Green Tea Beverage Research Articles

Comparative Study of the Antioxidant Activity of Two Popular Green Tea Beverages Available in the Local Market of Saudi Arabia

Antioxidants have numerous applications due to their multiple roles in diminishing harmful effects of oxidative stress. The objective of this work was to highlight the importance of green tea by evaluating the antioxidant activity of the most popular green tea brands in Saudi Arabia, Lipton and Rabea. To our knowledge, no studies have so far been done to estimate the antioxidant activity of these brands. To determine the antioxidant activities of these two brands, 10 mg/ml of each brand was extracted and their total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, hydrogen peroxide scavenging activity, ferric reducing power and ferrous ion chelating effect were measured. The TPC of Lipton tea was 678.7 υg of gallic acid equivalents (GAE)/10mg, whereas in Rabea tea, the TPC was 647.1 υg GAE/10mg. The presence study indicated that there were no significant differences in total phenolic contents and the percentage inhibition as shown in DPPH and H2O2 assays among Lipton and Rabea green teas. Moreover, it was found that all assays have exhibited high antioxidant activity in both green teas. In conclusion, our study showed evidence for evenness and stability of the antioxidant activity of the two commercial green teas available in the markets of Saudi Arabia. Continued researches are needed to further the current knowledge on the health-promoting effects of this popular beverage using different supplements by different mechanisms.

Green tea beverages enriched with catechins with a galloyl moiety reduce body fat in moderately obese adults: a randomized double-blind placebo-controlled trial.

Objective To determine whether ingesting a green tea beverage enriched with catechins with a galloyl moiety during a meal reduces body fat in moderately obese adults. Design Randomized double-blind placebo-controlled study. Subjects A total of 126 obese subjects (25 ≤ body mass index < 30 kg m(-2)) were randomly assigned to a group receiving green tea beverages without catechins (placebo), or a group receiving green tea beverages with a low or high content of catechins with a galloyl moiety. Each subject ingested 500 mL bottled green tea beverages containing 25, 180, or 279.5 mg green tea catechins (0, 149.5, or 246.5 mg catechins with a galloyl moiety, respectively), at mealtimes for 12 weeks; the subjects were instructed to ingest the beverage during the meal that had the highest fat content on that day. Methods Anthropometric measurements and blood chemistry analysis were performed during the run-in period; at weeks 0, 4, 8, and 12 of the intake period; and at the end of the withdrawal period. Abdominal fat area was measured by computed tomography at weeks 0, 8, and 12 of the intake period and at the end of the withdrawal period. Results Both the low- and high-dose groups exhibited significant reductions in visceral and subcutaneous fat areas compared to the control group at 12 weeks post-intervention. Conclusion Ingestion of a green tea beverage enriched with catechins with a galloyl moiety during a high-fat meal reduces body fat in moderately obese adults.

The determination of Fukushima-derived cesium-134 and cesium-137 in Japanese green tea samples and their distribution subsequent to simulated beverage preparation

Health Canada's Radiation Protection Bureau has identified trace quantities of 134Cs and 137Cs in commercially available green tea products of Japanese origin. Referenced to March 11, 2011, the activity ratio (134Cs/137Cs) has been determined to be 1:1, which supports an origin from the Fukushima Dai-ichi Nuclear Power Plant accident. The upper limits of typical tea beverage preparation conditions were applied to the most contaminated of these green tea samples to determine the proportion of radiocesium contamination that would be available for human consumption. The distribution of radiocesium among the components of the extraction experiments (water, residual tea solid, and filter media) was determined by both conventional and Compton-suppressed gamma spectroscopy. The latter aided tremendously in providing a more complete radiocesium distribution profile, particularly for the shorter-lived 134Cs. Cesium extraction efficiencies of 64 ± 7% and 64 ± 5% were determined based on 134Cs and 137Cs, respectively. Annual, effective dose estimates from ingestion of 137Cs and 134Cs (1.8–3.7 μSv), arising from the consumption of tea beverages prepared from the most contaminated of these samples, are insignificant relative to both total (∼2.4 mSv) and ingested (∼0.28 mSv) annual effective doses received from naturally occurring radioactive sources. As such, there is no health concern arising from the consumption of green tea beverages contaminated with radiocesium at the levels encountered in this study.

Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage.

The chemical stability of the green tea (GT) preparation during refrigerated storage was investigated following the addition of mint (MS) or pomegranate (PS) syrups, a common habit in the Mediterranean countries that improves the savor of this popular beverage. The supernatants recovered by centrifuging GT supplemented or not with mint (GTMS) or pomegranate (GTPS) syrup were examined for their polyphenolic profiles using the high performance liquid chromatography with diode array detection and electrospray ionization-mass spectrometry. Following storage at 4°C for 15days, not-supplemented GT showed a significant decrease (≈92%) of its phenolic content. However, the decrease was relatively lesser in GTPS (≈36%) and in GTMS (≈40%). The observed slight increase of the extractable polyphenolics in PS and MS during the storage might explain in part the relatively limited decrease of GTPS and GTMS total phenolic content. However, chromatographic examination proved that some tea compounds, particularly caffeine, were preserved following PS and MS supplementation. Likewise, syrups'addition to GT significantly (P < 0.5) limited the reduction of its antioxidant capacity as revealed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-(3-ethylbenz-thialzoline-6-sulfonic acid)) assays. As expected, the antimicrobial trials showed that Gram (+) Staphylococcus aureus and Staphylococcus epidermidis were the most sensitive strains to tea polyphenols. The syrups supplementation noticeably preserved the tea bacteriostatic and bactericide activities during storage. The obtained analytical results demonstrate that MS or PS addition to green tea beverage stabilized its polyphenolic content and biofunctional properties during refrigerated storage, thus, scientifically supporting this popular practice in the Mediterranean countries.

Green Tea Product Epigallocatechin Gallate (EGCG) Content and Label Information: A Descriptive Analysis

Green tea’s popularity can be largely attributed to its potential health benefits, with an emphasis on antioxidant properties from its catechin constituents, especially (−)-epigallocatechin-3-gallate (EGCG). EGCG appears to be responsible for many of the potential health benefits of green tea. However, while higher intake levels may provide benefit, lower intake levels may not. The objective was to determine whether commercially available green tea products provide label information about EGCG content and other constituents and then to analyze the label information in terms of existing research. A descriptive analysis of product label information was conducted. In total, 105 green tea products evaluated, 58% of green tea supplements and 5% of green tea beverages included information about EGCG content on the label. Among the dietary supplement products providing sufficient information on the label, the amount of EGCG listed ranged from 70 mg to 600 mg per serving. The average EGCG per serving was 223.7 mg. The average reported caffeine content was 56.0 mg per serving. In conclusion, most green tea beverages to not provide adequate information about EGCG or other constituents. Green tea supplements are more likely to provide this information. One to two servings of green tea supplements are typically needed to achieve EGCG or catechin intake levels similar to those demonstrating efficacy in clinical studies. Consumers should consider selecting products that adequately describe constituent information on the label. Manufacturers should consider providing this essential information on the product label in order to better inform consumer decision-making.

Weather Effects on Household Demand for Coffee and Tea in Japan

ABSTRACTThis paper estimates the weather effects on household demand for coffee and tea in Japan using the linear approximate quadratic almost ideal demand system model (LA/QUAIDS). Five expenditure shares and prices demand equations for coffee and tea group: green tea, black tea, tea beverage, coffee, and coffee beverage are estimated for two or more households in 49 cities, for the period January 2000 through March 2012. Empirical results show that demand for green tea, black tea, and tea beverage are own‐price elastic while coffee and coffee beverage are own‐price inelastic. The expenditure elasticity estimates that green tea and black tea are luxuries, while tea beverage, coffee and coffee beverage are necessities in the Japanese household. In addition, temperature has a positive effect on demand for tea beverage and coffee beverage and has a negative effect on green tea, black tea and coffee throughout the year. [EconLit citations: D12, Q11].

