Medicinal plants in functional beverage formulation can provide functional beverages with polyphenols, flavonoids, anthocyanins, terpenoids, alkaloids and volatile aromatic compounds. For manufacturers, successful formulation depends not only on selecting a botanical, but on controlling its identity, extract specification, target dose, stability, sensory impact and regulatory suitability throughout processing and shelf life
Medicinal & Aromatic Plants in Functional Beverages: Formulation, Stability and Regulatory Considerations
Dr Ananya Sharma, PhD (Phytochemistry & Food Technology)
Specialization: Functional Beverages, Botanical Extracts & Formulation Science
Quick Answer
Medicinal plants in functional beverage formulation can provide functional beverages with polyphenols, flavonoids, anthocyanins, terpenoids, alkaloids and volatile aromatic compounds. For manufacturers, successful formulation depends not only on selecting a botanical, but on controlling its identity, extract specification, target dose, stability, sensory impact and regulatory suitability throughout processing and shelf life
Introduction
Functional beverages increasingly incorporate botanicals with defined phytochemical profiles, creating opportunities for medicinal plants in functional beverage formulation. For product development, botanical selection involves more than choosing an ingredient associated with a particular benefit. In herbal product formulation, developers need to consider botanical identity, plant part, extraction method, marker compounds, dose, matrix compatibility, stability, sensory profile, safety and regulatory requirements.
These factors are important for the B2B product developer in terms of the ingredient specifications, processing conditions and the performance of the finished beverage. An extract which works well in a raw material test may act differently in its diluted, heated, pH-modified, flavoured, oxygen-exposed and stored form. [1]
Why Medicinal and Aromatic Plants Are Reshaping Functional Beverage Development
With increasing demand for beverages positioned around gut health, immunity, cognition and stress-related benefits, functional beverage development is increasingly incorporating plant-based nutraceutical beverages with defined bioactive profiles. A 2026 review in Food Science & Nutrition highlights bioactive preservation, sensory quality, dosage, safety and regulatory considerations as key priorities. For manufacturers, this means botanical selection must be linked to how the ingredient performs in the finished beverage, from processing through shelf life. [2]
For B2B functional product development, botanical selection should consider:
- Authenticated botanical identity and plant part
- Extraction method and marker-compound specification
- Target dose, concentration and matrix compatibility
- Thermal and oxidative stability during processing and storage
- Sensory impact in the finished beverage
- Safety, contaminant controls and regulatory status
Validate Your Botanical Ingredient Before Formulation
Food Research Lab evaluates bioactive compounds, marker profiles, extraction characteristics and ingredient compatibility so manufacturers can select botanicals on a clear technical basis for functional beverage development.
Bioactive Compound Classes That Drive Function
Different classes of plant secondary metabolites behave differently in beverage matrices, so understanding bioactive compounds in functional beverages is important when developing herbal ingredients for functional drinks. For B2B formulators, the key question is not simply which compounds are present, but whether their concentration, stability, sensory impact and delivered dose can be controlled throughout processing and storage. [3]
Polyphenols and Flavonoids
Polyphenols include flavonoids, including anthocyanins, as well as phenolic acids. Green tea catechins, hibiscus anthocyanins and turmeric curcuminoids are well-studied examples of antioxidant plant compounds, yet they show different stability depending on the botanical origin, processing conditions and the beverage matrix. The 2026 Food Science & Nutrition review cites studies reporting significant degradation of hibiscus anthocyanins and green tea catechins at temperatures above 70°C. Therefore, thermal exposure should be evaluated under the actual beverage process rather than treated as a universal temperature cutoff. [2]
Essential Oils and Aromatic Compounds
Essential oils are complex mixtures of volatile aromatic compounds, including terpenes and oxygenated terpenoids, that contribute to aroma and flavour. The volatility, oxidation tendency, and low water solubility of essential oils create problems related to their formula development and shelf life. [1]
A 2025 study of black tea supplemented with clove, mint, rose, and green tea identified changes in key aroma-active compounds and the beverage’s sensory profile, illustrating how aromatic plant ingredients can influence both aroma and overall beverage characteristics. [4]
For aromatic plant extracts for beverages, formulation should therefore consider volatile-compound profile, extraction method, concentration, matrix compatibility, dispersion and stability to maintain the intended sensory profile and any evidence-supported functional positioning.
