Abstract
In this study, an innovative approach for the obtainment of a granulated product from a blend of teas composed by white tea, green tea, peppermint, and mint was investigated. The granulation process was performed using a disk granulator. The effects of tea mass, rotation speed, mass percentage of binder and disk inclination on both granule hardness (H) and mass percentage of granules in desired grain size ( were evaluated. An optimization study was performed in order to identify the best operating conditions considering both responses simultaneously, which led to the following optimum results: 43.54 ± 0.49% and H: 7.55 ± 0.58 N. The total phenolic content, total flavonoid content and antioxidant capacity were quantified at the optimum condition, and the main bioactive compounds identified were: gallic acid (GAE), epigallocatechin (EGC), catechin, caffeine, epigallocatechin gallate (EGCG) and epicatechin (EC). The results confirmed the high antioxidant potential of the granulated product.
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