Work

Physicochemical and phytochemical properties of botanical drinks with different turmeric ( Curcuma longa ) concentrations

Year: 2026

Type: article

Abstract: Botanical drinks are fortified functional beverages that can offer potential health benefits due to their bioactive components. This study investigated the physicochemical and phytochemical properties of botanical drinks incorporated with five turmeric (Curcuma longa) concentrations (BDT), namely, BDT0 (0%), BDT5 (5%), BDT10 (10%), BDT15 (15%) and BDT20 (20%). This study addresses limited information on the effects of varying turmeric concentrations in multi-botanical drink formulations, distinct from turmeric-based drinks and fermented beverages like kombucha. Increasing turmeric concentration showed higher yellowness, turbidity, total soluble solids, and pH, while viscosity and titrable acidity decreased. Among the all formulations, BDT20 exhibited the highest phytochemical content, including total curcumin (1.98 μg/mL), total phenolic (173.23 mg/L), and total flavonoid (161.52 mg/mL). These findings revealed that turmeric concentration significantly affects both physicochemical and bioactive compounds. Therefore, botanical drinks containing optimal turmeric concentrations show potential for commercialization as health-promoting products, although, future studies on sensory acceptance and shelf-life stability are suggested.

Source: CyTA - Journal of Food

DOI: 10.1080/19476337.2026.2622142

Authors: Mannur Ismail Shaik, Toh Yuet Bao, Mohd Zahid Abidin, Erni Sofia Murtini, Nurul Huda, Norizah Mhd Sarbon

Institutions: Universiti Malaysia Terengganu, University of Technology Sarawak, University of Brawijaya

Language: English

Topic: Food Science and Nutritional Studies

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,790