Prebiotic green tea beverage added inclusion complexes of catechin and β-cyclodextrin: Physicochemical characteristics during storage
| Autor: | Osvaldo Valarini Junior, Lúcio Cardozo Filho, Carlos Eduardo Barão, Rafaela Carvalho de Souza, Suellen Jensen Klososki, Tatiana Colombo Pimentel, Keren Hapuque Pinheiro |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics Supercritical carbon dioxide Cyclodextrin Chemistry Prebiotic medicine.medical_treatment Catechin 04 agricultural and veterinary sciences Green tea 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Organic chemistry Food science Beneficial effects Food Science |
| Zdroj: | LWT - Food Science and Technology. 85:212-217 |
| ISSN: | 0023-6438 |
| Popis: | The objective of this study was to evaluate the effect of the addition of β-cyclodextrin, catechin or inclusion complexes (catechin: β-CD) (physical mixture or with supercritical carbon dioxide) on prebiotic green tea beverage characteristics during storage at ambient temperature (90 days/25 °C). The prebiotic (oligofructose) stability was also evaluated. The addition of cyclodextrin and/orcatechin resulted in products with higher acidity. The physical process of complexation, which is simple and cheap, gave the best results in relation to the stability of the phenolic compounds content in the product. The supercritical carbon dioxide did not improve the protection of the phenolic compounds. A portion of 200 mL of the green tea had sufficient oligofructose content to be considered a prebiotic product during 90 days of storage. It was possible to formulate green tea beverages with high total phenolic compounds (2525–3307 mg CE/L) and oligofructose content (3.1 g/200 mL) sufficient to consider them prebiotic products, being recommended the physical process of complexation (catechin: β-CD). The green teas would maintain the beneficial effects for 90 days at ambient temperature (25 °C). |
| Databáze: | OpenAIRE |
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