Study on Quality Changes of Ready-to-Drink Dragon Blood (Peristrophe bivalvis (L.) Merr.) Tea During Storage
DOI:
https://doi.org/10.14456/jare-mju.2024.53Keywords:
dragon blood tea, ready-to-drink, storage, quality changeAbstract
This research aimed to study the shelf life of ready-to-drink dragon blood tea during storage at room temperature (30±2°C) and refrigerator temperature (4±2°C) over a period of 24 days. The experimental results showed that dragon blood tea stored at room temperature could only be preserved for one day, on the day of production. In contrast, when stored in a refrigerator, it could be preserved for 15 days. The dragon blood tea stored at room temperature exhibited significant color changes, with the hue angle shifting from red purple to yellow red. There was an increase in light transmittance (Transmittance, %T670), decrease in alkalinity, and a significant increase of citric acid content (p≤0.05). Storing at refrigerator temperature could help decrease the color changes, with the hue angle of the dragon blood tea remaining red purple throughout the storage time. There were slight changes in acidity and citric acid content. Regarding microbial quality, it was found that dragon blood tea stored at room temperature had significantly higher total microbial, yeast, and mold count when compared with that stored in the refrigerator, resulting in shorter shelf life. In terms of sensory quality assessment, consumers consistently rated the taste of dragon blood tea stored in the refrigerator as moderately likable throughout the 15 days of storage time.
References
BAM. 2002. Food and Drug Administration Bacteriological Analytical Manual. 8thed. Gaithersburg: AOAC: International. 946 p.
Fasoyiro, S.B., O.A. Ashaye, A. Adeola and F.O. Samuel. 2005. Chemical and storability of fruit-flavoured (Hibiscus sabdariffa) Drinks. World Journal of Agricultural Sciences 1(2): 165-168.
Khue, D.B., D.S. Mai, P.M. Tuan, D.T.B. Oanh and L.T.H. Van. 2014. Peristrophe roxburghiana–a review Annals. Food Science and Technology 15(1): 1-9.
Levy, R., Z. Okun and A. Shpigelman. 2019. The influence of chemical structure and the presence of ascorbic acid on anthocyanins stability and spectral properties in purified model systems. Foods 8(6): 1-11.
Muhamad, N.F.H., F. Hussin and N. Arifin. 2023. Effect of packaging materials and storage time on anthocyanins stability of red cabbage-roselle mixed drink. Food Research 6(Suppl.2): 182-190.
Quan, N.V., D.T. Khang, L.T. Dep, T.N. Minh, N. Nobukazu and T.D. Xuan. 2016. The potential use of a food-dyeing plant Peristrophe biavalvis (L.) Merr. in Northern Vietnam. International Journal of Pharmacology, Phytochemistry and Ethnomedicine 4: 14-26.
Rattanapanone, N. 2014. Food Chemistry. 5th ed. Bangkok: Odeon Store. 504 p. [in Thai]
Rittilert, P. and A. Suklim. 2022. Utilization of Peristrophe roxburghiana by Processing Beverage Product and Natural Food Colorant. 105 p.
In Research Report. Pathum Thani: Valaya Alongkorn Rajabhat University under the Royal Patronage. [in Thai]
Rodriguez-Saona, L.E., M.M. Guisti and R.E. Wrolstad. 1999. Color and pigment stability of red radish and red fleshed potato anthocyanins in juice model systems. Journal of Food Science 64(3): 451-456.
Tanaka, Y. and N.V. Ke. 2007. Edible Wild Plants of Vietnam: The Bountiful Garden. Bangkok: Orchid Press. 176 p.
Thai Industrial Standards Institute. 2013. Thai community product standard of dried mixed herbs for infusion (TCPS 996/2013). [Online]. Available https://archive.org/details/th.ps.996.2548 (October 1, 2023). [in Thai]
Thai Industrial Standards Institute. 2014. Thai community product standard of mulberry drink (TCPS 851/2014). [Online]. Available https://archive.org/details/th.ps.851.2548/page/n3/mode/2up. (September 11, 2023). [in Thai]
Thuy, N.M., D.H.N. Han, V.Q Minh and N.V. Tai. 2022. Effect of extraction methods and temperature preservation on total anthocyanins compounds of Peristrophe bivalvis L. Merr leaf. Journal of Applied Biology & Biotechnology 10(02): 146-153.
West, M.E. and L.J. Mauer. 2013. Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. Journal of Agricultural and Food Chemistry 61(17): 4169-4179.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Agricultural Research and Extension
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This article is published under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which allows others to share the article with proper attribution to the authors and prohibits commercial use or modification. For any other reuse or republication, permission from the journal and the authors is required.
