Volume 19, Issue 133 (2023)
FSCT 2023, 19(133): 79-89 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
moradi kashksara K, Tavakolipour H, Mokhtarian M. Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure. FSCT 2023; 19 (133) :79-89
URL: http://fsct.modares.ac.ir/article-7-62578-en.html
URL: http://fsct.modares.ac.ir/article-7-62578-en.html
1- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran ,h.tavakolipour@gmail.com
3- Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran ,
3- Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
Abstract: (1011 Views)
Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up-to-date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross-linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45oC). While the release rate of beverage phenolic compounds at temperature of 45oC, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25oC respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25oC). Generally, the chitosomal structure due to biodegradability, biocompatibility and non-toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery.
Keywords: Functional beverage, Chitosome, Bioactive compounds release, Phenolic compounds, Physicochemical properties and sensory evaluation.
Article Type: Original Research |
Subject:
Extraction of effective compounds
Received: 2022/06/30 | Accepted: 2022/10/29 | Published: 2023/03/1
Received: 2022/06/30 | Accepted: 2022/10/29 | Published: 2023/03/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |