Cream Formation Research Articles

Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism

Teaflavin-3,3′-digallate (TFDG) is a sensory and health benefit substance in tea beverage, but is usually eliminated during processing due to the formation of tea cream by binding with proteins. In order to retain the TFDG, β-lactoglobulin (β-LG) was used to bind with TFDG and avoid the formation of tea cream. The results of physicochemical tests and entropy weight-TOPSIS showed that the best β-LG-TFDG dispersion (TFDG concentration: 0.468 g/L) had low particle size (37.29 nm), high electrical potential (−32.43 mv), high transmittance (88.52%), and strong antioxidant activity (84.82%), when the preheated temperature of β-LG was 85 °C and the molar ratio was 1:2. The multispectral experiment results showed that TFDG interacted with β-LG via static quenching, and preheated treatment of β-LG enhanced the interaction between β-LG and TFDG. CD spectroscopy suggested that TFDG induced slight changes in the secondary structure of β-LG. The results of molecular dynamics showed that preheated treatment leading in the changes in tertiary structure of β-LG, opening of key ring region of β-LG and exposing the active cavities of β-LG, which enhances the intermolecular forces between TFDG and β-LG. What's more, molecular docking was proved that preheated treatment of β-LG enhances the hydrophobic interactions and hydrogen bonds, which dominated the interaction between TFDG and β-LG. The results proposed in this research could further reducing tea cream formation and improving the healthy and sensory performances of tea beverage by using preheated β-LG without preserving both the tea pigments and the active nutrients.

Identifying the temporal contributors and their interactions during dynamic formation of black tea cream

Tea cream formed in hot and strong tea infusion while cooling deteriorates quality and health benefits of tea. However, the interactions among temporal contributors during dynamic formation of tea cream are still elusive. Here, by deletional recombination experiments and molecular dynamics simulation, it was found that proteins, caffeine (CAF), and phenolics played a dominant role throughout the cream formation, and the contribution of amino acids was highlighted in the early stage. Furthermore, CAF was prominent due to its extensive binding capacity and the filling complex voids property, and caffeine-theaflavins (TFs) complexation may be the core skeleton of the growing particles in black tea infusion. In addition to TFs, the unidentified phenolic oxidation-derived products (PODP) were confirmed to contribute greatly to the cream formation.

Effect of extraction conditions and tannase enzyme application on catechin content and cream formation in Turkish black tea extracts

Effect of extraction conditions and tannase enzyme application on catechin content and cream formation in Turkish black tea extracts

The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream

Black tea cream down can be separated into the resoluble (RS) and irresoluble (IS) parts. The irresoluble part hardly dissolves in boiling water after it forms in tea infusion, thus it is an indelible particle in the tea beverage industry. In the current work, we qualitatively and quantitatively analyzed the differences of chemical composition between these two parts. The results showed that the irresoluble cream down contained theaflavins and caffeine, but only dissolved in DMSO rather than boiling water. The irresoluble cream down contained higher levels of Al, Ca, Fe, and Cu mineral elements than resoluble cream down. The elemental analysis also indicated that irresoluble cream down was composed of more hydrogen element than resoluble cream down. The Fourier transform infrared (FT-IR) spectroscopy analysis confirmed that the irresoluble cream down spectrum presented two critical differential absorption peaks at 2919 and 2850 cm−1, which were attributed to the saturated carbon moiety of organic compounds. Moreover, we compared the effects of four metal ions (including Al3+, Ca2+, Fe3+, and Cu2+) on the formation of cream particle, and found that Al3+ had the strongest contribution to the particle formation of cream down. Meanwhile, caffeine also contributed to the particle formation of cream down as a secondary role.

Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperature.

Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg2+ ≈Ca2+ <Na+ ≈K+ . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG-caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. PRACTICAL APPLICATION: Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.

