Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products
Kombucha tea is a beverage rich with phenolic compounds. In this study, encapsulation aims to minimize the degradation of phenolic compounds by using different coating materials namely maltodextrin and gum Arabic. Encapsulated Kombucha tea was obtained by freeze-drying process and the antioxidant ac...
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| Format: | Article |
| Language: | English |
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Malaysian Institute of Chemistry
2023
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| Online Access: | http://umpir.ump.edu.my/id/eprint/44114/ http://umpir.ump.edu.my/id/eprint/44114/1/submissions_2023-06-28%2015.22.06%20PM%20-%2013a%20%282%29.pdf |
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| author | Hazrulrizawati, Hamid Nor Arifah, Mat Nor Nazikussabah, Zaharudin |
| author_facet | Hazrulrizawati, Hamid Nor Arifah, Mat Nor Nazikussabah, Zaharudin |
| author_sort | Hazrulrizawati, Hamid |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Kombucha tea is a beverage rich with phenolic compounds. In this study, encapsulation aims to minimize the degradation of phenolic compounds by using different coating materials namely maltodextrin and gum Arabic. Encapsulated Kombucha tea was obtained by freeze-drying process and the antioxidant activity was assessed by using DPPH and FRAP assays. Gum Arabic also demonstrated consistently higher TPC (254.75 mg GAE/g) and antioxidant activities (141.36 mg GAE/g) values compared to that of maltodextrin. The results of identified compounds showed the catechins of Kombucha tea were successfully encapsulated with the presence of sugar moieties in the chemical structure. The results revealed the presence of of catechins with glucose moiety viz; (−)-epigallocatechin 3-gallate, (−)-epicatechin pentaacetate, epicatechin 3-gallate and gallocatechin(4α→8)-epicatechin in encapsulated Kombucha tea. Kombucha tea exhibited similar trends of pre- and post-encapsulation antioxidant activity. Conclusively, this study presents important information to elucidate the potential actions of organic acids and the activities of Kombucha tea following fermentation and encapsulation process. |
| first_indexed | 2025-11-15T03:54:18Z |
| format | Article |
| id | ump-44114 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:54:18Z |
| publishDate | 2023 |
| publisher | Malaysian Institute of Chemistry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-441142025-03-17T05:17:39Z http://umpir.ump.edu.my/id/eprint/44114/ Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products Hazrulrizawati, Hamid Nor Arifah, Mat Nor Nazikussabah, Zaharudin Q Science (General) QD Chemistry Kombucha tea is a beverage rich with phenolic compounds. In this study, encapsulation aims to minimize the degradation of phenolic compounds by using different coating materials namely maltodextrin and gum Arabic. Encapsulated Kombucha tea was obtained by freeze-drying process and the antioxidant activity was assessed by using DPPH and FRAP assays. Gum Arabic also demonstrated consistently higher TPC (254.75 mg GAE/g) and antioxidant activities (141.36 mg GAE/g) values compared to that of maltodextrin. The results of identified compounds showed the catechins of Kombucha tea were successfully encapsulated with the presence of sugar moieties in the chemical structure. The results revealed the presence of of catechins with glucose moiety viz; (−)-epigallocatechin 3-gallate, (−)-epicatechin pentaacetate, epicatechin 3-gallate and gallocatechin(4α→8)-epicatechin in encapsulated Kombucha tea. Kombucha tea exhibited similar trends of pre- and post-encapsulation antioxidant activity. Conclusively, this study presents important information to elucidate the potential actions of organic acids and the activities of Kombucha tea following fermentation and encapsulation process. Malaysian Institute of Chemistry 2023-06-29 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/44114/1/submissions_2023-06-28%2015.22.06%20PM%20-%2013a%20%282%29.pdf Hazrulrizawati, Hamid and Nor Arifah, Mat Nor and Nazikussabah, Zaharudin (2023) Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products. Malaysian Journal of Chemistry, 25 (3). pp. 458-462. ISSN 1511-2292. (Published) https://doi.org/10.55373/mjchem.v25i3.458 https://doi.org/10.55373/mjchem.v25i3.458 |
| spellingShingle | Q Science (General) QD Chemistry Hazrulrizawati, Hamid Nor Arifah, Mat Nor Nazikussabah, Zaharudin Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title | Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title_full | Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title_fullStr | Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title_full_unstemmed | Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title_short | Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products |
| title_sort | encapsulation of phenolics in kombucha tea: antioxidant activity of end products |
| topic | Q Science (General) QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/44114/ http://umpir.ump.edu.my/id/eprint/44114/ http://umpir.ump.edu.my/id/eprint/44114/ http://umpir.ump.edu.my/id/eprint/44114/1/submissions_2023-06-28%2015.22.06%20PM%20-%2013a%20%282%29.pdf |