Alkaloids and Other Actives
Alkaloids, saponins, phytosterols and other specialized plant components can possess specific activity depending on their type and dose. Controlled dosing is especially important for caffeine-containing botanicals because concentration directly affects delivered dose and sensory characteristics. Herbal extract standardization using appropriate marker compounds can support batch consistency, specification control and formulation reproducibility. [3]
Table 1. Bioactive Compounds and Formulation Considerations
|
Compound class |
Representative plants |
Key bioactives |
Main formulation risk |
|
Polyphenols / Flavonoids |
Green tea, hibiscus, turmeric |
Catechins, anthocyanins, curcuminoids |
Heat degradation, astringency, bitterness |
|
Essential oils / Aromatics |
Peppermint, rosemary, clove, citrus |
Terpenoids, monoterpenes and other volatile constituents |
Volatility, oxidation, poor water solubility |
|
Alkaloids |
Guarana, green coffee |
Caffeine and related alkaloids |
Dose control, bitterness |
|
Steroidal lactones / Triterpenoid saponins |
Ashwagandha, ginseng |
Withanolides, ginsenosides |
Standardisation, dose control, matrix compatibility and claim substantiation |
FIGURE 1 Bioactive-to-Beverage Formulation Pathway.
A stepwise framework linking botanical selection, extract specification, target dose, formulation, processing, sensory and stability testing, pilot-scale validation, regulatory review, and commercialisation.
Formulation Challenges: Stability, Bioavailability and Taste
A major formulation challenge with medicinal plants in functional beverage formulation is maintaining the intended bioactive profile and delivered dose during processing and storage. Four factors require particular attention: stability, bioavailability, encapsulation and sensory performance:
- Stability: Heat, pH, oxygen and light might influence sensitive phytochemicals differently, based on their structure, matrix and specific process conditions. It has been demonstrated that hibiscus anthocyanins and green-tea catechins were significantly degraded above 70°C. Hence, heat exposure should be studied based on the beverage process and not be generalized to all cases with one temperature limit.
- Bioavailability: Encapsulation does not improve the bioavailability of every polyphenol equally. Human evidence indicates that encapsulation can improve the bioavailability of some individual polyphenols, including hesperidin, fisetin and curcumin, but results are not consistent across all compounds or polyphenol mixtures. [5] [6]
- Encapsulation: Encapsulation can enhance the stability of certain bioactives in beverages through processing and storage by limiting the effects of heat, oxidation, and light on them. However, the efficacy of the process is determined by the bioactive, the delivery method, encapsulation efficacy, release characteristics, and the beverage base. It should therefore be selected for the specific formulation problem rather than treated as a universal solution. [7]
- Taste: Polyphenols may give a bitter or astringent taste, while essential oils may enhance the flavour. Hence, herbal ingredients for functional drinks should be evaluated in the final beverage base, where concentration, pH, sweetener system and ingredient interactions can influence sensory acceptance.
Define the target marker compound and dose, then evaluate the finished beverage for solubility, pH compatibility, colour, aroma, oxidation, processing stability and sensory acceptance. A formulation that performs well at bench scale should also be reassessed during pilot and scale-up trials as part of functional beverage development, because changes in mixing energy, heating profile, oxygen exposure, hold time and packaging can affect bioactive retention and sensory performance.
FIGURE 2 Factors Influencing Bioactive Retention During Beverage Shelf Life.
Conceptual illustration based on published encapsulation and beverage-delivery literature; not a quantitative dataset.
Botanical Formulation — Validate the Actives Behind Your Product Positioning
Food Research Lab supports extract selection, encapsulation strategy, stability assessment and sensory validation for aromatic plant extracts for beverages and other botanicals, helping manufacturers evaluate whether target compounds remain within specification through processing and shelf life.
Regulatory Considerations for Herbal Beverage Ingredients
Regulatory status is based on the botanical, type of product, composition, dosage, use and target market. As a result, functional beverage ingredient sourcing needs to consider regulatory and botanical ingredient safety screening right from the outset. Companies must determine the product category, ingredient status, composition requirements and claim information before making the formulation and artwork decisions.
- EU: Novel Food status determination in case of applicability, as well as significant food use in the EU before 15 May 1997. Novel Foods may need pre-market approval, while health claims must follow the EU nutrition and health claims regime. In Case C-386/23, the CJEU judgment of 30 April 2025 addressed the use of health claims relating to botanical substances in food supplements where the European Commission had suspended evaluation of those claims. [8]
- USA: Determination of the conventional food or dietary supplement status of the product, followed by ingredient, label and claim requirements assessment. The FDA categorizes health, nutrient content and structure-function claims. For dietary supplements, some structure-function claims need to be substantiated, submitted to the FDA within 30 days of their marketing commencement and include the required disclaimer. [9]
- India: Identify the product category initially and identify any FSSAI requirements regarding ingredient suitability, composition, labelling, safety and claims. The FSSAI Health Supplements, Nutraceuticals, FSDU, FSMP and Prebiotic/Probiotic Food Regulations, 2022 apply to specific product categories, whereas conventional beverages may come under other applicable food regulations. [10]
- UK (GB): Evaluate the botanical ingredient and product against the relevant GB Novel Food and health-claims framework. If the botanical ingredient is novel, then confirm the status of authorisation of the ingredient before commercialisation and that the intended claims are within the scope of the relevant requirements.
