Tea Extract Research Articles

Evaluation biodegradable films with green tea extract for interleafing sliced meat products

A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.

Green Synthesis of Silver Nanoparticles Using Plant Extract Blends and Its Impact on Antibacterial and Biological Activity

There is a strong interest in using green resources for synthesizing nanoparticles (NPs) of industrial and biomedical utility in a way to maintain desired material properties throughout use while not inducing any harmful effects. The use of various plant extracts as reducing, capping, or stabilizing agents is widely attempted in green nanotechnology. However, very little has been explored about incorporating plant extract blends into green NP synthesis routes. Here, we used the combination of tea and olive leaf extracts for the synthesis of silver NPs and evaluated the advantages it provided over both chemical and single-plant-mediated synthesis routes. Four different reducing agents (tannic acid, black tea leaves extract, olive leaves extract and their blend) were used to synthesize silver NPs (Ag NP) from silver nitrate (AgNO[Formula: see text]. The synthesized Ag NP was characterized by scanning electron microscopy (SEM), dynamic light scattering (DLS), and ultraviolet-visible (US-Vis) spectroscopy. The antimicrobial properties of Ag NP were assessed against Escherichia coli (E. Coli) and Staphylococcus aureus (S. Aureus) using the colony-forming unit (CFU) assay and the minimum inhibitory concentration (MIC) assay. The cytotoxic potential of Ag NP on human colorectal adenocarcinoma (Caco-2) cells was assessed by the WST-1 assay. Results showed that Ag NP synthesized using plant extract mixtures had a primary particle size of 40[Formula: see text]nm and were very effective antibacterial agents, with the MIC values ranging from [Formula: see text]g/mL to 10[Formula: see text][Formula: see text]g/mL. While the particle size obtained in chemical synthesis was slightly lower, the resultant Ag NP did not serve as an effective antibacterial agents at low doses. Further understanding of how best to integrate extracts of different plants into green NP synthesis routes will enable wider and safer biomedical applications.

Removal of Lead Using Novel Composite Synthesized from Rice Husk and Used Tea Leaves Extract

Untreated industrial effluents, particularly from tanneries and heavy industries, are the main source of heavy metal pollution, which poses serious environmental risks. Lead is one of the most toxic heavy metals, adversely affects human functioning and accumulates in the environment. This study presents ACUTLaqE (Activated Carbon-Used Tea Leaves Aqueous Extract) as an effective adsorbent for Pb2+ ion removal from their aqueous solution. The composite was synthesized by blending activated carbon from rice husks with a tea extract solution and characterized using SEM, XRD, and FTIR spectroscopy. Batch tests demonstrated that ACUTLaqE is highly efficient, removing about 99% of Pb2+ ions at an adsorbent dose of 2 g/L within 30 minutes. The adsorption data conformed well to the Langmuir isotherm model, suggesting a homogeneous monolayer formation on the composite surface. The qm was 38.61 mg/g, with an RL value close to 0, indicating highly favourable adsorption. Thermodynamic parameters showed negative Gibbs free energy (ΔG⁰) values, reflecting a spontaneous adsorption process. The enthalpy (ΔH⁰) and entropy (ΔS⁰) changes were 66.86 KJmol-1 and 257.12 JK-1mol-1, respectively. The adsorption mechanism involved electrostatic interactions and surface complexation with the composite's hydroxyl and carboxyl groups. These findings suggest that ACUTLaqE is a promising adsorbent material for Pb2+ and potentially other heavy metals removal from industrial effluents.

Microplastic Pollution and Risk Assessment in Packaged Teas in Türkiye

This article presents the first-ever findings on the release of MPs (microplastics) from tea bags containing tea leaves into tea infusions in Türkiye. The study aimed to investigate the possible distribution and abundance of MPs in cup of tea bags and teapot tea bags of fifteen packaged tea brands in Türkiye using ATF/FTIR analysis. The results showed that MPs were found in all the analyzed tea brands. Surprisingly, the highest particle number was observed in the dry tea samples (removed from tea bags) belonging to all brands. Brands A and O had the highest abundance of MPs. All MP particles identified were fiber in shape, and four colors were identified, with a predominance of navy blue. Polyethylene terephthalate (PET) was the most abundant polymer type. The size of MPs varied from 33.65 μm to 1680.20 μm. The daily MP exposure by tea intake was analyzed for male and female groups, and the dietary exposure for males was greater than that for females. According to the MP contamination factor values, a wide variety of MP contamination levels were determined, with a predominance of significant and very high levels of contamination. The mean polymer risk index was determined to be 10.80, indicating a low level of risk. Additionally, this study also provides information on the potential health effects of these harmful MPs. Considering that consuming tea is a significant way for individuals to come into contact with MPs, tea prepared with tea leaves packaged in tea bags could potentially have adverse effects on the health of consumers.Graphical

