Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

Download Full-text

Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder

Food Bioscience ◽

10.1016/j.fbio.2021.101348 ◽

2021 ◽

pp. 101348

Author(s):

Vahid Hemmati ◽

Farhad Garavand ◽

Nasim Khorsidian ◽

Ilaria Cacciotti ◽

Mostafa Goudarzi ◽

...

Keyword(s):

Antioxidant Activity ◽

Surface Morphology ◽

Green Tea ◽

Sensory Quality ◽

Atmospheric Plasma ◽

Total Phenolic ◽

Cold Atmospheric Plasma ◽

Green Tea Powder ◽

Phenolic And Flavonoid

Download Full-text

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Medicines ◽

10.3390/medicines5010007 ◽

2018 ◽

Vol 5 (1) ◽

pp. 7 ◽

Cited By ~ 3

Author(s):

Sisse Jongberg ◽

Mari Tørngren ◽

Leif Skibsted

Keyword(s):

Green Tea ◽

Protein Oxidation ◽

Sensory Quality ◽

High Oxygen ◽

Modified Atmosphere ◽

Chill Storage

Download Full-text

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms ◽

10.3390/microorganisms8030323 ◽

2020 ◽

Vol 8 (3) ◽

pp. 323 ◽

Cited By ~ 1

Author(s):

Lanlan Hu ◽

Rui Liu ◽

Xiaohong Wang ◽

Xiuyan Zhang

Keyword(s):

Saccharomyces Cerevisiae ◽

Sensory Quality ◽

Ph Value ◽

Lower Amount ◽

Chemical Compositions ◽

Higher Alcohol ◽

Yeast Strains ◽

Fruit Wine ◽

Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

Download Full-text

The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture

Foods ◽

10.3390/foods9121740 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1740

Author(s):

Karolina Kraśniewska ◽

Olga Kosakowska ◽

Katarzyna Pobiega ◽

Małgorzata Gniewosz

Keyword(s):

Essential Oils ◽

Sensory Quality ◽

Limit Of Detection ◽

Leafy Vegetables ◽

Major Constituent ◽

Chemical Compositions ◽

Two Component ◽

Origanum Oil ◽

Minimally Processed Vegetables

The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.

Download Full-text

Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

Czech Journal of Food Sciences ◽

10.17221/3534-cjfs ◽

2011 ◽

Vol 20 (No. 6) ◽

pp. 215-222 ◽

Cited By ~ 9

Author(s):

B. Hozová ◽

J. Jančovičová ◽

L. Dodok ◽

V. Buchtová ◽

L. Staruch

Keyword(s):

Amino Acids ◽

Protective Effect ◽

Sensory Quality ◽

Microbiological Quality ◽

The Other ◽

Sensory Profile ◽

Total Count ◽

Frozen Dough ◽

Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

Download Full-text

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

International Dairy Journal ◽

10.1016/j.idairyj.2019.03.007 ◽

2019 ◽

Vol 95 ◽

pp. 25-34 ◽

Cited By ~ 7

Author(s):

Therese Jansson ◽

Sandra S. Waehrens ◽

Valentin Rauh ◽

Bente P. Danielsen ◽

John Sørensen ◽

...

Keyword(s):

Green Tea ◽

Sensory Quality ◽

Physical Stability ◽

Tea Catechins ◽

Uht Milk ◽

Green Tea Catechins ◽

One Year

Download Full-text

Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

Journal of Food Science ◽

10.1111/j.1365-2621.1998.tb15826.x ◽

2006 ◽

Vol 63 (4) ◽

pp. 739-743 ◽

Cited By ~ 22

Author(s):

V. D. TRUONG ◽

W. M. WALTER ◽

K. L. BETT

Keyword(s):

Low Temperature ◽

Sensory Quality ◽

Textural Properties

Download Full-text

Effects of late-autumn fertilizer dressing on accumulation of photosynthates in tea (Camellia sinensis) and its contribution to spring tea quality

The Journal of Agricultural Science ◽

10.1017/s0021859600075171 ◽

1990 ◽

Vol 115 (2) ◽

pp. 233-238

Author(s):

Y. Shen ◽

X. Yang ◽

X. Xie

Keyword(s):

Amino Acids ◽

Green Tea ◽

Camellia Sinensis ◽

Shoot Growth ◽

Early Spring ◽

Late Autumn ◽

Tea Quality ◽

Npk Fertilizer ◽

Leaves And Roots

SUMMARYTwo-year-old tea bushes were given NPK fertilizer on 12 November 1986 and 14CO2 on 22–23 December 1986 and 9–10 January 1987. Late-autumn fertilizer dressing stimulated photosynthate accumulation in the whole bush, especially in overwintering leaves and roots. Large amounts of photosynthates in overwintering leaves provide the nutrition required for early spring budding. Lateautumn dressing also accelerated the transport of photosynthates from leaves to roots in winter, where photosynthates, with absorbed nitrogen, synthesized more animo acids, especially theanine and phenylalanine. The re-use of photosynthates stored in the roots of the dressed bushes during shoot growth the following spring was also facilitated by late-autumn dressing. The contents of amino acids and caffeine in the shoots of dressed bushes were much higher than those in the control, whereas the content of polyphenol was lower than in the control. The results indicate that late-autumn dressing improves the quality of spring green tea.

Download Full-text