Identifikasi Produk Bahan Obat yang Berbahan Dasar Alga (Mikro Alga atau Makroalga) Pada Pasar Tradisional/Modern yang ada di Kota Medan

Algae have the potential as a very useful resource for humans. Some types of algae have been known to have antioxidant, anticancer, anti-inflammatory, and antifungal properties that can help in the treatment of diseases. This research was conducted in traditional markets and modern markets in Medan City, especially on Jl. Jamin Ginting, North Sumatra. The purpose of this study was to identify the types of algae-based medicinal products (microalgae or macroalgae) available in traditional/modern markets in Medan city. The sampling method used in this study was the cruise method with purposive sampling technique. The results showed 3 types of medicines in traditional and modern markets in Medan City that are made from algae, namely Ever E 250 (Seaweed Capsules), Algae Calcium (Red Algae) and Brown Seaweed (Brown Algae). Some of the health benefits of red algae include maintaining thyroid function, lowering cholesterol and as a healthy diet menu. The benefits of brown algae include algin or alginate acid from brown algae used in ice cream formation, pill formation, ointments, tooth cleaners, and lotions. Meanwhile, green algae contain carotenoids, phycocyanin, plant sterols, and linoletat which can help maintain heart health.&#x0D; Keywords: Algae, medicinal ingredients, traditional market

Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the "Knock-Out/Knock-In" Method.

The composition of green tea cream is extremely complex, and identification of key components is a prerequisite for elucidating its microstructure formation mechanism. This study examined the dynamic changes in the content of components and properties of colloid particles during the formation process of tea cream by chemical analysis and dynamic laser scattering (DLS). A "knock-out/knock-in" method was developed and used to further explore the relationship between the interaction of these components and the microstructure formation of tea cream. The results revealed that polysaccharides, proteins, epigallocatechin gallate (EGCG), and caffeine were the main components involved in tea cream formation. These components participated in the formation process in the form of polysaccharide-protein and EGCG-caffeine colloidal particles. Consequently, there were synchronized dynamic changes in the levels of polysaccharides, proteins, EGCG, and caffeine. The "knock-out/knock-in" experiment revealed that the interactions between EGCG or caffeine and macro-molecule components were not the key factors in tea cream microstructure formation. However, it was found that the complexation between EGCG and caffeine played a crucial role in the formation of tea cream. The findings suggested that decreasing the concentrations of EGCG and caffeine could be useful in controlling tea cream formation during tea beverage processing and storage.

Formation mechanism and solution of Pu-erh tea cream based on non-targeted metabonomics

Revealing the relationship between metabolites in tea extract and cream production is challenging. This study aims to investigate the production of tea cream in the shelf life of Pu-erh tea and Oolong tea. Compared with Oolong tea, the production of Pu-erh tea cream is higher after deep fermentation. Metabonomics analysis results indicate that the compound diversity and composition structure of Pu-erh tea and Oolong tea were different, and the complexity of the compound network in Pu-erh tea extract was higher than that in Oolong tea. After screening, we identified six compounds that may be related to the formation of tea cream, including caffeine. After verification, we found that the production rate of Pu-erh tea cream decreased significantly after the caffeine content in the tea was removed by supercritical carbon dioxide extraction technology. Therefore, this study suggests that the six core compounds in the extract of Pu-erh tea are the key factors that affect the tea cream and that the production of tea cream during the shelf life of the extract can be prevented by directional removal of these core compounds. This study provides a theoretical basis for promoting the industrialization of Pu-erh tea and solving the production of tea cream.

To check the Skin Care Cream Formation of Euphorbia Hirta with Blueberry to Treat Against Intradermal Pathogen (Microorganisms) in Vitro Condition

Abstract: The plant E. Hirta and Blueberry are Famous for its medicinal importance among the tribal population. The aim of present work was to evaluate the anti-acne property. Propionibacterium acnes has been recognized as pus forming bacteria causing an inflammation in acne. The study was conducted to evaluate the anti-microbial activities of ethanolic extract of Euphorbia hirta and blueberry. Topical route is the most suitable route for skin diseases. The formulation of cream by combining the Euphorbia hirta and blueberry gives the activity against intradermal pathogens and also hydrates, improves complexation of skin. We checked the parameters like Ph, Solubility, Viscosity, Moisture absorption, Shelf life, Phase separation, Spread ability and antimicrobial activity

