Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying.

Abstract

The aim of this study was to produce ready to drink (RTD) iced teas from sage and linden. For this purpose, phenolics of sage and linden were extracted by pressurized hot water extraction (PHWE) and then the extracts obtained were spray dried by the addition of maltodextrin. The powders produced by spray drying were processed into RTD sage and linden iced teas by adding sucrose and citric acid. The optimum conditions of PHWE of sage and linden were at 160°C and for 10min and 5min, respectively. The solubility and microencapsulation efficiency of spray dried powders were found to be greater than 97%. In addition, total phenolic content and antioxidant activity of RTD iced teas are parallel with those of microencapsulated sage and linden powders after pasteurization at 80°C for 5min. The sensory analysis of RTD iced teas showed that products were well-accepted by the panelists.