Enhancing the Functionality and shelf life of poppy sherbet by optimizing ultrasound and propolis using response surface methodology: Impact on phenolic compounds, organic acids, sugar components, and sensory characteristics

Abstract

Poppy plant, scientifically known as Papaver rhoeas L., is an annual herbaceous wild plant. Propolis boasts numerous health advantages. This study aimed to optimize a novel functional beverage enriched with propolis and enhanced with ultrasound technology using Response Surface Methodology (RSM). Optimization focused on total bioactivities and general acceptability, determining optimal amounts of propolis extract (53.33 mg/100 mL), ultrasound time (7.56 min), and ultrasound amplitude (75.76%) to create the optimized ultrasound-treated propolis poppy sherbet (UTP). The optimized UTP had a high total phenolic content (552.25 mg GAE/L), a DPPH value of 9.26 μmol trolox/g, a total antioxidant capacity of 42.16 mg Cy-3-gly/mL (Cyanidine-3-glycoside/mL), and a general acceptability score of 7.87. The consistency between experimental results and RSM predictions confirmed the approach's accuracy. After 21 days, bioactive components, phenolic compounds, organic acids, sugars, and sensory properties were assessed. UTP showed enhanced bioactive components and sensory properties compared to standard poppy sherbet, with higher glucose and turanose among 17 phenolic compounds. However, sensory attributes like color, aroma, and taste significantly declined over storage. As a result, these findings contribute to the development of functional beverages and the further enhancement of poppy-related foods using RSM optimization. • Functional beverage was produced by enriching poppy sherbet with propolis and ultrasound. • Changes in phenolic compounds, organic acids, and sugars were observed during the 21-day shelf life for the functional. • 13 phenolic compounds detected in functional beverage. • The consumer liked functional beverage.

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