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SETSCI - Volume (2018)
ISAS 2018 - Ist International Symposium on Innovative Approaches in Scientific Studies, Kemer-Antalya, Turkey, Apr 11, 2018

Increasing The Bioavailability of Green Tea Polyphenols by Encapsulation (ISAS 2018_134)
Sevinç Tay1*, Murat Yılmaztekin2
1Gıda Teknolojisi/Darende Bekir Ilıcak MYO, İnönü Üniversitesi  , Malatya, Turkey
2Gıda Mühendisliği/Mühendislik Fakültesi, İnönü Üniversitesi , Malatya, Turkey
* Corresponding author: sevinc.tay@inonu.edu.tr
Published Date: 2018-06-23   |   Page (s): 142-143   |    115     6

ABSTRACT Green tea, is a product obtained from less or non-fermented leaves of Camellia sinensis than black or oolong tea. It has been reported that green tea has more health benefits compared to black and oolong teas which are more fermented. The main components that ensure health benefits of green tea are its polyphenolics. These compounds can be listed as Epicatechin (EC), Epicatechin gallate (ECG), Epigallocatechin (EGC) and Epigallocatechin gallate (EGCG). Epidemiological studies show that the consumption of tea can reduce the risk of certain chronic and degenerative diseases like certain forms of cancers, cardiovascular diseases, diabetes, obesity, and Alzheimer’s disease, etc. It is also reported that catechins that are obtained from green tea exhibit various biological properties including antioxidant, anti-carcinogenic, and anti-inflammatory activities. These biological properties make it possible to use green tea polyphenols in functional food production. Green tea catechins can be added to various foods, like breads, cakes, biscuits, meats and yoghurts in order to produce functional foods. One of the most important challange in producing functional foods is to preserve these bioactive ingredients’ activity during food processing, storage and gastointestinal tract. The effectiveness of nutraceutical products in preventing diseases depends on preserving the bioavailability of the active ingredients. This is a critical problem since green tea catechins have been reported to undergo degradation/epimerization when exposed to the environmental effects including temperature, pH (especially nearly neutral or alkali), light, oxygen and enzymatic actions. Moreover, only a small proportion of the molecules remain available following oral administration, due to insufficient gastric residence time, low permeability and/or solubility within the gut. Because of these reasons, we utilize the low level of the green tea polyphenols which have many bioavailability. Beside this, in the production of functional foods, phenolic components can be associated with food components such as proteins. And this leads to loss of quantity and/or functionality of polyphenols as a result of aggregation and precipitation. At the same time, most of these green tea polyphenols have a bitter and stringent taste that many consumers do not like. This situation also affects the consumption of green tea and the consumption of these polypenols added foods. Moreover, these ingredients are unstable under conditions encountered in food processing and storage (temperature, oxygen, light), or in the gastrointestinal tract (pH, enzymes, presence of other nutrients). All of these conditions limit the activity and potential health benefits of the nutraceutical components, including polyphenols. Therefore, in order to ensure the physiological effectiveness of these active compounds, it is necessary to provide series of protective mechanisms during consumption and until consumed. In this study, green tea polyphenols, their bioavailabilities and innovative approaches including encapsulation methods that are used to preserve green tea polyphenols are presented.
KEYWORDS Green tea, polyphenols, bioavailability, encapsulation

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