Various antibrowning agents and green tea extract during processing and storage
2003
Wang, L.F. | Kim, D.M. | Park, J.D. | Lee, C.Y.
The production of bottled green tea beverage has encountered a browning problem mainly caused by the autoxidation of flavanols (catechins). Five antibrowning agents, ascorbic acid, kojic acid, citric acid, L-cysteine, and glutathione, were tested for their effectiveness on preventing the color changes of green tea extract during processing and storage. One-tenth percent of the antibrowning agents were individually added to the freshly prepared green tea extracts, heat processed at 121C for 1 min, and then stored in a 50C oven for up to 12 days. Samples of fresh, processed, and stored tea extracts were measured for their color maintenance and (-)-epigallocatechin gallate (EGCG) content to compare the antibrowning and antioxidant effects of these agents, respectively. Results indicated that the antibrowning activity and antioxidant effect of individual agents often did not correlate with each other, but citric acid showed both significant antibrowning and antioxidant effects on green tea extract.
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