Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods

Detalhes bibliográficos
Autor(a) principal: Cutrim, Camila Sampaio
Data de Publicação: 2019
Outros Autores: Alvim, Izabela Dutra, Cortez, Marco Antonio Sloboda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202
Resumo: The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenolrich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 lg/ mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
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spelling Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methodsMicroencapsulationPolyphenolsAntioxidant activityDouble emulsionThe consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenolrich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 lg/ mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.Cutrim, Camila SampaioAlvim, Izabela DutraCortez, Marco Antonio Sloboda2021-11-25T19:38:59Z2021-11-25T19:38:59Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJ Food Sci Technol, v. 56, n. 8: 3561, 2019. https://doi.org/10.1007/s13197-019-03908-1.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:36Zoai:http://repositorio.ital.sp.gov.br:123456789/202Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:36Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
title Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
spellingShingle Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
Cutrim, Camila Sampaio
Microencapsulation
Polyphenols
Antioxidant activity
Double emulsion
title_short Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
title_full Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
title_fullStr Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
title_full_unstemmed Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
title_sort Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
author Cutrim, Camila Sampaio
author_facet Cutrim, Camila Sampaio
Alvim, Izabela Dutra
Cortez, Marco Antonio Sloboda
author_role author
author2 Alvim, Izabela Dutra
Cortez, Marco Antonio Sloboda
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Cutrim, Camila Sampaio
Alvim, Izabela Dutra
Cortez, Marco Antonio Sloboda
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Microencapsulation
Polyphenols
Antioxidant activity
Double emulsion
topic Microencapsulation
Polyphenols
Antioxidant activity
Double emulsion
description The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenolrich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 lg/ mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
publishDate 2019
dc.date.none.fl_str_mv




2019
2021-11-25T19:38:59Z
2021-11-25T19:38:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv J Food Sci Technol, v. 56, n. 8: 3561, 2019. https://doi.org/10.1007/s13197-019-03908-1.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202
identifier_str_mv
J Food Sci Technol, v. 56, n. 8: 3561, 2019. https://doi.org/10.1007/s13197-019-03908-1.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
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