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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

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 form...

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Bibliographic Details
Published in:International journal of food science & technology 2017-07, Vol.52 (7), p.1534-1542
Main Authors: Rasouli Ghahroudi, Fatemeh, Mizani, Maryam, Rezaei, Karamatollah, Bameni Moghadam, Mohammad
Format: Article
Language:English
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Summary: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. A novel procedure was developed to microencapsulate a double emulsion formulated with an aqueous mixture of green tea/orange peel extracts and orange peel essential oil as the oily phase by complex coacervation. The best formulated microcapsules were coated onto surface of the tea bag paper in order to produce a functional drink.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13439