Application of 2-Hydroxy-4-Methoxy Benzaldehyde from Decalepis hamiltonii in Ready to Drink Sherbath

The growing demand for natural and functional beverages has led to increased interest in plant-derived flavour compounds with added health benefits. This study focuses on the application of 2-hydroxy-4-methoxybenzaldehyde (HMB), an important flavour compound derived from Decalepis hamiltonii (swallow root), in the development of a ready-to-drink (RTD) sherbath. Traditionally used in South India, swallow root imparts a characteristic vanilla-like aroma along with potential therapeutic properties.
Swallow root syrup prepared from dried roots was used as the primary flavouring agent. Various formulation trials incorporating milk, basil seeds, katira gond, agar jelly, nata de coco, and almonds were conducted to achieve optimal sensory and physicochemical characteristics. The optimized formulation was evaluated for physicochemical properties, proximate composition, mineral content, antioxidant activity, rheological behaviour, sensory quality, and microbiological safety.
The developed sherbath showed a total soluble solids content of 21.5 °Brix, pH 6.44, and titratable acidity of 0.1%, indicating a balanced sweet-acid profile suitable for a milk-based beverage. Proximate composition included 72.0% moisture, 1.05% ash, 4.5% fat, 3.5% protein, 0.93% crude fibre, and 21.8% carbohydrates, reflecting moderate nutritional value. The product contained 20 mg/100 g of ascorbic acid, contributing to antioxidant activity. Mineral analysis revealed the presence of potassium (27.43 ppm), calcium (21.12 ppm), sodium (9.64 ppm), iron (0.60 ppm), zinc (0.18 ppm), and copper (0.03 ppm), indicating its contribution to dietary mineral intake. GC–MS analysis confirmed the presence and stability of HMB in both the root extract and the final sherbath formulation. Rheological studies demonstrated non-Newtonian shear-thinning behaviour, typical of beverages containing hydrocolloids. Sensory evaluation indicated high consumer acceptability, with scores exceeding 8.0 for all attributes. Microbiological analysis showed acceptable quality in freshly prepared samples; however, increased microbial counts during room temperature storage indicated limited shelf life and the need for refrigeration.
Overall, the study demonstrates that Decalepis hamiltonii-derived HMB can be effectively utilized in the development of a functional RTD sherbath. The product combines traditional knowledge with scientific validation, offering a nutritionally beneficial and sensory-acceptable beverage while emphasizing the potential of indigenous plant resources in value-added product development.