Citation
Worametrachanon S., . and Techarang J., . and Chaikham P., . and Chunthanom P., . Evaluation of quality changes of pressurized and pasteurized herbal-plant beverages during chilled storage. pp. 2077-2083. ISSN 22317546
Abstract
The physicochemical and microbiological qualities of pressurized herbal-plant beverage at 400 MPa and 25C for 30 min and pasteurized beverage at 90C for 2 min were investigated during storage at 4C 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) ”E (total different colors) and BI (Browning Index) were trended to increase. In addition the bioactive components i.e. ascorbic acid -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.
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Abstract
The physicochemical and microbiological qualities of pressurized herbal-plant beverage at 400 MPa and 25C for 30 min and pasteurized beverage at 90C for 2 min were investigated during storage at 4C 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) ”E (total different colors) and BI (Browning Index) were trended to increase. In addition the bioactive components i.e. ascorbic acid -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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Quality |
| AGROVOC Term: | Herbage crops |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Microbiological analysis |
| AGROVOC Term: | Herbal teas |
| AGROVOC Term: | Beverage crops |
| AGROVOC Term: | Cold storage |
| AGROVOC Term: | Storage |
| AGROVOC Term: | Browning reaction |
| AGROVOC Term: | Ascorbic acid |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/21893 |
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