Development of Basil-Flavored Apple Nectar

Masihullah Rahmani; Hamid Salari

doi:10.62810/jnsr.v4i3.485

Authors

Masihullah Rahmani Kabul University, Horticulture Department, Agriculture Faculty, Kabul, Afghanistan
Hamid Salari Kabul University, Horticulture Department, Agriculture Faculty, Kabul, Afghanistan

DOI:

https://doi.org/10.62810/jnsr.v4i3.485

Keywords:

Apple, Basil, Sensory characters, Storage stability

Abstract

Apple nectar is widely consumed due to its high nutritional value and pleasant taste; however, maintaining its quality during extended storage remains a major commercial challenge. In recent years, using natural plant extracts as alternatives to synthetic preservatives has received increasing attention, but systematic studies evaluating the specific formulation, chemical stability, and shelf-life of apple nectar blended with basil leaf extract remain highly limited in existing literature. This study aimed to evaluate the effects of basil leaf extract on the physicochemical properties, sensory quality, and storage stability of apple nectar. The experiment was conducted in 2025 at Kabul University using a Factorial Completely Randomized Design (F-CRD) with eight treatments (1–7% basil extract) and three replications over 90 days. The results showed that both basil concentration and storage duration significantly affected all parameters; TSS, acidity, total sugars, and reducing sugars increased, while pH, non-reducing sugars, and sensory scores decreased over time. Formulations with 1–3% basil extract maintained the highest quality stability and overall acceptability. In conclusion, incorporating 1–3% basil extract provides a viable, natural alternative to synthetic additives, which successfully optimizes both the nutritional value and marketability of functional apple nectar during storage.

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References

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