Potential and Simulation of Functional Compounds Recovery from Clitoria ternatea L. Extract during The Commercial Sterility Process

The butterfly pea flower (Clitoria ternatea L.) is a flower that is identical to blue to purple petals and contains various phytochemical compounds. Heat processing in butterfly pea flower extract can reduce its nutritional and sensory properties, which is indicated by a decrease in each quality parameter, namely color intensity, total anthocyanins, red flavylium cation, purple quinonoidal base, blue anionic quinonoidal base, ferrulic acid, caffeic acid, p-hydroxybenzoic acid, procatechuic acid, gallic acid, vanillic acid, vanillin, procyanidin hexamer III, and delphinidin-3-glucosse. The thermal process can deactivate bacterial spores to maintain the quality of butterfly pea flower extract. This paper will review steps that can be used as a reference for researchers or industry to optimize commercial sterilization processes using heating process kinetics. The method studied to be adopted in this article is based on the heating process kinetics of each quality parameter (k and D values) combined towards temperature (Z value). The combination of temperature and time to optimize the process is determined by referring to the D and Z values. To optimize the heating process, the sterilization heater needs to be evaluated and the kinetics of the thermal process for each quality parameter need to be prescribed. This thermal process design will contribute greatly to the functional food business with commercial sterilization standards that aim to claim functional compounds at certain concentrations after processing.