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Mixed extracts of green tea and orange peel encapsulated and impregnated on black tea bag paper to be used as a functional drink
Author(s) -
Rasouli Ghahroudi Fatemeh,
Mizani Maryam,
Rezaei Karamatollah,
Bameni Moghadam Mohammad
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13439
Subject(s) - black tea , orange (colour) , theaflavin , green tea , coacervate , food science , chemistry , traditional medicine , emulsion , chromatography , polyphenol , organic chemistry , medicine , antioxidant
Summary Herbal drinks have been considered among the known groups of functional drinks. The aim of this study was to encapsulate green tea and orange peel extracts using double emulsion followed by complex coacervation to be used in the preparation of a functional drink. All of the microcapsule formulations were spherically prepared without cracks in the walls and their sizes increased by decreasing the ratio of the core to the wall. Microcapsules under the best conditions of this study were used to coat the paper of a bag containing black tea. The results showed that theaflavin and its ratio to thearubigin as the quality indices for black tea have increased in comparison with the sample without encapsulation. This study resulted in the production of encapsulated mixed extracts of green tea and orange peel that can be used later for the preparation of a functional drink.