The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha
by
, , , and
Aikaterini Itziou
1,*
,
Dimitrios Ziouzios
2
,
Konstantinos Zaralis
3,
Evangelia Lakioti
4,
Vayos Karayannis
2,*
and
Constantinos Tsanaktsidis
2 
1
Department of Midwifery, School of Health Sciences, University of Western Macedonia, 50200 Ptolemaida, Greece
2
Department of Chemical Engineering, School of Engineering, University of Western Macedonia, Kila, 50100 Kozani, Greece
3
Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
4
Department of Nursing, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
*
Authors to whom correspondence should be addressed.
Processes 2024, 12(11), 2433; https://doi.org/10.3390/pr12112433
Submission received: 18 September 2024
/
Revised: 24 October 2024
/
Accepted: 30 October 2024
/
Published: 4 November 2024
(This article belongs to the Special Issue Advances in the Design, Analysis and Evaluation of Functional Foods)
Abstract
:In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy.
Keywords:
health beverage; Chios mastiha; green tea; bioactive; extracts; characterization; evaluation; application1. Introduction
Due to the growing trend of consumers switching from alcoholic to nonalcoholic beverages and the rising popularity of specialty tea varieties, a study conducted by Market Data Forest [1] indicates that Europe is the third-largest consumer of nonalcoholic beverages. In the same vein, breweries are being urged to increase the variety of low-alcohol products they offer, taking into consideration that the production process affects the non-alcoholic product’s quality and antioxidant capacity [2]. Manufacturers concentrate on the creation of new products in order to satisfy the evolving preferences of their clientele. In June 2021, the European soft drink industry, embodied by UNESDA, committed to lower the average added-sugar content of soft drinks by 10% in the EU-27 and the UK between 2019 and 2025 [3].
The non-alcoholic beverage market in Europe is expected to generate €265.4 billion in revenue in 2023, with a 16.4% revenue variation by segment. An increase of 3.28% per year is projected for the four years of 2023–2027. With a projected market value of €158.7 billion in 2023, the soft drink sector is the largest in the industry. When compared globally, the United States generates the highest revenue (€466.40 billion in 2023). In the soft drink industry, out-of-home consumption (i.e., bars and restaurants) will account for 11% of consumption volume and 47% of spending by 2027. By 2027, the amount of non-alcoholic beverage sales is anticipated to reach 160.90 billion L. In 2024, the market for non-alcoholic beverages is projected to grow by 1.3% in volume. In 2023, it is anticipated that the average volume per person will be 186.30 L [4].
In Greece, according to data from the AHBI (Association of Hellenic Beverage Industries) [5], the non-alcoholic beverage industry includes bottled water, soda, tonic, mixers, ice tea, fresh and concentrated juices, fruit drinks, sports and energy drinks, and iced tea. The non-alcoholic beverage industry supports employment and public revenues throughout the Greek economy by developing and producing added-value products. Its contribution is multiplied because it is connected to other Greek economic sectors like catering and tourism, the agri-food sector, as well as the wholesale, retail, and packaging industries. Moreover, business services like consulting, advertising, market research, and legal services are all significantly strengthened by its locally driven development. Finally, additional economic effects are brought about by the sector’s expenditure of revenue on partners, suppliers, and employees [6].
The most popular non-alcoholic beverage in the world, tea has significant positive effects on both health and the economy. The main secondary metabolites found in tea plants were summarized by Wang et al. [7]. Tea bags, whether instant or ready-to-drink (RTD), can be made straight from tea powder or crushed tea [8]. Green tea and its extracts are well known for their antioxidant properties. Oxidative stress and damage to DNA and cellular structures caused by environmental toxicants are lessened by green tea and its extracts, which increase antioxidant capacity [9,10]. Camellia sinensis tea is distinguished by its high flavonoid content. Numerous health advantages associated with tea may be attributable to flavonoids, a broad class of phenolic products of plant metabolism with a diversity of phenolic structures and distinct biological activities. Several in vitro investigations demonstrate the potent antioxidant and metal-chelating qualities of tea’s flavonoids, which may shield tissues and cells from free oxygen radicals [11,12].
