Hair Tonic Formulation of Black Tea Extract (Camellia sinensis) as Hair Growth

Black tea contains flavonoid and its derivate which is a mechanism of actions to stimulate and increase cell proliferation of hair dermal papilla cell to suppress the production of tumor necrosis factor alpha (TNF alpha) that trigger baldness. This study aimed to determine the stable hair tonic formula and to investigate the effectiveness of black tea extract hair tonic in rabbits (oryctolagus cuniculus) as animal testing. There were 3 different concentrations used in this study namely formula 1 (1.25 % of black tea extract), formula 2 (2.5 % of black tea extract) and formula 3 (5 % of black tea extract). The physical stability evaluation was conducted using some tests such as organoleptic, pH, density determination and viscosity test. The result of this evaluation showed that all the three formulas were stable, its effectiveness as hair restorer then was tested and the result of this test indicated that black tea extract has activity as a hair fertilizer and the optimum extract was shown by the formula 3 with black tea extract concentration of 5% with the hair growth in the 18th day i.e., 9.62 ± 0.365 mm.

Gallic Acid Based Black Tea Extract as a Stabilizing Agent in ZnO Particles Green Synthesis

In this work, zinc oxide particles (ZnO NPs) green synthesis with the application of black tea extract (BT) is presented. A thorough investigation of the properties of the extract and the obtained materials was conducted by using Fourier transform infrared spectroscopy (FTIR), liquid chromatography-mass spectrometry (LC-MS), X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and quadrupole mass spectroscopy (QMS). The obtained results indicated that the amount of used BT strongly influenced the morphology, chemical, and crystalline structure of the obtained particles. The investigation demonstrated that the substance present in black tea (BT) extract, which was adsorbed on the ZnO surface, was in fact gallic acid. It was found that gallic acid controls the crystallization process of ZnO by temporarily blocking the zinc cations. Additionally, these organic molecules interact with the hydroxide group of the precipitant. This blocks the dehydration process stabilizing the zinc hydroxide forms and hinders its transformation into zinc oxide. Performed measurements indicated that obtained ZnO particles have great antioxidant and antimicrobial properties, which are significantly correlated with ZnO–gallic acid interactions.

Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

Comparative evaluation of antimicrobial potential of herbal extracts on Streptococcus mutans and Enterococcus faecalis: An in vitro study

Though aloe vera extract, green tea extract and coriander oil are proven antimicrobial agents, very little information is available regarding its effects on oral bacteria, Streptococcus mutans,which is responsible for initiating caries and Enterococcus faecalis, responsible for failure of root canal treatment. Objective: To find the antimicrobial activity of aloe vera extract, black tea extract and coriander oil against S. mutans and E. faecalis. Materials and Methods: The agar well diffusion method was used to determine the antibacterial activity of Aloe vera extract, black tea extract and coriander oil. Different concentration of prepared plant extracts and coriander seed oil (50 & 100 µl) was incorporated into the wells and the plates containing S. mutans and E. faecalis were incubated at 37 ºC for 24h. The antibiotic (amoxicillin 30 µl) was used as positive control. Zone Of Inhibition (ZOI) was recorded in each plate. Results: For S. mutans, the maximum ZOI was created by coriander oil with a diameter of 25.00±0.58 mm at 50 µl and for E. faecalis, maximum ZOI was created by aloe vera extract 16.00±0.58 mm at 100 µl concentration which were far better than the control: amoxicillin 30 µl concentration. Conclusion: The extracts of Aloe vera, black tea and coriander oil, showed significant activity against the investigated microbial strains, Streptococcus mutans and Enterococcus faecalis which further helps in the development of new topical agents that help in reducing the numbers of these organisms present in the oral cavity. Keywords Oral microbiota; Aloe vera; black tea; coriander oil; E. faecalis; S.mutans.