ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)
Biotechnologia Acta V. 18, No. 5, 2025
P. 54-66, Bibliography 41 , Engl.
UDC: 664.8:615.874:577.1
doi: https://doi.org/10.15407/biotech18.05.054
DEVELOPMENT OF FUNCTIONAL PROTEIN BARS ENRICHED WITH ENCAPSULATED GREEN TEA POLYPHENOLS
Chernenko S.O.
1 Le Petit Paris Cafe, , Jacksonville, USA
2 M.O. Grishyn Educational and Scientific Institute of Food Technologies, Odesa National University of Technology, Ukraine
Aim. To apply encapsulation of green tea polyphenols as a biotechnological solution for enriching protein bars with bioactive compounds of predictable functional effect. The study also aimed to evaluate the impact of encapsulation on antioxidant activity, controlled intestinal release, and the preservation of sensory properties without the use of synthetic additives.
Methods. Polyphenols were encapsulated via spray drying using sodium alginate and incorporated into protein bars. Antioxidant activity (DPPH), texture (TPA), sensory characteristics, and in vitro bioavailability were assessed.
Results. Encapsulation increased antioxidant activity by 126%, reduced EGCG degradation in the gastric environment, and enabled its release in the intestine. The bars retained a favorable taste and texture, while increased hardness improved mechanical stability during storage.
Conclusions. The proposed system is an effective means of stabilizing bioactives in functional protein-based products. It ensures EGCG protection, predictable bioactivity, and compatibility with industrial-scale food production, aligning with current directions in food biotechnology and human health.
Keywords: polyphenols, encapsulation, antioxidant activity, protein bars, functional foods, bioavailability
© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2025
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