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Comparing the application of conventional and supercritical CO2 extracts of green tea; storage stability and sensory acceptance of coriander sauce.

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Title: Comparing the application of conventional and supercritical CO2 extracts of green tea; storage stability and sensory acceptance of coriander sauce.
Authors: Ashfaq, Faiza1 (AUTHOR), Bilal, Ahmad2 (AUTHOR), Butt, Masood Sadiq3 (AUTHOR), Tehseen, Saima1 (AUTHOR), Akhtar, Muhammad Nadeem2 (AUTHOR), Suleria, Hafiz Ansar Rasul4,5 (AUTHOR) hafiz.suleria@uqconnect.edu.au
Source: Journal of Food Processing & Preservation. Dec2021, Vol. 45 Issue 12, p1-13. 13p.
Subjects: Green tea, Sauces, Tea extracts, Coriander, Epigallocatechin gallate, Storage, Product attributes
Abstract: Green tea extract is anticipated to improve storage stability of coriander sauce and hence employed in the development of sauces; S1 carrying 3% of conventional extract (epigallocatechin gallate; EGCG 65.88 ± 2.38 mg/g D.W.) and S2 containing 2.56% of supercritical CO2 extract (EGCG 77.23 ± 2.86 mg/g D.W.) then compared against control (S0). During storage (4°C), numerous parameters were studied at Days 1, 7, 14, 21, and 28. Maximum polyphenols (mg GAE/100 ml) were observed in S2 (224.40 ± 5.82) followed by S1 (208.31 ± 5.03) and S0 (50.11 ± 1.71) and similar trend was noted for antioxidant assays. Further, tea extracts prominently reduced synersis in sauces, i.e., 42.79%–47.31% in relevance to control and no abnormality was reported in color traits. Likewise, deviations in physicochemical aspects of sauce during storage were considerably (p <.05) delayed by either extract. Acceptance index of the treated sauces was higher, i.e., 77.52% ± 2.77% (S1) and 78.91% ± 2.83% (S2) than control (75.66% ± 2.64%). Practical applications: Green tea extracts, predominantly supercritical CO2 extract, have proven its preservative role in coriander sauce by delaying anomalous changes that may arise during storage without imparting any off‐sensory characteristics in the final product. Besides, inclusion of green tea in coriander sauce compliments each other as green tea extract enhances the functionality and quality of coriander sauce, whereas acidic environment of the sauce facilitates in stabilizing green tea polyphenols and flavonoids. Based on health benefits and improved storage stability of the resultant product, the relevant stakeholders should need to bring this innovative idea to reality. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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– Name: Abstract
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  Data: Green tea extract is anticipated to improve storage stability of coriander sauce and hence employed in the development of sauces; S1 carrying 3% of conventional extract (epigallocatechin gallate; EGCG 65.88 &#177; 2.38 mg/g D.W.) and S2 containing 2.56% of supercritical CO2 extract (EGCG 77.23 &#177; 2.86 mg/g D.W.) then compared against control (S0). During storage (4&#176;C), numerous parameters were studied at Days 1, 7, 14, 21, and 28. Maximum polyphenols (mg GAE/100 ml) were observed in S2 (224.40 &#177; 5.82) followed by S1 (208.31 &#177; 5.03) and S0 (50.11 &#177; 1.71) and similar trend was noted for antioxidant assays. Further, tea extracts prominently reduced synersis in sauces, i.e., 42.79%–47.31% in relevance to control and no abnormality was reported in color traits. Likewise, deviations in physicochemical aspects of sauce during storage were considerably (p &lt;.05) delayed by either extract. Acceptance index of the treated sauces was higher, i.e., 77.52% &#177; 2.77% (S1) and 78.91% &#177; 2.83% (S2) than control (75.66% &#177; 2.64%). Practical applications: Green tea extracts, predominantly supercritical CO2 extract, have proven its preservative role in coriander sauce by delaying anomalous changes that may arise during storage without imparting any off‐sensory characteristics in the final product. Besides, inclusion of green tea in coriander sauce compliments each other as green tea extract enhances the functionality and quality of coriander sauce, whereas acidic environment of the sauce facilitates in stabilizing green tea polyphenols and flavonoids. Based on health benefits and improved storage stability of the resultant product, the relevant stakeholders should need to bring this innovative idea to reality. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpp.16058
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: Green tea
        Type: general
      – SubjectFull: Sauces
        Type: general
      – SubjectFull: Tea extracts
        Type: general
      – SubjectFull: Coriander
        Type: general
      – SubjectFull: Epigallocatechin gallate
        Type: general
      – SubjectFull: Storage
        Type: general
      – SubjectFull: Product attributes
        Type: general
    Titles:
      – TitleFull: Comparing the application of conventional and supercritical CO2 extracts of green tea; storage stability and sensory acceptance of coriander sauce.
        Type: main
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          Name:
            NameFull: Ashfaq, Faiza
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          Name:
            NameFull: Bilal, Ahmad
      – PersonEntity:
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            NameFull: Butt, Masood Sadiq
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            NameFull: Tehseen, Saima
      – PersonEntity:
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            NameFull: Akhtar, Muhammad Nadeem
      – PersonEntity:
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            NameFull: Suleria, Hafiz Ansar Rasul
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            – D: 01
              M: 12
              Text: Dec2021
              Type: published
              Y: 2021
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              Value: 45
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              Value: 12
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            – TitleFull: Journal of Food Processing & Preservation
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