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Background: The influence of plant types and their ratios on the effectiveness of polyherbal formulations is a crucial yet underexplored area of research., Objectives: This study aimed to identify the optimal ratios of Phylanthus debilis (PW), Osbeckia octrandra (HB), and Artrocarpus heterophyllus (WR) leaf powders for a polyherbal tea to achieve the best functional properties., Material and Methods: A three-level factorial design was used to examine the combined effect of three independent variables (PW, WR, and HB) on antioxidant, antidiabetic, and β-glucuronidase inhibitory activities. The variables were coded at three levels (-1, 0, +1), resulting in 10 experimental runs, with responses tested in triplicates., Results: The highest antioxidant activity was observed in mixture 4 (PW: WR: HB = 4:1:1) for most assays. P. debilis exhibited the lowest IC 50 values for α-glucosidase and β-glucuronidase inhibition, while O. octandra showed the lowest IC 50 value for α-amylase inhibition compared to the mixtures. ANOVA indicated that the models and model terms of the mixture design are statistically significant (P ≤ 0.05) and the responses are well-fitted to the models (R 2  = 0.8484 to 0.9993). The aqueous extractability of the polyherbal mixtures was higher than that of the individual herbs., Conclusions: These study revealed that polyherbal formulations exhibit both synergistic and antagonistic effects on therapeutic efficacy. Mixtures 4 (PW: WR: HB = 4:1:1), 5 (PW: HB = 1:1), and 7 (PW: WR: HB = 1:1:1) were screened as the polyherbal mixtures having optimum values for selected functional properties. These combinations, along with individual herbal extracts, will undergo further testing to develop a tri-herbal tea formulation., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus , Bifidobacterium bifidum , and Lactobacillus delbrueckii subsp. bulgaricus . The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality., (© 2020 The Author(s).)