Development of Nutraceutical Jelly Using Tulsi, Honey and Lemon

Abstract

This study focuses on the development of a functional herbal jelly using Tulsi (Ocimum sanctum), honey, and lemon juice. Tulsi is known for its antioxidant, antimicrobial, and anti-inflammatory properties, while honey acts as a natural sweetener with added nutritional benefits. Lemon juice provides acidity, enhances flavor, and supports gel formation. The jelly was prepared using tulsi extract, honey, sugar, pectin, and citric acid in different proportions to obtain an optimized formulation. The preparation involved extraction, mixing, heating, and gel formation. The developed samples were analyzed for physicochemical properties such as pH, total soluble solids, acidity, and moisture content. Sensory evaluation was conducted to assess color, taste, aroma, texture, and overall acceptability. The results showed that the optimized jelly had good texture, balanced sweetness and acidity, and high acceptability. The addition of tulsi and honey improved the functional and nutritional properties without affecting product quality. The study concludes that Tulsi–Honey–Lemon jelly can be successfully developed as a value-added functional food with good sensory qualities and potential for commercial production.