Abstract
In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130 °C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5–82.2 %) and flavan-3-ols (93.7–75.9 %) loading capacity. Up to 162 mg/g of (−)−epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents (<5 mg/g) indicated the potential of obtaining low-caffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.
Similar content being viewed by others
References
Atomssa, T., & Gholap, A. V. (2015). Characterization and determination of catechins in green tea leaves using UV-visible spectrometer. Journal of Engineering and Technology Research, 7, 22–31.
Belščak-Cvitanović, A., Đorđević, V., Karlović, S., Pavlović, V., Komes, D., Ježek, D., Bugarski, B., & Nedović, V. (2015a). Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract. Food Hydrocolloids, 51, 361–374.
Belščak-Cvitanović, A., Komes, D., Dujmović, M., Karlović, S., Biškić, M., Brnčić, M., & Ježek, D. (2015b). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61–70.
Bordenave, N., Hamaker, B. R., & Ferruzzi, M. G. (2014). Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food & Function, 5, 18–34.
Buchner, N., Krumbein, A., Rohn, S., & Kroh, L. W. (2006). Effect of thermal processing on the flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry, 20, 3229–3235.
Carvalho, E., Povoas, M. J., Mateus, N., & De Freitas, V. (2006). Application of flow nephelometry to the analysis of the influence of carbohydrates on protein–tannin interactions. Journal of the Science of Food & Agriculture, 86, 891–896.
Carvalho, N. B., Minim, V. P. R., Silva, R., Della Lucia, S. M., & Minim, L. A. (2013). Artificial neural networks (ANN): prediction of sensory measurements from instrumental data. Food Science and Technology Campinas, 33(4), 722–729.
Chegini, G. R., & Ghobadian, B. (2007). Spray dryer parameters for fruit juice drying. World Journal of Agricultural Sciences, 3, 230–236.
Chow, H. H. S., Cai, Y., Hakim, I. A., Crowell, J. A., Shahi, F., Brooks, C. A., Dorr, R. T., Hara, Y., & Alberts, D. S. (2003). Pharmacokinetics and safety of green tea polyphenols after multiple-dose administration of epigallocatechin gallate and polyphenon E in healthy individuals. Clinical Cancer Research, 9, 3312–3319.
De Freitas, V., Carvalho, E., & Mateus, N. (2003). Study of carbohydrate influence on protein–tannin aggregation by nephelometry. Food Chemistry, 81, 503–509.
Di Scala, K., Meschino, G., Vega-Galvez, A., Lemus-Mondaca, R., Roura, S., & Mascheroni, R. (2013). An artificial neural network model for prediction of quality characteristics of apples during convective dehydration. Food Science and Technology Campinas, 33(3), 411–416.
Dube, A., Ng, K., Nicolazzo, J. A., & Larson, I. (2010). Effective use of reducing agents and nanoparticle encapsulation in stabilizing catechins in alkaline solution. Food Chemistry, 122, 662–667.
Dufrene B. Global tea consumption remains robust. Tea & Coffee Trade Journal. 2012;24–30.
Fang, J. Y., Lee, W. R., Shen, S. C., & Huang, Y. L. (2006). Effect of liposome encapsulation of tea catechins on their accumulation in basal cell carcinomas. Journal of Dermatological Science, 42(2), 101–109.
Food and Agriculture Organization (FAO) (2012). Firm tea prices set to continue. http://www.fao.org/news/story/en/item/124221/icode/. Accessed 15 November 2014.
Fu, N., Zhou, Z., Jones, T. B., Tan, T. T. Y., Wu, W. D., Lin, S. X., Chen, X. D., & Chan, P. P. Y. (2011). Production of monodisperse epigallocatechin gallate (EGCG) microparticles by spray drying for high antioxidant activity retention. International Journal of Pharmaceutics, 413, 155–166.
Georgetti, S. R., Casagrande, R., Souza, C. R. F., Oliveira, W. P., & Fonseca, M. J. V. (2008). Spray drying of the soybean extract: effects on chemical properties and antioxidant activity. Lebensmittel-Wissenschaft und Technologie, 41, 1521–1527.
Goubet, I., Le Quere, J. L., & Voilley, A. J. (1998). Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review. Journal of Agricultural and Food Chemistry, 46, 1981–1990.
Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26, 726–737.
Guzar, I. Effect of Starch-Polyphenol Interactions on Starch Hydrolysis. Thesis, University of Guelph, Ontario, Canada; 2012.
Hancock, B. C., & Parks, M. (2000). What is the true solubility advantage for amorphous pharmaceuticals? Pharmaceutical Research, 17(4), 397–404.
Helgason, T., Awad, T. S., Kristbergsson, K., Decker, E. A., McClements, D. J., & Weiss, J. (2009). Impact of surfactant properties on oxidative stability of β-carotene encapsulated within solid lipid nanoparticles. Journal of Agricultural and Food Chemistry, 57, 8033–8040.
Hirota, F. (2012). Green tea cancer prevention. In M. Schwab (Ed.), Encyclopedia of Cancer (pp. 1603–1607). Berlin: Springer.
Hu, B., Pan, C. L., Sun, Y., Hou, Z. Y., Ye, H., Hu, B., et al. (2008). Optimization of fabrication parameters to produce chitosan-tripolyphosphate nanoparticles for delivery of tea catechins. Journal of Agricultural and Food Chemistry, 56(16), 7451–7458.
Huang, Y., Sheng, J., Yang, F., & Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78, 687–692.
Humblet-Hua, K. N. P., Scheltens, G., Van Der Linden, E., & Sagis, L. M. C. (2011). Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin. Food Hydrocolloids, 25(3), 307–314.
ISO 8589 (1998). Sensory analysis–general guidance for the design of test rooms.
Kim, D. Y., & Morr, V. C. (1996). Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry, 44, 1314–1320.
Kim, E. S., Liang, Y. R., Jin, J., Sun, Q. F., Lu, J. L., & Du, Y. Y. (2007). Impact of heating on chemical compositions of green tea liquor. Food Chemistry, 103, 1263–1267.
Kosaraju, S. L., D’ath, L., & Lawrence, A. (2006). Preparation and characterisation of chitosan microspheres for antioxidant delivery. Carbohydrate Polymers, 64(2), 163–167.
Liao, J. W., Hong, L. Z., Wang, M. F., Tsai, S. C., Lin, Y. J., & Chan, Y. C. (2010). Mutagenic safety and fatty liver improvement of nanonized black soybeans in senescence-accelerated prone-8 mice. Journal of Food Science, 75, T82–T90.
Liu, J., Wang, M., Peng, S., & Zhang, G. (2011). Effect of tea catechins on the postprandial glycemic response to starches differing in amylose content. Journal of Agricultural and Food Chemistry, 59, 4582–4588.
Loksuwan, J. (2007). Characteristics of microencapsulated betacarotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids, 21, 928–935.
Matsuo, M., Sasaki, N., Saga, K., & Kaneko, T. (2005). Cytotoxicity of flavonoids toward cultured normal human cells. Biological & Pharmaceutical Bulletin, 28, 253–259.
Medina-Torres, L., García-Cruz, E. E., Calderas, F., González Laredo, R. F., Sánchez-Olivares, G., Gallegos-Infante, J. A., Rocha-Guzmán, N. E., & Rodríguez-Ramírez, J. (2013). Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica). LWT-Food Science and Technology, 50, 642–650.
Monteiro, L.M., Souza, A.E., Gianotto, E.A.S., Nery, M.M.F., Duarte, J.C., De Freitas, O., Casagrande, R., & Baracat, M.M. Comprimidos matriciais preparados com hidroxipropilmetilcelulose e pectina contendo quercetina para liberaçao colon-especica. 2007; 26:179–184.
Murakami, H., Yoneyama, T., Nakajima, K., & Kobayashi, M. (2001). Correlation between loose density and compactibility of granules prepared by various granulation methods. International. Journal. Pharmaceutics, 216, 159–164.
