Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive compounds. (19th September 2022)

• Record Type: Journal Article
• Authors: Bassi, Pratishtha; Kumar, Vikas; Kaur, Ramandeep; Kumar, Satish; Saini, Ramesh Kumar; Janghu, Sandeep
• Is Part Of: International journal of food science & technology. Volume 58:Number 5(2023)
• Page Start: 2715
• Page End: 2721
• Publication Date: 2022-09-19
• Subjects: Bioactive -- extraction -- herbal -- infusion -- waste; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.16053
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In recent years, the risk of catastrophic conditions has increased with the changed environmental conditions. Herbal teas are an ideal way to provide phytocompounds having specific health benefits to the consumers. In this study, herbal tea infusion was prepared with the pre‐standardised dried kinnow peel, herbs and spices. Extraction of the polyphenols mainly depends on the bag loading and steeping conditions. Therefore, the aim of the present study was to optimise the dipping conditions for the maximum extraction of phytocompounds. The effect of three process variables conditions, that is, tea bag loading (1–3 g), dipping temperature (75–95 °C) and dips per minute (5–20) was evaluated. Among the three variables, tea bag loading and the number of dips per minute significantly ( P ≤ 0.05) affect all the quality attributes. These results were also confirmed during cluster analysis. Hence, it was concluded that optimised conditions result in maximum delivery of bioactive compounds under adverse conditions. Abstract : Development of phytochemical enriched tea infusion.