Title of article
Evaluation of quality changes of pressurized and pasteurized herbal-plant beverages during chilled storage
Author/Authors
Worametrachanon, S. Chiang Mai University - Faculty of Agro-Industry - Division of Food Science and Technology, Thailand , Techarang, J. Chiang Mai University - Faculty of Agro-Industry - Division of Food Science and Technology, Thailand , Chaikham, P. Phranakhon Si Ayutthaya Rajabhat University - Faculty of Science and Technology - Division of Food Science and Technology, Thailand , Chunthanom, P. Rajamangala University of Technology Isan, Sakon Nakhon campus - Faculty of Natural Resources - Department of Food Science and Technology, Thailand
From page
2077
To page
2083
Abstract
The physicochemical and microbiological qualities of pressurized herbal-plant beverage at 400 MPa and 25°C for 30 min and pasteurized beverage at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. It was found that the brightness (L) of both processed beverages noticeably decreased (P 0.05) with an increasing storage time, while other parameters such as a* (reddish), b* (yellowish), ΔE (total different colors) and BI (Browning Index) were trended to increase. In addition, the bioactive components, i.e. ascorbic acid, γ-oryzanol, asiatic acid, gallic acid, ellagic acid and total phenols, and antioxidant capacity (DPPH assay) in both processed beverages significantly declined (P 0.05) throughout the entire storage. Overall the results displayed that pressurization could maintain the natural color and bioactive compounds of the product better than thermally process.
Keywords
Pressurization , PasteurizationHerbal , plant beverage , Bioactive components , Storage stability
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560978
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