Nghiên cứu một số thông số công nghệ trong sản xuất nước uống đóng chai từ dịch chiết lá đinh lăng (Polyscias fruticosa (L.) Harms) trồng tại Đăk lắk, Việt Nam

Abstract

Dinh Lang (Polyscias fruticosa (L.) Harms) has earned the moniker 'the ginseng of the underprivileged' due to its long-standing recognition in traditional herbal medicine and dietary supplements. However, its utilization has predominantly adhered to conventional practices, failing to unlock its full potential and the inherent value of its various components, with particular emphasis on the Dinh Lang leaves. Within its array of bioactive compounds, saponins stand out as notable constituents. The primary aim of this research endeavor is the development of a beverage product derived from Dinh Lang leaf extract, with the objective of elevating its practical utility and harnessing the latent capabilities inherent in Dinh Lang leaves. This study has meticulously ascertained the technological parameters integral to the production process of the Dinh Lang leaf extract beverage. The extraction process involves the amalgamation of Dinh Lang leaf extract (8 mL) with sucrose (5% syrup of sucrose 70%), citric acid (0,03%), it is quantified up to 100 mL with water, subsequently homogenized under a pressure of 2000 Psi. It is then subjected to pasteurization at 90°C for 10 minutes. The product is scientifically evaluated, meeting the quality standards of Vietnam. A study on the production of bottled beverages from the extraction of Dinh Lang leaf extract is a novel research endeavor aimed at creating a new product to enhance the efficiency of Dinh Lang plant utilization.