Green tea extracts rich in epicatechins inducing aggregation and inhibiting absorption of amine surface functionalized polystyrene microplastics in vitro mimick system

The current study aimed to investigate the effect of green tea extracts (GTEs) containing 35 % epicatechins on the bioaccessibility of amine surface functionalized polystyrene microplastics (APSMPs), the cellular integrity of intestinal membrane, intestinal absorption, microstructural changes, and aggregation of APSMPs using in vitro digestion with a Caco-2 cell system. The bioaccessibility of APSMPs with GTEs in the ratio of 1:1, 1:2, and 1:5 was observed to be 12.31 ± 0.14, 3.18 ± 0.09, and 1.79 ± 0.16 %, respectively. The trans-epithelial electrical resistances (TEER) value was enhanced while the intestinal transport of APSMPs significantly was decreased by the co-treatment of GTEs. The average particle size of APSMPs treated with GTEs after in vitro digestion became larger in a GTEs dose-dependent manner. The zeta potential value of -12.15 mV exhibited by the APSMPs with GTEs at a 1:2 (v/v) ratio indicates a substantial interparticle agglomeration, implying that APSMPs strongly were bound to GTEs during digestion. Particularly, Epigallocatechin gallate (EGCG) from GTEs treated with APSMPs mostly decreased during digestion, indicating that EGCG was the main component bound to APSMPs. Results from the current study suggest that GTEs could make APSMPs insoluble by aggregation due to a charge difference between APSMPs and the bioactive components present in GTEs.

The Effect of the Addition of Selected Juices on the Content of Aluminum in Tea Infusions and Health Risk Assessment in the Polish Population

The Effect of the Addition of Selected Juices on the Content of Aluminum in Tea Infusions and Health Risk Assessment in the Polish Population

Comparison of phytochemical composition, antimicrobial, antifungal, and antioxidant activities of lipophilic and ethanolic green tea leaf extracts

Infection diseases are a worldwide important problem for medicine and pharmacy. Today, there is a high interest in the evolution of new antimicrobial drugs due to the increasing percentage of resistant bacteria and fungi strains. Green tea leaf contains a variety of natural compounds that are possible to apply in the creation of new antimicrobial drugs. The aim of the work was to compare phytochemical composition, antimicrobial, antifungal activities of lipophilic and ethanolic green tea leaf extracts. Materials and methods. The object of the research was the lipophilic extract obtained using chloroform, along with two ethanolic extracts of green tea leaves. One of the ethanolic extracts had been previously processed with chloroform, while the other had not. Antioxidant activity was determined by the potentiometric method, while antimicrobial and antifungal activities were assessed by the “wells” method. Results. The lipophilic extract of green tea leaves contains predominantly caffeine and organic acids, with the lowest amount of phenolic compounds. In contrast, the ethanolic extracts show the opposite pattern, with phenolic compounds predominating and caffeine present in lower quantities. The lipophilic extract exhibits greater inhibition of the growth of S. aureus, E. coli, P. vulgaris, B. subtilis, and C. albicans compared to the 96 % ethanolic extract processed with chloroform, with inhibition rates of 19 %, 18 %, 12 %, 12 %, 16 %, and 20 % respectively. When comparing antimicrobial activity to the 96 % ethanolic extract without chloroform treatment, the results remained consistent. The antioxidant activity of the lipophilic extract was 58.7 and 60.0 times lower than that of the 96 % ethanolic extract processed with chloroform and the 96 % ethanolic extract without treatment, respectively. Conclusions. The study revealed that the lipophilic extract exhibited greater inhibition of the growth of both Gram-positive and Gram-negative bacteria as well as fungi compared to the ethanolic extracts. However, it showed a lower level of antioxidant activity. It is hypothesized that caffeine, organic acids, and catechins may interact synergistically to enhance the antimicrobial and antifungal activity of green tea leaf extracts. The lipophilic extract shows promise for further development in the production of antimicrobial and antifungal drugs.

