Addition Of Green Tea Extract Research Articles

Delaying walnut oxidation using a compostable film comprising poly(ε-caprolactone), thermoplastic gliadins, and green tea extract

A new active packaging composed of poly(e-caprolactone) (PCL) and thermoplastic gliadin proteins incorporating green tea extract (GTE) was developed through compounding and film-extrusion process. Firstly, commercial green tea extract was analyzed, revealing that GTE primarily comprised epigallocatechin gallate (EGCG), which conferred potent antioxidant activity determined by the DPPH assay, along with moderate antibacterial activity. The incorporation of 5 wt% of GTE in the extruded films increased thermal stability and Young’s Modulus, and reduced oxygen and water vapor permeability with respect to control PCL/TPG film. Migration studies showed that the release of GTE depended on the type of food simulant, with higher levels observed in an oil-in-water emulsion simulant compared to a non-acidic aqueous food simulant, while no migration of GTE components was detected in dry foodstuffs simulant. Consequently, the antioxidant capacity derived from migrated GTE components were considerably higher in 50 % ethanol than in 10 % ethanol. Furthermore, PCL/TPG-GTE film exhibited antibacterial activity against Gram negative E. coli and Gram positive S. aureus in vitro when tested following the JIS Z2801 standard. The GTE addition also improved walnuts stability, resulting in a reduction and delay of fat peroxidation. Hence, the novel active system developed in this work can constitute a sustainable alternative to improve quality and safety of packaged products.

Green tea extract reduces viral proliferation and ROS production during Feline Herpesvirus type-1 (FHV-1) infection

BackgroundFeline Herpesvirus type-1 (FHV-1) is a worldwide spread pathogen responsible for viral rhinotracheitis and conjunctivitis in cats that, in the most severe cases, can lead to death. Despite the availability of a variety of antiviral medications to treat this illness, mainly characterized by virostatic drugs that alter DNA replication, their use is often debated. Phytotherapeutic treatments are a little-explored field for FHV-1 infections and reactivations. In this scenario, natural compounds could provide several advantages, such as reduced side effects, less resistance and low toxicity. The purpose of this study was to explore the potential inhibitory effects of the green tea extract (GTE), consisting of 50% of polyphenols, on FHV-1 infection and reactive oxygen species (ROS) production.ResultsCrandell-Reese feline kidney (CRFK) cells were treated with different doses of GTE (10–400 µg/mL) during the viral adsorption and throughout the following 24 h. The MTT and TCID50 assays were performed to determine the cytotoxicity and the EC50 of the extract, determining the amounts of GTE used for the subsequent investigations. The western blot assay showed a drastic reduction in the expression of viral glycoproteins (i.e., gB and gI) after GTE treatment. GTE induced not only a suppression in viral proliferation but also in the phosphorylation of Akt protein, generally involved in viral entry. Moreover, the increase in cell proliferation observed in infected cells upon GTE addition was supported by enhanced expression of Bcl-2 and Bcl-xL anti-apoptotic proteins. Finally, GTE antioxidant activity was evaluated by dichloro-dihydro-fluorescein diacetate (DCFH-DA) and total antioxidant capacity (TAC) assays. The ROS burst observed during FHV-1 infection was mitigated after GTE treatment, leading to a reduction in the oxidative imbalance.ConclusionsAlthough further clinical trials are necessary, this study demonstrated that the GTE could potentially serve as natural inhibitor of FHV-1 proliferation, by reducing viral entry. Moreover, it is plausible that the extract could inhibit apoptosis by modulating the intrinsic pathway, thus affecting ROS production.

Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (−)-epigallocatechin gallate > (−)-epigallocatechin > (−)-epicatechin > (−)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.

