{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T21:20:32Z","timestamp":1787606432670,"version":"build-2736575974"},"reference-count":44,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T00:00:00Z","timestamp":1781222400000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Producing instant herbal teas with consistent bioactive composition requires both efficient extraction and controlled drying to prevent compound degradation. This study developed instant linden tea (\n                    <jats:italic>Tilia<\/jats:italic>\n                    spp.) by integrating compound\u2010level infusion kinetics with response surface\u2010optimized spray drying. Monitoring individual polyphenols during hot\u2010water infusion revealed that extraction at 80\u00b0C for 45\u2009min resulted in the highest recovery of major flavonoids and catechins while minimizing thermal epimerization. This optimized infusion was subsequently spray\u2010dried according to a Box\u2013Behnken experimental design to evaluate the effects of inlet air temperature (150\u00b0C\u2013170\u00b0C), feed rate (6.5\u201316.5\u2009mL\u2009min\n                    <jats:sup>\u22121<\/jats:sup>\n                    ), and maltodextrin concentration (10%\u201320%). Inlet temperature and maltodextrin concentration significantly influenced powder yield and antioxidant activity, whereas feed rate had no significant effect on these responses. Multi\u2010response optimization identified optimal conditions at 170\u00b0C inlet temperature, 10\u2009mL\u2009min\n                    <jats:sup>\u22121<\/jats:sup>\n                    feed rate, and 10% maltodextrin, yielding a powder with 40.33% yield, 3.97% moisture content, 34.39\u2009mmol Trolox g\n                    <jats:sup>\u22121<\/jats:sup>\n                    antioxidant activity, and 109\u2009mg GAE g\n                    <jats:sup>\u22121<\/jats:sup>\n                    total phenolics. HPLC analysis confirmed that the phenolic profile of the reconstituted powder closely matched that of the fresh infusion, with some compounds (catechin, kaempferol, EGCG) showing higher concentrations in the powder due to limited thermal degradation during rapid drying. The resulting powder exhibited excellent solubility (\u224899.2%) and was well accepted in sensory evaluation. These findings suggest that integrating compound\u2010level infusion control with optimized spray drying can produce an instant linden tea powder with preserved bioactive composition and functional quality.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72018","type":"journal-article","created":{"date-parts":[[2026,6,13]],"date-time":"2026-06-13T04:30:46Z","timestamp":1781325046000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Production of Instant Linden Tea (\n                    <i>Tilia<\/i>\n                    spp.) Powder: Integrating Compound\u2010Level Infusion Kinetics With Response Surface\u2010Optimized Spray Drying"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6437-5990","authenticated-orcid":false,"given":"Evren","family":"Altiok","sequence":"first","affiliation":[{"name":"Genetics and Bioengineering Department, Engineering Faculty Giresun University  Giresun T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ceyhun","family":"Kasapoglu","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Engineering Faculty Istanbul Aydin University  \u0130stanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,12]]},"reference":[{"key":"e_1_2_11_2_1","unstructured":"Altiok E.2010.\u201cRecovery of Phytochemicals (Having Antimicrobial and Antioxidant Characteristics) From Local Plants [Doctoral Dissertation \u0130zmir Institute of Technology]. Y\u00d6K Ulusal Tez Merkezi.\u201dhttps:\/\/tez.yok.gov.tr\/UlusalTezMerkezi."},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/03610926.2011.568154"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.01.075"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5fb00693g"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/24701556.2019.1583251"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.2006.10719518"},{"key":"e_1_2_11_8_1","unstructured":"\u00c7elik M.2023.\u201cProduction of Instant Powder Green Tea Enriched With Herbal Mixtures Master's thesis Middle East Technical University.\u201d"},{"key":"e_1_2_11_9_1","first-page":"31","article-title":"Phenolic Content and Antioxidant Activity of Linden Syrup Prepared From Dried Flowers by Hot and Cold Brewing","volume":"29","author":"\u010cervenka L.","year":"2023","journal-title":"Scientific Papers of the University of Pardubice, Series A"},{"issue":"6","key":"e_1_2_11_10_1","first-page":"2543","article-title":"Effect of Spray Dryer Inlet Temperature and Maltodextrin Concentration on Colour Profile and Total Phenolic Content of Sapodilla (\n                     Manilkara zapota\n                  ) Powder","volume":"24","author":"Chong S. Y.","year":"2017","journal-title":"International Food Research Journal"},{"key":"e_1_2_11_11_1","volume-title":"Colorimetry","author":"CIE, International Commission on Illumination","year":"2004"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978\u20100\u201012\u2010815260\u20107.00002\u2010X"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu4111679"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.12.022"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4346"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/15428052.2021.1972886"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.29050\/harranziraat.315709"},{"key":"e_1_2_11_18_1","unstructured":"ISO.2021.\u201cInstant Tea in Solid Form \u2014 Specification (ISO Standard No. 6079:2021).\u201d"},{"key":"e_1_2_11_19_1","unstructured":"ISO.2023.\u201cSensory Analysis \u2014 Selection and Training of Sensory Assessors (ISO 8586:2023).\u201d"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11010039"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010153l"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.4178\/epih.e2024056"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ypmed.2004.10.014"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14030486"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010021\u201005308\u2010w"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2020.112639"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0891-5849(98)00315-3"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010015\u20101746\u2010y"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2010.06.003"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1039\/d3fb00008g"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(99)99017-1"},{"key":"e_1_2_11_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmrt.2025.06.142"},{"issue":"3","key":"e_1_2_11_33_1","first-page":"1327","article-title":"Optimization of Green Tea Extracts Spray Drying as Affected by Temperature and Maltodextrin Content","volume":"23","author":"Susantikarn P.","year":"2016","journal-title":"International Food Research Journal"},{"key":"e_1_2_11_34_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2597"},{"key":"e_1_2_11_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0731\u20107085(01)00351\u2010x"},{"key":"e_1_2_11_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2011.00518.x"},{"key":"e_1_2_11_37_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.201000438"},{"key":"e_1_2_11_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.powtec.2012.09.002"},{"key":"e_1_2_11_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(00)00099\u20106"},{"key":"e_1_2_11_40_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0003597"},{"key":"e_1_2_11_41_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0730338"},{"key":"e_1_2_11_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010017\u20102690\u20109"},{"key":"e_1_2_11_43_1","doi-asserted-by":"publisher","DOI":"10.48130\/bpr\u20100025\u20100036"},{"key":"e_1_2_11_44_1","doi-asserted-by":"publisher","DOI":"10.1079\/bjn20041132"},{"key":"e_1_2_11_45_1","doi-asserted-by":"publisher","DOI":"10.26599\/FMH.2025"}],"container-title":["Food Science &amp; 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