Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation

• Main Authors: D.S.W. Rajapaksha, Naoto Shimizu
• Format: Article
• Language: English
• Published: Wiley 2020-08-01
• Series: Food Science & Nutrition
• Subjects: antioxidant phenolic compounds; microencapsulation; response surface methodology; spent black tea; subcritical solvent extraction
• Online Access: https://doi.org/10.1002/fsn3.1726

Abstract Spent black tea (SBT), waste remaining after producing tea beverages, is potentially an underutilized source of antioxidant phenolic compounds. This study evaluated the integrated processes of subcritical solvent extraction of polyphenols from SBT followed by microencapsulation to improve the stability of obtained extract. Optimization of extraction conditions was carried out by response surface methodology for the best recovery of antioxidant phenolic compounds. Two variables [temperature (°C) and ethanol concentration (%)] were used to design the optimization model using central composite inscribed. Extraction temperature of 180°C and ethanol concentration of 71% were optimal for the highest yield of total polyphenols (126.89 mg gallic acid equiv./g SBT) and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging activity (69.08 mg gallic acid equiv./g SBT). The extract was encapsulated using pectin, sodium caseinate, and a blend of these compounds (ratio 1:1) as wall materials by spray drying. The wall material significantly influenced (p < .05) encapsulation efficiency, particle size, morphology, thermal stability, crystallinity, and storage stability. The blend of wall materials produced an amorphous powder with the highest phenolic retention (94.28%) in the accelerated storage at 45°C for 40 days. The microcapsules prepared with sodium caseinate were smaller with lowest mean diameter and highest thermal stability than the other types of materials. Obtained microencapsulates have potential use in different food systems to enhance their antioxidant property.