Effect of green tea extract addition on antioxidant activity, physicochemical, and organoleptic properties of functional beverages

Effect of green tea extract addition on antioxidant activity, physicochemical, and organoleptic properties of functional beverages

Effect of Green Tea Extract on Spermatozoa Quality of Peranakan Ongole Bull On Frozen Storage

Low-temperature storage can often result in spermatozoa damage. It occurs due to Reactive Oxygen Species, leading to changes in the lipid composition of the membrane. Antioxidant compounds are needed to prevent ROS. Green tea extract (Camelia sinensis) can be used as an antioxidant agent. This study aimed to determine the effect of green tea extract in tris egg yolk on spermatozoa quality of Ongole Peranakan (PO) cattle. This study used a completely randomized design (CRD) with five extract treatments (0%, 1%, 2%, 3%,4%) and four repetitions. The parameters used were motility, viability, and membrane integrity. The data were analyzed with ANOVA and Duncan's test. Based on the results of the ANOVA test, the addition of green tea extract has a significant effect on spermatozoa quality of PO cattle in frozen storage (P0.005). The best results were obtained by the addition of 3% extract that was able to maintain the quality of post-freezing spermatozoa with average motility, viability, and membrane integrity of 47.44±0.166, 55.14±0.449, and 53.72±0.599. The addition of 3% green tea extract into tris egg yolk can maintain motility, viability, and membrane integrity in spermatozoa of PO cattle inside frozen storage, by adding green tea extract to diluent, spermatozoa can be stored for a long time at low temperatures making it easier for people to carry out artificial insemination.

A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP).

This work aimed to carry out a preliminary study on the release of bioactive compounds loaded into starch-based hydrogels produced by high-pressure processing (HPP). As a study case, the experiments were carried out on rice starch HPP hydrogels. Rice starch (20% w/w) and green tea extract (2% w/w), suspended in distilled water, were treated by HPP at processing conditions enabling starch gelatinisation, namely 600 MPa for 15 min at room temperature. Additional experiments were carried out on samples that were further loaded with glycerol (5% w/w). Gel formation was assessed by analysing the gelatinisation extent, structuring level, and swelling power of the samples. At the processing conditions utilised, stable hydrogels were obtained even in the presence of the extract and/or the glycerol in the starch suspension. As expected, the colour of the hydrogels formed was affected by the addition of green tea extract in the starch solution. HPP starch hydrogels were characterised by Fourier transform infrared spectroscopy (FT-IR) to determine the interactions between the different compounds utilised in the formulation. Moreover, the release kinetics of bioactive compounds from HPP rice starch hydrogels was evaluated using a vertical Franz diffusion cells system, simulating a transdermal pattern. The diffusion of bioactive compounds was measured spectrophotometrically and via HPLC analysis. A controlled release of bioactive compounds from the hydrogel structure was detected, suggesting that small molecules, such as polyphenols, positively interacted with the rice starch HPP hydrogel network that allowed a smooth and constant release of these bioactive compounds over time.

Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

The impact of green tea extract (GTE) on heat-induced milk protein interactions and enzymatic coagulation of milk was investigated. GTE addition affected the renneting process, more apparent for heat-treated samples. The enzymatic phase of rennet coagulation was negatively affected by GTE, with a significantly lower amount of κ-casein hydrolysis for intense heat-treated samples. Gel characteristics of raw milk were unaffected by GTE, but mild heat-treated samples with GTE displayed decreased gel firmness and increased water holding capacity compared with control samples. Model studies conducted with purified β-lactoglobulin A and κ-casein revealed that GTE caused a significant impact on interactions between denatured β-lactoglobulin A and κ-casein. Heat-induced large aggregate/complex formation between β-lactoglobulin A and κ-casein in milk samples was not significantly affected, highlighting the importance of the reaction medium. The presence of casein micelles in milk, which are strong candidates for phenolic binding, may ultimately impact protein–protein interactions.

