Heat treatment improves the sensory properties of the ultrafiltration by-product of honeybush (Cyclopia genistoides) extract.
Neil MillerAlicia PetrusErika Ilette MoelichMagdalena MullerDalene de BeerMarieta van der RijstElizabeth JoubertPublished in: Journal of the science of food and agriculture (2021)
After heat treatment, the phenolic content of C. genistoides retentate, reconstituted to beverage strength, still fell within the range of a typical 'fermented' (oxidized) honeybush leaf tea infusion. The change in phenolic composition will not diminish the benefit of an improved sensory profile for the retentate by-product through heating. © 2021 Society of Chemical Industry.