Nitta, Y., Fang, Y., Takemasa, M., & Nishinari, K. (2004). Gelation of xyloglucan by addition of epigallocatechin gallate as studied by rheology and differential scanning calorimetry. Biomacromolecules, 5, 1206–1213.
Nilsang, S., Lertsiri, S., Suphantharika, M., & Assavanig, A. (2005). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering, 70, 571–578.
Normah, I., Siti Hafsah, M. S., & Nurul Izzaira, A. (2013). Bitterness of green mussel (Perna viridis) hydrolysate as influenced by the degree of hydrolysis. International Food Research Journal, 20(5), 2261–2268.
Obón, J. M., Castellar, M. R., Alacid, M., & Fernández-López, J. A. (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90, 471–479.
Padayachee, A., Netzel, G., Netzel, M., Day, L., Zabaras, D., Mikkelsen, D., & Gidley, M. J. (2012). Binding of polyphenols to plant cell wall analogues–part 2: phenolic acids. Food Chemistry, 135, 2287–2292.
Panchev, I. N., Slavov, A., Nikolov, K., & Kovacheva, D. (2010). On the water-sorption properties of pectin. Food Hydrocolloids, 24(8), 763–769.
Peres, I., Rocha, S., Gomes, J., Morais, S., Carmo Pereira, M., & Coelho, M. (2011). Preservation of catechin antioxidant properties loaded in carbohydrate nanoparticles. Carbohydrate Polymers, 86, 147–153.
Plochmann, K., Korte, G., Koutsilieri, E., Richling, E., Riederer, P., Rethwilm, A., Schreier, P., & Scheller, C. (2007). Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells. Archives of Biochemistry and Biophysics, 460, 1–9.
Ronkart, S.N., Paquot, M., Blecker, C. S., Fougnies, C., Doran, L., Lambrechts, J.C., Norberg, B., & Deroanne, C. (2009). Impact of the crystallinity on the physical properties of inulin during water sorption. Food Biophysics, 4, 49–58.
Rusak, G., Gutzeit, H. O., & Müller, J. L. (2002). Effects of structurally related flavonoids on hsp gene expression in human promyeloid leukaemia cells. Food Technology and Biotechnology, 40, 267–273.
Qin, Y., Wang, H. W., Karuppanapandian, T., & Kim, W. (2010). Chitosan green tea polyphenol complex as a released control compound for wound healing. Chinese Journal of Traumatology, 13, 91–95.
Şahin Nadeem, H., Torun, M., & Özdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT-Food Science and Technology, 44, 1626–1635.
Şahin Nadeem, H., Dincer, C., Torun, M., Topus, A., & Özdemir, F. (2013). Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT-Food Science and Technology, 52, 31--38.
Sansone, F., Mencherini, T., Picerno, P., d’Amore, M., Aquino, R. P., & Lauro, M. R. (2011). Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. Journal of Food Engineering, 105, 468–476.
Seo, H. S., & Hummel, T. (2009). Effects of olfactory dysfunction on sensory evaluation and preparation foods. Appetite, 53(3), 314–321.
Shi, G. R., Rao, L. Q., Yu, H. Z., Xiang, H., Yang, H., & Ji, R. (2008). Stabilization and encapsulation of photosensitive resveratrol within yeast cell. International Journal of Pharmaceutics, 349(1–2), 83–93.
Simonsen, H. T., Nielsen, M. S., Christensen, N. J., Christensen, U., Cour, T. V. L., Motawia, M. S., Jespersen, B. P. M., Engelsen, S. B., & Møller, B. L. (2009). Journal of Agricultural and Food Chemistry, 57, 2056–2064.
Sinija, V. R., Mishra, H. N., & Bal, S. (2007). Process technology for production of soluble tea powder. Journal of Food Engineering, 82, 276–283.
Soares, S. I., Gonçalves, R. M., Fernandes, I. V. A., Mateus, N., & De Freitas, V. (2009). Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry, 57, 4352–4358.
