Impact of steam treatment on shelf‐life stability of a xanthone‐rich green herbal tea (<i>Cyclopia maculata</i> Andrews Kies) – identifying quality changes during storage

Alexander, Lara; Beer, Dalene de; Müller, M.; Rijst, Marieta van der; Joubert, Elizabeth

doi:10.1002/jsfa.9308

Cited by 8 publications

(4 citation statements)

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“…Furthermore, its volatile compound composition changed significantly ( P < 0.05) even when stored at −20 °C. Storage of green honeybush ( Cyclopia maculata ) in sachets at 25 °C for 6 months also resulted in a perceptible increase in fruity and sweet‐associated aroma attributes, including ‘guava’, and a decrease in vegetal aroma attributes 53 …”

Section: Resultsmentioning

confidence: 99%

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Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

de Beer,

Human,

du Preez

et al. 2024

J Sci Food Agric

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BACKGROUNDGreen rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.RESULTSProduction batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.CONCLUSIONSStorage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…Storage of green honeybush (Cyclopia maculata) in sachets at 25 °C for 6 months also resulted in a perceptible increase in fruity and sweet-associated aroma attributes, including 'guava', and a decrease in vegetal aroma attributes. 53…”

Section: Green Rooibos Shelf-life Storagementioning

confidence: 99%

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

de Beer,

Human,

du Preez

et al. 2024

J Sci Food Agric

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“…Taking spinach as an example, leaf vegetable crops such as spinach (Spinacia oleracea) with fresh leaves as product organs have a rich content of chlorophyll and other photosynthetic pigments in leaves, rapid evaporation of water, and relatively short shelf life [56][57][58]. Relatively, with the same conventional cold storage conditions, carrot (Daucus carota), onion (Allium cepa), and other vegetable products with roots and stems as commercial organs can be stored for a long time because they contain almost no chlorophyll and have low evaporation without an obvious change in color [59,60]. After 24 h of thawing, the contents of various photosynthetic pigments in celery leaf blades and petioles decreased, especially the chlorophyll content in celery leaf blades.…”

Section: Relationship Between Thawing Time and Photosynthetic Pigment...mentioning

confidence: 99%

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Chen,

Wang,

et al. 2024

Horticulturae

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Celery (Apium graveolens L.) is a kind of green leaf vegetable with a large consumption demand in the food industry. It is a commonly used material in quick-frozen food stuffing such as dumplings and steamed stuffed. Fresh celery leaf blades and petioles are rich in photosynthetic pigments including chlorophyll and carotenoid, their contents are closely related to the quality of celery and its products. In order to explore the effects of freezing and thawing temperature and thawing time on the degradation of photosynthetic pigments in celery leaf blades and petioles, the changes in photosynthetic pigments during thawing storage were measured under different freezing and thawing temperatures. The results showed that lower freezing and thawing temperatures were beneficial to the preservation of photosynthetic pigments in celery leaf blades and petioles, and the loss of photosynthetic pigments enhanced with the increase in thawing temperature and thawing time. Under the cold storage condition of −80 °C, the loss rate of pigment substances can be reduced by nearly 20% compared with that of −18 °C, and −80 °C and 4 °C could be the best temperature combination of freezing and thawing. The content and degradation rate of photosynthetic pigments in celery leaf blades were higher than that in petioles during thawing, with a total chlorophyll loss rate reaching 35% during 6 to 12 h after thawing. The increase in temperature difference between freezing and thawing could aggravate the damage to the cell structure and the degradation of the pigment, as chlorophyll is more sensitive to temperature changes, and the degradation rate is significantly higher than that of carotenoids. From the perspective of delaying the degradation of photosynthetic pigments, the results of this study will provide potential references for the reasonable configuration of freezing and thawing temperatures in the process of storage and transportation of celery products.

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“…Sawant et al formulated a Neem ( Azadirachta indica ) and Turmeric ( Curcuma longa ) extract containing ointment and evaluated color, odor, pH, spreadability, extrudability, consistency, diffusion, solubility, washability, and irritancy after storage at different temperatures (2°C, 25°C, and 37°C) over four weeks [42]. Alexander et al measured the influence of a steaming treatment on the shelf-life of a sachets of xanthone-rich green herbal tea ( Cyclopia maculata Andrews Kies) by testing sensory characteristics, color, and phenolic quality after storage at 0°C and 25°C for 6 months [43]. Huang et al tested the physical and chemical stabilities of Triphala solution by measuring sediment formation and chromatographic profiles over 5 consecutive days [44], and Lee et al tested the stability of a Mahwang-tang decoction by evaluating pH, total soluble solids, marker compound levels, and in vitro anti-inflammatory and antioxidant activities after storage at 4°C or room temperature for 3 months [45].…”

Section: An Overview Of Stability Testing Of Herbal Dosage Formsmentioning

confidence: 99%

Global Comparison of Stability Testing Parameters and Testing Methods for Finished Herbal Products

Kim

Lee

Jerng

et al. 2019

Evidence-Based Complementary and Alternative Medicine

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Quality consistencies of drug products are essential to guarantee expected therapeutic activities, and achieving consistent qualities for herbal products is challenging because of their physicochemical complexities and inherent variabilities. Regulatory authorities worldwide have issued regulations or guidelines for stability testing parameters and testing procedures for herbal products stored in proposed conditions. These testing parameters and methods for finished herbal products are detailed in the guidelines and regulations issued by 5 global authorities and 15 countries, that is, the Association of Southeast Asian Nations (ASEAN), the Eurasian Economic Commission (EEC), the European Medicines Agency (EMA), the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH), the World Health Organization (WHO), Australia, Brazil, Canada, China, Egypt, Hong Kong, India, Japan, Kenya, Republic of Korea, the Philippines, Qatar, Switzerland, USA, and Zambia. Physical, chemical, and biological stability tests were compared between different dosage forms, and the testing conditions (temperature and relative humidity) used for long-term, accelerated, or intermediate testing were included in the guidelines and regulations. Comparisons of global regulations and guidelines addressing stability testing are fundamental for the international harmonization of herbal product quality assessments. This review aids understanding of the global situation regarding the testing of herbal product quality with respect to storages.

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Impact of steam treatment on shelf‐life stability of a xanthone‐rich green herbal tea (Cyclopia maculata Andrews Kies) – identifying quality changes during storage

Abstract: Storage of 3 to 6 months may result in a more appealing aroma profile and enhanced product quality, despite loss of green color. © 2018 Society of Chemical Industry.

Cited by 8 publications

References 19 publications

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Global Comparison of Stability Testing Parameters and Testing Methods for Finished Herbal Products

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