Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of t...
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| Veröffentlicht in: | Journal of food science and technology 2019-08, Vol.56 (8), p.3561-3570 |
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| creator | Cutrim, Camila Sampaio Alvim, Izabela Dutra Cortez, Marco Antonio Sloboda |
| description | The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods. |
| doi_str_mv | 10.1007/s13197-019-03908-1 |
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Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03908-1</identifier><identifier>PMID: 31413383</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>antioxidant activity ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chilling ; Cooling ; Encapsulation ; Food Science ; Gelation ; Green tea ; Industrial development ; industry ; Ingredients ; inhibitory concentration 50 ; Lipids ; Microencapsulation ; Microparticles ; Nutrition ; Physical characteristics ; Physical properties ; Polyphenols ; Powder ; Review ; Review Article ; Tea ; water solubility</subject><ispartof>Journal of food science and technology, 2019-08, Vol.56 (8), p.3561-3570</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-777f5ac5756621eced66f0c576b9ef83d872c235d064fa8b3bcdabe3b7d753673</citedby><cites>FETCH-LOGICAL-c507t-777f5ac5756621eced66f0c576b9ef83d872c235d064fa8b3bcdabe3b7d753673</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6675811/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6675811/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31413383$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cutrim, Camila Sampaio</creatorcontrib><creatorcontrib>Alvim, Izabela Dutra</creatorcontrib><creatorcontrib>Cortez, Marco Antonio Sloboda</creatorcontrib><title>Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chilling</subject><subject>Cooling</subject><subject>Encapsulation</subject><subject>Food Science</subject><subject>Gelation</subject><subject>Green tea</subject><subject>Industrial development</subject><subject>industry</subject><subject>Ingredients</subject><subject>inhibitory concentration 50</subject><subject>Lipids</subject><subject>Microencapsulation</subject><subject>Microparticles</subject><subject>Nutrition</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Polyphenols</subject><subject>Powder</subject><subject>Review</subject><subject>Review Article</subject><subject>Tea</subject><subject>water 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Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Springer Nature - Complete Springer Journals; PubMed Central |
| subjects | antioxidant activity Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Chilling Cooling Encapsulation Food Science Gelation Green tea Industrial development industry Ingredients inhibitory concentration 50 Lipids Microencapsulation Microparticles Nutrition Physical characteristics Physical properties Polyphenols Powder Review Review Article Tea water solubility |
| title | Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods |
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