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Molecules 2016, 21(8), 940; doi:10.3390/molecules21080940

Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study

1
Department of Food Technology, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia
2
Department of Food Science, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 25 April 2016 / Revised: 11 July 2016 / Accepted: 12 July 2016 / Published: 26 July 2016
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Abstract

Green tea polyphenols have been reported to possess many biological properties. Despite the many potential benefits of green tea extracts, their sensitivity to high temperature, pH and oxygen is a major disadvantage hindering their effective utilization in the food industry. Green tea leaves from the Cameron Highlands Malaysia were extracted using supercritical fluid extraction (SFE). To improve the stability, green tea extracts were encapsulated by spray-drying using different carrier materials including maltodextrin (MD), gum arabic (GA) and chitosan (CTS) and their combinations at different ratios. Encapsulation efficiency, total phenolic content and antioxidant capacity were determined and were found to be in the range of 71.41%–88.04%, 19.32–24.90 (g GAE/100 g), and 29.52%–38.05% respectively. Further analysis of moisture content, water activity, hygroscopicity, bulk density and mean particles size distribution of the microparticles were carried out and the results ranged from; 2.31%–5.11%, 0.28–0.36, 3.22%–4.71%, 0.22–0.28 g/cm3 and 40.43–225.64 µm respectively. The ability of the microparticles to swell in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was determined as 142.00%–188.63% and 207.55%–231.77%, respectively. Release of catechin polyphenol from microparticles in SIF was higher comparable to that of SGF. Storage stability of encapsulated catechin extracts under different temperature conditions was remarkably improved compared to non-encapsulated extract powder. This study showed that total catechin, total phenolic content (TPC) and antioxidant activity did not decrease significantly (p ≥ 0.05) under 4 °C storage conditions. The half-life study results were in the range of 35–60, 34–65 and 231–288 weeks at storage temperatures of 40 °C, 25 °C and 4 °C respectively, therefore, for improved shelf-life stability we recommend that microparticles should be stored at temperatures below 25 °C. View Full-Text
Keywords: green tea extracts; catechin; encapsulation; storage stability; shelf-life study green tea extracts; catechin; encapsulation; storage stability; shelf-life study
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MDPI and ACS Style

Zokti, J.A.; Sham Baharin, B.; Mohammed, A.S.; Abas, F. Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study. Molecules 2016, 21, 940.

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