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties

Here, we investigated the effects of high-pressure homogenization (HPH) on the physicochemical, rheological, and emulsifying properties of myofibrillar proteins (MFPs). The mean particle size of MFPs treated by HPH with different pressures (0–150 MPa) decreased from 886.0 ± 120.2 nm to 172.6 ± 13.7 nm with increasing HPH pressure. In addition, more uniform and homogeneous protein particles were obtained as the HPH pressure was increased. In SDS-PAGE, the band intensities of high molecular weight proteins (200 kDa) decreased and the intensities of some of the smaller molecular fractions (70–120 kDa) increased when the MFPs were subjected to HPH treatment at more than 60 MPa owing to the fragmentation of high molecular weight proteins, such as myosin heavy chains. The surface hydrophobicity of MFPs increased with increasing HPH pressure owing to the exposure of buried hydrophobic groups by protein unfolding. In the rheological study, the MFP dispersions exhibited shear thinning fluid behavior, but the MFP dispersion homogenized at high pressure (120–150 MPa) presented close to Newtonian fluid behavior with low viscosity. The emulsifying activity (EA) and emulsion stability index (ESI) of MFPs improved with increasing HPH pressures. The MFPs treated with HPH at different pressures were used for o/w emulsion preparation, and their dispersion stabilities were investigated during storage. The emulsion systems stabilized with MFPs pressurized at more than 60 MPa showed comparatively less cream formation in the top layer, indicating high dispersion stability.

Studies on the interactions of theaflavin-3,3′-digallate with bovine serum albumin: Multi-spectroscopic analysis and molecular docking

Tea cream, produced by interactions among tea ingredients, is undesirable in tea beverage industry. The interaction between bovine serum albumin (BSA) and theaflavin-3,3′-digallate (TFDG, an important component in tea cream and functional substance of black tea) was investigated by fluorescence spectroscopy, ultraviolet–visible (UV–vis) absorption spectroscopy, synchronous fluorescence spectroscopy, fourier-transform infrared (FT-IR) spectroscopy, and molecular docking technique. Multi-spectroscopic experiments demonstrated that TFDG interacted with BSA via static quenching, and the microenvironment around BSA became more hydrophobicity. FT-IR showed that the α-helix of BSA was increased when binding with TFDG. Thermodynamic parameters and molecular docking demonstrated that hydrophobic interactions and hydrogen bonds dominated the interaction between TFDG and BSA. The mechanism proposed in this research could further develop some nanoparticles to excellent biochemical properties while reducing the formation of tea cream, and explore the potential of BSA as transport carrier for TFDG

Identifikasi Karakteristik Pengecilan Ukuran dengan Metode Sonikasi dari Formula Insektisida yang Ditambahkan Surfaktan Berbasis Sawit

Size reduction of pesticide formulation can improve its performance to pest and disease control in plant. Size reduction methods were high speed agitation, ultrasonic emulsification, high pressure homogenization, microfluidic and membrane emulsification. Homogenizer and sonication methods were most widely used because its high effectivity in size reduction. The purpose of this research was to identify the effect of size reduction on physico chemical properties of the insecticide formulation by adding palm oil surfactant. The method of this research was to make an emulsifiable concentrate (EC) formulation using 15% active ingredient of emamectin benzoate, xylene, cationic surfactant of 1%, nonionic surfactants of 6% with DEA and APG surfactant ratio of 2:3. This formulation was mixed using Homogenizer at a speed of 4000 rpm and sonication with frequencies of 42 kHz at various times of 15, 30 and 45 minutes. The best result of this research was using sonication method for 45 minutes. The best physico-chemical properties were emulsion stability after 2 hours, cream formation after 24 hours emulsion, particle size of 0.70 μm with homogenous dispersion, surface tension of 25.54 dyne/cm, contact angle at 0 minutes of 25.05⁰ and contact angle after 15 minutes of 0⁰.

In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41.

Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that E. cloacae 41 produced tannase can be used to improve the quality of both tea samples.

Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

This work evaluates a filtration process with and without centrifugation through asymmetric spinel hollow membranes for clarification of hibiscus extract. The centrifugation step increased the steady state flux through the membrane in 23.4%. Complete pore blockage was the main fouling mechanism and polysaccharides, proteins and phenolic compounds were mostly responsible for fouling. After sequential membrane filtration, total soluble solids, total solids and L* color coordinate (luminosity) were reduced from 5.53 to 4.03 °Brix, 47,120 to 37,780 mg/L, and 15.69 to 22.03, respectively. Seven individual bioactive compounds were identified in both extract and permeate by ultra performance liquid chromatography - mass spectrometer. The filtrated extract showed greater stability than the feed extract after 20 storage days (reduction of 43.1% in tea cream formation). The sequential centrifugation and filtration through asymmetric spinel hollow membranes can be potentially applied to produce hibiscus ready-to-drink tea with high antioxidant content. Practical applications Membrane separation process is a filtration technique based on the permeation of solute molecules through a semipermeable membrane. The ceramic membrane is widely used for the purification and clarification of food products, but the cost of material is a disadvantage for the use of filtration processes. This work demonstrated the possibility of exploring the use of asymmetric spinel hollow membrane in clarification and increased stability of teas ready for consumption. This membrane presents composition of 25 wt% of dolomite and 75 wt% of alumina, thus presenting high stability, high permeate flows and low-cost ceramic material. This filtration technology membrane can also be combined as a pre-treatment, such as centrifugation, thus improving filtration efficiency and product stability. Finally, the new membrane used was feasible to produce a hibiscus tea ready-to-drink rich in antioxidants.

Role of green tea nanoparticles in process of tea cream formation – A new perspective

Green tea nanoparticles (gTNPs) are considered as the precursors of tea cream, while the role of gTNPs in the process of tea cream formation remains obscure. This study indicated that gTNPs could be coated with epigallocatechin gallate (EGCG)-caffeine (CAF) complexes to form a ternary aggregate participating in tea cream formation. First, the ζ-potentials of gTNPs and EGCG-CAF complexes were adjusted by charge screening. Then, gTNPs were introduced into EGCG + CAF mixture solutions under different ζ-potential conditions to examine their effect on turbidity, particle size and components of mixture solutions. Finally, isothermal titration calorimetry (ITC) was applied to investigate the influence of gTNPs on the thermal effects of the interaction between EGCG and CAF. Our results reveal that hydrophobic interaction exceeded electrostatic repulsion to dominate the interaction between gTNPs and EGCG-CAF complexes at the low ζ-potential condition, thus forming the gTNPs/EGCG/CAF ternary aggregate.

Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking

The sensory qualities and shelf life of tea beverage strongly affected by tea cream that forms by the interaction of polyphenols and protein. The study aimed to investigate the effects of the interactions between tea polyphenols (TPs) and bovine serum albumin (BSA) on tea cream formation at different concentrations. The tea cream formation increased with TPs and BSA concentration increased. The optimal concentration (TPs: 800 mg/L, BSA: 40 mg/L), for high clarities and contents of phytochemicals, was selected by the technique for order preference by similarity to ideal solution (C = 0.7572). The interaction mechanism of TPs-BSA was investigated by fluorescence spectroscopy, UV–visible absorption spectroscopy, synchronous fluorescence spectroscopy, and molecular docking. TPs interacted with BSA via static quenching process, affecting tryptophan and tyrosine residue microenvironment of BSA. Ester catechins had more binding affinity than non-ester catechins. Hydrogen bonds were the main interaction forces of TPs-BSA.

Structural Study Of Twaka Shareera W.S.R To Visarpa

Ayurveda describe the organization of the body in term of doshas, dhatus and malas. Twacha is one among the updhatus which provide protective layer over the body that protect from the heat, cold & external infection. The union of Shukra (spermatozoa) & Shonita (ovum) while being cooked (processed by heat) give rise to the formation of seven twaka (skin) just like formation of cream when milk is boiled. Acharya Susruta and other Acharyas are described twaka shareeram in detail. Acharya Susruta defined Twacha as Upadhatu of mamsa dhatu.Twacha is one among the Panch jyanendriya, which carry sensation of touch.& It covers external part as well as internal part of body. Since antiquity human being often suffered from many type of diseases, out of them skin disease is one of the major problem for the community, because there is a change in the structural appearance of the skin & it make entire body ugly. There are different theories among the Acharyas regarding the number of layers. Acharyas Charaka consider that Twacha is made up of six layers where others. Acharya Susruta considers seven layers. In this layers of twacha, different type of diseases observe in different layers. Out of this, a very commonly seen “Visarpa” disease is found in one of the Twacha layer.“Visarpa” is one among the type of skin disorder which is common and acute disorder of Twacha. Acharyas describe symptoms of Visarpa like – spreading character, Inflammation, Pricking type of pain, Fever, Vesicles, Segmental spreading, Redness, Rapid spreading. Although Twacha has been explained in our classic, we get very vague and very less description about the disease related to Twacha shareera. And it is outermost protective layer of the body, so it becomes essential to know the structural and anatomical changes occur in the Visarpa. Now a day’s Visarpa disease largely spread in the human being. While diagnosing the patients of Visarpa, there is difficulty regarding the identification of structural deformity, hence need is felt to study the Visarpa & twak shareera.

