Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties

2021 ◽  
Author(s):  
Rafael Sepúlveda Fonsêca Trevisan Passos ◽  
Brenno Guimarães Barreto ◽  
Juliana Sant’Ana Falcão Leite ◽  
Adrielle Bahiense Trevisan ◽  
Carolina Oliveira de Souza ◽  
...  
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Natural Preservative ◽  
Tea Extract ◽  
Chicken Patties

scholarly journals Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake

2020 ◽  
Vol 17 (104) ◽  
pp. 27-39
Author(s):  
Elahe Bahramian ◽  
zahra Latifi ◽  
Mahdi ebadi ◽  
zahra ghafuri ◽  
Mehrnoosh Ebrahimi Valadani ◽  
...  
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Tea Extract

Change of Physicochemical Characteristics and Sensory Properties of Green Tea Extract in Teabag during Storage at Room Temperature

2018 ◽  
Vol 24 (2) ◽  
pp. 50-55
Author(s):  
Seong-Jin Hong ◽  
◽  
Im-Ja Han ◽  
Jong-Bang Eun ◽  
◽  
...  
Keyword(s):  
Green Tea ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Tea Extract

scholarly journals Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

2017 ◽  
Vol 4 (4) ◽  
pp. 31-38 ◽  
Author(s):  
Mohammad Noshad ◽  
Behzad Nasehi ◽  
Adieh Anvar ◽  
◽  
◽  
...  
Keyword(s):  
Green Tea ◽  
Edible Coating ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Tea Extract ◽  
Seed Mucilage

The quality and storage stability of chicken patties prepared with different additives

2015 ◽  
Vol 45 (5) ◽  
pp. 728-739 ◽  
Author(s):  
Achir Jamwal ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar ◽  
Simranjeet Kaur
Keyword(s):  
Green Tea ◽  
Quality Parameters ◽  
Green Tea Extract ◽  
Red Pepper ◽  
Storage Quality ◽  
Content Type ◽  
Sensory Parameters ◽  
Tea Extract ◽  
Chicken Patties

Purpose – The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper. Originality/value – Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

scholarly journals Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir

2021 ◽  
Vol 17 (109) ◽  
pp. 43-54
Author(s):  
Maryam Rahaei ◽  
Rezvan Pourahmad ◽  
Bijan Khorshidpour ◽  
◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Probiotic Bacteria ◽  
Tea Extract

Green Tea Extract May Prevent PIN Progression

2005 ◽  
Vol 35 (16) ◽  
pp. 48
Author(s):  
ROBERT FINN
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract

Green Tea Extract Exposure Pattern Differenzially Affects Acetaminophen-Induced Hepatotoxicity

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
A Ali ◽  
X Yang ◽  
Q Shi ◽  
J Greenhaw ◽  
WF Salminen
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Exposure Pattern ◽  
Tea Extract

Antioxidative Activity of Laver Snack Prepared with Addition of Green Tea Extract

2017 ◽  
Vol 23 (4) ◽  
pp. 35-41
Author(s):  
Jeong Hee Park ◽  
Hang Yeon Jeong ◽  
Jeong Yong Cho ◽  
Jae Hak Moon
Keyword(s):  
Green Tea ◽  
Antioxidative Activity ◽  
Green Tea Extract ◽  
Tea Extract

N-hexane Extract and Fraction of Green Tea as Antiproliferation of MCM-B2 Breast Cancer Cells In Vitro

2020 ◽  
Vol 6 (2) ◽  
Author(s):  
Lisni Noraida Waruwu ◽  
Maria Bintang ◽  
Bambang Pontjo Priosoeryanto
Keyword(s):  
Breast Cancer ◽  
Cancer Cells ◽  
Green Tea ◽  
Cancer Cell ◽  
Breast Cancer Cells ◽  
Green Tea Extract ◽  
Hexane Fraction ◽  
Phytochemical Screening ◽  
Tea Extract

Green tea (Camellia sinensis) is one of traditional plants that have the potential as an anticancer. The sample used in this research commercial green tea extract. The purpose of this study was to test the antiproliferation activity of green tea extract on breast cancer cell MCM-B2 in vitro. Green tea extract fractionated using three solvents, ie water, ethanol 70%, and n-hexane. Extract and fraction of green tea water have value Lethality Concentration 50 (LC50) more than 1000 ppm. The fraction of ethanol 70% and n-hexane had an LC50 value of 883.48 ppm and 600.56 ppm, respectively. The results of the phytochemical screening of green tea extract are flavonoids, tannins, and saponins, while the phytochemical screening results of n-hexane fraction are flavonoids and tannins. Antiproliferation activity was tested on breast cancer cells MCM-B2 and normal cells Vero by trypan blue staining method. The highest MCM-B2 cell inhibitory activity was achieved at a concentration of 13000 ppm green tea extract and 1000 ppm of n-hexane fraction, 59% and 59%, respectively. The extract and n-hexane fraction of green tea are not toxic to normal Vero cells characterized by not inhibiting normal cell proliferation. Keywords: antiproliferative, cancer cell MCM-B2, commercial green tea, cytotoxicity

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