Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

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• 作者：Milena M. Ramí ; rez-Rodrigues^a ; Maria L. Plaza^a ; Alberto Azeredo^a ; Murat O. Balaban^b ; Maurice R. Marshall^a ; ^{martym@ufl.edu}
• 关键词：Dense phase carbon dioxide ; Hibiscus sabdariffa ; Phytochemicals ; Sensory attributes ; Aroma compounds
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1425-1431
• 文件大小：302 K

摘要

The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8%CO₂, 6.5 min, and 40 掳C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 掳C for 15 s) and a control (untreated beverage) during refrigerated storage (4 掳C). The overall likeability of the hibiscus beverage for all treatments was not affected by storage up to week 5. DPCD process retained more aroma volatiles as compared to HTST. Aroma profiles in the beverages were mainly composed of alcohols and aldehydes with 1-octen-3-ol, decanal, octanal, 1-hexanol, and nonanal as the compounds with the highest relative percentage peak areas. A loss of only 9%anthocyanins was observed for the DPCD processed hibiscus beverage. Phytochemical profiles in the hibiscus beverage included caffeoylquinic acids, anthocyanins, and flavonols. No major changes in total phenolics and antioxidant capacity occurred during the 14 weeks of storage.