Formulation of a Dry Green Tea‐Apple Product: Study on Antioxidant and Color Stability

Abstract

1A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver 2 relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was 3 chosen for the GT-fortified apple, since it corresponds to low water mobility and, consequently, 4 maximum stability of dehydrated apples. The GT-fortified product and a control dehydrated apple 5 product were stored in air, at 30 °C, and evaluated for color, antioxidant contents (monomeric 6 flavan 3-ols, total procyanidins, ascorbic acid, chlorogenic acid and dihydrochalcones), ferric 7 reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical 8 (DPPH) scavenging capacity. 9After 1 month of storage at the lowest aw level (0.11), the GT-fortified product retained 80 and 10 100% of the initial contents of the monomeric flavan 3-ols and total procyanidins, respectively. With 11 increasing aw level to 0.32, the stability of antioxidants slowly decreased. The addition of GT to the 12 apple product increased the FRAP value and the DPPH scavenging capacity by 3.6-fold and 4.6-13 fold respectively, which remained almost unchanged during storage. The GT-fortified product was

The cellular antioxidant activity in red blood cells (CAA-RBC): A new approach to bioavailability and synergy of phytochemicals and botanical extracts

“…An interesting application of the synergy may occur in the industry of the fortified fruit, as observed by Lavelli, Vantaggi, Corey, & Kerr (2010) who fortified dried apple pieces with green tea extract and boosted with this combination, both the antioxidant activity of the product and its bioavailability.…”

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

“…Through fortification, a processor can replenish lost nutrients during processing or enrich the nutritional value of a food by adding extra nutrients. For example, Toves (2004) demonstrated the fortification of jam with soluble dietary fiber and Lavelli, Vantaggi, Corey, and Kerr (2010) fortified apple puree with green tea extract equivalent to that present in a cup of green tea. Jams can therefore be fortified as well as used as delivery vehicles for a number of nutrients including functional components.…”

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

“…Due to its numerous benefits, there is a growing interest of consumers by GT extract products in recent years. Green tea extract has been utilized in a variety of food products including bread (Wang & Zhou, 2004), biscuits, dehydrated apple (Lavelli, Vantaggi, Corey, & Kerr, 2010) and meat products (Mitsumoto, O'Grady, Kerry, & Joe Buckley, 2005;Özvural, Huang, & Chikindas, 2016), and numerous researches around the world have been studying the green tea for different applications (Wambu, Fu, & Ho, 2017).…”