Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage.
J Sci Food Agric
; 99(3): 1334-1341, 2019 Feb.
Article
em En
| MEDLINE
| ID: mdl-30094845
ABSTRACT
BACKGROUND:
Steam treatment of shredded, fresh C. maculata (honeybush) plant material improves the aroma of this green herbal tea with a slight impact on color and phenolic content, but the effect on storage stability is not known.RESULTS:
Steam-treated (60 s before drying) and untreated (control) dried plant material was stored under normal storage conditions in semi-permeable sachets at 25 °C and 60% relative humidity. Reference samples of treated (steamed) and untreated (control) material were stored at 0 °C in impermeable pouches for maximum retention of quality. The stability of the herbal tea was assessed in terms of sensory profile, phenolic composition and color over a storage period of 6 months. Normal storage conditions resulted in a significant (P < 0.05) decrease in green color, especially in steamed samples. Intensities of fruity and sweet-associated aroma attributes increased progressively during storage, while the opposite was observed for vegetal and cereal-like attributes. These changes in the aroma profile were more pronounced in untreated (control) samples. Individual phenolic content remained stable during storage.CONCLUSIONS:
Storage of 3 to 6 months may result in a more appealing aroma profile and enhanced product quality, despite loss of green color. © 2018 Society of Chemical Industry.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Xantonas
/
Cyclopia (Planta)
/
Chás de Ervas
/
Conservação de Alimentos
Tipo de estudo:
Evaluation_studies
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article