Abstract
This work aimed to characterize the physical-chemical properties, antimicrobial activity, and toxicity of microcapsules elaborated on the combination of green tea (Camelia sinensis) extract with cashew gum and maltodextrin. It was observed that the encapsulation process influenced positively the physical-chemical characteristics of green tea extract (GTE) once green tea microcapsules (GTM) presented values equal to 1.42, 3.66 and 0.36 for humidity, hygroscopicity, respectively, which can be correlated to an increase in GTE stability. GTM exhibited values of 14,950.4 mg GAE/100 g and 1188.4 μMTrolox.g−1 for phenolics and antioxidant activity, respectively, as well as presented an antimicrobial effect against the gram-positive bacteria. No toxicity effect was observed against zebrafish (Danio rerio) but sample administration resulted in a reduction in the locomotor activity of the animals. This study provided valuable information regarding the encapsulation process as an effective tool for increasing the application of green tea extract, considering its antioxidant and antimicrobial properties, reinforcing its safety for consumers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