Stability of co‐crystals of caffeine with gallic acid in presence of coformers

AbstractCaffeine forms interactive complexes with several compounds. The formation and stability of caffeine's cocrystals with competing coformers has been investigated in terms of Gibbs free energy of coformer replacement from the solubility values and solubility product of co‐crystals at a given temperature. The feasibility of replacement was checked experimentally, and analysis was done by XRD, FTIR, and DSC technique. The Gibbs free energy of coformer replacement at other temperatures was predicted by using solubility values with Gibbs‐Helmholtz equation and correlating experimental solubility of coformer via nonrandom two‐liquid (NRTL) model of liquid mixtures in terms of activity coefficient and thereby predicting the coformer solubility at other temperatures. The NRTL parameters for catechin, citric acid, oxalic acid, and gallic acid have been estimated. The thermodynamic approach to determine the coformer replacement is found to be in line with the experimental results.Practical applicationsCooling of tea infusion leads to solid sediment formation called as tea cream, because of formation of many stable complexes of tea components. Several parameters such as temperature, concentration, and chemical composition, affect the formation of tea cream. Tea infusion contains caffeine along with different acids such as gallic acid, oxalic acid, and tannic acid, which can form stable co‐crystals. This study attempts to estimate the stability of the cocrystals of caffeine in the presence of different acidic coformers as a function of temperature and thus prediction and minimization of tea cream formation.

Evaluation of viscosity and pH on Emulsions of Virgin Coconut Oil Beverages

Virgin Coconut Oil (VCO) beverages are value added products of VCO which produced by emulsifying non polar VCO in a polar solvent by adding emulsifier. In this research, stability of VCO in water emulsion beverage at various volume percentages of VCO to water using soy lecithin as natural emulsifier was studied. The beverage emulsions were prepared by homogenizing VCO in water at 5%, 10%, 15%, 20%, 25% and 30%, respectively. The soy lecithin was added to the solutions at 1% (v/v). The stability of VCO beverage emulsions was evaluated from its viscosity, pH, and volume of formed-cream of both fresh and after-cycle-emulsions. It was found from the research that in terms of viscosity and pH, the beverage emulsion at 20% of VCO was the most stable. Further research is needed to avoid the cream formation which tends to destabilize the VCO beverage emulsion.

Study of Twak Shareer w.s.r to Kitibha Kustha

Ayurveda describe the organization of the body in term of Doshas, Dhatus and Malas. Twacha is one among the Upadhatus which provide protective layer over the body that protect from the heat, cold and external infection. The union of Shukra (spermatozoa) and Shonita (ovum) while being cooked (processed by heat) give rise to the formation of seven Twak (skin) just like formation of cream when milk is boiled. Acharya Sushrut and other Acharyas are described Twak Shareeram in detail. Acharya Sushrut defined Twacha as Upadhatu of Mamsadhatu. Twacha is one among the Panchjyanendriya, which carry sensation of touch and it covers external part as well as internal part of body. “Kitibha” is one among the type of Ksudrakustha which is common and chronic disorder of Twacha. Acharyas describe symptoms of Kitibha like - red, with dry and silvery white scale which may be obvious only after scrapping the surface, skin is not sweating, resemble the scale of fish, producing sound (while scratching) rough, itching course and black in colour. So it becomes essential to know the structural and anatomical changes occur in the Kitibha. Now a days Kitibha disease largely spread in the human being. While diagnosing the patients of Kitibha Kustha, there is difficulty regarding the identification of structural deformity, hence need is felt to study the Kitibha and Twak Sharira.