Preparation of Tea Polyphenol-rich Energy Gel and its Antioxidant Activity
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
This study aimed to develop an energy gel with antioxidation properties. The product formulation was optimized by single factor test and response surface methodology, based on indicators such as sensory score, energy density, and DPPH? scavenging activity. The obtained results revealed the optimal formula for energy gel products: On the basis of the mass of gelatin solution, the concentration of the gelatin aqueous solution, 25% total sugar content (sucrose : maltose-oligosaccharide = 1:1, m/m), 62.43%; protein content (whey protein: soybean protein isolate = 3:1, m/m), 25.4%; vegetable oil, 24.92%; cocoa butter, 25%; multi-vitamins, 1.07%; tea polyphenols, 0.19%. Such a product had a sensory score of 9.13, with the energy density as 3.37 Kcal/g and DPPH• scavenging rate as 83.05%. Comparisons on the in vitro antioxidant capacity of present energy gel, commercial energy gels, and tea polyphenols-free energy gels revealed that the IC50 values (against ABTS+•) of the tea polyphenols-rich, commercial and tea polyphenols-free energy gels were 1.747 mg/mL, 3.215 mg/mL, and 5.855 mg/mL, respectively; the IC50 values (against •OH) were 0.015 g/mL, 0.034 g/mL, 0.095 g/mL, respectively; Total reducing power decreased in this order: tea polyphenols-rich energy gel > commercial energy gel > tea polyphenols-free energy gel. The energy gel product developed in this study possessed a strong antioxidant capacity and high energy density.
