scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2013 ◽  
Vol 70 (2) ◽  
pp. 75 ◽  
Author(s):  
Liana Nasui ◽  
Dan Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.

scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2014 ◽  
Vol 70 (2) ◽  
pp. 74
Author(s):  
Nasui Liana ◽  
Dan Vodnar ◽  
Socaciu Carmen
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.  

Prevention of Protein Oxidation in Chicken Meat during Chilled Storage Using Chitosan Gelatin Films with Green Tea Extracts

2021 ◽  
Vol 10 (2) ◽  
pp. 45-54
Author(s):  
Shraddha A Bhoir ◽  
Sonit Kumari
Keyword(s):  
Green Tea ◽  
Protein Oxidation ◽  
Phenolic Content ◽  
Chicken Meat ◽  
E Coli ◽  
Chilled Storage ◽  
Gelatin Films ◽  
Optical And Mechanical Properties ◽  
Tea Extract

In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.

scholarly journals Effect of green tea extract in extender of Simmental bull semen on pregnancy rate of recipients

2021 ◽  
Vol 34 (2) ◽  
pp. 198-204 ◽  
Author(s):  
Suherni Susilowati ◽  
Trilas Sardjito ◽  
Imam Mustofa ◽  
Oky Setio Widodo ◽  
Rochmah Kurnijasanti
Keyword(s):  
Pregnancy Rate ◽  
Dna Fragmentation ◽  
Green Tea ◽  
Prostaglandin F2α ◽  
Green Tea Extract ◽  
Control Group ◽  
Bull Semen ◽  
Frozen Semen ◽  
Tea Extract

Objective: The aim of this study was to ascertain the effects of adding green tea extract (GTE) to skim milk-egg yolk (SM-EY) extender on both the quality of post-thawed bull semen and the pregnancy rates of the recipient cows.Methods: Twelve ejaculates from four Simmental bulls, aged 3 to 5 years and weighing 900 to 950 kg, were diluted SM-EY extender, added with 0, 0.05, 0.1, and 0.15 mg GTE/100 mL extender and then frozen. After four weeks storage in liquid nitrogen, the sperm were thawed and evaluated for viability, motility, intact plasma membrane (IPM), and DNA fragmentation. Meanwhile, the estrus cycles of 48 recipient cows were synchronized by intramuscular administration of a single injection of 5 mg prostaglandin F2α. Estrus cows were divided into four equal groups and inseminated artificially 18 to 20 h after the onset of estrus by using semen from each extender group. Pregnancy was diagnosed by measuring serum progesterone levels at 21 days, followed by transrectal palpation 90 days after insemination.Results: The findings revealed that adding 0.1 mg of GTE/100 mL extender produced the highest percentages of sperm viability (70.67%±1.75%), motility (69.17%±1.47%), and IPM (69.23%±1.21%) and the lowest percentage of DNA fragmentation (3.00%±0.50%). The pregnancy diagnosis revealed that all cows (36/36) inseminated using frozen semen in GTE addition extender were pregnant (pregnancy rate 100%), whereas the pregnancy rate of the control group was 83.33% (10/12).Conclusion: It may be concluded that 0.1 mg GTE/100 mL extender yields the best quality of spermatozoa and that all variants doses of GTE in extender produce a higher pregnancy rate among recipient cows.

scholarly journals Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 952 ◽  
Author(s):  
Yuan Shao ◽  
Yong-Hui Zhang ◽  
Feng Zhang ◽  
Qiu-Ming Yang ◽  
Hui-Fen Weng ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Green Tea ◽  
Enzymatic Reaction ◽  
Enzymatic Extraction ◽  
Potential Applications ◽  
Optimal Reaction Temperature ◽  
Tea Extract ◽  
Gallic Acid Esters ◽  
Short Time

Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg−1 to 291 g·kg−1. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.

scholarly journals Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 362 ◽  
Author(s):  
Xiao-Yu Xu ◽  
Jin-Ming Meng ◽  
Qian-Qian Mao ◽  
Ao Shang ◽  
Bang-Yan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Ph Value ◽  
Enzymatic Reaction ◽  
Green Tea Extract ◽  
Ultrasound Treatment ◽  
Ultrasonic Power ◽  
Ultrasonic Time ◽  
Tea Extract

The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.

scholarly journals Pesticide residues in cow’s milk

Mljekarstvo ◽  
2021 ◽  
Vol 71 (3) ◽  
pp. 165-174
Author(s):  
Milivoje Ćosić ◽  
Keyword(s):  
Pesticide Residues ◽  
Large Series ◽  
The Other ◽  
Milk Samples ◽  
Commission Regulation ◽  
Maximum Residue Levels ◽  
Residue Levels ◽  
Quality Of Milk

Quality of milk plays a key role in its wide consumption but also of its involvement in a large series of derived products, such as yogurt, cheese, butter, and ice cream. An effective LC-MS/MS method has been validated for the determination of 81 different pesticide residues in milk samples. The analyses comprised 44 milk samples collected during 2019. From all inspected pesticides, only metalaxyl (present in 11.36 % samples), bifenthrin and metolachlor (9.09 %), dimethoate (4.55 %), prochloraz and thiacloprid were detected in 2.27 % of analysed samples. The detections of trifloxystrobin and bifenthrin were above the maximum residue levels (MRLs). The Commission Regulation (EU) 2017/1135 standardizes the MRLs for dimethoate and omethoate in certain products, but a MRL for dimethoate residues in milk has not been established jet. All the other pesticide detections were below the MRLs.

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