Concentration and Drying of Tea Polyphenols Extracted from Green Tea Using Molecular Distillation and Spray Drying

Abstract

The purpose of this study was to develop a method of combining molecular distillation and spray drying to concentrate and dry tea polyphenols extracts. Molecular distillation and spray drying of tea phenols extracts were performed using an orthogonal array design. The order of importance that influenced molecular distillation was distillation temperature > flux > rotational speed. The optimal conditions for concentration by molecular distillation were 70 C distillation temperature, 10 mL/min flux, and 1,200 n/min rotational speed. Inlet temperature was found to be the most important determinant of spray drying. The order of importance that influenced the spray drying was inlet temperature > feed flux > wind wind capacity > feed concentration. The optimal conditions for drying of tea polyphenols extracts by spray drying were determined as follows: 170 C distillation temperature, 3 mL/min feed flux, 30% feed concentration, and 30 m 3 /h wind capacity. Results of this study indicated that the combination of molecular distillation and spray drying was very suitable for the concentration and drying of tea polyphenols extracts. Using this approach to process tea polyphenol extracts can not only maintain the quality of tea polyphenols but also save time and energy.

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

“…by oxidation, (iii) increase their bioavailability including the controlled release of encapsulated compounds and (iv) modify sensory or physical properties of food materials (Helgason et al 2009;Dube et al 2010;Zimet et al 2011;Liao et al 2010). Encapsulation of green tea polyphenols in carbohydrate nanoparticles (Hu et al 2008;Kosaraju et al 2006), liposomes (Fang et al 2006), other preformed materials (Shi et al 2008) or spray drying (Tang et al 2011;Peres et al 2011) has already been performed previously. However, often numerous different polymer materials and techniques and their potential of entrapping green tea polyphenols are evaluated, regardless of their feasibility, economic aspects or dosing size and sensory properties relevant to the food application and industry.…”

Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts

“…A process involving extraction, concentration, and spray-drying represents another potential means by which to convert peanut skins into a value-added food ingredient. Several plant extract powders including those from green tea, pomegranate, and grape pomace have been produced using such a process. − Spray-drying is a well established and relatively inexpensive process in the food industry . Benefits of spray-dried products include a longer shelf life and lower overall volume compared to the original product .…”

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

“…Rigorous control of extraction parameters augments simultaneous separation of caffeine from other tea components by this method (Chang et al 2000). SFE was proved to be the best method for decaffeination process, but limitation Tang et al 2011 Catechin by water extraction 80°C for 30 min, a tea particle size of 1 mm, a brewing solution ph <6 and a tea to-water ratio at 50:1 (ml/g) for maximal extraction and tea to-water ratio at 20:1 (ml/g) for cost efficiency along with maximal yield Vuong et al 2011b Total polyphenol 60 % ethanol concentration, solid-to-liquid ratio 1∶ 12 g/ml at 80°C, 10 min under the microwave power of 600 W. of this method is unavoidable loss of tea catechins (Park et al 2007). Still number of patents proves efficiency of this method for decaffeination as the process is user friendly, saves energy consumption and caffeine can be easily separated without processes like heating or evaporation (Kim et al 2007(Kim et al , 2008.…”