Mobilization of copper ions in human peripheral lymphocytes by catechins leading to oxidative DNA breakage: A structure activity study

Epidemiological studies suggest that dietary consumption of plant polyphenols is related to a lower incidence of various cancers. Among these compounds catechins (present in green tea and other beverages) are considered to be potent inducers of apoptosis and cytotoxicity to cancer cells. Thus these compounds can be used as leads to synthesize novel anticancer drugs with greater bioavailability. In view of this in this paper we have examined the chemical basis of cytotoxicity of catechins by studying the structure–activity relationship between catechin (C), epicatechin (EC), epigallocatechin (EGC) and epigallocatechin-3-gallate (EGCG). Using single cell alkaline gel electrophoresis (comet assay) we have established the relative efficiency of cellular DNA breakage as EGCG>EGC>EC>C. We also show that cellular DNA breakage is the result of mobilization of copper ions bound to chromatin and the generation of reactive oxygen species. Further the relative DNA binding affinity order was confirmed using molecular docking and thermodynamic studies by studying the interaction of catechins with calf thymus DNA. The results suggest that the synthesis of any novel anti cancer molecule based on the structure of catechins should have as many galloyl moieties as possible resulting in an increased number of hydroxyl groups that may facilitate the binding of the molecule to cellular DNA.

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages.

The introduction of ready-to-drink (RTD) green tea beverage has allowed diverse consumers to consume green teas and related products. Green tea that has been traditionally consumed for its delicate flavor characteristics is also widely consumed for its recognition as a healthy product. Because it is reported that age difference exists in consideration of health-related information, the objective of the study was to investigate how sensory and non-sensory factors, in particular health-related information, price and packaging, would affect the flavor acceptability of green tea beverages, depending on consumers' age and gender. Regardless of the product information, old consumers preferred products that provided an indication of health beneficial effect. On the other hand, young consumers tended to be influenced by extrinsic product information such as packaging, brand/manufacturer and/or price, though these consumers were not so much influenced by health beneficial information as were the old consumers. The findings of the study implied that the influence of non-sensory information such as health beneficial information in flavor liking differed depending mostly on consumers' age, and little on gender, for RTD green tea beverages.

UV Raman spectroscopy for the characterization of strongly fluorescing beverages

UV Raman spectroscopy with excitation wavelengths below 270 nm is a very promising technique for obtaining fluorescence-free Raman spectra, since fluorescence usually can be found only at wavelengths longer than 300 nm. Moreover, using an excitation source in the UV range leads to the resonance enhancement of the Raman signals for many molecules. Here, we introduce UV Raman spectroscopy as a tool for investigating various colored food samples, which exhibit strong fluorescence using the VIS or NIR Raman excitation. In this context, brewed coffee, green and black tea, cacao and cola beverage and dark edible oil (pumpkin seed oil) have been investigated. Using an excitation source at 266 nm yielded well-resolved, fluorescence-free spectra of all investigated samples.

Demand Analysis of Non-Alcoholic Beverages in Japan

This paper estimates the demand of non-alcoholic beverages in Japanese household using the linear approximation quadratic almost ideal demand system model (LA/QUAIDS). Eight expenditure shares and prices demand equations for non-alcoholic beverage group: green tea, black tea, tea beverage, coffee, coffee beverage, fruit and vegetable juice, carbonated beverage and milk are estimated for two or more households in forty-nine cities for the period January 2000 through March 2013. The expenditure elasticity results indicate that green tea (2.320), black tea (1.357), coffee (1.090) and fruit and vegetable juice (1.019) are luxury goods while tea beverage (0.836), coffee beverage (0.896), carbonated beverage (0.844) and milk (0.677) are necessities in the Japanese household. The demographic effects reveal that people under the age of 18 prefer milk (5.928) than any other beverages whereas elderly people tend to drink more green tea (24.427). Moreover, temperature effects shows it has mostly positive effect on demand for tea beverage, coffee beverage, fruit and vegetable juice, and carbonated beverage and negative effect on green tea, black tea, and coffee in most of the months.

