Effects of storage temperature on biologically active ingredients of perilla drink

• Perilla drink made with herbs. • Due to perilla and chrysanthemum flowers, it was rich in phenolic compounds. • The perilla drink also showed significant antioxidant activity. • It was chemically and microbiologically stable at 4–6 °C for 28 days. Perilla drink made with Perilla frutescens (L.) extract and Chrysanthemum indicum (L.) flowers had many biologically active antioxidant compounds. The novel formula combined stevioside with perilla (leaves and stem) and chrysanthemum flowers extract (as sources of sweetener with low calories and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 28 days at 4°C and 28–30 °C, the results showed that: pH = 3.36–3.41, 11.22–65.65 mg/mL of reducing sugars, and 11°Brix of TSS. It showed significant phenolic compounds 2.99–3.08 mgGAE/mL, flavonoid compounds 6.22–6.86 mgQE/mL, and antioxidant activity 1.14 mgAAE/mL. It maintained a vibrant red hue derived from perilla anthocyanins totaling 2.62–3.83 mg/L) the p-value < 0.05 showed that the results were significant. In conclusion, the perilla drink was rich in phenolic compounds (polyphenols, flavonoids, anthocyanins…) and showed significant antioxidant activity maintained at a high level. Anthocyanin compounds were highly unstable and may be lost during processing when heat treatment is involved and storaged. There were not many studies focused on the effects of storage at different temperatures to the content of biologically active ingredients in perilla drinks. Therefore, by harnessing the potential of perilla, this study paves the way for a novel approach to developing natural medicine beverages.