EFFECTS OF PASTEURIZATION PROCESS ON BIOLOGICAL ACTIVE INGREDIENTS FROM HERBAL SUPPLEMENTED PERILLA DRINK

Dương Nhật Anh; Nguyễn Trí Yến Chi; Huỳnh Ngọc Như Ý; Nguyễn Việt Khoa

doi:10.34238/tnu-jst.8801

EFFECTS OF PASTEURIZATION PROCESS ON BIOLOGICAL ACTIVE INGREDIENTS FROM HERBAL SUPPLEMENTED PERILLA DRINK

About this article

Received: 22/09/23 Revised: 14/11/23 Published: 15/11/23

Authors

1. Duong Nhat Anh, Vinh Long University of Technology and Education
2. Nguyen Tri Yen Chi , Vinh Long University of Technology and Education
3. Huynh Ngoc Nhu y, Vinh Long University of Technology and Education
4. Nguyen Viet Khoa, Vinh Long University of Technology and Education

Abstract

In recent years, natural fruit and vegetable juices have increasingly replaced with other common daily drinks. Heat treatment generally preserves them, which is currently the most cost-effective method for ensuring microbial safety and enzyme inactivation. However, heat treatment can cause changes to the biologically active ingredients in the products. The study aimed to determine the effects of heat pasteurization (60-80^oC) and pasteurization time (5 minutes, 10 minutes and 15 minutes) on the change in biologically active ingredients content of perilla drinking water herbal supplements. The quality indicators recorded during the pasteurization process are total polyphenols (Folin-Ciocalteu reagent), total flavonoids (AlCl3 complex formation), antioxidant capacity (DPPH), anthocyanin content, and reducing sugars. Research results show that anthocyanins have the highest degradation followed by polyphenols and finally flavonoids. Research has not recorded changes in reducing sugar and DPPH content between perilla water pasteurized at 80^oC for 10 minutes and unpasteurized.

Keywords

Anthocyanin; DPPH; Perilla juice; Pasteurization; Herb

Full Text:

PDF (Tiếng Việt)

References

[1] T. Hou, V. R. Netala, H. Zhang, Y. Xing, H. Li, and Z. Zhang, “Perilla frutescens: A Rich Source of Pharmacological Active Compounds,” Molecules, vol. 27, no. 11, p. 3578, 2022.

[2] S. Singh, S. Singh, S. Kumar, and S. Verma, “Biological activities and therapeutic potential of Perilla frutescens (purple mint): A review,” International Journal of Pharmaceutical Sciences and Research, vol. 13, pp. 645-653, 2022.

[3] V. B. H. Nguyen, “Influence of some technical factors on the formulation of polyphenol rich beverage from perilla leaf extract,” (in Vietnamese), Hue University, 2019.

[4] T. T. H. Nguyen, D. T. Phan , T. M. Tong , and T. T. Tran, “Study on the process of preparing perilla drinks from Perilla frutescens (L.) Britton,” (in Vietnamese), HNUE Journal of Science vol. 66, no. 4F, pp. 205-214, 2021.

[5] Z. Wang, Z. Tu, X. Xie, H. Cui, K. W. Kong, and L. Zhang, “Perilla frutescens Leaf Extract and Fractions: Polyphenol Composition, Antioxidant, Enzymes (α-Glucosidase, Acetylcholinesterase, and Tyrosinase) Inhibitory, Anticancer, and Antidiabetic Activities,” Foods, vol. 10, no. 2, Feb. 3, 2021, doi: 10.3390/foods10020315.

[6] C. Aochen, A. Kumar, S. Jaiswal, K. U. Puro, P. W. Shimray, S. Hajong, R. H. C. Sangma, S. Aochen, B. Iangrai, B. Bhattacharjee, L. Jamir, T. Angami, A. Pattanayak, and V. K. Mishra, “Perilla frutescens L.: a dynamic food crop worthy of future challenges,” Frontiers in Nutrition, vol. 10, 2023, Art. no. 1130927.

[7] W.-L. Liang, D. Gong, and W. K. Zhang, “The Composition of chrysanthemum extracts and their pharmacological functions,” STEMedicine, vol. 2, no. 5, pp. e69-e69, 2021.

[8] J. Ahmad, I. Khan, R. Blundell, J. Azzopardi, and M. F. Mahomoodally, “Stevia rebaudiana Bertoni.: An updated review of its health benefits, industrial applications and safety,” Trends in Food Science & Technology, vol. 100, pp. 177-189, 2020.

[9] V. L. Singleton and J. A. Rossi, “Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents,” American Journal of Enology and Viticulture, vol. 16, no. 3, pp. 144-158, 1965.

[10] G. L. Miller, “Use of dinitrosalicylic acid reagent for determination of reducing sugar,” Analytical Chemistry, vol. 31, no. 3, pp. 426-428, 1959.

[11] M. M. Giusti and R. E. Wrolstad, “Characterization and measurement of anthocyanins by UV‐visible spectroscopy,” Current protocols in food analytical chemistry, no. 1, pp. F1. 2.1-F1. 2.13, 2001.

