{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:43:19Z","timestamp":1793036599205,"version":"4.5.0"},"reference-count":31,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T00:00:00Z","timestamp":1774915200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science and Higher Education of the Republic of Kazakhstan under Program-Targeted Funding","award":["IRN BR24993031"],"award-info":[{"award-number":["IRN BR24993031"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 \u00b0C. The optimal temperature was 45 \u00b0C, ensuring effective moisture removal while preserving functional components. Grinding efficiency was compared between an IKA A 11 Basic analytical mill and a Pulverisette 0 vibratory micromill; the analytical mill demonstrated superior performance and processing speed. Soxhlet extraction with 96% ethanol enabled the preservation of flavor, aroma, and functional properties of the extracts. The influence of the herbal extract mixture on the organoleptic, physicochemical, and microbiological characteristics of culinary products was evaluated. For sauces, the optimal extract concentration was 5%, providing balanced taste, pleasant aroma, stable consistency, and intense color. Physicochemical analysis showed increases in protein (3.24\u20133.68%), ash (2.52\u20132.68%), dry matter (25.27\u201326.94%), and pH (4.11\u20134.24). Microbiological indicators (TAMC\u20143.0 \u00d7 102 CFU\/g; molds\u201421 CFU\/g; yeasts\u20149 CFU\/g) complied with regulatory standards. For meat products (meatballs and pies), the optimal extract composition (garlic 30%, red pepper 25%, parsley 25%, celery 20%) was applied at 0.3\u20130.7% of meat mass. Sensory evaluation identified 0.5% as optimal. The developed technology enables the production of functional food additives rich in protein, antioxidants, and flavonoids and is suitable for industrial implementation.<\/jats:p>","DOI":"10.3390\/molecules31071146","type":"journal-article","created":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T08:09:18Z","timestamp":1774944558000},"page":"1146","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes"],"prefix":"10.3390","volume":"31","author":[{"given":"Gulzhan","family":"Zhumaliyeva","sequence":"first","affiliation":[{"name":"LPP Kazakh Research Institute of Processing and Food Industry, Almaty 050010, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Urishbay","family":"Chomanov","sequence":"additional","affiliation":[{"name":"LPP Kazakh Research Institute of Processing and Food Industry, Almaty 050010, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gulmira","family":"Kenenbay","sequence":"additional","affiliation":[{"name":"LPP Kazakh Research Institute of Processing and Food Industry, Almaty 050010, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Assem","family":"Boribay","sequence":"additional","affiliation":[{"name":"LPP Kazakh Research Institute of Processing and Food Industry, Almaty 050010, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-3555-3982","authenticated-orcid":false,"given":"Togzhan","family":"Zhomartkyzy","sequence":"additional","affiliation":[{"name":"LPP Kazakh Research Institute of Processing and Food Industry, Almaty 050010, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,31]]},"reference":[{"key":"ref_1","first-page":"220","article-title":"Modern Extraction Techniques for Plant Materials: Ultrasonic and Supercritical Methods","volume":"14","author":"Ivanov","year":"2021","journal-title":"Food Chem. J."},{"key":"ref_2","first-page":"60","article-title":"Comparison of Methods for Extracting Biologically Active Compounds from Herbal Raw Materials","volume":"3","author":"Solovyov","year":"2018","journal-title":"Vestn. Food Sci."},{"key":"ref_3","first-page":"62","article-title":"Study of the Action of Amylolytic Enzymes on Native Starch of Various Types in a Heterogeneous Medium","volume":"10","author":"Lukin","year":"2013","journal-title":"Achiev. Sci. Technol. Agro.-Ind. Complex"},{"key":"ref_4","unstructured":"Kaz-NIIMESKH (2008). LVM-0 Installation for Obtaining Vitamin-Herbal Flour. (No. 20100)."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Petropoulos, S.A., Fernandes, \u00c2., Finimundy, T.C., Polyzos, N., Pinela, J., Ivanov, M., Sokovi\u0107, M., Ferreira, I.C.F.R., and Barros, L. (2022). The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm. Horticulturae, 8.","DOI":"10.3390\/horticulturae8070639"},{"key":"ref_6","unstructured":"Kuz\u2019ma, M., Eshak, N., Mahran, H., and Karklelien\u0117, R. (2019). Nutritional Composition of Culinary Herbs, USDA FoodData Central."},{"key":"ref_7","unstructured":"(2013). Dried Vegetables. General Specifications (Standard No. GOST 32065-2013)."},{"key":"ref_8","unstructured":"(2015). Dried Spices, Herbs and Vegetable Seasonings. Guidelines for Irradiation (Standard No. GOST 33271-2015)."