Previous studies have examined mastiha’s antibacterial [13,14], antioxidant [15,16,17], anti-inflammatory [18,19], and cytotoxic properties [20], as well as its hypolipidaemic effect [21] and its impact on liver and intestine wellbeing [22,23]. The results of the previously mentioned studies are promising and, in future, Mastiha might be a significant dietary supplement [24]. Mastiha is a natural aromatic resin produced by the mastic tree (Pistacia lentiscus L. var. latifolius Coss or Pistacia lentiscus var. Chia). It is otherwise called Chios mastic gum, it being solely created on the southern part of Chios, a Greek island arranged in the northern Aegean Ocean. Despite the fact that Pistacia species are spread far and wide across the Mediterranean area, mastiha is obtained only by the mastic trees developed on the island of Chios 24 (Mastichochoria in Greek). The life cycle of most trees is around 100 years, and the yearly production goes from 60 to 250 g for each tree [25]. The anti-inflammatory and antioxidant properties of mastiha may be responsible for its therapeutic properties [26,27]. It contains terpenes, phenolic compounds, phytosterols, arabino-galactanes proteins, natural polymers, volatile compounds, and aromatic compounds [28,29]. Chios mastic brings together numerous great properties that could legitimize its restorative use for different human sicknesses [29].
The goal of the current research is the development of innovative non-alcoholic sugar-free green tea-based beverages (NBA) with the addition of Chios mastiha, to take advantage of its well-known beneficial and therapeutic properties, aiming to attain improved organoleptic characteristics. For this purpose, beverage creation is examined and described at a pilot level, in order to provide the capability of potentially scaling up to an industrial plant. In particular, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including (a) green tea with Chios mastiha, (b) matcha green tea with Chios mastiha, and (c) louisa green tea with Chios mastiha. Microbiological and nutritional value determination was carried out for the raw materials used as well as the beverages obtained.
2. Materials and Methods
2.1. Water Analysis
An analysis of the water used for the non-alcoholic drink production was performed. This water comes from the DEYA Xiou network, specifically from the network of the Dafnona area of the Kampochoro Municipal Unit. In Supplementary Materials, the certificate of the water analysis of DEYA Xiou is attached.
2.1.1. Microbiological Water Analysis
An investigation to determine any microbial change in the water intended for the non-alcohol drink production was performed according to ISO 7218/2007 [30].
2.1.2. Physicochemical Water Analysis
A test was carried out with HACH 1500 Photometer to determine the physicochemical quality characteristics, with Violab PHmeter to determine PH, and with Violab Conductivity meter to determine electrical conductivity (Violab, Herzliya, Israel)of the water intended for the non-alcohol drink production.
2.2. Ingredient Analysis
An analysis of the ingredients and additives to be used for the non-alcoholic beverage production was carried out.
2.3. Production of Three Innovative Beverages and Beverage Microbiological Analysis
The following three beverages (non-alcoholic, non-carbonated drinks) were produced at a pilot level:
- Green tea with Chios mastiha (MGT1);
- Matcha green tea with Chios mastiha (MGT2);
- Louisa green tea with Chios mastiha (MGT3).
A microbiological analysis was carried out in a sample of green tea with Chios mastiha, with sweeteners, without sugar; in a sample of matcha green tea with mastiha from Chios, with sweeteners, without sugar; and in a sample of green tea Louisa with mastiha from Chios, with sweeteners, without sugar, according to ISO 7218/2007. For alicylobacillus Neogen Soleris with ACB-109 vials was used, for OMX, Yeast & Mold Neogen-3M PPRA petri film reader was used (Neogen, Lansing, MI, USA).
In addition, an analysis was carried out for sorbic acid and benzoic acid with the O.608/HPLC-DAD method using Agilent 1200 HPLC, UV Detector, C18 column (Agilent, Santa Clara, CA, USA).
2.4. Beverage Nutritional Value Determination
Nutritional analyses were carried out, including sodium analysis with AGILENT-OES PCI-710 with, Anton Paar Microwave 5000 Digestion system for the three types of beverage produced based on tea with natural Chios mastiha (Anton Paar, Graz, Austria).
2.5. Stages for Development of Beverages
The stages for the further development of novel beverages based on MGT1, MGT2, and MGT3 are described.
2.6. Beverage Production Control at a Pilot Level
The product MGT1 was examined on the 1st and 180th day of production (pilot production) in terms of the following analysis parameters: pH, ascorbic acid, acidity, benzoic acid, sorbic acid. It was also tested for its microbiological stability on day 1 (day 0) and day 180 of production, where the TVC (total mesophilic flora) was calculated at 37 °C. In addition, it was studied in terms of its behavior when remaining in the open air for a period of 3 days.
