Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{205557,
        author = {Rajvi and Roonal Kataria},
        title = {Extraction of Holy Basil Essential Oil and its Application as a Flavouring Agent in Minimal-Ingredient Clean label Smoothie},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {13},
        number = {1},
        pages = {7322-7326},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=205557},
        abstract = {Holy basil (Ocimum sanctum Linn., Tulsi) and Clean – label food together demonstrates natural, minimally processed, free from synthetic additives, essential for sustainable and health-conscious beverages. Essential oils, particularly Tulsi (Ocimum sanctum) obtained through hydro-distillation, offer bioactive potential despite modest yields. Similarly, Smoothies provide nutrient enriched clean-label beverage. This study extracted Tulsi essential oil and incorporated it into a minimal-ingredient smoothie with blueberries, bananas, and stevia. Nutritional analysis confirmed stable macronutrient values, while sensory evaluation with 40 panelists validated enhanced aroma, flavour complexity, and overall acceptability, despite mild herbal notes. The findings demonstrate that Tulsi essential oil can serve as an effective natural flavouring agent, offering a sustainable pathway for clean-label functional beverages that balance extraction efficiency, nutritional integrity, and consumer wellness demands.},
        keywords = {},
        month = {June},
        }