Optimization of microencapsulation of green tea extract for functional beverage development
The optimization of technological processes represents a promising direction in scientific research, enabling the selection of the most effective solutions in terms of efficiency. This study focused on the microencapsulation of green tea extract, with an emphasis on its application in the developmen...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001003 |
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| Summary: | The optimization of technological processes represents a promising direction in scientific research, enabling the selection of the most effective solutions in terms of efficiency. This study focused on the microencapsulation of green tea extract, with an emphasis on its application in the development and quality assessment of functional beverages. The green tea extract was prepared using ultrasonic extraction. The research demonstrated that the optimal duration for ultrasonic extraction of green tea is 40 mins, resulting in a twofold increase in the total catechin content from 142.5 mg/g to 304.8 mg/g. For the development of the bioactive additive, various dehydration methods for the suspension were investigated, including spray drying and freeze drying. Freeze drying proved to be a more effective method for microencapsulation, achieving an encapsulation efficiency of 94.6%, catechin retention of 93.4%, and a total catechin content of 53.3 mg/g. Based on the analysis of rheological properties, the optimal ratio of hydrocolloids was established as 40:60 (gum arabic:maltodextrin). Mathematical modeling was used to optimize the ingredient composition of the additive, revealing that the optimal ratio of shell material to core material was 80:20.In the development of functional beverages using the additive, various liquid food bases were tested, including neutral (water, apple juice) and tart berry beverages. Tart berry beverages were identified as the optimal base, as their pronounced flavor effectively masks the bitter and astringent taste of catechins, allowing for higher additive concentrations without compromising sensory properties. |
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| ISSN: | 2772-5022 |