Development and Quality Evaluation of an Herbal Green Sauce from Centella asiatica and Basella alba L.

Centella asiatica (pennywort, “gotu kola”) and Basella alba L. (Ceylon green spinach) are locally available leafy greens rich in phytonutrients and phytochemicals. C. asiatica has been associated with memory enhancement, anti-carcinogenic effects, and therapeutic use in liver and kidney disorders, while B. alba is a valuable source of iron, vitamins, minerals, and antioxidants. Modern lifestyles limit green leaf consumption due to laborious preparation, prompting the development of a convenient herbal green sauce. A consumer survey involving 314 respondents informed formulation, followed by a sensory evaluation of sauces prepared with varying concentrations of leaf extracts (50-70% w/w). Based on sensory evaluation, the formulation containing 55% leaf extract with a 55:45 ratio of C. asiatica to B. alba showed the highest overall acceptability and was selected as the optimum formulation combined with water, corn flour, xanthan gum, sugar, salt, vinegar, spices, potassium sorbate, and a permitted artificial colourant to compensate for chlorophyll loss during processing. The herbal sauce contained 46.29 ± 1.07% moisture, 34.22 ± 0.12% ash, 1.30 ± 0.25% crude fat, 10.35 ± 0.76% crude protein, 33.57 ± 0.15% crude fibre, and 20.55 ± 0.27% carbohydrates. The physicochemical properties included pH 4.6, viscosity 1381.0 ± 1.2 mPa.s at 25°C, total soluble solids 12.08 ± 1.08, and strong green colour. Microbiological analysis confirmed absence of aerobic plate count, yeasts, moulds, coliforms, Escherichia coli, and Salmonella spp., ensuring product safety. Shelf life was six weeks at 25 ± 2°C based on microbial stability and physicochemical parameters. Functional properties of the herbal green sauce were evaluated, revealing total polyphenols of 0.52 mg GAE/g, flavonoids of 0.29 mg QE/g, and antioxidant activity higher than commercial tomato sauces. The sauce demonstrated enhanced nutritional and functional value over conventional condiments, and further studies are recommended to evaluate its therapeutic potential.