Effect of Addition of Green Tea Extract (Camellia sinensis) in Egg Yolk Tris Diluter on Spermatozoa Quality in Bali Cattle (Bos sondaicus) After Freezing

This study aimed to determine the effect of adding 96% ethanol extract of green tea (Camellia sinensis) in egg yolk tris diluter on the quality of spermatozoa of Bali cattle (Bos sondaicus) after freezing. The samples were divided into four different treatment groups, which contained semen sample + 13% glycerol + each egg yolk tris diluter + green tea extract (P0) 0 mg/100 ml, (P1) 0,05 mg/100 ml, ( P2) 0,10 mg/100 ml, and (P3) 0,15 mg/100 ml. The variables observed included motility, viability, and spermatozoa abnormalities. Data were analyzed using OneWay ANOVA and continued with Duncan's test (p&lt;0,05). The results showed that the P3 group had motility of 49,00 ± 2,15, viability of 61,92 ± 1,70, and abnormality of 4,24 ± 2,16 significantly compared to the other groups. In conclusion, the P3 group with the addition of 0,15 mg/100 ml of green tea could increase the motility, viability, and abnormal spermatozoa of Bali cattle.

Study on the Efficacy of Green Tea Extract on Staphylococcus aureus and Klebsiella pneumonia of Raw Chicken Meat

We investigated the efficacy of green tea extract on Staphylococcus aureus and Klebsiella pneumonia of raw chicken meat. The experiment was conducted using complete randomized design (CRD) having six (6) treatments with three (3) replications. The germicidal activity was determined using the drop plate method. The results indicated that the addition of green tea extract (GTE) decreased microbial population in raw chicken meat. The lowest colony forming unit/ml (CFU ml-1) was found in T5 in 10-3 dilution factor (DF). There was a highly significant difference (p&lt;0.001) in CFU ml-1of Staphylococcus aureus and Klebsiella pneumonia among different treatments i.e., GTE has significant effect (p&lt;0.001) on Klebsiella pneumoniae and Staphylococcus aureus. The maximum number of Staphylococcus aureus in raw chicken meat was 14×105 CFU ml-1in T0 using TVC, while minimum was 4×104 CFU ml-1 in T5. Similar trend was also found in Klebsiella pneumoniae. GTE also showed highly significant (p&lt;0.001) germicidal efficacy on both of Staphylococcus aureus and Klebsiell. The GTE also showed significant (p&lt;0.01) germicidal efficacy on Staphylococcus epidermidis, Salmonella spp., Shigella spp. and E. coli. Considering the results obtained, it might be concluded that addition of 5 ml GTE reduce microbial population of raw chicken.

A comparative study on feeding timing and additive types of broilers in a high-temperature environment.

Antioxidants such as vitamin C (VC) and green tea extract (GTE) have been reported to have various antioxidant functions and are used as one of the nutritional approaches to alleviate heat stress (HS) in chickens. However, studies on the feeding timing that can produce optimal effects have not been reported. In this study, the stress-relieving effect of VC and GTE addition timing was investigated in high-temperature broiler chickens. A total of 880 1-d-old male chickens were used, and the treatments were as follows: no feed additives provided, CON; VC 250 mg/kg added from 1 d, VC1; GTE 600 mg/kg added from 1 d, GTE1; VC 250 mg/kg added from 22 d, VC22; GTE 600 mg/kg added from 22 d, GTE22. The HS environment was provided for 2 wk from the 22 d and was set at 33 ± 1 °C, 55 ± 10% for 24 h. Feed and water were provided ad libitum. Broiler production was similar in all treatments. In chicken meat quality, the addition of VC and GTE had an effect on meat color and pH (P < 0.05). In particular, GTE had a positive effect on the antioxidant capacity and quality preservation of breast meat (P < 0.05). In blood characteristics, GTE1 significantly lowered the level of total cholesterol, and VC1 affected AST and IgM (P < 0.05). Interestingly, the VC1 group had a positive effect on the maintenance and development of intestinal morphology, a lower rectal temperature, and showed to relieve stress. In conclusion, the addition of VC and GTE has been shown to alleviate the high-temperature stress of broilers, and in the case of VC in particular, feeding from 1 d appeared to alleviate stress more effectively. This study suggests that it is important to determine the appropriate timing of addition of functional substances in order to effectively reduce various stresses that occur in livestock rearing.

