Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
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2015
Authors
Belščak-Cvitanović, AnaLević, Steva

Kalušević, Ana

Spoljarić, Igor
Đorđević, Verica

Komes, Drazenka
Mrsić, Gordan
Nedović, Viktor

Article (Published version)

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In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt 5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness... and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.
Keywords:
Caffeine / Colour / Green tea / Microencapsulation / Spray drying / Sensory propertiesSource:
Food and Bioprocess Technology, 2015, 8, 12, 2444-2460Publisher:
- Springer, New York
Funding / projects:
- COST actionEuropean Cooperation in Science and Technology (COST) [FA1001]
- Ministry of Science, Education and Sports, Republic of CroatiaMinistry of Science, Education and Sports, Republic of Croatia [058 3470]
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
DOI: 10.1007/s11947-015-1592-y
ISSN: 1935-5130
WoS: 000363970500010
Scopus: 2-s2.0-84946532137
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Belščak-Cvitanović, Ana AU - Lević, Steva AU - Kalušević, Ana AU - Spoljarić, Igor AU - Đorđević, Verica AU - Komes, Drazenka AU - Mrsić, Gordan AU - Nedović, Viktor PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3004 AB - In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt 5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties. PB - Springer, New York T2 - Food and Bioprocess Technology T1 - Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying EP - 2460 IS - 12 SP - 2444 VL - 8 DO - 10.1007/s11947-015-1592-y ER -
@article{ author = "Belščak-Cvitanović, Ana and Lević, Steva and Kalušević, Ana and Spoljarić, Igor and Đorđević, Verica and Komes, Drazenka and Mrsić, Gordan and Nedović, Viktor", year = "2015", abstract = "In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 A degrees C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (-)-epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents ( lt 5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.", publisher = "Springer, New York", journal = "Food and Bioprocess Technology", title = "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying", pages = "2460-2444", number = "12", volume = "8", doi = "10.1007/s11947-015-1592-y" }
Belščak-Cvitanović, A., Lević, S., Kalušević, A., Spoljarić, I., Đorđević, V., Komes, D., Mrsić, G.,& Nedović, V.. (2015). Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology Springer, New York., 8(12), 2444-2460. https://doi.org/10.1007/s11947-015-1592-y
Belščak-Cvitanović A, Lević S, Kalušević A, Spoljarić I, Đorđević V, Komes D, Mrsić G, Nedović V. Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. in Food and Bioprocess Technology. 2015;8(12):2444-2460. doi:10.1007/s11947-015-1592-y .
Belščak-Cvitanović, Ana, Lević, Steva, Kalušević, Ana, Spoljarić, Igor, Đorđević, Verica, Komes, Drazenka, Mrsić, Gordan, Nedović, Viktor, "Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying" in Food and Bioprocess Technology, 8, no. 12 (2015):2444-2460, https://doi.org/10.1007/s11947-015-1592-y . .