Optimising pasteurisation conditions to preserve the quality of fermented green asparagus roots (Asparagus officinalis L.) beverage

Introduction: The root of Asparagus officinalis L. stands out as a potential byproduct source for creating value-added food products. Characterised by its high nutritional content and distinctive flavour and fragrance, the green asparagus root was studied for development of a new herbal tea. Pasteurisation is the crucial stage to ensure the quality of the final product, which requires precise investigation to obtain optimal parameters for maintaining quality of fermented drinks made from green asparagus roots. Methods: This investigation mainly focused on efficiency of different pasteurisation temperatures (80, 85, 90, and 95°C) and durations (15, 30, 45, and 60 minutes) on pasteurisation value, physicochemical properties, and bioactive compounds of the pasteurised product. Results: Optimal pasteurisation parameters for canned fermented drinks from green asparagus root were identified at a temperature of 90°C for 20 minutes, which ensured that they were microbiologically safe, maintained high levels of bioactive compounds, and were economically beneficial. With this pasteurisation condition, levels of reducing sugar, saccharose, vitamin C, total acidity, and bioactive compounds (phenolic, flavonoid, and saponin) (per litre of product) were 19.84 g, 102.08 g, 2.38 g, 0.064 g, 0.97 g tannic acid graph, 0.35 g quercetin graph, and 2.39 g saponin graph, respectively. Conclusion: This study not only provided insights into optimal pasteurisation for fermented drinks made from green asparagus roots but also underscored the broader implications for nutrition, health, and sustainable economic developments. This optimised process can lead to development of nutritious beverages for future studies.