Karabacak, Azime ÖzkanÖzoğlu, ÖzümDurgut, SenanurBağatırlar, Sina RecepKaçar, OyaTamer, Canan EceKorukluoğlu, Mihriban2024-06-042024-06-042021-07-032193-4126https://doi.org/10.1007/s11694-021-01064-9https://link.springer.com/article/10.1007/s11694-021-01064-9https://hdl.handle.net/11452/41722The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200-300 g/L), propolis extract (48-72 mg/100 mL) and infusion time (30-40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h degrees) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.eninfo:eu-repo/semantics/closedAccessEssential oil compositionAntioxidant propertiesAntimicrobial activityPhenolic compositionTurkish propolisPlant-extractsCapacityJuiceOptimizationCultivarsPurple basil (ocimum basilicum L.)SherbetPropolisResponse surface methodologyAntioxidant activityAntimicrobial activityFood science & technologyArticle0006737620000014972499115610.1007/s11694-021-01064-92193-4134