Evaluation of quality changes of pressurized and pasteurized herbal-plant beverages during chilled storage

• Main Authors: Worametrachanon S., Techarang J., Chaikham P., Chunthanom P.
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-84907019601&partnerID=40&md5=d09947c3b39c2a7268e9411806d904ab; http://cmuir.cmu.ac.th/handle/6653943832/37560
• Institution: Chiang Mai University

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.