Functional Tea Extract Inhibits Cell Growth, Induces Apoptosis, and Causes G0/G1 Arrest in Human Hepatocellular Carcinoma Cell Line Possibly through Reduction in Telomerase Activity.

The functional tea CFT-1 has been introduced into China as a nutraceutical beverage according to the "Healthy China" national project. The effects on human hepatocellular carcinoma (HCC) cells remain unclear and were investigated with the functional tea extract (purity > 98%). The morphological changes in the cells were observed with microscopes. Cell proliferation, migration, cycle distribution, and apoptotic effects were assessed by MTT, Transwell assays, and flow cytometry, respectively, while telomerase inhibition was evaluated with telomerase PCR ELISA assay kits. The CFT-1 treatment resulted in cell shrinkage, nuclear pyknosis, and chromatin condensation. CFT-1 suppressed the growth of Hep3B cells with IC50 of 143 μg/mL by inducing apoptosis and G0/G1 arrest in Hep3B cells. As for the molecular mechanism, CFT-1 treatment can effectively reduce the telomerase activity. The functional tea extract inhibits cell growth in human HCC by inducing apoptosis and G0/G1 arrest, possibly through a reduction in telomerase activity. These results indicate that CFT-1 extract exhibited in vitro anticancer activities and provided insights into the future development and utilization of CFT-1 as functional foods to inhibit the proliferation of HCC cells.

Effect of Hydroalcoholic Extract of Chamomile, Aloe Vera, and Green Tea on the Diabetic Wound in Rats

Effect of Hydroalcoholic Extract of Chamomile, Aloe Vera, and Green Tea on the Diabetic Wound in Rats

An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color

Tea trichomes were regarded as an essential evaluation index for reflecting tea flavor quality in terms of aroma and influence on infusion color. This study reveals the impact of golden oxidized trichomes on the color, volatile and non-volatile metabolites of black teas through comparative metabolomics combined quantitative analysis on hongbiluo (trichomes-deficiency black teas), hongjinluo (trichomes-rich black teas), and trichomes (from hongjinluo). Forty-six volatile components were detected using headspace solid-phase microextraction gas chromatography-mass spectrometry, while the results suggested that the contribution of trichomes to black teas is limited. A total of 60 marker non-volatile compounds were identified, including catechins, catechin oxidation products, flavonoid glycosides, organic acids, hydrolysable tannins and amino acids. Notably, p-coumaroyl-kaempferol glucosides, and catechin dimers demonstrated high levels in independent trichomes and showed a positive correlation with the brightness and yellow hue of black tea infusions, specifically kaempferol 3-O-di-(p-coumaroyl)-hexoside. Furthermore, results from fractional extraction analysis of separated trichomes provided that N-ethyl-2-pyrrolidinone-substituted epicatechin gallates, acylated kaempferol glycosides, and chromogenic catechins dimers, such as theaflavins, were primary color contributors in oxidized trichomes. Especially, we found that epicatechin gallate (ECG) and its derivates, 3′-O-methyl-ECG and N-ethyl-2-pyrrolidinone-substituted ECG, highly accumulated in trichomes, which may be associated with the varieties of hongbiluo and hongjinluo black teas. Eventually, addition tests were applied to verify the color contribution of trichome mixtures. Our findings employed comprehensive information revealing that golden oxidized trichomes contributed significantly to the brightness and yellow hue of black tea infusion, but their contribution to the aroma and metabolic profile is limited. These findings may contribute to the effective modulation of the infusion color during black tea production by regulating the proportion of tea trichomes or screening trichomes-rich or deficiency varieties.

Changes in proteolysis and volatile fraction of nitrite‐free Italian‐type salami modified in formulation and processing

SummaryNitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian‐style salamis were prepared with nitrite and ascorbate (CNO2), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal.

