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Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation

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Abstract

The article investigated the encapsulation and characterization of commercial green tea extracts with green encapsulation methods such as inclusion complexation (IC) and ion gelation (IG). Catechin extracts were isolated first by hot water extraction and then by vacuum filtration and the extracts were encapsulated by inclusion complexation and ion gelation methods. Maltodextrin and sodium alginate were used as wall material for inclusion complexation and ion gelation, respectively. The prepared encapsulates were characterized for their encapsulation efficiency and as with FESEM, DSC, XRD, DLS, and FTIR analyses. The IC-encapsulated catechin extracts exhibited high encapsulation yield and encapsulation efficiency at 90.53, and 88.4%, respectively. IG catechin extracts had a high encapsulation yield (86.86%) but exhibited resistance to the release of catechins during encapsulation efficiency study. Characterization of the encapsulated catechin extracts affirmed promising thermal and crystalline properties for future applications as fortificants in functional food products. The IC catechin extracts had superior crystalline properties with a 56.6% increase in relative crystallinity. The thermal property, namely melting temperature enhanced significantly for both IC and IG-based catechin extracts at 118.3–214 °C and 118.6–225.3 °C, respectively. The IC catechin extracts also exhibited better encapsulation yield and efficiency.

Highlights

Green encapsulation methods were deployed to encapsulate green tea extract bioactive and thereby have applicability as a functional beverage additive.

Both processes of encapsulation produced catechin encapsulate with enhanced thermal characteristics, namely melting temperatures and Cp.

The relative crystallinity of catechin encapsulate prepared with the method increased significantly with respect to raw catechin extracts.

While both methods ensured high encapsulation yield, the encapsulation efficiency was the best for IC-based encapsulated catechin extracts.

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Data Availability

The datasets generated during and analysed during the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors thankfully acknowledge the Department of Chemical Engineering, School of Agro & Rural Technology, Central Instrumentation Facility, IITG, and Indian Institute of Technology Guwahati, India, for providing the necessary facilities for carrying out this research.

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The authors did not receive support from any organization for the submitted work.

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Authors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, 781039, India

    Paushali Mukherjee & Ramagopal V. S. Uppaluri

  2. School of Agro & Rural Technology, Indian Institute of Technology, Guwahati, Guwahati, Assam, 781039, India

    Kamal Narayan Baruah

Authors
  1. Paushali Mukherjee
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  3. Ramagopal V. S. Uppaluri
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Contributions

The study’s inception and design involved input from all authors. Paushali Mukherjee prepared the material, collected the data, and carried out the analysis. Kamal Narayan Baruah also performed experimental analysis. The first draft of the manuscript was written by Paushali Mukherjee, and all authors commented on previous versions of the manuscript. The final manuscript was read and approved by all writers.

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Correspondence to Ramagopal V. S. Uppaluri.

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Mukherjee, P., Baruah, K.N. & Uppaluri, R.V.S. Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation. Food Measure 18, 916–929 (2024). https://doi.org/10.1007/s11694-023-02250-7

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