Beverage Habits and Mortality in Chinese Adults ,

There is limited research examining beverage habits, one of the most habitual dietary behaviors, with mortality risk. This study examined the association between coffee, black and green tea, sugar-sweetened beverages (soft drinks and juice), and alcohol and all-cause and cause-specific mortality. A prospective data analysis was conducted with the use of the Singapore Chinese Health Study, including 52,584 Chinese men and women (aged 45-74 y) free of diabetes, cardiovascular disease (CVD), and cancer at baseline (1993-1998) and followed through 2011 with 10,029 deaths. Beverages were examined with all-cause and cause-specific (cancer, CVD, and respiratory disease) mortality risk with the use of Cox proportional hazards regression. The associations between coffee, black tea, and alcohol intake and all-cause mortality were modified by smoking status. Among never-smokers there was an inverse dose-response association between higher amounts of coffee and black tea intake and all-cause, respiratory-related, and CVD mortality (black tea only). The fully adjusted HRs for all-cause mortality for coffee for <1/d, 1/d, and ≥2/d relative to no coffee intake were 0.89, 0.86, and 0.83, respectively (P-trend = 0.0003). For the same black tea categories the HRs were 0.95, 0.90, and 0.72, respectively (P-trend = 0.0005). Among ever-smokers there was no association between coffee or black tea and the outcomes. Relative to no alcohol, light to moderate intake was inversely associated with all-cause mortality (HR: 0.87; 95% CI: 0.79, 0.96) in never-smokers with a similar magnitude of association in ever-smokers. There was no association between heavy alcohol intake and all-cause mortality in never-smokers and a strong positive association in ever-smokers (HR: 1.56; 95% CI: 1.40, 1.74). Green tea and sugar-sweetened beverages were not associated with all-cause or cause-specific mortality. Higher coffee and black tea intake was inversely associated with mortality in never-smokers, light to moderate alcohol intake was inversely associated with mortality regardless of smoking status, heavy alcohol intake was positively associated with mortality in ever-smokers, and there was no association between sugar-sweetened beverages and green tea and mortality.

Review and Perspective on the Composition and Safety of Green Tea Extracts

The growing body of evidence regarding the putative health benefits of green tea (Camellia sinensis), including reduced risk of cancer and cardiovascular disease, has led to an increase in the consumption of brewed green tea and the formulation of green tea extracts (GTE) into a variety of food and beverage products and food supplements. The principal bioactive ingredients in green tea beverages and GTE are polyphenols, particularly the flavan-3-ols, which have been shown to act on antioxidant, anti-inflammatory, glucoregulatory, and cell signaling pathways. Some experimental evidence and case reports suggest the use of green tea and GTE is associated with the potential for inducing liver injury. The ability to extrapolate findings from in vitro and animal model studies is always limited and the available results on green teaand GTE-induced liver injury in humans have presented clinical and regulatory challenges due to the difficulty of demonstrating a causal relationship between intake and harm. Attention to the risk for hepatotoxicity has largely been focused on GTE. Existing data are insufficient to identify the causative agent in the preparation or composition of GTE or its dose or duration of use as well as nutrigenetic, medical, and other factors that may contribute to the risk of hepatotoxicity. Responses by different government regulatory agencies regarding the safety of GTE are inconsistent with one another, including the dosage and derivation of its bioactives from aqueous versus hydro-alcoholic extracts. Restrictions on the production of GTE limit the application of innovative extraction Review Article Blumberg et al.; EJNFS, 5(1):1-31, 2015; Article no.EJNFS.2015.001 2 technologies that may improve the efficiency, quality, and cost-effectiveness of production and minimize the presence of endogenous or contaminant heavy metals as well as mycotoxins, pesticides, and other unwanted constituents. The objective of this review is to characterize the phytochemical profile of green tea and GTE, provide an updated description of the methods that could be used to extract green tea constituents, and discuss recent considerations on the potential for harm from consumption of GTE and products containing GTE.

중국인의 식생활 유형에 따른 음료 선택속성에 관한 연구 - 천진 지역을 중심으로 -

The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.

The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

While the impact of interactions between flavan-3-ol and protein on food quality has been reported, the ability of these interactions to modify flavan-3-ol bioavailability remains unclear. The objectives of this study were to characterize the influence of milk proteins and mineral components of the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols and to assess the relative impact of protein digestibility in the GI tract on protein-flavan-3-ol binding. Protein solutions containing sodium-caseinate (S-CSN, 35.6mg/mL), α-lactalbumin (α-LA, 1mg/mL), β-lactoglobulin (β-LG, 3.5mg/mL), or non-fat dry milk (NFDM) were prepared in Jenness Koops (JK) buffer containing milk salts and formulated at 10–40% (v/v) into green tea beverages containing 0.6mg/mL total flavan-3-ols. Samples were subjected to a three-stage in vitro digestion to assess flavan-3-ol digestive release and stability (bioaccessibility). Milk protein, most notably S-CSN, significantly decreased (p<0.05) bioaccessibility of flavan-3-ols relative to JK buffer controls (10 relative to 32%). Interestingly, the presence of milk minerals significantly increased (p<0.05) flavan-3-ol bioaccessibility compared to that of controls (32 relative to 18%). These data combined with SDS-PAGE and fluorometric analyses suggest that both milk proteins and minerals may alter flavan-3-ol bioaccessibility, but normal GI digestion appears to minimize the impact of specific protein interactions.