For B2B functional product development, early regulatory review helps align functional beverage ingredient sourcing, formulation specifications, evidence and claims before scale-up.
Table 2. B2B Regulatory Checkpoints for Botanical Beverages
|
Market |
Regulatory framework |
Key requirement |
B2B action |
|
EU |
Novel Food Regulation (EU) 2015/2283; Nutrition and Health Claims Regulation (EC) 1924/2006 |
Establish Novel Food status and assess applicable claims |
Verify food-use history, authorisation status and claim pathway before launch |
|
USA |
FDA conventional food and dietary supplement framework |
Determine product category and applicable claim type |
Establish ingredient, labelling and substantiation requirements before finalising claims |
|
India |
Applicable FSSAI food/nutraceutical framework |
Confirm product category, ingredient eligibility, composition and labelling requirements |
Verify regulatory status and permitted claims before scale-up |
|
UK (GB) |
GB Novel Food and claims framework |
Establish Novel Food status and applicable claim requirements |
Verify status/authorisation and claims pathway before launch |
|
All markets |
Market-specific food safety and claims requirements |
Confirm identity, dose, contaminants, evidence and intended use |
Align sourcing, specifications, stability, testing and claims before commercialisation |
Moringa oleifera Leaf Infusion as a Functional Beverage
Brief: A 2025 Life study (with a 2026 correction) evaluated Moringa oleifera leaf infusion as a functional beverage using phytochemical analysis and a high-fat-diet murine model.
Approach: Researchers measured polyphenol content and antioxidant activity, then assessed the metabolic effects of prophylactic infusion in high-fat-diet-fed mice.
- 0.45 mg/g polyphenol content reported
- 45.39% antioxidant activity measured
- Changes in body weight, lipid-related measures and liver histopathology reported in the mouse model
- Chemical characterisation linked with preclinical evaluation
B2B takeaway: The study illustrates how botanical preparation can be paired with chemical characterisation and preclinical biological evaluation. However, the findings are from a murine model and should not be interpreted as evidence of human clinical efficacy. Commercial plant-based nutraceutical beverages still require product-specific assessment of dose, safety, stability, sensory performance and claim substantiation.
Conclusion
Medicinal plants in functional beverage formulation can support product differentiation when bioactive stability, sensory quality, safety and regulatory compliance are controlled. Nutraceutical beverage development should be validated at the level of the finished beverage and not only in the raw extract form. Food Research Lab supports evidence-led herbal product formulation from botanical selection and extraction through formulation, analytical testing, sensory evaluation, stability assessment, regulatory review, pilot trials and scale-up.
Frequently Asked Questions
Some examples include polyphenols such as flavonoids, anthocyanins, and phenolic acids, as well as volatile compounds of essential oils, terpenoids, alkaloids, and other plant secondary metabolites. Their concentrations and stability are a function of many factors, including botanical species, plant material used, and extraction process.
Some of these include bioactive degradation, insolubility, variability in bioavailability, bitterness, astringency, volatile-component loss and batch-to-batch variability. Herbal extract standardization, suitable delivery systems and formulation strategies can address some of these challenges, but performance should be verified in the final product.
Encapsulation can improve the bioavailability of some compounds, depending on the bioactive, delivery system and beverage matrix. Human studies have reported improved bioavailability for compounds such as hesperidin, fisetin and curcumin, while findings for some anthocyanin-rich preparations remain inconsistent. Improved stability does not necessarily indicate improved human bioavailability or clinical efficacy.
No. Factors that determine appropriateness include botanical identity, part of the plant used, extraction technique, required dose of the compound, specification of the ingredients, safety, contamination, solubility, sensory characteristics, processing stability, shelf life and target-market regulatory requirements.
Manufacturers should verify botanical identity, ingredient specifications, marker compounds, contaminants, microbiological quality and relevant lot-specific COA documentation. The finished beverage should then be assessed for formulation compatibility, processing stability, sensory acceptance and shelf life, followed by regulatory and claim review before commercial launch.