Enhancement of Cryo-preserved Brown Swiss Bull Semen Quality Using Different Antioxidants

The current study aimed to evaluate the impact of different antioxidants on the sperm quality-related parameters of frozen-thawed Brown Swiss bulls. Semen samples were collected from each bull once per week using an artificial vagina. The semen samples were pooled and divided into aliquots. One of them was diluted with a tris-based extender without any antioxidants and served as a control group. Other aliquots were diluted with a tris-based extender supplemented with 0.75% green tea extract, 0.25% strawberry extract, 1.5 mM of vitamin E, 2 mM of vitamin C, and 0.5 mM of caffeine at 37°C. The semen was evaluated for motility, viability, abnormality, plasma membrane integrity, and acrosome integrity immediately following the addition of diluent for the control group and again after one week of storage in liquid nitrogen at -196°C and re-thawing for all groups. The results revealed that green tea extract had the most beneficial impact on improving sperm parameters (motility, viability, abnormality, plasma membrane integrity, and acrosome integrity) followed by strawberry extract and vitamin E then vitamin C and caffeine as compared to the post-thawing control group. So, according to the results obtained, it was concluded that addition of green tea extract in the semen extender can enhance the quality of frozen-thawed bull sperm. However, given the price and availability of strawberry, we recommend using strawberry extract to boost seminal quality.

Green tea extract improved minced mutton quality during chilled storage

Natural antioxidant has been used to prevent lipid oxidation and microbiological development in meat and meat products. This study was carried out to evaluate the effects of different concentrations of green tea extract on minced mutton quality during chilled storage. The minced mutton was divided into 5 treatment groups, with TGE1 as negative control while TGE2, TGE3, TGE4 and TGE5 were added with green tea extracts at 0.5%, 1%, 1.5% and 2%, respectively. The pH, myoglobin, water holding capacity (WHC), drip and cooking loss of minced mutton were studied during chilled storage at days 0, 3, 6, 9 and 12. Present findings showed that minced mutton added with green tea extract had significantly higher (P&lt;0.05) pH, myoglobin content and WHC than the untreated control group at days 3, 6, 9 and 12. In addition, minced mutton with added green tea extract also had significantly lower (P&lt;0.05) drip and cooking loss than the control group. This study also showed that a higher concentration of green tea extract added had a better effect on the meat quality traits measured. Taken together, these results indicate that the addition of green tea extract improved the minced mutton quality.

Comparison of different poultry egg yolks-citrate extender with green tea (Camellia sinensis) extract addition on Sapudi ram spermatozoa quality in chilled temperature storage

Preservation of ram semen has an impact on the exposure of artificial conditions to the spermatozoa which was followed by overproduction of reactive oxygen species (ROS) and resulted in functional damages of spermatozoa. This study aimed to determine the effect of the combination of chicken, quail, and duck egg yolks with green tea extract (GTE) on the quality of Sapudi ram spermatozoa at 5°C storage. Ejaculates of Sapudi ram with more than 70% spermatozoa motility were divided into four groups. Semen were extended 1 : 10 in citrated-chicken egg yolk extender (control group, T0), and citrated yolk of chicken (T1), quail (T2), and duck (T3) egg added with 0.05 mg GTE per 100 mL of extender. Extended semen was kept in a tube, which was put in a beaker containing distilled water and stored in a refrigerator (5°C). Spermatozoa motility, viability, and plasma membrane integrity (PMI) were evaluated daily for five days. The results showed that GTE in duck egg yolk citrate extender could maintain the highest spermatozoa motility, viability, and PMI for five days (p &lt;0.05). It could be concluded that the duck egg yolk citrate extender with the addition of GTE (Camellia sinensis) was beneficial for maintaining the semen of Sapudi ram spermatozoa at chilled temperatures. Further study is needed to use the extender for freezing Sapudi ram semen.

