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- MakaleYalnız künye2026Scopus SJRQ3Potential of bee products for enrichment of herbal tea: using response surface methodology
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe
Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.
- MakaleYalnız künye2023Scopus SJRQ3Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.
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İncele - MakaleAçık Erişim2022Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea
Ilyasoglu, Huri; Zemzemoglu, Tuba Eda Arpa
In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.
AtıfWoS1OpenAlex1
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