3. Results and Discussion
3.1. Water Analysis Results
The results of the water analysis are summarized in Table 1.
3.1.1. Microbiological Water Analysis Results
The results of the microbiological analyses of a water sample to be used for the production of the non-alcoholic beverage are shown in Table 2 below:
3.1.2. Physicochemical Water Analysis Results
The results of the physicochemical analyses of a water sample to be used for the production of the non-alcoholic beverage are shown in Table 3 below:
3.2. Ingredient Analysis Results
The analysis led to the following results (Table 4):
3.3. Microbiological Analysis of Three Beverages Produced
3.3.1. MGT1 Analysis
The results of the microbiological analyses of MGT1 are shown in Table 5 below:
There are also results for the following analyses (Table 6):
The indicated uncertainty is an extended uncertainty at a 95% confidence level (k = 2), as limited by Regulation (EC) No 1333/2008, Part E, point 14.1.4, for aromatized drinks.
3.3.2. MGT2 Analysis
The results of the microbiological analyses of MGT2 are shown in Table 7 below:
There are also results for the following analyses (Table 8):
The indicated uncertainty is an extended uncertainty at a 95% confidence level (k = 2), as limited by Regulation (EC) No 1333/2008, Part E, point 14.1.4, for aromatized drinks.
3.3.3. MGT3 Analysis
The results of the microbiological analyses of MGT3 are shown in Table 9 below:
There are also results of the following analyses (Table 10):
The indicated uncertainty is an extended uncertainty at a 95% confidence level (k = 2), as limited by Regulation (EC) No 1333/2008, Part E, point 14.1.4, for aromatized drinks.
3.4. Nutritional Value Determination of Three Beverages Produced
3.5. Stages Proposed for Development of Novel Beverages
The design stages of the proposed new product include six (6) stages. The first stage refers to the recipe determination and is summarized in Table 15. A test was carried out and it was found that a reduction in sweeteners and an increase in flavoring ingredients is required.
The second stage includes the recipe implementation. The results showed the following physicochemical characteristics and defined the recipe implementation conditions: a pH < 3.5 and an acidity of 0.15–0.20% citric acid. The third stage features the organoleptic product control and the chemical product control. The results are summarized in Table 16 and Table 17.
The fourth stage includes the legal and regulatory requirements and the specific labeling requirements (label definition and label preparation). The fifth stage refers to the product hazard analysis (FSMS—Food Safety Management System—ISO 22000, Review and HACCP study), while the sixth stage includes the sale trial and product tracking.
3.6. Beverage Production Control at a Pilot Level
3.6.1. Control on First Day of Pilot Production
The product MGT1 was tested on the first day of production (pilot production) for the following analysis parameters: pH, ascorbic acid, acidity, benzoic acid, and sorbic acid.
The results are shown in Table 18 below:
The product MGT1 was also tested for its microbiological stability on the first day of production (day 0), where TVC (total mesophilic flora) was calculated at 37 °C. The results are shown in Table 19 below:
3.6.2. Control on 180th Day of Pilot Production
The product MGT1 was tested on the 180th day of production (pilot production) for the following analysis parameters: pH, ascorbic acid, acidity, benzoic acid, and sorbic acid.
The results are shown in Table 20 below:
The product MGT1 was also tested for its microbiological stability on the 180th day of production (day 180), where TVC (total mesophilic flora) was calculated at 37 °C. The results are shown in Table 21 below:
3.6.3. Three-Day Inspection (Opened Product)
In addition, the product MGT1 was studied for its behavior when opened and left opened for a period of 3 days.
The results are shown in Table 22 below:
According to the above analyses, the product named MGT1 is considered microbiologically stable and safe for a period of 180 days from the date of production and if kept at an ambient temperature of 25 °C. According to the above analyses, the product named MGT1 is considered microbiologically stable and safe for a period of 3 days from the date of production, even if it remains open at an ambient temperature of 25 °C. For the final sign off of the product named MGT1 and after its industrial production, the safety and maintenance check should continue for at least 540 days from the date of production.
