Preparation and study of fermentation kinetics, antioxidant, antimicrobial, α-amylase inhibitory activity and quality analysis of Bergenia ciliata added metheglin

Abstract

Herbs can be used to enhance the quality of beverages therapeutically and organoleptically. This study explored the potential for creating medicinal mead by incorporating local and indigenous herbs into fermentation. Specifically, the effects of adding Bergenia ciliata rhizome to honey must at 5 concentrations, i.e., 0, 0.25, 0.5, 0.75, and 1% w/v during fermentation on the physicochemical composition, antioxidant, antimicrobial, and α-amylase inhibitory activity, and organoleptic quality of the resulting metheglins were explored at 5% level of significance. The study found that concentrations of rhizome at or above 0.5% decreased fermentation rate, and the optimal concentration for the best overall properties was 0.5% or less. The incorporation of B. ciliata rhizome significantly increased the therapeutic properties of the metheglins, as indicated by increased total phenolic content, DPPH radical scavenging activity, antimicrobial activity against Staphylococcus aureus and Escherichia coli, and α-amylase inhibitory activity. Minor changes were observed in volatile acidity and higher alcohol content at higher rhizome concentrations, but overall, the physicochemical properties of the metheglins were largely unaffected. These findings have important implications for promoting the commercial cultivation of precarious Nepalese medicinal plants and honey production.