Green tea extract addition into a Tris-based egg yolk extender improves Bali bull sperm quality.

The conservation of Bali bulls, the Indonesian native breed of cattle, is crucial for cattle breeding in Indonesia. To guarantee the spread of Bali bulls through artificial insemination the quality of the frozen semen must be high. To this end, adding an extender material to semen that increases spermatozoa's survival during cryopreservation is important. Green tea extract (GTE) can be used as cryoprotectant because its high antioxidant activity can help avoid reactive oxygen species formation. Semen of five Bali bulls from the National Artificial Insemination Center at Singosari, Indonesia was collected routinely twice a week. First, fresh semen inspection was performed to determine the feasibility of using Bali bulls as animal samples. The extender used in this study was Tris-based egg yolk. The samples were divided into four treatments: T0, no GTE added to the extender; T1, 0.05 mg GTE plus 100 mL extender; T2, 0.10 mg GTE plus 100 mL extender; and T3, 0.15 mg GTE plus 100 mL extender. The semen freezing process was conducted according to standard procedures and sperm quality parameters, i.e., sperm motility, viability, abnormalities, and membrane integrity observed pre-freezing and post-thawing. There were significant differences in total motility, progressive motility, viability, and integrity membrane of Bali bull sperm at both pre-freezing and post-thawing after adding GTE into the extender. In contrast, there were no differences in abnormalities among treatments. Adding GTE at a 0.15 mg into 100 mL Tris-based egg yolk extender can improve the quality of cryopreserved Bali bull sperm.

Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film.

The effects of green tea extract (GTE) at varying concentrations (0.000, 0.125, 0.250, 0.500, and 1.000%, w/v) on the properties of rice-starch-pectin (RS-P) blend films were investigated. The results showed that GTE addition enhanced (p < 0.05) the antioxidation properties (i.e., total phenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power) and thickness of the RS-P composite film. The darker appearance of the RS-T-GTE blend films was obtained in correspondence to the lower L* values. However, the a* and b* values were higher toward red and yellow as GTE increased. Though GTE did not significantly alter the film solubility, the moisture content and the water vapor permeability (WVP) of the resulting films were reduced. In addition, the GTE enrichment diminished the light transmission in the UV-Visible region (200–800 nm) and the transparency of the developed films. The inclusion of GTE also significantly (p < 0.05) lowered the tensile strength (TS) and elongation at break (EAB) of the developed film. The FT-IR spectra revealed the interactions between RS-P films and GTE with no changes in functional groups. The antimicrobial activity against Staphylococcus aureus (TISTR 764) was observed in the RS-P biocomposite film with 1% (w/v) GTE. These results suggested that the RS-P-GTE composite film has considerable potential for application as active food packaging.

Improved quality of Kambing Kacang sexing frozen semen with the addition of green tea extract.

The objective of this study was to determine the effect of adding various doses of green tea extract to the semen of Kacang goats during the sexing process on motility, viability, membrane integrity, malondialdehide (MDA), and deoxyribonucleic acid (DNA) fragmentation. It started with the containment of the semen of the Kacang goat, followed by macroscopic and microscopic examinations. If the semen was considered viable, a diluter that had been added with various doses of green tea extract would be added to the semen. After that, sexing was carried out using the percoll gradient density medium. Next, the sexed semen was cryopreserved in liquid nitrogen. Then, an examination of motility, viability, membrane integrity, MDA, and DNA fragmentation was conducted. There was a significant difference between the control and treatment (p ≤ 0.05). The highest result was obtained in the treatment of adding 0.05 mg of green tea extract/100 ml of Andromed®. The addition of green tea extract can improve the quality of the sexed semen of the Kacang goat after it has been cryopreserved.

