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Microencapsulation of green tea polyphenols and its effect on incorporated bread quality.
Pasrija, D. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Science and Technology, 64 (1). pp. 289-296.
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LWT - Food Science and Technology, Volume 64, Issue 1, November 2015, Pages 289-296.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
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, green tea extract was microencapsulated by freeze drying and spray drying technique using three different wall materials such as maltodextrin (MD), b-cyclodextrin (CD) and combination of both (MD þ CD). Freeze dried encapsulates exhibited higher encapsulation efficiency (60 e76%) and antioxidant activity (IC50 value 54.77e60.26 mg/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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Green tea Encapsulation Freeze drying Spray drying Functional bread |
| Subjects: | 600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Flour Milling Bakery and Confectionary Technology Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jan 2016 06:59 |
| Last Modified: | 11 Jan 2016 06:59 |
| URI: | http://ir.cftri.res.in/id/eprint/12075 |
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