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Cashew gum and maltrodextrin particles for green tea (Camellia sinensis var Assamica) extract encapsulation

Author:
Silva, Francisca, Torres, Lucicléia, Silva, Larissa, Figueiredo, Raimundo, Garruti, Deborah, Araújo, Tamara, Duarte, Antoniella, Brito, Débora, Ricardo, Nágila
Source:
Food chemistry 2018 v.261 pp. 169-175
ISSN:
0308-8146
Subject:
Camellia sinensis var. assamica, X-ray diffraction, bioactive compounds, calorimetry, cashew gum, cytotoxicity, green tea, ingredients, leaf extracts, maltodextrins, microencapsulation, microparticles, particle size, solubility, zeta potential
Abstract:
Cashew gum and maltodextrin microcapsules containing green tea leaf extracts were made using a spray-dryer. Green tea extracts were submitted to cytotoxicity analysis and characterization of bioactive compounds. Three formulations of microcapsules were performed, which were then submitted to characterization through morphological study, particle diameter and distribution, zeta potential, Exploratory Differential Calorimetry, entrapment efficiency, dissolution test and X-ray diffraction. The extract had a high bioactive compound content and no cytotoxicity was observed. The amorphous microcapsules presented irregular shapes with a circular predominance and dentate surface, mean diameters varying from 2.50 to 3.64 μm, solubility ranging from 63% to 72.66%. Low values of microencapsulation efficiency, zeta potencial and dissolution profile were observed. The microparticles based on the dry extract of green tea present potential as a food ingredient and as a promoter of health benefits.
Agid:
6356293