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. 2020 Jun 25;9(6):831.
doi: 10.3390/foods9060831.

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Han Chen  1 , Haotian Zheng  2   3 , Margaret Anne Brennan  1 , Wenpin Chen  4 , Xinbo Guo  5 , Charles Stephen Brennan  1
Affiliations

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Han Chen et al. Foods. .

Abstract

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

Keywords: acidified dairy gel; antioxidant capacity; black tea; microstructure; textural property.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Score plots of principle component analysis (PCA). ADG0%: plain acidified dairy gel, ADG15%: acidified dairy gel containing 15% black tea infusion, ADG30%: acidified dairy gel containing 30% black tea infusion, ADG45%: acidified dairy gel containing 45% black tea infusion, ADG60%: acidified dairy gel containing 60% black tea infusion. PC1 strongly associated with TPC, DPPH (2,2-Diphenyl-1-picrylhydrazyl), ABTS (2,2-Diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP); PC2 strongly associated with values of EOS, pH and Ca2+. (a) is PCA plot based on different storage time; (b) based on different formula.
Figure 2
Figure 2
SEM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 1).
Figure 2
Figure 2
SEM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 1).
Figure 3
Figure 3
SEM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 28).
Figure 3
Figure 3
SEM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 28).
Figure 4
Figure 4
CLSM (confocal laser scanning microscopy) images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 1). Protein stained by Fast Green FCF appears as green and non-fluorescent areas (dark areas) correspond to the serum pores.
Figure 4
Figure 4
CLSM (confocal laser scanning microscopy) images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 1). Protein stained by Fast Green FCF appears as green and non-fluorescent areas (dark areas) correspond to the serum pores.
Figure 5
Figure 5
CLSM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 28). Protein stained by Fast Green FCF appears as green and non-fluorescent areas (dark areas) correspond to the serum pores.
Figure 5
Figure 5
CLSM images of plain ADG0% (a), ADG with 15% black tea infusion (b), ADG with 30% black tea infusion (c), ADG with 45% black tea infusion (d), ADG with 60% black tea infusion (e) (day 28). Protein stained by Fast Green FCF appears as green and non-fluorescent areas (dark areas) correspond to the serum pores.
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