Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

@inproceedings{Pasrija2015MicroencapsulationOG,
  title={Microencapsulation of green tea polyphenols and its effect on incorporated bread quality},
  author={Divij Pasrija and P. N. Ezhilarasi and Dasappa Indrani and C. Anandharamakrishnan},
  year={2015}
}
  • Divij Pasrija, P. N. Ezhilarasi, +1 author C. Anandharamakrishnan
  • Published 2015
  • Chemistry
  • Abstract Green tea polyphenols are potential antioxidants, anti-carcinogenic and effective against various degenerative disorders. Polyphenols are more sensitive to high temperature and alkaline pH. To improve the stability of polyphenols, green tea extract was microencapsulated by freeze drying and spray drying technique using three different wall materials such as maltodextrin (MD), β-cyclodextrin (CD) and combination of both (MD + CD). Freeze dried encapsulates exhibited higher encapsulation… CONTINUE READING

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