Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink
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Authors
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Pravin Sawale
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Girdhari Ramdas Patil
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Shaik Abdul Hussain
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Ashish Kumar Singh
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Ram Ran Bijoy Singh
Keywords:
Antioxidant activity, Encapsulation, Polyphenols, Stability, Terminalia arjunaAbstract
In the current investigation, effect of heat treatment
(121ºC/15 min) on stability, polyphenols content and antioxidant
activity of milk drinks added with alcoholic extract Terminalia
arjuna were determined. Four different vanilla chocolate flavoured
milk drink samples viz. supplemented with free (Drink 1) and
encapsulated (Drink 2) form of T. arjuna and their respective
controls (Control 1 & Control 2) devoid of herbal extract were
prepared. The sterilization treatment reduced the antioxidant
activity and phenolic content of drink 1, while reverse trend was
noticed for drink 2. Heat coagulation time, measure of stability of
milk drinks, revealed that addition of T. arjuna extract led to a
decrease in pH (Drink 1 – pH 6.67 to 6.65 and Drink 2 –pH 6.67 to
6.66) of milk drinks thus led to destabilization of casein micelles
as evidenced from the appearance of flakes in heat stability tubes.
Control samples showed type A kind of HCT-pH profile, while
Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The
study indicated that encapsulation is effective in preserving the
bioactivity of T. arjuna extract during heat treatment.
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