In the present study, separate analytical methods were used to determine the pH and titratable acidity, and each has a unique effect on the quality of food, as previously mentioned by other studies [31,32]. Both pH and titratable acidity are assessed using different methods, with each playing a unique role in determining the quality of food. However, Griffiths [33] supported the claim that the ability of a microbe to grow in a particular meal is better predicted by pH than by titratable acidity, which is a better indicator of how acid concentration affects food flavor. Moreover, color is a food’s initial distinguishing feature and frequently sets our expectations. Foods and drinks use both artificial and natural coloring for a variety of purposes. Color is a tool used by consumers to distinguish between different foods and to assess their quality [34]. According to the study’s findings, the pH value of 3.1 is comparable to that of other ready-to-drink teas according to data reported by Lunkes and Hashizume, who found pH values ranging from 2.89 to 4.03 [34], and Flores-Martínez et al. [35], who found pH ranging from 3.82 to 4.11. In addition, the titratable acidity found in the product of the current study was 0.18% on the 1st day and 0.194% on the 180st day of production, while the values found by Lunkes and Hashizume ranged from 0.193 to 0.325% [34] and the ones found by Flores-Martínez et al. [35] ranged from 0.0092 to 0.174%. However, another study measured that the pH of Rumex abyssincus was 3.74 to 4.15, and the titratable acidity was 0.094% to 0.155% [36]. These variations in the pH and titratable acidity values may be ascribed to the addition of citric acid used as an acidifier and sodium citrate used as a pH stabilizer to extend the shelf life of a product, which therefore may affect pH and titratable acidity values [36].
4. Conclusions
The outcomes of the present research are encouraging and support the creation of a novel sugar-free, non-alcoholic, non-carbonated health drink based on green tea enriched with Chios mastiha, which would help to preserve human health while also bolstering the economy. In fact, the health beverage produced at the pilot level has improved with the organoleptic characteristics associated with the addition of Chios mastiha. Moreover, it was found to be microbiologically stable and safe for a period of 180 days from the production date when kept at an ambient temperature of 25 °C, and also for 3 days, respectively, even if it remained opened at 25 °C. However, this study has potential limitations. The beverage production control was performed only at a pilot level and not at an industrial level. Moreover, different concentrations of Chios mastiha extracts may be used in order to produce beverages with different possible characteristics.
Scaling up the production of the novel health drink beverage developed—from the pilot to the industrial level—is possible, to enhance turnover through a potentially significant increase in production, with this also promoting job creation, and thus strengthening regional and national economies. Certainly, for the final sign off of the product upon potential industrial production, safety and preservation control should continue for at least 540 days from the date of production. Furthermore, the new research methods and practices investigated herein are expected to be introduced in the distillery and agro-industrial sector.
Supplementary Materials
The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/pr12112433/s1, Certificate of the water analysis of DEYA Xiou.
Author Contributions
Conceptualization, A.I. and C.T.; methodology, A.I., D.Z., V.K., K.Z., E.L., V.K. and C.T.; writing—original draft preparation, A.I., D.Z. and E.L.; writing—review and editing, A.I., K.Z., V.K., D.Z. and E.L.; supervision, A.I. and C.T. All authors have read and agreed to the published version of the manuscript.
Funding
This research received no funding.
Data Availability Statement
The original contributions presented in this study are included in the article; further inquiries can be directed to the corresponding author.
Acknowledgments
The authors would like to sincerely thank the “Chios Stoupaki Distillery SA”, Greece, for kindly providing the pilot plant installation.
Conflicts of Interest
The authors declare no conflicts of interest.
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Table 1.
An analysis of the water used in the beverages’ preparation.
| Risk | Risk Assessment | Preventive Measures | Validation of Preventive Measures |
|---|---|---|---|
| M M8: Presence of M/O: Escherichia coli Enterococci M9: Presence of parasites X X16: Concentration of chemicals above the legislative limits (Government Gazette 3282 B‘ 19/9/2017: Quality of water intended for human consumption) Φ F10: Presence of foreign bodies (stones, wood, mud) | M8: bA2 M9: cC3 X16: βA1 F10: bB1 | -Water treatment chlorination (M8, X16) -Filtration (M9, Φ10, Χ16) -Use of public water supply -Application of reverse osmosis system directive (M8, X16) | -Water treatment recordings -Sampling and analysis -Government Gazette 3282 ‘B 19 September 2017: Quality of water intended for human consumption |
Table 2.
Microbiological water analysis.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method | Limits |
|---|---|---|---|---|---|
| OMX—Colony count at 22 °C | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | No unusual change |
| OMX—Colony count at 37 °C | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | No unusual change |
| Clostridium perfrigens | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | No unusual change |
| Total coliforms | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | 0 |
| Escherichia coli | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | 0 |
| Enterococci | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 | 0 |
Table 3.
