Natural spices and flavour substitution in zobo tea and drink production: A review

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Chibuzo Stanley Nwankwo, Faithful O. Ulu, Endurance O. Okpomor, James T. Mbachiantim, Chigozie Francis Okoyeuzu, Irene E. Carew, Dereje Belay, David C. Ike, Abebe Teshome
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Abstract

This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.
天然香料及香料替代在茶水饮料生产中的应用综述
本文综述了天然香料和香料对茶饮料整体品质的影响。Zobo是由芙蓉花萼制成的,芙蓉也被称为roselle。Zobo茶和饮料富含营养物质(碳水化合物、纤维、灰分、维生素A和C)、矿物质(钾、镁、钠、钙、铁)和生物活性化合物(有机酸、花青素、类黄酮、酚酸),这些物质使它们易于微生物繁殖,尽管营养成分和产品质量因所用原料和生产方法的不同而异。Zobo可以不加糖,也可以用蜂蜜、枫糖浆、甘蔗或橙子、菠萝、苹果或草莓提取的果汁来加糖。当用香料代替化学调味剂和防腐剂时,可以最大限度地减少微生物的腐败活动。几种天然防腐剂或有机或天然香料可以改善茶和饮料的品质属性,减少微生物的多样性和密度。一些广泛使用和潜在的香料包括大蒜、生姜、大蒜和姜的混合物、酸橙、丁香、肉桂、肉豆蔻、可乐果和胡椒。这些香料,连同干花萼,具有抗菌特性,并且富含植物营养素,包括维生素和矿物质。整体效果高度依赖于天然添加剂的生物组成以及所使用添加剂与玫瑰花萼之间的协同或拮抗作用。如果包装得当,zobo可以比zobo饮料保存更长时间,从而使产品具有更长的保质期。天然添加剂的使用将大大有助于丰富藏博茶和饮料,并随后补充缺乏的营养。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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