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Heat treatment improves the sensory properties of the ultrafiltration by-product of honeybush (Cyclopia genistoides) extract.

Neil Miller,Alicia Petrus,E. Moelich,M. Muller,D. de Beer,Marieta van der Rijst,E. Joubert

Published 2021 in The Journal of the Science of Food and Agriculture

ABSTRACT

BACKGROUND Ultrafiltration of green honeybush (Cyclopia genistoides) extract results in a by-product (retentate). Application of further separation processes for recovery of polyphenols would entail creation of additional waste. Repurposing the retentate as a food flavour ingredient provides an alternative valorisation approach. RESULTS The retentate, suspended in water (270 g L-1 ), was heat-treated at 80 °C for 2, 4, 8 and 16 h, and at 90 °C for 2, 4, 6 and 8 h to change its sensory profile. The heat-treated retentate, diluted to beverage strength (2.15 g L-1 ), had prominent 'grape/Muscat-like' and 'marmalade/citrus' aroma and flavour notes. Overall, heating for ≤4 h increased the intensities of positive flavour and aroma notes, while reducing that of 'green/grass', 'hay' and bitterness, whereafter further heating only had a slight effect on the aroma profile at 80 °C (P < 0.05), but not at 90 °C (P ≥ 0.05). The heat treatments, 80 °C/4 h and 90 °C/4 h, were subsequently applied to different batches of retentate (n = 10) to accommodate the effect of natural product variation. Heating at 90 °C produced higher intensities of positive aroma attributes (P < 0.05), but was more detrimental to the phenolic stability, compared to 80 °C. CONCLUSION After heat treatment, the phenolic content of C. genistoides retentate, reconstituted to beverage strength, still fell within the range of a typical fermented honeybush leaf tea infusion. The change in phenolic composition will not diminish the benefit of an improved sensory profile for the retentate by-product through heating. This article is protected by copyright. All rights reserved.

PUBLICATION RECORD

  • Publication year

    2021

  • Venue

    The Journal of the Science of Food and Agriculture

  • Publication date

    2021-07-27

  • Fields of study

    Agricultural and Food Sciences, Medicine, Environmental Science

  • Identifiers
    DOI 10.1002/jsfa.11440PMID 34312869
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar, PubMed

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