Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein

作者：Thanasak Sae‐leaw, Rotimi E. Aluko, Kasidate Chantakun, Soottawat Benjakul · 发表于：Journal of Aquatic Food Product Technology · 年份：2021 · DOI：10.1080/10498850.2021.1974632 · 被引用次数：13 · 研究领域：Food Quality and Safety Studies、Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities

The impact of chrysanthemum tea fortification (1, 3, and 5%, w/v) with hydrolyzed collagen powder (HCP) derived from salmon scale ossein on physicochemical, antioxidant, and sensory properties during 6 months storage at room temperature (30°C) was investigated. Addition of HCP yielded chrysanthemum tea with increased browning index, turbidity, pH, and α-amino group content, especially at higher levels of incorporation. Fortification with HCP increased antioxidant activities, including ABTS and DPPH radical scavenging activities, ferric reducing antioxidant power, and oxygen radical absorbance capacity of chrysanthemum tea in a dose-dependent manner (p < .05). However, continuous decreases in antioxidant activities in all tea samples were observed during storage (p < .05). Fortification with the HCP had no negative impact on acceptability of chrysanthemum tea. Therefore, chrysanthemum tea fortified with HCP could be produced as a functional drink with antioxidant activity having shelf life up to 6 months at 30°C.