Comparing the application of conventional and supercritical CO2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

Green tea extract is anticipated to improve storage stability of coriander sauce and hence employed in the development of sauces; S1 carrying 3% of conventional extract (epigallocatechin gallate; EGCG 65.88 ± 2.38 mg/g D.W.) and S2 containing 2.56% of supercritical CO2 extract (EGCG 77.23 ± 2.86 mg/g D.W.) then compared against control (S0). During storage (4°C), numerous parameters were studied at Days 1, 7, 14, 21, and 28. Maximum polyphenols (mg GAE/100 ml) were observed in S2 (224.40 ± 5.82) followed by S1 (208.31 ± 5.03) and S0 (50.11 ± 1.71) and similar trend was noted for antioxidant assays. Further, tea extracts prominently reduced synersis in sauces, i.e., 42.79%–47.31% in relevance to control and no abnormality was reported in color traits. Likewise, deviations in physicochemical aspects of sauce during storage were considerably (p <.05) delayed by either extract. Acceptance index of the treated sauces was higher, i.e., 77.52% ± 2.77% (S1) and 78.91% ± 2.83% (S2) than control (75.66% ± 2.64%). Practical applications: Green tea extracts, predominantly supercritical CO2 extract, have proven its preservative role in coriander sauce by delaying anomalous changes that may arise during storage without imparting any off-sensory characteristics in the final product. Besides, inclusion of green tea in coriander sauce compliments each other as green tea extract enhances the functionality and quality of coriander sauce, whereas acidic environment of the sauce facilitates in stabilizing green tea polyphenols and flavonoids. Based on health benefits and improved storage stability of the resultant product, the relevant stakeholders should need to bring this innovative idea to reality.