Formulation and Characterization of Catechins Encapsulated Starch Nanoparticles based Functional Tea Product

Abstract

On their own, tea catechins are incapable to withstand the severe conditions of gastrointestinal tract and henceforth loose about 95% of their initial concentration. Accordingly, the current Ph.D. thesis aims at the encapsulation of catechin extracts derived from S3A3 tea cultivar leaves using starch nanoparticle as wall material with a goal to enhance its bioaccessibility. This was followed by the formulation of a functional tea drink using black tea and encapsulated catechin extracts as ingredients