International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 26(20) (2024)
The Efficiency of Temperature and Time Pasteurization on the Quality of a Canned Tea from Dried Asparagus Root (Asparagus Officinalis L.)
Nguyen Thi Ngoc Giang1,3* and Tran Van Khai2,3
1Experimental-practical Area, An Giang University, Vietnam
2Crop Science Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam
3Vietnam National University Ho Chi Minh city, Vietnam
Abstract
The root of Asparagus officinalis L. shows potential as a valuable by-product for developing new food products. Known for its rich nutritional profile and unique flavor and aroma, asparagus root is being explored for use in creating a new herbal tea. Pasteurization plays a critical role in ensuring the final product’s quality, necessitating careful research to determine the optimal pasteurization parameters for preserving the quality of the fermented asparagus beverage. This investigation mainly focused on the efficiency of different pasteurization’s temperatures (80, 85, 90 and 95°C) and durations (15, 30, 45 and 60 minutes) on the pasteurization value, physicochemical properties as well as bioactive compounds of the pasteurized product. The study selected a temperature of 90°C for 20 minutes for the pasteurization of the extracted canned tea from dried asparagus root to ensure microbiological safety, maintain high levels of bioactive compounds, and be economically advantageous. With this condition, the levels of saccharose, vitamin C, bioactive compounds (phenolic, flavonoid, and saponin), and antioxidant capacity of the tea (per liter of product) were 153.16 g, 2.43 g, 0.52 g TAE, 0.15 g QE, 1.41 g SE, 66.74%, and 1.04 M FeSO4, respectively. The optimized pasteurization technique could pave the way for developing nutrient-rich beverages in future research.
Keywords: Asparagus roots, antioxidant, beverages, bioactive compounds, herbal tea
Full length article *Corresponding Author, e-mail: ntngiang@agu.edu.vn https://doi.org/10.62877/30-IJCBS-24-26-20-30