Optimization of Perilla Leaf Decoction Using Functional Sweeteners: A Response Surface Methodology Approach

ABSTRACT

Perilla leaf decoction, a traditional beverage originating from the Song Dynasty, is typically prepared using perilla leaves, dried tangerine peel, ginger slices, and rock sugar. Since sucrose is associated with health concerns such as obesity and diabetes, this study employed functional sweeteners as healthier alternatives, aiming to achieve comparable sensory qualities in perilla leaf decoctions. Initially, monk fruit glycosides, sorbitol, stevia glycosides, maltitol, xylitol, and erythritol were evaluated as aqueous solutions. Four sweeteners with flavor profiles similar to sucrose were selected. Single‐factor experiments were conducted to determine the most suitable sweetener. Using response surface methodology (RSM), erythritol concentration, amount of perilla leaf, and quantity of ginger slices were optimized as three independent variables at three levels to establish an optimal low‐sugar formulation. The findings demonstrated an inverted U‐shaped correlation between sweetener concentration and perceived sweetness, revealing significantly lower sweetener requirements in the decoction compared to aqueous solutions. The optimal formulation comprised 4.5 g ginger slices, 6.6 g erythritol, and 5.0 g perilla leaves in 250 mL. This study provides a robust scientific basis for enhancing the health benefits of perilla leaf decoction and expands the potential applications of functional sweeteners in traditional beverages.