Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage.

Background: Green rooibos (Aspalathus linearis (Burm.f.) R.

Food-grade phytosome vesicles for nanoencapsulation of labile -glucosylated xanthones and dihydrochalcones present in a plant extract matrix-Effect of process conditions and stability assessment.

Phytosomes consist of a phytochemical bound to the hydrophilic choline head of a phospholipid. Their use in food products is gaining interest. However, literature on the use of food-grade solvents, crude plant extracts as opposed to pure compounds, and unrefined phospholipids to prepare phytosomes is limited.

Effect of Sampling Time, Quantification Method, and Tree Sample Pooling on Root Quantities in South African Avocado Orchards.

is a destructive soilborne pathogen causing Phytophthora root rot on avocados worldwide. Little is known about the effect of root sampling time, root quantification method (quantitative real-time PCR [qPCR] versus baiting), and tree sample pooling strategies on the quantification of the pathogen in roots in avocado orchard trees. This was investigated in six avocado orchards in two climatically different production regions (Mooketsi and Letaba) in the Limpopo Province, South Africa, over a 2-year period.

Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators.

The poor stability of aspalathin in aqueous solutions is a major challenge in delivering a shelf-stable ready-to-drink (RTD) green rooibos iced tea. The kinetics of aspalathin degradation and the formation of eriodictyol glucoside isomers [(S/R)-6-β-D-glucopyranosyleriodictyol and (S/R)-8-β-D-glucopyranosyleriodictyol] in aqueous buffers were modeled to understand and predict aspalathin losses during heat processing. The effects of temperature and pH on the rate constants of aspalathin degradation and eriodictyol glucoside isomer formation were determined in a 0.

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder-Assessment of Physical, Chemical, and Sensory Properties.

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a -glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage.