Optimization of a green tea beverage enriched with honey and bee pollen

• Published in: International journal of gastronomy and food science Vol. 30; p. 100597
• Main Authors: Yildiz, Rabia, Maskan, Medeni
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.12.2022
• Subjects: Antioxidant capacity; Bee pollen; Green tea; Honey; Optimization; Antioxidant capacity; Honey; Bee pollen; Green tea; Optimization
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2022.100597

Green tea (Camellia sinensis) has common production in many countries. This plant species has polyphenols with natural antioxidant properties which are very beneficial for human health. The aim of the study was to develop a product made with green tea, honey, and pollen, in order to increase the quantity of health benefit components. The ratio of honey to pollen and percentage of non-tea substances constitute 2 factors of design. The results were compared with untreated green tea after sensory analysis. The total phenolics content, antioxidant capacity, ascorbic acid determination, and sugar analysis were carried out. Optimization of the final product was carried out by considering the highest total phenolics content, total antioxidant, and sensory evaluation as overall acceptability. The optimum conditions were 4:1 honey to pollen ratio and 6% total concentration of non-tea substances with total phenolics content of 578.674 mg gallic acid equivalent/L and total antioxidant capacity of 94.463. •Greentea enriched with honey and bee pollen Green tea product, enriched with honey and bee pollen, was produced.•Antioxidant capacity of tea increased due to the addition of honey and bee pollen.•Process parameters, Honey to pollen ratio and total concentration of non-tea substances were optimized.