Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study

Zokti, James A.; Baharin, Badlishah Sham; Mohammed, Abdulkarim Sabo; Abas, Faridah

doi:10.3390/molecules21080940

Cited by 68 publications

(41 citation statements)

References 64 publications

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“…Increasing concentrations of maltodextrin led to decreased moisture contents of the present powders (Table 1). In addition, total soluble solid contents of the extracts increased with maltodextrin concentrations, resulting in decreased availability of water for evaporation, as shown previously [8,17]. The stability of the present powders was reduced with increasing moisture contents.…”

Section: Moisture Contentssupporting

confidence: 72%

“…We also show that increasing maltodextrin concentrations during preparation significantly increased the pH of the resulting powders. In a previous study, some acids were lost due to evaporation during the spray drying process [1,8]. However, we did not observe significant effects of increasing maltodextrin concentrations on the pH of the resulting powders.…”

Section: Moisture Contentscontrasting

confidence: 71%

“…Spray drying is the most widely used process for drying liquids and extracts and has advantages of short contact times with drying medium, high rates of evaporation, and relatively low costs, leading to higher quality products than those produced using conventional drying methods [8]. Spray drying technologies have been widely exploited in the food industry and are used for producing large quantities of microcapsules.…”

Section: Introductionmentioning

confidence: 99%

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Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

2018

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Objective: This study aimed to determine the stability of microspheres of Sargassum plagyophyllum (brown seaweed) after preparation using spray drying with maltodextrin DE 10-15 and during drying and storage.Methods: Aqueous extracts of brown seaweed were formulated into microspheres using maltodextrin DE 10-15 as a coating agent. For increasing the stability of polyphenol compounds, spray drying was performed with an inlet temperature of 110°C. Four microsphere formulations were produced using maltodextrin DE 10-15 at concentrations of 0%, 5%, 10%, and 15%. The resulting microspheres were then characterized in the assessments of moisture contents, particle size distributions, pH, total phlorotannin contents, and antioxidant activity, and surface morphology was analyzed using scanning electron microscope analyses. Results:Powders that were produced with 0% and 15% maltodextrin were more stable at 4°C±2°C than at 28°C±2°C and 40°C±2°C. At the lowest temperature, phlorotannin contents were maintained in powders that were prepared with 15% maltodextrin but were decreased by 10% in powders that were prepared without maltodextrin. Conclusion:Maltodextrin DE 10-15 is a suitable coating agent for dry formulations of S. plagyophyllum powder and maintained stability during spray drying at 110°C and during storage for 2 months at 4°C±2°C. InstrumentsBrookfield viscometer (Brookfield, USA), sputter coating instrument (Quorum Q150R ES), scanning electron microscope (SEM) (Carl Zeiss EVO MA 10), Mastersizer 2000 (Malvern Instruments Ltd., Worcestershire, UK), pH meter (Eutech Instruments pH 510, Singapore), and moisture tester (AMB 50) wer used. Seaweed materialsThe brown seaweed S. plagyophyllum was collected from Pantai Binuangeun, Lebak, Banten, Indonesia. The species was identification by an algae researcher from Oseanografi Research Laboratory Center, LIPI Jakarta. The collected seaweed was thoroughly washed in water to remove salts, epiphytes, and sand and was then air-dried in the shade for 3-4 days [10]. Preparation of seaweed extractsA dried seaweed (600 g) was extracted using a maceration method for 24 h with stirring in 6 L of demineralized water at room temperature in the dark [10,11]. Macerates were then filtered to produce the aqueous extracts of S. plagyophyllum, which were then characterized for pH, total phlorotannin contents, and antioxidant activity. Determinations of total phlorotannin contentsTotal phlorotannin contents of S. plagyophyllum extracts were determined using the Folin-Ciocalteu method with phloroglucinol as a standard [11]. Briefly, aqueous extracts (5 g) were dissolved in 10 mL of demineralized water with shaking, and the resulting mixtures

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Section: Moisture Contentssupporting

confidence: 72%

Section: Moisture Contentscontrasting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

2018

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“…The bioactive compounds of the spray dried powders are also affected from drying temperatures. In many different studies on spray drying, inlet air temperatures between 130 and 200 °C were generally used (Correia, Grace, Esposito, & Lila, ; Pavlic et al, ; Secolin, Souza, & Oliveira, ; Vladic et al, ; Zokti, Baharin, Mohammed, & Abas, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

Eroğlu

Tontul

Topuz

2018

J Food Process Preserv

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The present study aimed to optimize extraction and spray‐drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 °C. For the spray‐drying process, an inlet air temperature of 130 °C, outlet air temperature of 85 °C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 °C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 °C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applications Nowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.

