Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract
| Autor: | Naoto Shimizu, Surakshi Wimangika Rajapaksha |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Antioxidant Starch medicine.medical_treatment Pharmaceutical Science antioxidant activity 01 natural sciences release Article Analytical Chemistry Ingredient chemistry.chemical_compound QD241-441 0404 agricultural biotechnology Functional food Lipid oxidation oil oxidation 010608 biotechnology Drug Discovery sodium caseinate medicine Food science Physical and Theoretical Chemistry polyphenols Active ingredient pectin Tea Plant Extracts Chemistry Organic Chemistry food and beverages Membranes Artificial 04 agricultural and veterinary sciences 040401 food science Food packaging waste biomass Chemistry (miscellaneous) Polyphenol Molecular Medicine biodegradable edible film |
| Zdroj: | Molecules, Vol 26, Iss 3898, p 3898 (2021) Molecules Volume 26 Issue 13 |
| ISSN: | 1420-3049 |
| Popis: | Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation. |
| Databáze: | OpenAIRE |
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