Natural aromatic extract of black tea improved the water retention of pork meat batter

The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

Correction to: Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract

Correction to: Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract

High-performance supercritical fluid chromatography hyphenated to high-resolution quadrupole-time of flight hybrid mass spectrometry (SFC-HR-QTOF-MS/MS) for the determination of cannabinoids in edible products

A growing number of papers suggest the positive action of cannabinoids in the treatment of several diseases, which is ascribed to the ability of phytocannabinoids to affect the human endocannabinoid system. In particular, this activity is characteristic of CBD, a non-psychoactive variation of 9-THC. It initiated a trend in the manufacturing of edible and cosmetic products containing CBD that can be easily acquired in drugstores. However, the composition of such products has rarely been tested. Hence, there is a need for data regarding their safety. Considering the possibility of cannabinoid interconversions as well as the complexity and diversity of edible products’ matrix, their analysis requires a suitable preparation and cleanup procedure. In this paper, the perspective of the application of Supercritical Fluid Chromatography (SFC) coupled to High-Resolution (HR) Quadrupole-Time of Flight (Q-TOF) tandem mass spectrometry (MS/MS) with electrospray ionization (ESI) in quality control of cannabis-containing food products was examined. The focus is on six neutral (CBD, 9-THC, CBC, CBG, CBN, and THCV) and three acidic (CBDA, THCA, and CBGA) cannabinoids. The study covers the thorough optimization of conditions for chromatographic separation with the use of the supercritical CO2 (scCO2)-based mobile phase and the working parameters of MS/MS detection with the elucidation of fragmentation patterns. Thanks to the utilization of scCO2, a short analysis time of 17 min., high intensity and small width of peaks, as well as low consumption of toxic organic solvent have been achieved at the 2-EP column with a 5 μm grain size. To reach such performance in LC, the utilization of more expensive columns packed with sub-2 μm particles is needed. In the case of the solvent matrix, the LOD was equal to 8 ng mL−1 for CBDA, THCA, and CBGA, 15 ng mL−1 for CBG and THCV, and 21 ng mL−1 for THC, CBD, CBC, and CBN. In the case of tea, an LOD of 25 ng mL−1 for acidic and 75 ng mL−1 for neutral cannabinoids has been obtained. The accuracy and precision were within the ± 15 % tolerance limit. Finally, the devised protocol has been applied for cannabinoid determination in hemp tea infusions.

Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions.

Celiac disease is an autoimmune disorder triggered by immunogenic gluten peptides produced during gastrointestinal digestion. To prevent the production of immunogenic gluten peptides, the stimulation of covalent-type protein-polyphenol interactions may be promising. In this study, gluten interacted with green tea extract (GTE) at pH 9 to promote the covalent-type gluten-polyphenol interactions, and the number of immunogenic gluten peptides, 19-mer, 26-mer, and 33-mer, was monitored after in vitro digestion. Treatment of gluten with GTE provided an increased antioxidant capacity, decreased amino group content, and increased thermal properties. More importantly, there was a remarkable (up to 73%) elimination of immunogenic gluten peptide release after the treatment of gluten with 2% GTE at 50 °C and pH 9 for 2 h. All of these confirmed that gluten was efficiently modified by GTE polyphenols under the stated conditions. These findings are important in developing new strategies for the development of gluten-free or low-gluten food products with reduced immunogenicity.

Advancements and Emerging Therapies in the Medical Management of Uterine Fibroids: A Comprehensive Scoping Review.

Uterine fibroids, benign tumors originating from uterine smooth muscle cells, vary in prevalence depending on patient ethnicity, hormonal exposure, and genetics. Due to their high incidence, these neoplasms pose a significant burden on healthcare systems. Current treatment strategies range from routine monitoring in asymptomatic cases to surgical procedures such as myomectomy or hysterectomy in symptomatic patients, with an increasing trend toward uterus-preserving or non-surgical alternatives. This review examines the existing medical treatments for uterine fibroids and delves into the potential of emerging therapies. A scoping review of the literature was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews. Medical therapies are divided into hormonal and non-hormonal treatments; however, long-term, safe, and effective treatments in the treatment of uterine fibroids are limited. In addition to established therapies, there is an increasing number of studies investigating the effect of substances such as vitamin D or green tea extract on uterine fibroids. Some studies investigate acupuncture as a possible alternative therapy. While existing treatments offer symptomatic relief and preparation for surgery, our findings point to a significant need for further research into long-term solutions, especially owing to recent limitations in the use of ulipristal acetate due to risk of liver damage. Initial studies involving vitamin D and epigallocatechin gallate are encouraging; however, additional research is required to establish definitive therapeutic roles.

Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea

Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm2), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.