Physicochemical water analysis.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method | Limits |
|---|---|---|---|---|---|
| Colour | 5 | mg/l Pt | - | APHA methods | |
| Odor | Acceptable | - | - | Food and Beverage Code | |
| Taste | Acceptable | - | - | Food and Beverage Code | |
| Opacity | 0.1 | NTU | 0.02 | APHA 20th edition 2001 | <1.00 |
| Electrical conductivity | 117 | μS/cm | 1 | APHA 2510 (25 °C) | <2500.0 |
| pH | 6.5 | - | - | Ph meter | 6.50–9.50 |
| Chlorides (Cl) | 30.1 | mg/L | 1 | Μοhr | <250.0 |
| Chlorine (free) | 0.6 | mg/L | 0.01 | Lovibond | <0.60 |
| Ammoniacal (NH4) | <DL | mg/L | 0.06 | 4500-NH3 b | <0.50 |
| Nitrate (NO3) | 4.7 | mg KNO3/L | 0.4 | 4500-NO3-N e | <50.0 |
| Nitrite (NO2) | <DL | mg NaNO2/L | 0.1 | 4500-ΝO2-Ν b | <0.50 |
Table 4.
Analysis of additives included in beverage preparation.
| Additive | Risk | Risk Assessment | Preventive Measures | Validation of Preventive Measures |
|---|---|---|---|---|
| A. Tea extracts | Χ X6: pesticide balances, heavy metals, presence of toxins (aflatoxin, ochratoxin A) X7: residues of cleaning chemicals and lubricants X8: perchlorates > 20 μg/kg X9: prohibited add-ons M M2: attendance Φ F3: foreign bodies F4: damaged packaging | X4: bB1 X7: cB1 X8: cB2 X9: cB1 M2: cC2 F3: bC2 F4: bC2 | -Training of staff (Φ4, M2) -Raw materials, specifications, and suppliers’ certificates/evaluated suppliers (M2, Φ3, Χ6, Χ7, Χ8, Χ9) -Evaluation of suppliers (X6, X7, X8, X9) | -Sample testing and final analysis -No complaints about foreign bodies in product EU 2015/682 on monitoring presence of perchlorates in food -Food and beverage code |
| B. Eessential oils | Χ X10: pesticide balances, heavy metals, presence of mycotoxins M M3: presence of m/o → toxins B. cereus C. perfrigens Φ F5: packaging destruction | X10: bb1 M3: cB1 F5: bC2 | -Training of reception staff (Φ5, M3) -Raw material specifications and suppliers’ certificates/evaluated suppliers (M3, Φ5, Χ10) | -Sampling and final analysis -Regulation (EC) No.../... Regulation (EC) No 1881/2006 set maximum levels for certain contaminants in foodstuffs -Food and beverage code -Supplier certificates |
| C. Sugar | Μ M4: presence of parasites M5: presence of yeasts/fungi X X11: presence of pigments Φ F6: presence of foreign bodies (stones, packaging materials) (sugar) F7: destruction of packages | M4: bc2 M5: bC2 X11: cC2 F6: cC2 F7: bC2 | Raw material specifications and suppliers’ certificates/evaluated suppliers (M4, M5, X11, F6) -Visual inspection of packages upon receipt (M4, F6) -Training of reception staff (M4, F6, F7) | -Sample testing and final analysis No complaints about foreign bodies in product -Supplier certificates -Regulation (EC) No.../... Regulation (EC) No 1881/2006 set maximum levels for certain contaminants in foodstuffs |
| D. Flavorings | Μ M6: presence of M/O pathogens X X12: presence of toxic substances, pesticides, presence of mycotoxins—aflatoxins Φ F8: foreign bodies (stones, glass, wood) | M6: cC1 X12: cB1 F8: cG1 | -Raw material specifications and supplier certificates/evaluated suppliers (M6, Χ12, Φ8) -Visual inspection of packages upon receipt (Φ8) - Training of reception personnel (M6, F8) | Sample testing and final analysis -Supplier certificates -Food and beverage code |
| E.Sweeteners—other additives (acidity regulators, antioxidants, preservatives) | Μ M7: presence of M/O pathogens X X13: presence of toxic substances, pesticides, presence of mycotoxins—aflatoxins X14: unattached materials Φ F9: foreign bodies (stones, glass, wood) | M7: cC1 X13: βA2 X14: cB1 F9: cG1 | -Raw material specifications and supplier certificates/evaluated suppliers (M7, X13, F9, X14) -Visual inspection of packages upon receipt (F9) -Training of reception staff (M7, F9) | -Sample testing and final analysis -Supplier certificates -Food and beverage code |
Table 5.
