تولید نوشیدنی عملگرا برپایۀ ترکیبات زیست فعال چاي سبز و قهوه سبز درهمتنیده در ساختار کیتوزوم.

Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up -to -date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross -linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45 o C). While the release rate of beverage phenolic compounds at temperature of 45 o C, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25 o C respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25 o C). Generally, the chitosomal structure due to biodegradability, biocompatibility and non -toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery [ABSTRACT FROM AUTHOR]