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Heat treatment improves the sensory properties of the ultrafiltration by-product of honeybush (Cyclopia genistoides) extract.

التفاصيل البيبلوغرافية
العنوان: Heat treatment improves the sensory properties of the ultrafiltration by-product of honeybush (Cyclopia genistoides) extract.
المؤلفون: Miller N; Department of Food Science, Stellenbosch University, Matieland, South Africa.; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa., Petrus A; Department of Food Science, Stellenbosch University, Matieland, South Africa.; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa., Moelich EI; Department of Food Science, Stellenbosch University, Matieland, South Africa., Muller M; Department of Food Science, Stellenbosch University, Matieland, South Africa., de Beer D; Department of Food Science, Stellenbosch University, Matieland, South Africa.; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa., van der Rijst M; Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa., Joubert E; Department of Food Science, Stellenbosch University, Matieland, South Africa.; Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2022 Feb; Vol. 102 (3), pp. 1047-1055. Date of Electronic Publication: 2021 Aug 09.
نوع المنشور: Evaluation Study; Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Cyclopia Plant/*chemistry , Flavoring Agents/*isolation & purification , Food Handling/*methods , Plant Extracts/*isolation & purification, Beverages/analysis ; Cyclopia Plant/metabolism ; Flavoring Agents/chemistry ; Flavoring Agents/metabolism ; Food Handling/instrumentation ; Hot Temperature ; Odorants ; Plant Extracts/chemistry ; Plant Extracts/metabolism ; Polyphenols/chemistry ; Polyphenols/isolation & purification ; Taste ; Ultrafiltration
مستخلص: Background: Ultrafiltration of green honeybush (Cyclopia genistoides) extract results in a by-product (retentate). Application of further separation processes for recovery of polyphenols would entail creation of additional waste. Repurposing the retentate as a food flavour ingredient provides an alternative valorization approach.
Results: The retentate, suspended in water (270 g L -1 ), was heat-treated at 80 °C for 2, 4, 8 and 16 h, and at 90 °C for 2, 4, 6 and 8 h to change its sensory profile. The heat-treated retentate, diluted to beverage strength (2.15 g L -1 ), had prominent 'grape/Muscat-like' and 'marmalade/citrus' aroma and flavour notes. Overall, heating for ≤ 4 h increased the intensities of positive flavour and aroma notes, while reducing those of 'green/grass', 'hay' and bitterness, whereafter further heating only had a slight effect on the aroma profile at 80 °C (P < 0.05), but not at 90 °C (P ≥ 0.05). The heat treatments, 80 °C/4 h and 90 °C/4 h, were subsequently applied to different batches of retentate (n = 10) to accommodate the effect of natural product variation. Heating at 90 °C produced higher intensities of positive aroma attributes (P < 0.05), but was more detrimental to the phenolic stability, compared to 80 °C.
Conclusion: After heat treatment, the phenolic content of C. genistoides retentate, reconstituted to beverage strength, still fell within the range of a typical 'fermented' (oxidized) honeybush leaf tea infusion. The change in phenolic composition will not diminish the benefit of an improved sensory profile for the retentate by-product through heating. © 2021 Society of Chemical Industry.
(© 2021 Society of Chemical Industry.)
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فهرسة مساهمة: Keywords: Cyclopia genistoides; honeybush; polyphenols; sensory profile; waste valorization
المشرفين على المادة: 0 (Flavoring Agents)
0 (Plant Extracts)
0 (Polyphenols)
تواريخ الأحداث: Date Created: 20210727 Date Completed: 20220114 Latest Revision: 20220114
رمز التحديث: 20231215
DOI: 10.1002/jsfa.11440
PMID: 34312869
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.11440