THE EFFECT OF GREEN TEA CATECHIN EXTRACT ON THE PHYSICAL PROPERTIES OF PACKAGING PAPER AND PROTECTION OF BLACK TEA FLAVOR DURING STORAGE TIME

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NOORI SH.; MIZANI M.; GERAMI A.; FORGHANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:1 (37) Page(s): 29-42

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Title

THE EFFECT OF GREEN TEA CATECHIN EXTRACT ON THE PHYSICAL PROPERTIES OF PACKAGING PAPER AND PROTECTION OF BLACK TEA FLAVOR DURING STORAGE TIME

Author(s)

NOORI SH. | MIZANI M. | GERAMI A. | FORGHANI M. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ3

CONCENTRATE OF ANTIOXIDANTQ1

FILTER PAPERQ3

GREEN TEAQ3

TENSILE STRAINQ3

Abstract

Introduction: Tea is one of the popular beverage all over the world. Among different types of tea, GREEN TEA is the richest source of natural antioxidants especially catechins, that is studied in detail due to their health effects. These valuable compounds, may loss their activity and oxidize to thearobigin during fermentation stage or black tea processing. Therefore the main objective of this research is to apply the mixture of antioxidants extracted from GREEN TEA on packaging materials of black tea bags and study the physical properties of the treated packaging and the amount of GREEN TEA antioxidants released into boiling water during immersion of the black tea bag samples.Materials and Methods: The GREEN TEA extracts were prepared by two step extraction process in water at 50oC and 80oC in four individual time periods, i.e.; (10 min: 10 min), (10 min: 20min), (20 min: 10 min), (20 min: 20 min). Final extract from each process was sprayed on the tea bag packaging material. The physical property and the air permeability of treated packages were analysed immediately and after 3 months storage. In addition, the activity and concentration of released antioxidants from treated tea bags were investigated by HPLC methods and sensory properties of the tea beverage samples were also studied.Results: The results showed that the concentration of antioxidants increase by 45-50% as compared to control (i.e. untreated black tea). Air permeability of packaging samples was not changed significantly, but their tensile strength decreased by 1-1.5% which was still in the standard range. Tea beverage samples were more astringent as compared to untreated black tea.Conclusion: Among different time/temperature conditions the best results were obtained from the third samples [(20 min, 50oC), (10 min, 80oC)] containing the highest concentration of antioxidants and lowest astringency.

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APA: Copy

NOORI, SH., MIZANI, M., GERAMI, A., & FORGHANI, M.. (2013). THE EFFECT OF GREEN TEA CATECHIN EXTRACT ON THE PHYSICAL PROPERTIES OF PACKAGING PAPER AND PROTECTION OF BLACK TEA FLAVOR DURING STORAGE TIME. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(1 (37)), 29-42. SID. https://sid.ir/paper/143135/en

Vancouver: Copy

NOORI SH., MIZANI M., GERAMI A., FORGHANI M.. THE EFFECT OF GREEN TEA CATECHIN EXTRACT ON THE PHYSICAL PROPERTIES OF PACKAGING PAPER AND PROTECTION OF BLACK TEA FLAVOR DURING STORAGE TIME. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(1 (37)):29-42. Available from: https://sid.ir/paper/143135/en

IEEE: Copy

SH. NOORI, M. MIZANI, A. GERAMI, and M. FORGHANI, “THE EFFECT OF GREEN TEA CATECHIN EXTRACT ON THE PHYSICAL PROPERTIES OF PACKAGING PAPER AND PROTECTION OF BLACK TEA FLAVOR DURING STORAGE TIME,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 1 (37), pp. 29–42, 2013, [Online]. Available: https://sid.ir/paper/143135/en

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