Benkert, Claudia and Freyburger, Auriane and Huber, Verena and Touraud, Didier and Kunz, Werner (2022) Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion. FOOD CHEMISTRY, 372: 131230. ISSN 0308-8146, 1873-7072
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Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil microemulsion was studied, investigating different surfactants, in particular Tween (R) 60. The challenge was to dissolve an extremely hydrophobic essential oil in a homogeneous, stable, transparent, and spontaneously forming solution of exclusively edible additives without adulterating the original fresh taste of the mint. Making use of the microemulsions' water and oil pseudo-phases, hydrophilic sweeteners and hydrophobic dyes could be incorporated to imitate mint leaf infusions aromatically and visually. The resulting formulation was a concentrate, consisting of similar to 90% green components, which could be diluted with water or tea to obtain a beverage with a pleasant minty taste.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ANTIBACTERIAL ACTIVITIES; ETHANOL; ANTIOXIDANT; QUALITY; Mentha spicata L.; Essential oil; O/W microemulsions; Food-approved microemulsions; Sweetening and coloring additives |
| Subjects: | 500 Science > 540 Chemistry & allied sciences |
| Divisions: | Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 28 Jul 2022 06:15 |
| Last Modified: | 28 Jul 2022 06:15 |
| URI: | https://pred.uni-regensburg.de/id/eprint/45956 |
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