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

This study evaluated the addition of green tea extract (GTE) and its effect on the physicochemical, microbiological, and sensory properties of chicken patties. Hydro-ethanolic extracts (E1, E2, E3, and E4) showed higher total phenolic and flavonoid contents than the aqueous extract (E5). Then, E1 extract was chosen for 2,2-diphenyl-picrylhydrazyl (DPPH) analysis (showed 75.73% inhibition of DPPH radical), and it was added to chicken patties at concentrations of 0% (control), 0.5% (GT-0.5), and 1.0% (GT-1.0) and analyzed during refrigerated storage. Lower cooking yields and hardness values were observed in GT-1.0. GTE effectively delayed lipid oxidation of chicken patties. Redness parameters were affected, and this was also noted in sensory analysis. However, GT-1.0 showed lower microbiological parameters until day 7 of storage. Therefore, the addition of 0.5% GTE reduced discoloration and lipid oxidation without impacts on sensorial parameters, so is a viable option for the processing of chicken patties. Practical applications Results from this study showed the potential of green tea extract (GTE) addition in chicken patties to improve physicochemical, microbiological, and sensory properties during storage. The obtained GTE has been analyzed and E1 (extraction conditions of 75% ethanol–water, 15 min at 80°C) showed higher phenolic, flavonoid, and antioxidant activity. The addition of 0.5% (GT-0.5) has proven to be the best alternative for application on chicken patties hence was effective to retard lipid oxidation and improve color stability. In addition, no significant impact on sensory attributes were observed when compared to control treatment. Despite the positive effects on patties lipid oxidation, the addition of GTE at any level was not able to retard the microbial spoilage during the storage. In this context, GTE arises as an alternative for producing chicken patties with lower synthetic conservatives.

Maintaining the Quality of Kacang Buck Semen in Chilled Storage with the Addition of Green Tea Extract in Extender

Kacang goats can be bred through artificial insemination techniques using liquid semen from a superior buck. The study was aimed to determine the quality of Kacang buck semen in chilled storage when green tea extract (GTE) was added to the semen extender. Specifically, 12 ejaculates from three Kacang bucks were diluted in skim milk–egg yolk extender containing 0 mg, 0.05, 0.10, and 0.15 mg of GTE/100 mL. The extended semen was stored at 5°C, and its quality was evaluated daily for 5 d. Comparatively, semen with 0.10 mg of GTE/100 mL had the best quality (p<0.05): it had the highest sperm viability, sperm progressive motility, and sperm intact plasma membrane values, and the lowest malondialdehyde levels and DNA fragmentation percentage. However, as the storage period increased, there was a decrease in sperm viability, sperm motility, and sperm intact plasma membrane values with an increase in malondialdehyde levels and DNA fragmentation (p<0.05). The sperm motility of semen with 0.10 mg of GTE/100 mL was maintained during 5 d of chilled storage to meet the qualification for artificial insemination. In contrast, the sperm motility of semen with 0.05 mg and 0.15 mg of GTE/100 mL was maintained for 4 d, whereas that of the control semen was maintained only for 3 d. Thus, the addition 0.10 mg of GTE/100 mL of skim milk-egg yolk extender seems to help maintain the quality of Kacang goat sperm in chilled storage.

Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

The aim of the study was to determine the impact of three factors: dough preparation method (direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and baking temperature (230 and 260 °C) on rye bread quality and acrylamide (AA) content. All factors and their interaction had significant influence on quality parameters of dough and bread. pH of dough prepared by direct method was higher. Addition of GTE increased dough TTA, porosity and bread volume and decreased hardness of bread crumb. Breads prepared by indirect method had darker color of crust, which may be due to the higher amount of Maillard reaction products. Acrylamide formation in breads prepared from dough acidified by lactic acid (direct method) was 3.5 times lower than in breads from dough fermented by starter cultures (indirect method). Effect of GTE seemed to be unclear, because in breads made by direct method AA formation was not significantly different, however, in fermented sourdoughs content of this harmful component increased. All of the samples baked in lower temperature (230 °C) contained in average 25% less AA than baked in 260 °C.

Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties

Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties