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Bibliographic record number: 736404

Journal

Authors: Belščak-Cvitanović, Ana; Nedović, Viktor; Lević, Steva; Kalušević, Ana; Đorđević, Verica; Komes, Draženka; Bugarski, Branko
Title: Spray drying microencapsulation of green tea (Camellia sinensis L.) phytochemicals: potential of colour retention and improvement of sensory properties
Source: / Ahrne, Lilia (ed). - Uppsala : Elsevier , 2014. .
Meeting: 28th EFFoST International Conference: Innovations in attractive and sustainable food for health
Location and date: Uppsala, Švedska, 26-28.11.2014.
Keywords: Caffeine; Colour; Flavan-3-ols; Green tea; Microencapsulation; Spray drying
Abstract:
Green tea polyphenols account for a considerable market share in the nutraceutical and functional food segments, however, majority of such products contain the single predominant polyphenolic compound, epigallocatechin gallate (EGCG), while other bioactive compounds, as well as benefits like colour and aroma of the extract have been neglected. The purpose of this study was to evaluate the potential of using different natural biopolymers (alginate, pectin, carrageenan, xanthan, acacia gum, guar gum, inulin, modified starch, whey, pea and soy isolate proteins) as carriers for spray drying of green tea extract, in order to define a formulation that provides maximum encapsulation yield of polyphenols and methylxanthines, maximum colour retention and reduced bitterness and astringency of the original extract. Spray drying microencapsulation of green tea extract provided higher powder and polyphenolic yield by employing certain carrier materials, in comparison to drying plain tea extract. Screening of carrier materials revealed that inulin and whey proteins provide the highest powder yield (67.04% and 65.18%, respectively) and established a correlation between the powder yield and encapsulation efficiency of total polyphenols and flavan-3-ols. Inulin and modified starch, followed by whey proteins and alginate entrapped the highest total polyphenols (67.5 - 82.2%), while pectin, modified starch and alginate were the most efficient to entrap flavan-3-ols (93.7%, 82. 3% and 68.3%, respectively). Microencapsulation approach of green tea extract by spray drying enabled the preservation of colour in comparison to plain spray dried extract. Employing alginate, acacia gum and inulin resulted with the best colour yield (up to 89.95%), while carrageenan and xanthan enabled to retain the highest chlorophylls content. Spray dried green tea microencapsulates comprising alginate or whey proteins exhibited the lowest bitterness and astringency intensity. The obtained results indicate that a formulation comprising alginate, inulin and whey proteins would provide innovatively modified supports to improve the immobilization of green tea bioactive compounds with retained colour and improved sensory properties.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 1. Pro. 2014. u 09:34 sati



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