Microbiological analysis of MGT1.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OMX—colony count at 37 °C | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Lactic acid bacteria | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | cfu/100 mL | 1 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Yeasts/fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
Table 6.
Analysis of sorbic acid and benzoic acid in MGT1.
| Analysis Parameters | Result | Units | Limit of Detection | Method |
|---|---|---|---|---|
| Sorbic Acid | 200 ± 30 | mg/L | max 250 | O.608/HPLC-DAD |
| Benzoic Acid | 130 ± 10 | mg/L | max 150 | O.608/HPLC-DAD |
Table 7.
Microbiological analysis of MGT2.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OΜΧ—colony count at 37 °C | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Lactic acid bacteria | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | cfu/100 mL | 1 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Yeasts/fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
Table 8.
Analysis of sorbic acid and benzoic acid in MGT2.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| Sorbic Acid | 200 ± 30 | mg/L | max 250 | O.608/HPLC-DAD |
| Benzoic Acid | 130 ± 10 | mg/L | max 150 | O.608/HPLC-DAD |
Table 9.
Microbiological analysis of MGT3.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OΜΧ—colony count at 37 °C | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Lactic acid bacteria | <DL | cfu/100 mL | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | cfu/100 mL | 1 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
| Yeasts/fungi | <DL | cfu/100 mL | 100 | In-house method according to ISO 7218/2007 |
Table 10.
Analysis of sorbic acid and benzoic acid in MGT3.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| Sorbic Acid | 200 ± 30 | mg/L | max 250 | O.608/HPLC-DAD |
| Benzoic Acid | 130 ± 10 | mg/L | max 150 | O.608/HPLC-DAD |
Table 11.
Sodium analysis in MGT1.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| Sodium (Na) | 23.8 | mg/Kg | 0.10 | ICP-OES CYS EN 16943:2017 |
Table 12.
Sodium analysis in MGT2.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| Sodium (Na) | 13.3 | mg/Kg | 0.10 | ICP-OES CYS EN 16943:2017 |
Table 13.
Sodium analysis in MGT3.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| Sodium (Na) | 11.9 | mg/Kg | 0.10 | ICP-OES CYS EN 16943:2017 |
Table 14.
Nutritional value determination of MGT1, MGT2, MGT3.
| Analysis Parameters | Result | Units | Limit of Detection (DL) | Method | ||
|---|---|---|---|---|---|---|
| Total Energy Value | 0 | kj/100 mL | - | Computational (Reg. 1169/2011) | ||
| Total Energy Value | 0 | kcal/100 mL | - | Computational (Reg. 1169/2011) | ||
| Fats | <DL | g/100 mL | 0.1 | Soxhlet In-house Method | ||
| Saturated Fats | <DL | g/100 mL | 0.1 | GLC EC Regulation 2568/91 | ||
| Monounsaturated Fats | <DL | g/100 mL | 0.1 | GLC EC Regulation 2568/91 | ||
| Polyunsaturated Fats | <DL | g/100 mL | 0.1 | GLC EC Regulation 2568/91 | ||
| Carbohydrates (total) | <DL | g/100 mL | 0.1 | Computing | ||
| Total Sugars | <DL | g/100 mL | 0.1 | HPLC-RI | ||
| Proteins | <DL | g/100 mL | 0.1 | Kjeldahl In-house Method based on ISO/DIS 8968-2 | ||
| Salt | 0.01 | g/100 mL | 0.01 | ICP-OES CYS EN 16943:2017 | ||
| Ash (total) | <0.1 | g/100 mL | - | Food and Beverage Code | ||
| Moisture | MGT1 99.7 | MGT2 97.5 | MGT3 98.7 | g/100 mL | - | Food and Beverage Code |
| Trans Fat | <DL | g/100 mL | 0.1 | GLC EC Regulation 2568/91 | ||
Table 15.
