Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity

In this work, the concentration process of three different tea extracts (medicinal Rosil No. 6, Black, and Forest Fruit teas) using the osmotic evaporation (OE) process, was studied. The effect of the OE process on the content of phenolic compounds and antioxidant activity was evaluated. The concentration process was carried out in a hollow-fibre membrane contactor with an effective surface area of 0.54 m(2). The tea extract was circulated through the shell side of the contactor, while a concentrated osmotic solution (CaCl(2) 5 M) was circulated inside the fibres. The flux, the driving force, and the mass transfer coefficient were evaluated. A decrease of the water flux over time was observed and was attributed only to the decrease of the driving force, caused by the dilution of the osmotic solution. Using a surface area/feed volume ratio of 774 m(2)·m(−3), it is possible to reach a tea concentration of 40% (w/w) in 5 h, with a constant water flux and without losing the phenolic content and antioxidant potential in most teas.