title: Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage.
abstract: The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO₂, 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a control (untreated beverage) during refrigerated storage (4 °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.
authors.affiliation: Food Science and Human Nutrition Dept., University of Florida, PO Box 110370, Gainesville, FL 32611, USA.
authors.forename: Milena M
authors.initials: MM
authors.lastname: Ramírez-Rodrigues
authors.affiliation: Food Science and Human Nutrition Dept., University of Florida, PO Box 110370, Gainesville, FL 32611, USA.
authors.forename: Maria L
authors.initials: ML
authors.lastname: Plaza
authors.affiliation: Food Science and Human Nutrition Dept., University of Florida, PO Box 110370, Gainesville, FL 32611, USA.
authors.forename: Alberto
authors.initials: A
authors.lastname: Azeredo
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, Auckland 1142, New Zealand.
authors.forename: Murat O
authors.initials: MO
authors.lastname: Balaban
authors.affiliation: Food Science and Human Nutrition Dept., University of Florida, PO Box 110370, Gainesville, FL 32611, USA.
authors.forename: Maurice R
authors.initials: MR
authors.lastname: Marshall
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002245:Carbon Dioxide / Q000737:chemistry*; D061353:Food Storage; D031584:Hibiscus / Q000737:chemistry*; D064209:Phytochemicals / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D064209:Phytochemicals; D010936:Plant Extracts; D002245:Carbon Dioxide