First stage: recipe determination.
| Materials | Quantity of Materials (kg) | Quantitiy of Materials % |
|---|---|---|
| Water | 99.5–99.6% | |
| Green tea extract | 0.14% | |
| Malic acid | ||
| Citric acid | ||
| Ascorbic acid | ||
| Potassium sorbate | ||
| Sodium benzoate | ||
| Matcha tea extract | 0.009% | |
| Sucralose | ||
| Acesulfame potassium | ||
| Sodium citrate | ||
| Chios mastic oil | 0.002% | |
| Lemon verbena flavoring | 0.005% |
Table 16.
Third stage. Organoleptic behavior of product.
| Texture | Taste | Color | Aroma |
|---|---|---|---|
| ✓ | ✓ | ✓ | ✓ |
Table 17.
Third stage. Chemical product control.
| Measurements | Specifications |
|---|---|
| pH: 3.2 | pH: < 3.5 |
| Acidity: 0.17% citric acid | Acidity: 0.15–0.20% citric acid |
| Sorbic acid: 227 mg/L | Sorbic acid: < 250 mg/L |
| Benzoic acid: 132 mg/L | Benzoic acid: <150 mg/L |
Table 18.
The physicochemical analysis of the product on the first day of the pilot production.
| Analysis Parameters | Result | Units of Measurement | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| pH | 3.1 | - | Ph meter | |
| Ascorbic acid | 434 | mg/Kg | 5 | HPLC-UV |
| Acidity | 0.18 | % | - | Even. EEC Regulation (EEC) No 2568/91 |
| Benzoic acid | 131.8 | mg/Kg | 10 | HPLC UV O1012A |
| Sorbic acid | 229 | mg/Kg | 10 | HPLC UV O1012A |
Table 19.
A microbiological analysis of the product on the first day of the pilot production.
| Analysis Parameters | Result | Units of Measurement | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OMX—colony count at 37 °C | <DL | CFU/G | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | CFU/G | 1 | Neogen Soleris ACB-109 |
| Yeasts/fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
Table 20.
The physicochemical analysis of the product on the 180st day of the pilot production.
| Analysis Parameters | Result | Units of Measurement | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| pH | 3.1 | - | Ph meter | |
| Ascorbic acid | 474 | mg/Kg | 5 | HPLC-UV |
| Acidity | 0.192 | % | - | Even. EEC Regulation (EEC) No 2568/91 |
| Benzoic acid | 145 | mg/Kg | 10 | HPLC UV O1012A |
| Sorbic acid | 222 | mg/Kg | 10 | HPLC UV O1012A |
Table 21.
The microbiological analysis of the product on the 180st day of the pilot production.
| Analysis Parameters | Result | Units of Measurement | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OMX—colony count at 37 °C | <DL | CFU/G | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | CFU/G | 1 | Neogen Soleris ACB-109 |
| Yeasts/fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
Table 22.
The microbiological analysis of the product which had been opened and left opened for a period of 3 days.
Table 22.
The microbiological analysis of the product which had been opened and left opened for a period of 3 days.
| Analysis Parameters | Result | Units of Measurement | Limit of Detection (DL) | Method |
|---|---|---|---|---|
| OMX—Colony count at 37 °C | <DL | CFU/G | 10 | In-house method according to ISO 7218/2007 |
| Alicyclobacillus | <DL | CFU/G | 1 | Neogen Soleris ACB-109 |
| Yeasts/fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Yeasts | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
| Fungi | <DL | CFU/G | 100 | In-house method according to ISO 7218/2007 |
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MDPI and ACS Style
Itziou, A.; Ziouzios, D.; Zaralis, K.; Lakioti, E.; Karayannis, V.; Tsanaktsidis, C. The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha. Processes 2024, 12, 2433. https://doi.org/10.3390/pr12112433
AMA Style
Itziou A, Ziouzios D, Zaralis K, Lakioti E, Karayannis V, Tsanaktsidis C. The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha. Processes. 2024; 12(11):2433. https://doi.org/10.3390/pr12112433
Chicago/Turabian StyleItziou, Aikaterini, Dimitrios Ziouzios, Konstantinos Zaralis, Evangelia Lakioti, Vayos Karayannis, and Constantinos Tsanaktsidis. 2024. "The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha" Processes 12, no. 11: 2433. https://doi.org/10.3390/pr12112433
APA StyleItziou, A., Ziouzios, D., Zaralis, K., Lakioti, E., Karayannis, V., & Tsanaktsidis, C. (2024). The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha. Processes, 12(11), 2433. https://doi.org/10.3390/pr12112433
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