Evaporation mediated encapsulation of tea polyphenol in Abroma augusta mucilage polysaccharide: Physiochemical characterization and its use asinstant oral infusion

• Published in: Food hydrocolloids for health Vol. 1; p. 100020
• Main Authors: Roy, Anupam, Shrivastava, Shanker L.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 2021; Elsevier
• Subjects: Abroma augusta; Encapsulation; Evaporation-induced self-assembly; Tea polyphenol; Encapsulation; GTPE; DPPH; Evaporation-induced self-assembly; GAE; Abroma augusta; AAM; Tea polyphenol; RDA
• ISSN: 2667-0259; 2667-0259
• DOI: 10.1016/j.fhfh.2021.100020

•Process technology encapsulating tea polyphenol in Abroma augusta mucilage (AAM).•Green tea in form of nano-packets is encapsulated in AAM and forms microcapsules.•AAM encapsulated microcapsules provides thermal stability to green tea polyphenol.•Microcapsules at hydrated state form hydrogel infusion with sensory acceptance.•Microcapsules can be used for polyphenol enrichment as viscous tea infusion. Tea extract is a treasure house of bioactive polyphenol with several health benefits. Use of tea polyphenol in the food product matrix is limited as it is unstable during the handling and processing that even persists during storage. This study develops tea polyphenol microcapsules using Abroma augusta mucilage polysaccharide as a continuous phase. Abroma augusta mucilage (AAM) microcapsules containing tea polyphenol were developed using evaporation-induced self-assembly. The developed microcapsules with varying polyphenol concentrations were in size range of 100 to 250 nm range. High-Resolution Transmission Electron Microscope (HRTEM) further explored that individual microcapsules were composed of smaller particles of ∼ 25 nm size. The microcapsules with encapsulation efficiency above 90% offered pH-dependent release behaviour with an optimum release at neutral pH. Microcapsules offered protection to green tea polyphenol during thermal treatment at 80°C for 20 min. After hydration, microcapsules didn't alter the shear-thinning flow behaviorof the AAM polysaccharide and offered sensory acceptability as a viscous tea infusion. Thus, encapsulated green tea polyphenol could successfully be used as viscous tea infusion for antioxidant delivery. [Display omitted]