Functional food formulation by incorporating encapsulated extract of Phlogacanthus thyrsiflorus flower

Abstract

Nongmangkha (Phlogacanthus thyrsiflorus) is a medicinal flower rich in bioactive compounds such as phenolic and flavonoid compounds etc. known for its health benefits like antioxidant, lowering blood sugar, and liver-protective effects etc. However, using the flower directly in food can be challenging because the compounds present in them are unstable, have low bioavailability, and may affect the taste. To address this, the flower extract rich in phenolics and flavonoids was prepared using ultrasound pretreated microwave assisted extraction (250 W ultrasound for 15 minutes, followed by 700 W microwave for 5 minutes). The extract was then encapsulated using the ion gelation method with 3% sodium alginate and 5 % calcium chloride. These encapsulated beads were added to watermelon-based gummies at different levels: 0.5 % (G1), 1 % (G2), 1.5 % (G3), and 2 % (G4), along with a control sample (C). Similarly, ready-to-serve (RTS) drinks were made using ash gourd juice and grouped as control (CRTS), 0.5 % crude extract (CERTS), and 1 % encapsulated extract (BRTS). All products were tested for physicochemical properties, antioxidant activity, total phenolic and flavonoid content, and sensory qualities. A cytotoxicity test also showed that the flower extract was safe, with over 95% cell viability at a concentration of 12.5 µg/ml in HEK-293 cells. Overall, the study found that both the gummies and beverages had significantly higher levels of phenolics, flavonoids, antioxidants, and improved nutritional quality. Among the gummies, G3 showed the best balance of taste and health benefits.