ArticleMolecules (Basel, Switzerland)2026
Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 °C. The optimal temperature was 45 °C, ensuring effective moisture removal while preserving functional components. Grinding efficiency was compared between an IKA A 11 Basic analytical mill and a Pulverisette 0 vibratory micromill; the analytical mill demonstrated superior performance and processing speed. Soxhlet extraction with 96% ethanol enabled the preservation of flavor, aroma, and functional properties of the extracts. The influence of the herbal extract mixture on the organoleptic, physicochemical, and microbiological characteristics of culinary products was evaluated. For sauces, the optimal extract concentration was 5%, providing balanced taste, pleasant aroma, stable consistency, and intense color. Physicochemical analysis showed increases in protein (3.24-3.68%), ash (2.52-2.68%), dry matter (25.27-26.94%), and pH (4.11-4.24). Microbiological indicators (TAMC-3.0 × 10
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