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<p>This study investigates the structural engineering of functional cookies fortified with green tea extract (GTE) encapsulated in calcium-alginate hydrogel beads. We elucidate the impact of drying kinetics—oven drying (OD) versus freeze drying (FD)—on the microstructural integration of beads within the dough matrix. Stability was assessed in terms of phenolic retention, antioxidant activity, and lipid peroxidation inhibition during baking and 6-month storage. Results demonstrate that freeze-dried beads, acting as porous insulating fillers, retained significantly higher polyphenol content (482&#xa0;mg GAE/g; 84.5% retention) and antioxidant activity compared to the dense, oven-dried counterparts (468&#xa0;mg GAE/g; 82.2%). Textural analysis revealed that oven-dried beads acted as active, high-modulus fillers, reinforcing the gluten matrix and increasing hardness, whereas freeze-dried beads functioned as compliant inclusions, yielding a softer texture. Lipid peroxidation was inhibited most effectively in cookies with 600&#xa0;mg FD beads (49.55% inhibition). Fuzzy logic sensory analysis identified a preference for the texture profile of cookies with 400&#xa0;mg oven-dried beads, with similarity values indicating sustained consumer acceptance over the storage period, attributed to the moisture-buffering capacity of the hydrogel network.</p>

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Calcium alginate hydrogel beads as active fillers for modulating texture and antioxidant stability in green tea cookies

  • 期刊论文

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  • 发表日期：

    2026年7月31日

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  • Sadaf Parvez,
  • Idrees Ahmed Wani

摘要

This study investigates the structural engineering of functional cookies fortified with green tea extract (GTE) encapsulated in calcium-alginate hydrogel beads. We elucidate the impact of drying kinetics—oven drying (OD) versus freeze drying (FD)—on the microstructural integration of beads within the dough matrix. Stability was assessed in terms of phenolic retention, antioxidant activity, and lipid peroxidation inhibition during baking and 6-month storage. Results demonstrate that freeze-dried beads, acting as porous insulating fillers, retained significantly higher polyphenol content (482 mg GAE/g; 84.5% retention) and antioxidant activity compared to the dense, oven-dried counterparts (468 mg GAE/g; 82.2%). Textural analysis revealed that oven-dried beads acted as active, high-modulus fillers, reinforcing the gluten matrix and increasing hardness, whereas freeze-dried beads functioned as compliant inclusions, yielding a softer texture. Lipid peroxidation was inhibited most effectively in cookies with 600 mg FD beads (49.55% inhibition). Fuzzy logic sensory analysis identified a preference for the texture profile of cookies with 400 mg oven-dried beads, with similarity values indicating sustained consumer acceptance over the storage period, attributed to the moisture-buffering capacity of the hydrogel network.