Freeze drying and spray drying for the retention of the active components, L‐theanine and caffeine, and antioxidant activity of tea‐based ingredients
Mina Allameh,
Valérie Orsat
Abstract:SummaryPreserving food products from oxidation improves their quality and stability. This study compares the effects of storage on L‐theanine, caffeine, moisture content and antioxidant activity of spray‐dried and freeze‐dried white tea infusions. The antioxidant activities of both dried infusions were restored over a 60‐day storage. On Day 60, the L‐theanine and caffeine levels of the freeze‐dried samples were respectively 1.45 ± 0.03 mg mL−1 and 2.23 ± 0.04 mg mL−1 compared with 1.16 ± 0.03 mg mL−1 and 1.97 … Show more
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