Development of a spice drink mix with retention of aroma and bioactive compounds

The increasing demand for natural and functional beverages has stimulated interest in spice-derived flavour systems enriched with bioactive compounds. This study focuses on the development of a spice-based beverage concentrate utilizing selected spices, namely cumin, coriander, black pepper, fenugreek, and clove, which are known for their characteristic aroma, flavour, and therapeutic potential. These spices have traditionally been used in dietary and medicinal applications and are recognized for their antioxidant, antimicrobial, and digestive properties.
A spice extract concentrate was prepared and used as the primary flavouring base. Different trials were carried out by incorporating sugar syrup, stabilizing agents such as edible gum, and spice oleoresins to obtain desirable physicochemical and sensory characteristics. The optimized formulation was further evaluated for physicochemical properties, carbohydrate content, rheological behaviour, antioxidant potential, volatile compound profile, sensory attributes, and overall product stability.
The developed Spice Drink mix exhibited 45 °Brix, Titratable Acidity of 0.27%, and a suitable pH (5.4), indicating a well-balanced formulation for beverage applications. Carbohydrate Analysis showed a value of 124.6 mg/g, mainly contributed by added sugar syrup and naturally occurring polysaccharides from spices and stabilizers. The product demonstrated shear-thinning non-Newtonian flow behaviour, indicating good consistency and ease of pouring.
GC–MS analysis confirmed the presence of major volatile compounds such as linalool, linalyl acetate, eugenol, trans-isoeugenol, β-pinene, and γ-terpinene. These compounds predominantly belong to monoterpene and phenolic classes, contributing to the characteristic floral, citrus, and spicy aroma of the formulation. The antioxidant potential of the product can be attributed to the presence of phenolic constituents such as eugenol and terpinene derivatives, which act synergistically to reduce oxidative stress. Sensory evaluation indicated good overall acceptability, with a well-balanced combination of aroma, mild pungency, and sweetness. Furthermore, the presence of bioactive compounds with antimicrobial properties enhances product safety and supports improved shelf stability. However, appropriate storage conditions are necessary to preserve the quality and stability of the product during storage.
Overall, the study demonstrates that spice-derived bioactive extracts can be effectively utilized in the development of a functional beverage concentrate. The product integrates traditional spice knowledge with modern processing approaches, offering a convenient beverage with desired flavor while highlighting the potential of spice resources in value-added product development.