Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract

Tea is the third most consumed beverage in world. It has bioactive compounds that provide health benefits; for reason, concentrating this product a good alternative different industries. Block freeze-concentration technology with potential to be used concentrate food solutions, preserving functional compounds. The aim of work was study effect block on total solids content, catechin polyphenol antioxidant activity and sensorial profile green tea. Green tea extract at 4% (w/w) solid mass fraction freeze-concentrated three successive stages −25 °C. effects some parameters were evaluated, such as concentration index, recovery yield, efficiency. After stages, solution concentrated from 14.1% distribution coefficient 0.43 efficiency 81.6%. decreased number stages. levels catechins polyphenols increased by 4.5- 3.4-fold final liquid fraction, respectively. preserved after freeze concentration. physicochemical maintained: 27 sensory attributes 18 them retained. results demonstrated useful technique enhancing compound content properties extracts.