Enzyme-assisted extraction of phenolics compounds from Elsholtzia ciliata and their antimicrobial application potential in gummy candy preservation

Elsholtzia ciliata (ELC) is rich in phenolic compounds and antioxidant activity. However, the investigation of extraction conditions for maximizing phenolic recovery and the application of ELC extracts in food preservation have not been clarified. This study aimed to enhance phenolic extraction from ELC leaves using enzyme-assisted extraction (EAE) and to evaluate the preservative efficacy of the extract in gummy formulations. It was found that the combination of cellulase and pectinase yielded significantly higher recovery than single-enzyme treatments. The suitable extraction conditions were 1.5% enzyme content, 60% (v/v) ethanol, pH 4.5, 50 °C, and 60 min of hydrolysis, yielding a total phenolic content (TPC) of 78.2% and a chlorogenic acid (CGA) content of 54.9% relative to the raw material levels. UPLC-UV analysis tentatively indicated that quercitrin and rutin showed the highest estimated contents of the extract. When applied to gummies, the 1.5% ELC extract, combined with 300 ppm potassium sorbate and nitrogen-flushed anaerobic food packaging, extended the product shelf life to 65 days. This study provides the first demonstration of enzyme-assisted extraction for ELC leaves with its successful application as a natural antioxidant preservative. These findings support a cleaner-label preservation strategy, which reduces reliance on conventional chemical preservatives.