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dc.contributor.authorDe Beer, Dalene
dc.contributor.authorAucamp, Marique
dc.contributor.authorLiebenberg, Wilna
dc.contributor.authorStieger, Nicole
dc.contributor.authorPauck, Claire E.
dc.date.accessioned2018-03-14T13:19:12Z
dc.date.available2018-03-14T13:19:12Z
dc.date.issued2018
dc.identifier.citationDe Beer, D. et al. 2018. Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients. Journal of the science of food and agriculture, 98(8):2925-2934. [https://doi.org/10.1002/jsfa.8787]en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010 (Online)
dc.identifier.urihttp://hdl.handle.net/10394/26592
dc.identifier.urihttps://doi.org/10.1002/jsfa.8787
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8787
dc.description.abstractBACKGROUND The need for a convenience herbal iced tea product with reduced kilojoules merited investigation of the shelf-life of powder mixtures containing a green Cyclopia subternata Vogel (honeybush) extract with proven blood glucose-lowering activity and alternative sweetener mixture. RESULTS Prior to long-term storage testing, the wettability of powder mixtures containing food ingredients and the compatibility of their components were confirmed using the static sessile drop method and isothermal microcalorimetry, respectively. The powders packed in semi-sealed containers remained stable during storage at 25 °C/60% relative humidity (RH) for 6 months, except for small losses of specific phenolic compounds, namely mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone, vicenin-2 and 3′,5′-di-β-d-glucopyranosylphloretin, especially when both citric acid and ascorbic acid were present. These acids drastically increased the degradation of phenolic compounds under accelerated storage conditions (40 °C/75% RH). Accelerated storage also caused changes in the appearance of powders and the colour of the reconstituted beverage solutions. Increased moisture content and aw of the powders, as well as moisture released due to dehydration of citric acid monohydrate, contributed to these changes. CONCLUSION A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industryen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectCyclopia subternataen_US
dc.subjectFunctional beverageen_US
dc.subjectHoneybushen_US
dc.subjectPolyphenolsen_US
dc.subjectShelf-lifeen_US
dc.subjectIngredient compatibilityen_US
dc.titlePhenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredientsen_US
dc.typeArticleen_US
dc.contributor.researchID11927860 - Aucamp, Marique Elizabeth
dc.contributor.researchID10196226 - Liebenberg, Wilna
dc.contributor.researchID12038156 - Stieger, Nicole


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