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Gramza-Micha\u0142owska, A., Kulczy\u0144ski, B., Skopiec, M., Kobus-Cisowska, J., and Brzozowska, A. (2021). The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Appl. Sci., 11.","DOI":"10.3390\/app11094123"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Dziedzinski, M., Kobus-Cisowska, J., Szymanowska, D., Stuper-Szablewska, K., and Baranowska, M. (2020). Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds. Molecules, 25.","DOI":"10.3390\/molecules25153527"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Latinovi\u0107, S., Vasili\u0161in, L., Pezo, L., Jovanovi\u0107, O., and Petrovi\u0107, M. (2024). Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric\u2014Chemometric Approach. Foods, 13.","DOI":"10.3390\/foods13213355"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"S122","DOI":"10.1016\/j.matpr.2022.02.052","article-title":"Review on Drying Methods for Herbal Plants","volume":"63","author":"Nurhaslina","year":"2022","journal-title":"Mater. Today Proc."},{"key":"ref_13","unstructured":"(2012). Organoleptic Quality Assessment MethodsPublic Catering Services. (Standard No. GOST 31986-2012)."},{"key":"ref_14","unstructured":"(2012). Public Catering Services\u2014Technological Documents for Catering Products\u2014General Requirements for Design, Structure and Content. Standartinform (Standard No. GOST 31987-2012)."},{"key":"ref_15","unstructured":"(1989). Fruit and Vegetable Products. Methods for Determination of Fat Content (Standard No. GOST 8756.21-89)."},{"key":"ref_16","unstructured":"(1991). Fruit and Vegetable Products. Methods for Determination of Ash and Alkalinity of Total and Water-Soluble Ash (Standard No. GOST 25555.4-91)."},{"key":"ref_17","unstructured":"(1984). Fruit and Vegetable Products, Meat and Meat-Vegetable Cans. Methods for Determination of Chloride Content (Standard No. GOST 26186-84)."},{"key":"ref_18","unstructured":"(2019). Fruits, Vegetables, and Their Processed Products. Potentiometric Method for Nitrate Determination (Standard No. GOST 34570-2019)."},{"key":"ref_19","unstructured":"(2012). Mayonnaises and Mayonnaise Sauces. Sampling Rules and Test Methods (Standard No. GOST 31762-2012)."},{"key":"ref_20","unstructured":"(2013). Determination of Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Sodium, and Zinc by Atomic Absorption Spectrometry (Standard No. GOST 32343-2013)."},{"key":"ref_21","unstructured":"(1994). Methods for Determining the Number of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (Standard No. GOST 10444.15-94)."},{"key":"ref_22","unstructured":"(2013). Methods for Detection and Enumeration of Yeasts and Molds (Standard No. GOST 10444.12-2013)."},{"key":"ref_23","unstructured":"(2014). Milk and Dairy Products: Methods of Microbiological Analysis (Standard No. GOST 32901-2014)."},{"key":"ref_24","unstructured":"(2015). Meat and Meat Products: General Conditions for Conducting Organoleptic Evaluation (Standard No. GOST 9959-2015)."},{"key":"ref_25","first-page":"58","article-title":"Influence of Spice Oil Extracts on the Safety of Culinary Products","volume":"4","author":"Shulgina","year":"2013","journal-title":"Tech. Sci.-Theory Pract."},{"key":"ref_26","first-page":"75","article-title":"Use of Spicy Plant Raw Materials in Choux Pastry Technology","volume":"2","author":"Nozhko","year":"2016","journal-title":"Biol. Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Rutkowska, J., and Pasqualone, A. (2025). Plant extracts as functional food ingredients. Foods, 14.","DOI":"10.3390\/foods14030374"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Dziadek, K., Kope\u0107, A., Dziadek, M., Sadowska, U., and Cholewa-Kowalska, K. (2022). The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage. Molecules, 27.","DOI":"10.3390\/molecules27051569"},{"key":"ref_29","unstructured":"(2016). Feeds and Feed Raw Materials. Methods for Determination of Crude Fat Content (Standard No. GOST 13496.15-2016)."},{"key":"ref_30","unstructured":"(2014). Meat and Meat-Containing Semi-Finished Products: General Technical Specifications (Standard No. GOST 32951-2014)."},{"key":"ref_31","unstructured":"(2013). Culinary Products from Poultry Meat: General Technical Specifications (Standard No. GOST 32589-2013)."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/7\/1146\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T08:09:54Z","timestamp":1774944594000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/7\/1146"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,31]]},"references-count":31,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["molecules31071146"],"URL":"https:\/\/doi.org\/10.3390\/molecules31071146","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,31]]}}}