Catechins: Sources, extraction and encapsulation: A review

Pravin Vasantrao, Gadkari and Manohar, B. (2015) Catechins: Sources, extraction and encapsulation: A review. Food and Bioproducts Processing, 93. pp. 122-138.

PDF Food and Bioproducts Processing, Volume 93, January 2015, Pages 122-138.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

tCatechins are a group of polyphenolic compounds that extensively occur in the plants. They are widely used asnutraceutical for enhancing human health, pharmaceutical formulations and in ointments or cosmetics for increas-ing the product shelf life. Catechins can be extracted, isolated from plant sources and delivered in suitable form.Extraction/isolation of catechins and making into stable deliverable form is a challenging task in view of their pooroxidative stability. This review gives an outline of various sources of catechin, their health and physico-chemicalproperties, extraction and various methods of encapsulation to produce stable deliverable form. Also, it gives theplatform to improve the methods of extraction/isolation and development of suitable encapsulation method.

Item Type:	Article
Uncontrolled Keywords:	Catechins; Human health; Physico-chemical properties; Extraction; Nutraceutical; EncapsulationContents1
Subjects:	500 Natural Sciences and Mathematics > 10 Plants
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 May 2016 10:51
Last Modified:	20 May 2016 10:51
URI:	http://ir.cftri.res.in/id/eprint/12200

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