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Optimization for encapsulation of green tea (Camellia sinensis L.) extract by spray drying technology

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Abstract

Green tea has been credited with providing a wide variety of health benefits like higher total antioxidant, cancer prevention, and anti-irritant etc. Microencapsulation technology is used to prevent antioxidant loss during processing which involves entrapment of active material into carrier material. The experiments were designed using response surface methodology based on three level two factor (green tea extract, 10–25 % and drying inlet air temperature, 120, 130 and 140°C) central composite design. The feed emulsion was prepared with green tea extract as core material and 40 % maltodextrin concentration as wall material with the ratio of core to wall (1:2) and it was fed into the spray dryer at varied drying inlet air temperature to get encapsulated green tea extract powder. The quality characteristics were analysed such as moisture content, total antioxidant activity and total phenolic content and the process conditions were optimized using desirability function methodology. At optimum spray drying condition moisture content, total antioxidant activity and total phenolic content were found to be 3.1 % w.b., 72.91 % free radical scavenging activity by DPPH method, 57.81 mg/g of dry matter, expressed as gallic acid equivalent respectively with desirability value of 0.92.

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Abbreviations

%:

Percentage

°:

Degree

R 2 :

Coefficient of determination

±:

Plus–minus

::

Ratio

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Authors and Affiliations

  1. Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, Kancheepuram, Chennai, Tamil Nadu, 603 203, India

    Dipali D. Tengse & B. Priya

  2. Department of Computer Science and Engineering, National Institute of Technology (NIT) Puducherry, Karaikal, Puducherry, 609 605, India

    P. Arun Raj Kumar

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  1. Dipali D. Tengse
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  2. B. Priya
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  3. P. Arun Raj Kumar
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Correspondence to B. Priya.

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Tengse, D.D., Priya, B. & Kumar, P.A.R. Optimization for encapsulation of green tea (Camellia sinensis L.) extract by spray drying technology. Food Measure 11, 85–92 (2017). https://doi.org/10.1007/s11694-016-9374-4

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  • DOI: https://doi.org/10.1007/s11694-016-9374-4

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