Optimizing pH and concentration of Mesona chinensis crude extract and agar for gelling and bioactive properties

Abstract

This study focuses on Platostoma palustre (Mesona chinensis) potential as a helpful component in food technology, particularly in developing jelly desserts. The main goal is to improve the gelling properties and antioxidant capacity of Mesona chinensis crude extract (MCCE) by optimising the pH and concentration ratio between agar and Mesona chinensis crude extract (MCCE). Various assays assessed the crude extracts’ antioxidant capacity, including FRAP, DPPH, and ABTS assay. The main findings showed that the best ratio for increasing gel strength and stability while optimising antioxidant activity is a concentration ratio of 7:3, agar to MCCE. The results highlight the importance of adjusting parameters like pH and concentration of agar and MCCE. For example, the antioxidant activity and pH values between 6 and 8 are ideal, whereas pH 7.5 produced the most potent gel. This study supports using Mesona chinensis crude extract and agar in new food items.