± 0 mg/100 mL. Further, Babajide et al. [5] proved that addition of ginger in cucumberpineapple drink significantly (p˂.05) improved its ascorbic acid content as compared to control, this is in-collaboration to the present research, indicating ginger best after lemongrass in case of ascorbic acid content. ...
... Further, varied researchers confirmed that the incorporation of mint and lemongrass in RTS drinks improves the sensory characteristics in comparison to control sample. [39,40,49] Additionally, Kasim et al. [7] prepared inulin enriched cucumber drink and found its enhanced consumer liking 6.0 ± .8 against control 5.5 ± 1.1. Likewise, inclusion of sweet and sour pomegranate juice in RTS drinks was linked with better taste, color and clarity of the developed drink. ...
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... Research and development of lemongrass beverages mostly were focused on the mixture of ingredients to create unique herbal beverage flavours. Lemongrass beverage can be mixed with several herbal ingredients to develop herbal tea products including ginger (Dzigbor et al., 2024), lime (Kieling et al., 2019), berry (Aragon & Jao-jao, 2023), parqueting (Joshua et al., 2023), roselle Volume 7 Nomor 2 (2024) | |29 (Suseno et al., 2022), lipia and ganoderma (Dzah, 2015). Herbal material that has excellent medicinal activity and can give beneficial health effects should be chosen as a Mixture ingredient of lemongrass beverage (Wangiyana, 2020). ...
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... Lemon, scientifically known as Citrus limon, provides significant health benefits due to its richness in vitamin C, potassi-um, magnesium, minerals, citric acid, and high levels of flavonoids. Lemons contain 3.7% citric acid and approximately 4050 mg·100 g -1 of Vitamin C (Kieling et al. 2018;Rafique et al. 2020). Lemons have anticancer properties and exhibit antibacterial activities as a result of alkaloids in various parts of the plant, including leaves, stems, roots, and flowers. ...
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