References
- Maleš, I., Pedisić, S., Zorić, Z., Elez-Garofulić, I., Repajić, M., You, L., Vladimir-Knežević, S., Butorac, D., & Dragović-Uzelac, V. (2022). The medicinal and aromatic plants as ingredients in functional beverage production. Journal of Functional Foods, 96, 105210. https://doi.org/10.1016/j.jff.2022.105210
- Awlqadr, F. H., Qadir, S. A., Altemimi, A. B., et al. (2026). Innovations in herbal functional beverages: From green formulation and bioactivity preservation to sensory optimization and regulatory safety. Food Science & Nutrition, 14(5), e71776. https://doi.org/10.1002/fsn3.71776
- Negi, R., Sharma, B., Jan, T., Kaur, T., Khan, S. S., Yadav, N., Rai, A. K., Rustagi, S., Shreaz, S., Kour, D., Ahmed, N., Negi, P., Chowdhury, S., Kapoor, M., Singh, S., & Yadav, A. N. (2025). Bioactive compounds as plant-based functional foods for human health: Current scenario and future challenges. Journal of Applied Biology & Biotechnology, 13(1), 1–23. https://doi.org/10.7324/JABB.2024.180889
- Gelen, B., Guclu, G., Kelebek, H., & Selli, S. (2025). Identification of key odorants in Turkish black tea beverage and aroma changes by adding aromatic plants. Journal of Food Composition and Analysis, 145, 107785. https://doi.org/10.1016/j.jfca.2025.107785
- Shishir, M. R. I., Khan, S., Karim, N., Bilal, M., Hussain, S., Saifullah, M., Rashwan, A. K., Tahir, H. E., Mohamed Ahmed, I. A., Zhang, X., & Li, F. (2026). New frontiers in beverage fortification: Delivery of functional ingredients via micro- and nanoencapsulation in dairy and non-dairy beverages. Food Research International, 230, 118607. https://doi.org/10.1016/j.foodres.2026.118607
- Redha, A. A., & Kodikara, C. (2024). Does encapsulation improve the bioavailability of polyphenols in humans? A concise review based on in vivo human studies. Nutrients, 16(21), 3625. https://doi.org/10.3390/nu16213625
- Hao, M., Tan, X., Liu, K., & Xin, N. (2026). Nanoencapsulation of nutraceuticals: Enhancing stability and bioavailability in functional foods. Frontiers in Nutrition, 12, 1746176. https://doi.org/10.3389/fnut.2025.1746176
- Court of Justice of the European Union. (2025, April 30). Judgment of the Court (Fifth Chamber) of 30 April 2025, Novel Nutriology GmbH v Verband Sozialer Wettbewerb eV, Case C-386/23, ECLI:EU:C:2025:304. EUR-Lex. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A62023CJ0386
- S. Food and Drug Administration. (n.d.). Structure/function claims. FDA – Structure/Function Claims
- Food Safety and Standards Authority of India. (2022, March 29). Direction regarding operationalization of FSS (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose and Prebiotic and Probiotic Food) Regulations, 2022. https://www.fssai.gov.in/upload/advisories/2022/04/624ac1be799dbDirection_Nutra_30_03_2022.pdf
- Hernández-Fuentes, G. A., Sanchez-Ramirez, C. A., Cortes-Alvarez, S. I., Rodriguez-Hernández, A., Cabrera-Medina, A. O., Moy-López, N. A., Guzman-Muñiz, J., Garza-Veloz, I., Rodriguez-Sanchez, I. P., Martinez-Fierro, M. L., Álvarez-Barajas, J. J., Cortes-Alvarez, N. Y., Ceballos-Magaña, S. G., Meza-Robles, C., & Delgado-Enciso, I. (2025). Moringa oleifera leaf infusion as a functional beverage: Polyphenol content, antioxidant capacity, and its potential role in the prevention of metabolopathies. Life, 15(4), 636. https://doi.org/10.3390/life15040636
- Hernández-Fuentes, G. A., Sanchez-Ramirez, C. A., Cortes-Alvarez, S. I., Rodriguez-Hernández, A., Cabrera-Medina, A. O., Moy-López, N. A., Guzman-Muñiz, J., Garza-Veloz, I., Rodriguez-Sanchez, I. P., Martinez-Fierro, M. L., Álvarez-Barajas, J. J., Cortes-Alvarez, N. Y., Ceballos-Magaña, S. G., Meza-Robles, C., & Delgado-Enciso, I. (2026). Correction: Hernández-Fuentes et al. Moringa oleifera leaf infusion as a functional beverage: Polyphenol content, antioxidant capacity, and its potential role in the prevention of metabolopathies. Life 2025, 15, 636. Life, 16(3), 447. https://doi.org/10.3390/life16030447
📑 Table of Contents
- Introduction
- Why Medicinal and Aromatic Plants Are Reshaping Functional Beverage Development
- Bioactive Compound Classes That Drive Function
- Formulation Challenges: Stability, Bioavailability and Taste
- Regulatory Considerations for Herbal Beverage Ingredients
- Conclusion
- Frequently Asked Question
- Reference
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