Publications
- Année de publication : 2010-05-15
Référence
L. Bazinet, M. Araya-Farias, A. Doyen, D. Trudel, B. Têtu. 2010. Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink. Food Research International, 43, 1692-1701.
Information Complémentaire
Lien vers l'article : https://www.sciencedirect.com/science/article/abs/pii/S0963996910001699
Mot(s) Clé(s)
Propriétés anti-cancer Stabilité long terme Thé vert Catéchine EGCG Fonctionnalité
Résumé
Due to the increasing market for functional foods and the chemopreventive action of (−)-epigallocatechin gallate (EGCG), manufacturers produce ready-to-drink green tea infusions enriched or not in EGCG. However, the maintenance of green tea catechins stability in drinks is always a challenge. In this context, the objectives of this study were (1) to assess the catechin stability in tea drink during a 6-month storage, (2) to evaluate the impact of process unit operations on catechin stability and (3) to compare the catechin and caffeine contents of commercially available tea drinks. It appeared that the stability of catechins during long-term storage was optimum at low temperature (4 °C) and acidic pH (pH 4.0). During the processing of the EGCG-enriched green tea drink, all the process unit operations, except heat-treatment, had no impact on catechin concentrations. In addition, in commercially available tea drinks, except enriched green tea drinks, their catechin contents are very low to provide health benefits.