Modulation of UVB-induced oxidative stress and inflammation in skin keratinocytes (HaCaT) utilising unfermented rooibos and honeybush aqueous extracts

Exposure to Ultraviolet B (UVB) radiation can trigger a diverse array of biological responses that have the potential to contribute to the onset of skin cancer. Natural compounds, such as tea polyphenols, have been shown to protect against UVB-induced damage by modulating oxidative stress, inflammatory response, and cell proliferation. The chemopreventive and anti-inflammatory properties of South African rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) herbal teas have been shown to mainly target the early stages of cancer development through mechanisms that involve intracellular interleukin-1α (IL-1α) inhibition. Thus, the aim was to investigate the preventive effects of unfermented rooibos and honeybush aqueous extracts against UVB-induced oxidative stress and inflammation in HaCaTs. Honeybush was found to reduce the accumulation of UVB-induced IL-1α while maintaining cell viability and without affecting apoptosis. Furthermore, only honeybush extract was able to decrease the secretion of interleukin-6 (IL-6) caused by UVB exposure. Honeybush and rooibos extracts significantly decreased the secretion of UVB-induced interleukin-8 (IL-8). Except for rooibos extract at a concentration of 0.2 mg/mL, both extracts restored the expression of antioxidant genes to levels observed prior to UVB exposure. The anti-inflammatory effects of these herbal tea extracts are likely attributed to the antioxidant properties of their polyphenolic constituents, which modulate the oxidative stress-induced pathways governing inflammatory responses.

Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder

(1) Objectives: Traditional kombucha (K) is a fermented beverage obtained from black or green tea infusion. Besides traditional substrates, the possibility of using alternative ingredients resulted in changes in metabolic profile and biological activity. The aim of this work was to study an alternative kombucha (KJ) prepared by the addition of jujube powder to black tea. (2) Materials and Methods: Changes in pH, protein, sugars, phenolic (TPC), flavonoid (TFC), and vitamin C and B12 content were evaluated at different time points over a period of 45 days. The identification of polyphenols by HPLC DAD and the antioxidant capacity by DPPH, ABTS, and FRAP tests of all samples was also carried out. (3) Results: The results showed higher protein, total phenolic content, and antioxidant capacity in KJ samples than in K ones. Vitamin C content increased during fermentation and reached its maximum concentration on day 45 (7.1 ± 0.3 mg/100 mL) for KJ. Caffeine in the supplemented samples was the main biocompound among those identified. Vitamin B12 formed on day 4 in K and after 24 h in KJ samples, remaining constant at the initial value of 2.30 ± 0.01 mg/100 mL up to day 45. (4) Conclusions: The results highlight that the fortification of kombucha with jujubes improved its biological activity and the content of bioactive compounds.

Cu–ZrO2@GO scaffold: Visible spectrum triggered caffeine degradation and microbial inactivation

Consumption of beverages with caffeine has increased in last decade and has led to increase in the concentration of caffeine in various water bodies, placing it in the category of emerging contaminants (ECs). Sewage treatment plants are incapable of completely removing ECs and therefore use of photocatalysis as tertiary treatment is the need of the hour. Reported is a visible light active Copper doped Zirconium oxide loaded Graphene oxide based (Cu–ZrO2@GO) composite using co-precipitation method for photocatalytic degradation of caffeine. The composite was characterized using physiochemical techniques such as FTIR, XPS, XRD, FE-SEM, HR-TEM, UV-DRS, PL, and BET for its successful synthesis confirming distribution of Cu–ZrO2 (5–40 nm) over GO matrix. With the band gap energy of 2.5 eV, Cu–ZrO2@GO could effectively degrade 81.18% for caffeine in 240 min (min) under optimum conditions (pH 3, dose 70 mg) due to its high surface area (80.57 m2 g−1) with pore diameter of 37.4 Ao mainly by the hydroxyl radical as reactive oxygen species (ROS). Proposed degradation mechanism for caffeine is supported by LC/MS analysis. Cu–ZrO2@GO could degrade 78% of caffeine in tea extract (real sample) as confirmed by HPLC studies. Reported composite also depicted antibacterial activity against Gram-positive staphylococcus aureus (S. Aureus) and Gram-negative Escherichia Coli (E. coli) bacteria and could be recycled upto four cycles. Cu–ZrO2@GO can effectively be used for wastewater remediation.