Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion

The objective of the present study was the evaluation of the bioactive compounds, physical properties and microbiological qualities of herbal-plant infusion as affected by high pressure processing (400 or 500 MPa at 25°C for 15 or 30 min) and thermal processing (90°C for 1-3 min). It was found that...

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Main Authors: Chaikham P., Worametrachanon S., Apichartsrangkoon A.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84894060295&partnerID=40&md5=963c02bb82eba1093f13ad1db8931c29
http://cmuir.cmu.ac.th/handle/6653943832/550
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-5502014-08-29T08:50:19Z Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion Chaikham P. Worametrachanon S. Apichartsrangkoon A. The objective of the present study was the evaluation of the bioactive compounds, physical properties and microbiological qualities of herbal-plant infusion as affected by high pressure processing (400 or 500 MPa at 25°C for 15 or 30 min) and thermal processing (90°C for 1-3 min). It was found that pressurized infusions comprised of high concentrations of gallic acid, ellagic acid, total polyphenols, ascorbic acid, asiatic acid and gamma oryzanol compared to the pasteurized samples. Color parameters displayed that pressurization could conserve the natural color of the products better than pasteurization. The microbiological assessments showed that total plate counts, yeasts-moulds and fecal coliforms in both processed infusions were acceptably eliminated. © All Rights Reserved. 2014-08-29T08:50:19Z 2014-08-29T08:50:19Z 2014 Article 19854668 http://www.scopus.com/inward/record.url?eid=2-s2.0-84894060295&partnerID=40&md5=963c02bb82eba1093f13ad1db8931c29 http://cmuir.cmu.ac.th/handle/6653943832/550 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The objective of the present study was the evaluation of the bioactive compounds, physical properties and microbiological qualities of herbal-plant infusion as affected by high pressure processing (400 or 500 MPa at 25°C for 15 or 30 min) and thermal processing (90°C for 1-3 min). It was found that pressurized infusions comprised of high concentrations of gallic acid, ellagic acid, total polyphenols, ascorbic acid, asiatic acid and gamma oryzanol compared to the pasteurized samples. Color parameters displayed that pressurization could conserve the natural color of the products better than pasteurization. The microbiological assessments showed that total plate counts, yeasts-moulds and fecal coliforms in both processed infusions were acceptably eliminated. © All Rights Reserved.
format Article
author Chaikham P.
Worametrachanon S.
Apichartsrangkoon A.
spellingShingle Chaikham P.
Worametrachanon S.
Apichartsrangkoon A.
Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
author_facet Chaikham P.
Worametrachanon S.
Apichartsrangkoon A.
author_sort Chaikham P.
title Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
title_short Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
title_full Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
title_fullStr Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
title_full_unstemmed Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
title_sort effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84894060295&partnerID=40&md5=963c02bb82eba1093f13ad1db8931c29
http://cmuir.cmu.ac.th/handle/6653943832/550
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