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Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying

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Abstract

The aim of this study was to produce ready to drink (RTD) iced teas from sage and linden. For this purpose, phenolics of sage and linden were extracted by pressurized hot water extraction (PHWE) and then the extracts obtained were spray dried by the addition of maltodextrin. The powders produced by spray drying were processed into RTD sage and linden iced teas by adding sucrose and citric acid. The optimum conditions of PHWE of sage and linden were at 160 °C and for 10 min and 5 min, respectively. The solubility and microencapsulation efficiency of spray dried powders were found to be greater than 97%. In addition, total phenolic content and antioxidant activity of RTD iced teas are parallel with those of microencapsulated sage and linden powders after pasteurization at 80 °C for 5 min. The sensory analysis of RTD iced teas showed that products were well-accepted by the panelists.

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Acknowledgements

This research was financially supported by the Ministry of Science, Industry and Technology, Republic of Turkey under the Project Number of 1483.TGSD.2015.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde, 51240, Turkey

    Hamza Alaşalvar

  2. Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, 38039, Turkey

    Mustafa Çam

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  1. Hamza Alaşalvar
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  2. Mustafa Çam
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Correspondence to Hamza Alaşalvar.

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Alaşalvar, H., Çam, M. Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying. Food Sci Biotechnol 28, 779–785 (2019). https://doi.org/10.1007/s10068-018-0538-3

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  • DOI: https://doi.org/10.1007/s10068-018-0538-3

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