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“…Penelitian oleh Haraguchi et al (2003) dengan menggunakan metode jet milling dan ball milling untuk memproduksi tepung teh hijau. Penelitian lebih lanjut dilakukan oleh Pandey dan Manimehalai (2014) menggunakan teknologi spray drying untuk menghasilkan bubuk teh sedangkan Zokti et al (2016) memanfaatkan teknologi mikroenkapsulasi untuk menghasilkan tepung teh hijau. Penggunaan berbagai jenis metode penepungan akan dihasilkan karakteristik fisik, morfologi, kemampuan dispersi tepung teh, dan senyawa kimia yang berbeda (Xiao et al, 2017).…”

Section: Pendahuluan1unclassified

Karakteristik Fisik Tepung Teh Hijau Yang Diproses Menggunakan Mesin Disc Mill Dan Stone Mill

Prawira-Atmaja

Shabri

Harianto

et al. 2018

jtip

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Size reduction could affect the physical properties of green tea powder. The aim of this study was to determine the physical properties of green tea powder processed by different milling methods. A disc mill (DM) with ABSTRAKPenelitian ini dilakukan untuk mengetahui karakteristik sifat fisik tepung teh hijau yang diproses dengan metode penepung berbeda. Disc mill (DM) dengan single screw berbahan dasar stainless steel dan stone mill (SM) berbahan dasar batu granit digunakan untuk menepungkan teh hijau. Water holding capacity, water solubility index, swelling capacity, wettability, extraction yield, dispersibility dan dispersion stability, dan ukuran distribusi partikel dianalisis untuk mengetahui sifat fisik tepung teh hijau. Morfologi dan bentuk tepung teh hijau juga diamati menggunakan scanning electron microscopy. Metode penepung DM menghasilkan tepung teh hijau dengan nilai water absorption index, swelling capacity, dan water holding capacity lebih tinggi jika dibandingkan dengan metode penepung SM, dimana secara berurutan nilainya adalah 4,57 g/g; 5,17 mL/g; dan 6,18 g/g. Tepung teh hijau yang diproses dengan metode SM memiliki warna lebih cerah dengan nilai L: 60,1 dengan ukuran partikel tepung teh hijau d50: 1,4 µm. Berdasarkan sifat fisik tersebut, tepung teh hijau yang diproses dengan metode SM lebih sesuai jika diaplikasikan untuk produk pangan.Kata kunci: metode penepungan, sifat fisik, tepung teh hijau, ukuran partikel PENDAHULUAN1Teh (Camellia sinensis) merupakan minuman yang memiliki banyak manfaat kesehatan seperti anti virus herpes (de Oliveira et al., 2015), pencegah kanker kolon (Hajiaghaalipour et al., 2015), menghambat aktivitas enzim Xhantin oksidase penyebab asam urat (Rohdiana et al., 2014), dan mengurangi efek sindrom metabolik dan diabetes tipe 2 (Henning *Penulis Korespondensi: E-mail: iqbalprawira06@gmail.com et al., 2017). Manfaat kesehatan tersebut dikarenakan senyawa bioaktif seperti katekin pada teh hijau (Braicu et al., 2013) atau theaflavin dan thearubigin pada teh hitam (Sharangi et al., 2014).Teh berdasarkan prosesnya terdiri atas teh hitam, oolong, dan teh hijau. Diantara jenis teh tersebut, teh hijau paling banyak digunakan dalam industri pangan. Teh hijau menurut SNI 3945:2016 memiliki ukuran partikel antara 2-20 mm. Teh hijau dengan ukuran seperti itu sangat sulit diaplikasikan pada produk pangan. Pengecilan ukuran teh hijau dibutuhkan supaya bisa lebih mudah diaplikasikan

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Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study

Cited by 68 publications

References 64 publications

Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

Karakteristik Fisik Tepung Teh Hijau Yang Diproses Menggunakan Mesin Disc Mill Dan Stone Mill

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