EFFECT OF DENSE PHASE CARBON DIOXIDE PROCESSING ON MICROBIAL STABILITY AND PHYSICOCHEMICAL ATTRIBUTES OF HIBISCUS SABDARIFFA BEVERAGE

Hibiscus beverage was treated with dense phase carbon dioxide (DPCD), and inactivation was determined using yeasts and molds (Y&M) and aerobic plate counts (APCs). A central composite design with pressure (13.8–34.5 MPa) and residence time (5–8 min) at constant temperature (40C) and %CO2 was used. A storage study (14 weeks at 4C) included the DPCD treated (34.5 MPa, 8% CO2, 6.5 min and 40C), thermal treated (HTST) (75C for 15 s) and untreated (control) beverages monitoring microbial growth, pH, °Brix, titratable acidity (TA) and color. A minimum of 5 and 0.85 log reductions for Y&M and APC was achieved for all DPCD treatments. APC remained ∼2 logs during the 14 weeks of storage, while Y&M were reduced ∼3 logs and remained stable for both DPCD and HTST samples. °Brix and pH were not affected by DPCD treatment, whereas TA increased. A slight decrease was observed for a*, b*, hue angle and chroma for all treatments. Overall results showed that DPCD can be competitive with HTST process producing a shelf stable product while minimally affecting its physicochemical attributes. PRACTICAL APPLICATIONS Hibiscus beverage processing requires an extraction step followed by a preservation method. New processing technologies such as dense phase carbon dioxide require little to no heat and may help to maintain the fresh-like color, flavor and nutrients of the beverage. This research pursues the optimal processing conditions for a hibiscus beverage by comparing dense phase carbon dioxide processing with traditional pasteurization, and following the microbial stability and physicochemical attributes of these beverages after processing and during storage.

[1]  M. Balaban,et al.  Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice. , 2009, Journal of food science.

[2]  Xiaosong Hu,et al.  Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice. , 2009, Journal of agricultural and food chemistry.

[3]  F. Biasioli,et al.  Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice , 2009 .

[4]  M. Balaban,et al.  Continuous dense-phase CO2 processing of a coconut water beverage , 2009 .

[5]  M. Balaban,et al.  Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods. , 2008, Journal of food science.

[6]  A H Geeraerd,et al.  High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. , 2007, International journal of food microbiology.

[7]  Sara Spilimbergo,et al.  Supercritical gases pasteurization of apple juice , 2007 .

[8]  M. Balaban,et al.  A Continuous High‐Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange Juice , 2006 .

[9]  M. Balaban,et al.  Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. , 2006, Journal of agricultural and food chemistry.

[10]  Xiaosong Hu,et al.  Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide , 2006 .

[11]  Murat O. Balaban,et al.  Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality , 2006 .

[12]  Gurbuz Gunes,et al.  Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system , 2005 .

[13]  J. Lee,et al.  Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice , 2002 .

[14]  R. Wrolstad,et al.  Radish anthocyanin extract as a natural red colorant for maraschino cherries , 1996 .

[15]  J. Cuq,et al.  Inactivation of Escherichia coli by carbon dioxide under pressure , 1996 .

[16]  R. G. Mcguire,et al.  Reporting of Objective Color Measurements , 1992 .

[17]  J. Cornell,et al.  Effect of supercritical carbon dioxide on microbial populations in single strength orange juice , 1991 .

[18]  M. Balaban,et al.  Bacterial Effect of High Pressure CO2 Treatment on Foods Spiked with Listeria or Salmonella. , 1991, Journal of food protection.