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Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation

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Title: Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation
Authors: Rajapaksha, D. S. W. Browse this author
Shimizu, Naoto Browse this author
Keywords: antioxidant phenolic compounds
response surface methodology
spent black tea
subcritical solvent extraction
Issue Date: 30-Jul-2020
Publisher: John Wiley & Sons
Journal Title: Food science and nutrition
Volume: 8
Issue: 8
Start Page: 4297
End Page: 4307
Publisher DOI: 10.1002/fsn3.1726
Abstract: Spent black tea (SBT), waste remaining after producing tea beverages, is potentially an underutilized source of antioxidant phenolic compounds. This study evaluated the integrated processes of subcritical solvent extraction of polyphenols from SBT followed by microencapsulation to improve the stability of obtained extract. Optimization of extraction conditions was carried out by response surface methodology for the best recovery of antioxidant phenolic compounds. Two variables [temperature (degrees C) and ethanol concentration (%)] were used to design the optimization model using central composite inscribed. Extraction temperature of 180 degrees C and ethanol concentration of 71% were optimal for the highest yield of total polyphenols (126.89 mg gallic acid equiv./g SBT) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (69.08 mg gallic acid equiv./g SBT). The extract was encapsulated using pectin, sodium caseinate, and a blend of these compounds (ratio 1:1) as wall materials by spray drying. The wall material significantly influenced (p < .05) encapsulation efficiency, particle size, morphology, thermal stability, crystallinity, and storage stability. The blend of wall materials produced an amorphous powder with the highest phenolic retention (94.28%) in the accelerated storage at 45 degrees C for 40 days. The microcapsules prepared with sodium caseinate were smaller with lowest mean diameter and highest thermal stability than the other types of materials. Obtained microencapsulates have potential use in different food systems to enhance their antioxidant property.
Type: article
Appears in Collections:北方生物圏フィールド科学センター (Field Science Center for Northern Biosphere) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

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