
Green tea polyphenols are potential antioxidants, anti-carcinogenic and effective against various degenerative disorders. Polyphenols are more sensitive to high temperature and alkaline pH.
To improve the stability of polyphenols, Indian researchers evaluate the brad quality with microencapsulated green tea polyphenols; the results were published on LWT - Food Science and Technology. 64, (1): 289-296, 2015.
Green tea extract was microencapsulated by freeze drying and spray drying technique using three different wall materials such as maltodextrin (MD), beta-cyclodextrin (CD) and combination of both (MD + CD). Freeze dried encapsulates exhibited higher encapsulation efficiency (60-76%) and antioxidant activity (IC50 value 54.77-60.26 mug/ml) than spray dried encapsulates. Comparatively, MD encapsulates had higher encapsulation efficiency and antioxidant activity than other encapsulates. Hence spray dried and freeze dried MD encapsulates were incorporated into bread and evaluated for their quality characteristics.
Green tea extract and encapsulates incorporated bread retained their quality in terms of volume and crumb firmness and almost similar to control. Moreover, there was not much significant difference on total polyphenol content of green tea extract and microencapsulates incorporated breads.
To improve the stability of polyphenols, Indian researchers evaluate the brad quality with microencapsulated green tea polyphenols; the results were published on LWT - Food Science and Technology. 64, (1): 289-296, 2015.
Green tea extract was microencapsulated by freeze drying and spray drying technique using three different wall materials such as maltodextrin (MD), beta-cyclodextrin (CD) and combination of both (MD + CD). Freeze dried encapsulates exhibited higher encapsulation efficiency (60-76%) and antioxidant activity (IC50 value 54.77-60.26 mug/ml) than spray dried encapsulates. Comparatively, MD encapsulates had higher encapsulation efficiency and antioxidant activity than other encapsulates. Hence spray dried and freeze dried MD encapsulates were incorporated into bread and evaluated for their quality characteristics.
Green tea extract and encapsulates incorporated bread retained their quality in terms of volume and crumb firmness and almost similar to control. Moreover, there was not much significant difference on total polyphenol content of green tea extract and microencapsulates incorporated breads.
Latest from Food Executive
- Regulation EU 2022/1363 and 1364 as regards maximum residue levels for some pesticides and contaminants in food
- Use of oleogels to replace margarine in steamed and baked buns
- Pineapple by-products as novel ingredients for functional foods
- Regulation EU 2022/1343 and 1346 as regards maximum residue levels for certain pesticides in food
- Regulation EU 2022/1321 and 1324 as regards maximum residue levels for certain pesticides in food