FORMULATION AND EVALUATION OF HERBAL DRINK

Author

Purnima Debnath,Komola N ,Kavitha P.N.

Abstract

 The growing interest in plant based functional beverages has, kind of pushed the development of herbal formulations with multiple botanicals, that work together in a complementary phytochemical kind of way. In the present study we propose the formulation and also the evaluation of a brand new seven herb functional beverage, containing Hibiscus sabdariffa, Withania somnifera, Ocimum tenuiflorum, Phyllanthus emblica, Curcuma longa, Zingiber officinale and Cuminum cyminum. Hibiscus is especially suitable for beverage development because it is traditionally consumed as a hot or cold herbal drink and it also includes anthocyanins, phenolic acids and organic acids. Ashwagandha provides a characteristic withanolides contribution, while amla offers a varied range of phenolic and tannin constituents. Ashwagandha contributes withanolides, whereas turmeric ginger tulsi and cumin provide more phenolic plus aromatic constituents.

The herbal materials will be authenticated, dried , sieved and blended in predetermined proportions to get a uniform formulation. The developed formulation will be checked for organoleptic characteristics, physicochemical properties, pH, pH again, preliminary phytochemical constituents and also in-vitro antioxidant activity. The DPPH radical-scavenging assay may be used to judge the antioxidant potential, more or less. The study will also look at formulation acceptability, and a bit of preliminary stability .  

 The suggested formulation is meant as a functional beverage research model, not a therapeutic product, so its more about function than treatment. Experimental evaluation will help show whether the combination provides a reasonable sensory profile , and measurable phytochemical as well as antioxidant properties.

Keywords

Hibiscus, ashwagandha, tulsi , amla, turmeric , ginger, cumin, polyherbal beverage, functional drink, phytochemical screening, antioxidant activity.

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