Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology

Özkan Karabacak A., Özoğlu Ö., Durgut S., Bagatirlar S. R., Kaçar O., Tamer C. E., ...More

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.6, pp.4972-4991, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 6
  • Publication Date: 2021
  • Doi Number: 10.1007/s11694-021-01064-9
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.4972-4991
  • Keywords: Purple basil (Ocimum basilicum L, ) sherbet, Propolis, Response surface methodology, Antioxidant activity, Antimicrobial activity, ESSENTIAL OIL COMPOSITION, ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITY, PHENOLIC COMPOSITION, TURKISH PROPOLIS, PLANT-EXTRACTS, CAPACITY, JUICE, OPTIMIZATION, CULTIVARS
  • Bursa Uludag University Affiliated: Yes


The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200-300 g/L), propolis extract (48-72 mg/100 mL) and infusion time (30-40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h degrees) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.