Optimization of spray-dried green tea polyphenol microcapsules using a yeast-derived polysaccharide-rich fraction: encapsulation performance, structural characterization, and controlled release behavior

Sustainable Food Technology 2026 Open access

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Authors: Hien Thi Do, Tuyen C. Kha
DOI: 10.1039/d6fb00124f
Cited by: 1
References: 48

Abstract

Spray-drying encapsulation of green tea polyphenols using a brewer's spent yeast-derived polysaccharide-rich fraction produced stable microcapsules with enhanced thermal, light, oxidative resistance, and controlled release.

Fields of Study & Subjects

Microencapsulation and Drying Processes Tea Polyphenols and Effects Nanocomposite Films for Food Packaging

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
4276–4294
Publication date
1 January 2026
Language
EN