Stability of labile xanthones and dihydrochalcones in a ready‐to‐drink honeybush beverage during storage

Abstract

AbstractBACKGROUNDThe shelf‐life of a functional herbal tea‐based beverage is important not only for consumer acceptability, but also for the retention of bioactive compounds. The present study aimed to clarify the role of common iced tea beverage ingredients (citric and ascorbic acids) on the shelf‐life stability of an herbal tea‐based beverage. A hot water extract of green Cyclopia subternata, also used as honeybush tea, was selected as the main ingredient because it provides different types of phenolic compounds associated with bioactive properties (i.e. xanthones, benzophenones, flavanones, flavones and dihydrochalcones).RESULTSThe model solutions were stored for 180 and 90 days at 25 and 40 °C, respectively. Changes in their volatile profiles and color were also quantified as they contribute to product quality. 3′,5′‐Di‐β‐d‐glucopyranosyl‐3‐hydroxyphloretin (HPDG; dihydrochalcone) and, to a lesser extent, mangiferin (xanthone), were the most labile compounds. Both compounds were thus identified as critical quality indicators to determine shelf‐life. The stability‐enhancing activity of the acids depended on the compound; ascorbic acid and citric acid enhanced the stability of HPDG and mangiferin, respectively. However, when considering all the major phenolic compounds, the base solution without acids was the most stable. This was also observed for the color and major volatile aroma‐active compounds [α‐terpineol, (E)‐β‐damascenone, 1‐p‐menthen‐9‐al and trans‐ocimenol].CONCLUSIONThe addition of acids, added for stability and taste in ready‐to‐drink iced tea beverages, could thus have unwanted consequences in that they could accelerate compositional changes and shorten the shelf‐life of polyphenol‐rich herbal tea beverages. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.