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Microencapsulation of green tea polyphenols and its effect on incorporated bread quality.

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Relation http://ir.cftri.com/12075/
http://dx.doi.org/10.1016/j.lwt.2015.05.054
 
Title Microencapsulation of green tea polyphenols and its effect on
incorporated bread quality.
 
Creator Pasrija, D.
Ezhilarasi, P. N.
Indrani, D.
Anandharamakrishnan, C.
 
Subject 08 Tea
26 Bakery products
02 Drying and Dehydration
 
Description 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 รพ 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12075/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2064%2C%20Issue%201%2C%20November%202015%2C%20Pages%20289-296.pdf
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.