Abstract
Green tea polyphenols have been reported to possess many biological properties. Despite the many potential benefits of green tea extracts, their sensitivity to high temperature, pH and oxygen is a major disadvantage hindering their effective utilization in the food industry. Green tea leaves from the Cameron Highlands Malaysia were extracted using supercritical fluid extraction (SFE). To improve the stability, green tea extracts were encapsulated by spray-drying using different carrier materials including maltodextrin (MD), gum arabic (GA) and chitosan (CTS) and their combinations at different ratios. Encapsulation efficiency, total phenolic content and antioxidant capacity were determined and were found to be in the range of 71.41%–88.04%, 19.32–24.90 (g GAE/100 g), and 29.52%–38.05% respectively. Further analysis of moisture content, water activity, hygroscopicity, bulk density and mean particles size distribution of the microparticles were carried out and the results ranged from; 2.31%–5.11%, 0.28–0.36, 3.22%–4.71%, 0.22–0.28 g/cm3 and 40.43–225.64 µm respectively. The ability of the microparticles to swell in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was determined as 142.00%–188.63% and 207.55%–231.77%, respectively. Release of catechin polyphenol from microparticles in SIF was higher comparable to that of SGF. Storage stability of encapsulated catechin extracts under different temperature conditions was remarkably improved compared to non-encapsulated extract powder. This study showed that total catechin, total phenolic content (TPC) and antioxidant activity did not decrease significantly (p ≥ 0.05) under 4 °C storage conditions. The half-life study results were in the range of 35–60, 34–65 and 231–288 weeks at storage temperatures of 40 °C, 25 °C and 4 °C respectively, therefore, for improved shelf-life stability we recommend that microparticles should be stored at temperatures below 25 °C.
Highlights
Tea is an infusion of Camellia sinensis leaves
The effect of carrier materials on the moisture, water activity, hygroscopicity, particles size distribution and morphology, stability and the efficiency of the entrapped core material were determined in this study
The analysis of variance and mean experimental results of physicochemical properties of green tea extract powder produced under different conditions using different wall materials are listed in on the concentration and the type of wall material used
Summary
Tea is an infusion of Camellia sinensis (tea plant) leaves. It is only second to water in terms of global consumption. Green tea is a product obtained from less fermented leaves of C. sinensis. Green tea has been reported to possess better health benefits compared to black and oolong teas which are more fermented. The main components of tea leaves that confer health benefits to green tea are its polyphenolic compounds, including epicatechin (EC), and epicatechin gallate (ECC), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). Epidemiological data have shown that consumption of tea has an inverse relationship with risk of certain chronic and degenerative diseases including certain forms of cancers, cardiovascular diseases, neurodegenerative diseases, diabetes, obesity, Alzheimer’s disease, weight loss, etc. It is reported that catechins from green tea exhibit diverse biological
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