Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study
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 th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-07-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/8/940 |
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| author | James A. Zokti Badlishah Sham Baharin Abdulkarim Sabo Mohammed Faridah Abas |
| author_facet | James A. Zokti Badlishah Sham Baharin Abdulkarim Sabo Mohammed Faridah Abas |
| author_sort | James A. Zokti |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-11T22:22:12Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T22:22:12Z |
| publishDate | 2016-07-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-47995db1c11640f988399c89c57f11802022-12-22T00:48:24ZengMDPI AGMolecules1420-30492016-07-0121894010.3390/molecules21080940molecules21080940Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability StudyJames A. Zokti0Badlishah Sham Baharin1Abdulkarim Sabo Mohammed2Faridah Abas3Department of Food Technology, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, MalaysiaGreen 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.http://www.mdpi.com/1420-3049/21/8/940green tea extractscatechinencapsulationstorage stabilityshelf-life study |
| spellingShingle | James A. Zokti Badlishah Sham Baharin Abdulkarim Sabo Mohammed Faridah Abas Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study Molecules green tea extracts catechin encapsulation storage stability shelf-life study |
| title | Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study |
| title_full | Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study |
| title_fullStr | Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study |
| title_full_unstemmed | Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study |
| title_short | Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study |
| title_sort | green tea leaves extract microencapsulation physicochemical and storage stability study |
| topic | green tea extracts catechin encapsulation storage stability shelf-life study |
| url | http://www.mdpi.com/1420-3049/21/8/940 |
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