Acute ingestion of catechin-rich green tea improves postprandial glucose status and increases serum thioredoxin concentrations in postmenopausal women

Elevated postprandial hyperglycaemia and oxidative stress increase the risks of type 2 diabetes and CVD. Green tea catechin possesses antidiabetic properties and antioxidant capacity. In the present study, we examined the acute and continuous effects of ingestion of catechin-rich green tea on postprandial hyperglycaemia and oxidative stress in healthy postmenopausal women. Participants were randomly assigned into the placebo (P, n 11) or green tea (GT, n 11) group. The GT group consumed a catechin-rich green tea (catechins 615mg/350ml) beverage per d for 4 weeks. The P group consumed a placebo (catechins 92mg/350ml) beverage per d for 4 weeks. At baseline and after 4 weeks, participants of each group consumed their designated beverages with breakfast and consumed lunch 3h after breakfast. Venous blood samples were collected in the fasted state (0h) and at 2, 4 and 6h after breakfast. Postprandial glucose concentrations were 3% lower in the GT group than in the P group (three-factor ANOVA, group×time interaction, P<0·05). Serum concentrations of the derivatives of reactive oxygen metabolites increased after meals (P<0·05), but no effect of catechin-rich green tea intake was observed. Conversely, serum postprandial thioredoxin concentrations were 5% higher in the GT group than in the P group (three-factor ANOVA, group×time interaction, P<0·05). These findings indicate that an acute ingestion of catechin-rich green tea has beneficial effects on postprandial glucose and redox homeostasis in postmenopausal women.

Alkyl imidazolium ionic liquid based sweeping-micellar electrokinetic chromatography for simultaneous determination of seven tea catechins in human plasma.

Determination of tea catechins in human plasma might provide a means of better evaluation of their benefits. The main difficulty in their analysis is the low catechins concentrations in plasma and their susceptible to oxidation during sample pretreatment. In the current work, a sweeping-micellar electrokinetic chromatography (sweeping-MEKC) by long alkyl chain ionic liquid was investigated for the simultaneous determination of seven principal naturally-occurring tea catechins in human plasma under acidic conditions after the intake of green tea beverage. The effects of type and concentration of three 1-tetradecyl-3-methylimidazolium ionic liquids, namely bromide, acetate and hydrogen sulfate salts were studied. The seven catechins were successfully separated within 5min by micellar running buffer of 5mmolL(-1) 1-tetradecyl-3-methylimidazolium bromide and 15mmolL(-1) phosphate buffer at pH 4.5 under optimal parameters of 50mbar injection for 150s, 10kV, 25°C and 200nm. To prevent the possibility of IL adsorption, an appropriate rinsing protocol was established. The method has analytical ranges from 0.5, 1, 0.5, 1, 2, 1 and 1 to 500ngmL(-1) for GC, C, EC, EGCG, GCG, ECG and EGC, respectively (r ranged from 0.995 to 0.999). The intraday precision and accuracy were 0.1-0.9% RSD (n=10) and 97-106% recovery, respectively. Limits of detections of analytes were ranged from 0.2 to 1.2ngmL(-1). The current sweeping-MEKC achieved sensitivity enhancement factor (SEF) up to 183-fold of analytes concentrations compared to other hitherto published CE reports that is suitable to find out the trace amounts of catechins in plasma.