[12] W. Brand-Williams, M. E. Cuvelier, and C. L. W. T. Berset, “Use of a free radical method to evaluate antioxidant activity,” LWT Food Science and Technology, vol. 28, no. 1, pp. 25-30, 1995.

[13] J. Zhishen, T. Mengcheng, and W. Jianming, “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals,” Food Chemistry, vol. 64, no. 4, pp. 555-559, 1999.

[14] M. Turturică, N. Stănciuc, G. Bahrim, and G. Râpeanu, “Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts–A kinetic study,” Journal of Food Engineering, vol. 171, pp. 200-207, 2016.

[15] G. Akowuah, A. Mariam, and J. Chin, “The effect of extraction temperature on total phenols and antioxidant activity of Gynura procumbens leaf,” Pharmacognosy Magazine, vol. 5, no. 17, pp. 81-85, 2009.

[16] S. Skąpska, K. Marszałek, Ł. Woźniak, J. Szczepańska, J. Danielczuk, and K. Zawada, “The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages,” Foods, vol. 9, no. 12, Dec. 8, 2020, doi: 10.3390/foods9121819.

[17] C. Shaheer, P. Hafeeda, R. Kumar, T. Kathiravan, K. Dhananjay, and S. Nadanasabapathi, “Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice,” International Food Research Journal, vol. 21, no. 6, pp. 2189-2194, 2014.

[18] M. Turturică, N. Stănciuc, G. Bahrim, and G. Râpeanu, “Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics,” Food and Bioprocess Technology, vol. 9, no. 10, pp. 1706-1715, 2016.

[19] P. P. Bhalerao and S. Chakraborty, “Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage,” Journal of Food Process Engineering, vol. 44, no. 8, 2021, doi:10.1111/jfpe.13761.

[20] F. M. Ursache, I. O. Ghinea, M. Turturică, I. Aprodu, G. Râpeanu, and N. Stănciuc, “Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment–Quantitative spectroscopic and kinetic approaches,” Food Chemistry, vol. 233, pp. 442-449, 2017.

[21] D. Serea, N. N. Condurache, I. Aprodu, O. E. Constantin, G. E. Bahrim, N. Stănciuc, S. Stanciu, and G. Rapeanu, “Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome,” Antioxidants (Basel), vol. 11, no. 1, Jan. 5, 2022, doi:10.3390/antiox11010118.

[22] M. Mieszczakowska-Frąc, K. Celejewska, and W. Płocharski, “Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products,” Antioxidants (Basel), vol. 10, no. 1, Jan. 5, 2021, doi:10.3390/antiox10010054.

[23] S. Saikia, N. K. Mahnot, and C. L. Mahanta, “A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices,” Food Science and Technology International, vol. 22, no. 4, pp. 288-301, Jun. 2016.

[24] H. X. Nguyen, T. T. N. Do, T. K. T. Doan, C. L. Tran, C. D. Pham, T. M. D. Nguyen, T. T. N. Huynh, T. N. D. Nguyen , L. D. Hua, and N. K. Tran, “Effects of heat treatment on the content of polyphenols, flavonoids, vitamin C, gallic acid and antioxidant capacity of Ha Chau strawberry juice (Baccaurea ramiflora Lour.),” (in Vietnamese), Journal of Science - Can Tho University, vol. 58, pp. 38-47, 2022.

[25] R. Bulegon, G. de Almeida Gomes, and E. Rigo, “Influence of the pasteurization conditions on sugarcane juice packaged in glass packaging,” Revista do Congresso Sul Brasileiro de Engenharia de Alimentos, vol. 4, no. 1, p. 13, 2018.

[26] F. Bianchi, M. Pünsch, and E. Venir, “Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice,” Foods, vol. 10, no. 5, May 11, 2021, doi: 10.3390/foods10051052.

[27] S. Vandresen, M. G. Quadri, J. A. de Souza, and D. Hotza, “Temperature effect on the rheological behavior of carrot juices,” Journal of Food Engineering, vol. 92, no. 3, pp. 269-274, 2009.

[28] K. Mukhtar, B. G. Nabi, R. N. Arshad, U. Roobab, B. Yaseen, M. Ranjha, R. M. Aadil, and S. A. Ibrahim, “Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum),” Ultrasonics Sonochemistry, vol. 90, Nov. 2022, Art. no. 106194.

[29] R. M. Ferreira, R. A. Amaral, A. M. Silva, S. M. Cardoso, and J. A. Saraiva, “Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices,” Beverages, vol. 8, no. 4, p. 84, 2022.

[30] T. C. Nguyen , and L. H. Nguyen, Principles of canned food production. Ho Chi Minh City Science and Technology Publishing (in Vietnamese), 2009.

[31] P. Khandpur and P. R. Gogate, “Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices,” Ultrasonics Sonochemistry, vol. 27, pp. 125-136, Nov. 2015.

DOI: https://doi.org/10.34238/tnu-jst.8801

Refbacks

There are currently no refbacks.



Remember me