Sriamornsak, P., Wattanakorn, N., Nunthanid, J., & Puttipipatkhachorn, S. (2008). Mucoadhesion of pectin as evidence by wettability and chain interpenetration. Carbohydrate Polymers, 74, 458–467.
Sun-Waterhouse, D., Wadhwa, S. S., & Waterhouse, G. I. N. (2013). Spray-Drying microencapsulation of polyphenol bioactives: a comparative study using different natural fibre polymers as encapsulants. Food and Bioprocess Technology, 6, 2376–2388.
Szymczycha-Madeja, A., Welna, M., & Zyrnicki, W. (2013). Multi-element analysis, bioavailability and fractionation of herbal tea products. Journal of the Brazilian Chemical Society, 24(5), 777–787.
Tang, W. Q., Li, D. C., Lv, Y. X., & Jiang, J. G. (2011). Concentration and drying of polyphenols extracted from green tea using molecular distillation and spray drying. Drying Technology, 29(5), 584–590.
Tea Institute of Chinese Academy of Agricultural Sciences. (1983). Experiment handbook of tea tree physiology and tea leaves biochemistry. Beijing: Press of Chinese Agriculture.
Tewa-Tagne, P., Briançon, S., & Fessi, H. (2007). Preparation of redispersible dry nanocapsules by means of spray-drying: development and characterisation. European Journal of Pharmaceutical Sciences, 30, 124–135.
Tijskens, L. M. M., Schijvens, E. P. H. M., & Biekman, E. S. A. (2001). Modelling the change in color broccoli and green beans during blanching. Innovative Food Science and Emerging Technologies, 2, 303–313.
Torreggiani, A., Jurasekova, Z., Sanchez-Cortes, S., & Tamba, M. (2008). Spectroscopic and pulse radiolysis studies of the antioxidant properties of (+)catechin: metal chelation and oxidizing radical scavenging. Journal of Raman Spectroscopy, 39, 265–275.
Vuong, Q. V., Golding, J. B., Nguyen, M. H., & Roach, P. D. (2013). Preparation of decaffeinated and high caffeine powders from green tea. Powder Technology, 233, 169–175.
Ye, J.-H., Liang, Y.-R., Jin, J., Liang, H.-L., Du, Y.-Y., Lu, J.-L., Ye, Q., & Lin, C. (2007). Preparation of partially decaffeinated instant green tea. Journal of Agricultural and Food Chemistry, 55, 3498–3502.
Wang, Y., Liu, J., Chen, F., & Zhao, G. (2013). Effects of molecular structure of polyphenols on their noncovalent interactions with oat ß-glucan. Journal of Agricultural and Food Chemistry, 61, 4533–4538.
Warden, B. A., Smith, L. S., Beecher, G. R., Balentine, D. A., & Clevidence, B. A. (2001). Catechins are bioavailable in men and women drinking black tea throughout the day. The Journal of Nutrition, 131, 1731–1737.
Zhang, Y., Hendrich, S., & Murphy, P. A. (2003). Glucuronides are the main isoflavone metabolites in women. Journal of Nutrition, 133, 399–404.
Zhou, L. X., Sun, N. P., Bucheli, P., Huang, H. T., & Wang, D. (2009). FT-IR methodology for quality control of arabinogalactan protein (AGP) extracted from green tea (Camellia sinensis). Journal of Agricultural and Food Chemistry, 57, 5121–5128.
Zimet, P., Rosenberg, D., & Livney, Y. D. (2011). Re-assembled casein micelles and casein nanoparticles as nano-vehicles for omega-3 polyunsaturated fatty acids. Food Hydrocolloids, 25, 1270–1276.
Acknowledgments
This work was supported by the COST action FA1001 The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure, as well as the Ministry of Science, Education and Sports, Republic of Croatia (Project No. 058 3470) and the Ministry of Education, Science and Technological Development, Republic of Serbia (Project No. III46010).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Belščak-Cvitanović, A., Lević, S., Kalušević, A. et al. Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. Food Bioprocess Technol 8, 2444–2460 (2015). https://doi.org/10.1007/s11947-015-1592-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-015-1592-y