Effect of commercially available green and black tea beverages on drug-metabolizing enzymes and oxidative stress in Wistar rats

The effect of commercially available green tea (GT) and black tea (BT) drinks on drugmetabolizing enzymes (DME) and oxidative stress in rats was investigated. Male Wistar rats were fed a laboratory chow diet and GT or BT drink for 5weeks. Control rats received de-ionized water instead of the tea drinks. Rats received the GT and BT drinks treatment for 5weeks showed a significant increase in hepatic microsomal cytochrome P450 (CYP) 1A1 and CYP1A2, and a significant decrease in CYP2C, CYP2E1 and CYP3A enzyme activities. Results of immunoblot analyses of enzyme protein contents showed the same trend with enzyme activity. Significant increase in UDP-glucuronosyltransferase activity and reduced glutathione content in liver and lungs were observed in rats treated with both tea drinks. A lower lipid peroxide level in lungs was observed in rats treated with GT drink. Electrophoretic mobility shift assay revealed that both tea drinks decreased pregnane X receptor binding to DNA and increased nuclear factor-erythroid 2 p45-related factor 2 binding to DNA. These results suggest that feeding of both tea drinks to rats modulated DME activities and reduced oxidative stress in liver and lungs. GT drink is more effective on reducing oxidative stress than BT drink.

Determination of lutein from green tea and green tea by-products using accelerated solvent extraction and UPLC.

We aimed to identify the optimum conditions for the extraction of lutein from green tea using accelerated solvent extraction, and achieve improved analytical resolution and sensitivity between lutein and zeaxanthin using an ultra performance liquid chromatography (UPLC) system. The optimized method employed 80% ethanol as the extraction solvent, 160 °C as the temperature, 2 static cycles, and 5 min of static time. In the validation of the UPLC method, recovery was found to be in the range approximately 93.73 to 108.79%, with a correlation coefficient of 0.9974 and a relative standard deviation of <9.29% in inter- and intraday precision analyses. Finally, the lutein contents of green tea and green tea by-products were measured as 32.67 ± 0.70 and 18.18 ± 0.68 mg/100g dw, respectively. Furthermore, we verified that green tea by-products, which are discarded after producing green tea beverages, might be used as a great resource for massive lutein production. We have demonstrated that the common problem of inadequate resolution between lutein and zeaxanthin during carotenoid analyses can be overcome by optimizing the combined techniques of accelerated solvent extraction and ultra performance liquid chromatography (UPLC). UPLC was highly effective for saving time, solvent, and labor, as well as providing better resolution. The results in this study demonstrated that green tea by-products could be used as new sources for industrial lutein production owing to their massive production during the extraction of green tea beverages.

The effect of individual milk proteins on bioaccessibility of green tea flavan‐3‐ols (1044.12)

While information regarding impact of flavan‐3‐ol‐protein interactions on food quality exists, the ability of these interactions to alter bioavailability of health promoting flavan‐3‐ols remains unclear. The objectives of this study were to characterize influence of milk proteins and matrix on in vitro bioaccessibility of flavan‐3‐ols and to assess impact of protein digestion on protein‐flavan‐3‐ol binding. Protein solutions containing sodium‐caseinate (S‐CSN), α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), or non‐fat dry milk (NFDM) were prepared in Jenness Koops (JK) buffer containing milk salts and formulated at 10‐40% (v/v) into green tea beverages containing 0.6 mg/mL total flavan‐3‐ols. Samples were subjected to a three‐stage in vitro digestion to assess flavan‐3‐ol stability and bioaccessibility. Milk protein, most notably S‐CSN, significantly decreased (p&lt;0.05) bioaccessibility of flavan‐3‐ols relative to JK buffer controls (10 relative to 32%). Interestingly, milk minerals significantly increased (p&lt;0.05) flavan‐3‐ol bioaccessibility compared to water formulated controls (32 relative to 18%). Data from in vitro digestions combined with SDS‐PAGE and fluorometric analyses suggest that both milk proteins and minerals may alter flavan‐3‐ol bioaccessibility but normal intestinal digestion likely minimizes the impact of protein interactions.

Prediction of Aerobic Plate Count of &lt;i&gt;Escherichia coli&lt;/i&gt; in Green Tea Beverage by Flow Cytometry and Multivariate Analysis

Prediction of Aerobic Plate Count of &lt;i&gt;Escherichia coli&lt;/i&gt; in Green Tea Beverage by Flow Cytometry and Multivariate Analysis