Kombucha beverage from non-conventional edible plant infusion and green tea: characterization, toxicity, antioxidant activities and antimicrobial properties

2021 ◽  
pp. 102032
Author(s):  
Kelly Alencar Silva ◽  
Thais Matsue Uekane ◽  
Jeniffer Ferreira de Miranda ◽  
Larissa Fernandes Ruiz ◽  
Juliana Cristini Brum da Motta ◽  
...  
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Antimicrobial Properties ◽  
Edible Plant

In vitro antioxidant activities of Bauhinia strychnifolia extracts: Comparison with green tea extracts

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
A Itharat ◽  
S Sayompark ◽  
P Hansakul ◽  
B Dechayont
Keyword(s):  
Green Tea ◽  
Antioxidant Activities

scholarly journals Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1869
Author(s):  
Mariel Calderón-Oliver ◽  
Edith Ponce-Alquicira
Keyword(s):  
Green Tea ◽  
Electric Fields ◽  
Antioxidant Activities ◽  
Environmentally Friendly ◽  
Natural Antioxidants ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Extraction Techniques ◽  
Health Trends ◽  
Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

scholarly journals Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 572 ◽  
Author(s):  
Xiao-Yu Xu ◽  
Jie Zheng ◽  
Jin-Ming Meng ◽  
Ren-You Gan ◽  
Qian-Qian Mao ◽  
...  
Keyword(s):  
Green Tea ◽  
Food Processing ◽  
Antioxidant Activities ◽  
Ultrasound Treatment ◽  
Positive Effects ◽  
In Vivo Experiments ◽  
Study Results ◽  
Negative Effect

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits.

scholarly journals Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 298
Author(s):  
Kun Yu ◽  
Hui-Ming Zhou ◽  
Ke-Xue Zhu ◽  
Xiao-Na Guo ◽  
Wei Peng
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Breaking Strength ◽  
Antioxidant Activities ◽  
Textural Properties ◽  
Comprehensive Analysis ◽  
Cooking Loss ◽  
Texture Properties ◽  
Green Tea Powder

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

Formulation of herbal tea drinks by adding green tea to improve antioxidant activities

2019 ◽  
Author(s):  
Megawati ◽  
Teni Ernawati ◽  
Lia Meilawati ◽  
Indah D. Dewijanti ◽  
Edi Supriadi
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Herbal Tea

scholarly journals Antimicrobial properties of green tea catechins

2005 ◽  
Vol 2 (7) ◽  
pp. 71-81 ◽  
Author(s):  
Peter W. Taylor ◽  
Jeremy M.T. Hamilton-Miller ◽  
Paul D. Stapleton
Keyword(s):  
Green Tea ◽  
Antimicrobial Properties ◽  
Tea Catechins ◽  
Green Tea Catechins

Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

2020 ◽  
Vol 97 (12) ◽  
pp. 1343-1354
Author(s):  
Shima Jahanfar ◽  
Mehrdad Gahavami ◽  
Kianoush Khosravi‐Darani ◽  
Mahshid Jahadi
Keyword(s):  
Green Tea ◽  
Canola Oil ◽  
Antioxidant Activities ◽  
Oxidation Stability ◽  
Oil Oxidation

scholarly journals Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers

Nanomaterials ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2356
Author(s):  
Kelly Figueroa-Lopez ◽  
Sergio Torres-Giner ◽  
Inmaculada Angulo ◽  
Maria Pardo-Figuerez ◽  
Jose Escuin ◽  
...  
Keyword(s):  
Food Packaging ◽  
Mechanical Performance ◽  
Antioxidant Activities ◽  
Antimicrobial Properties ◽  
Multilayer Films ◽  
Electrospinning Process ◽  
Final Thickness ◽  
Oregano Essential Oil ◽  
Active Barrier ◽  
Contact Transparency

Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the electrospinning process into the PHBV nanofibers at 2.5 and 2.25 wt%, respectively, in order to provide antimicrobial properties. A barrier CNC coating was also applied by casting from an aqueous solution of nanocellulose at 2 wt% using a rod at 1m/min. The whole multilayer structure was thereafter assembled in a pilot roll-to-roll laminating system, where the blown PHA-based film was located as the outer layers while the electrospun antimicrobial hot-tack PHBV layer and the barrier CNC coating were placed as interlayers. The resultant multilayer films, having a final thickness in the 130–150 µm range, were characterized to ascertain their potential in biodegradable food packaging. The multilayers showed contact transparency, interlayer adhesion, improved barrier to water and limonene vapors, and intermediate mechanical performance. Moreover, the films presented high antimicrobial and antioxidant activities in both open and closed systems for up to 15 days. Finally, the food safety of the multilayers was assessed by migration and cytotoxicity tests, demonstrating that the films are safe to use in both alcoholic and acid food simulants and they are also not cytotoxic for Caco-2 cells.

Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis)

2008 ◽  
Vol 106 (2) ◽  
pp. 559-563 ◽  
Author(s):  
Haixia Chen ◽  
Min Zhang ◽  
Zhishuang Qu ◽  
Bijun Xie
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Antioxidant Activities
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