Washington: Purdue University researchers have suggested that the beneficial compounds in green tea powders are affected by temperature and humidity."People drink green tea for health benefits, so they want the catechins to be present," said Lisa Mauer, a professor of food science. "The instant powder beverages are becoming more popular for consumers, and it``s important to know how storage can influence nutrition of your products," she said.Mauer found that increased temperature - and humidity, to a smaller degree - speed catechin degradation. Previous research showed that the powders were stable below the glass transition temperature, the temperature at which an amorphous solid changes from a rigid, glassy state to a rubbery, viscous state.
The finding is reported in the early online version of the Journal of Agricultural and Food Chemistry. ANI
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