Form Of Tea Research Articles

Optimization of ready-to-drink Chrysanthemum flower tea formulation based on bioactive compounds and sensory properties

This study aims to optimize the formulation of ready-to-drink Chrysanthemum flower tea using Response Surface Methodology-Box Behnken Design (RSM-BBD) to meet modern consumer preferences for health-oriented and convenient beverages. The optimal formulation was determined based on maximizing bioactive compounds, including total phenolics, flavonoids, and anthocyanins, as well as antioxidant activity and sensory acceptability. The best formulation involved brewing 2 g of Chrysanthemum flower powder in water at 90°C with 14.281% sugar. This formulation yielded a total phenolic content of 535.752 mg GAE/g, total flavonoid content of 49.909 mg QE/g, and anthocyanin content of 5.929 mg/L, indicating significant health-promoting properties. Sensory evaluations highlighted the formulation's excellent taste, aroma, and color, making it highly appealing to consumers. The findings have practical implications for the beverage industry, providing a scientific basis for developing functional and consumer-friendly herbal drinks. This optimized Chrysanthemum tea formulation aligns with the growing demand for health- conscious products that combine nutritional benefits with sensory satisfaction.

Nutritional profiling and antioxidant potential of corn silk (Maydis stigma) powder for the development of corn silk tea

AbstractThe study aimed to analyse the nutritional and antioxidant potential of corn silk based formulated tea. Four corn silk tea formulations were developed, one with corn silk only and three using different flavouring herbal/spicing agents, namely lemongrass, green cardamom, and cinnamon. Microwave dried corn silk powder and corn silk tea infusions were analysed for chemical composition. Organoleptic evaluation was also done for tea infusions. The results of chemical evaluation showed that corn silk powder is rich in protein (20.78%), dietary fibre (48.93%), calcium (139.5 mg/100 g), magnesium (163.9 mg/100 g), potassium (1,406 mg/100 g), total phenols (1,365 mg GAE/100 g), and flavonoids (370.8 mg QE/100 g). The antioxidant activity of corn silk powder was observed as 84.95% DPPH inhibition. Maysin content of corn silk powder was 3.65 mg/100 g. Chemical analysis of corn silk tea infusions showed that the addition of flavours significantly enhanced the minerals, total phenols, and flavonoids contents and the antioxidant activity as compared to the tea formulated with only corn silk powder. Results of organoleptic evaluation showed that all four corn silk tea formulations were highly acceptable. Overall improvement in nutritional and antioxidant contents was found in corn silk tea with added flavours.

Bioactivity-maximized herbal tea formulation from banana leaf and other Musa acuminata AAA by-products using D-optimal mixture design

Banana leaf, being non-toxic, is often used in traditional cooking and medicine. However, its full potential is still largely unexplored. The current work aimed to screen for biological active compounds in banana leaf, and to establish an optimal formulation of tea using banana leaf and other banana by-products via a mixture design methodology. Obtained results show that banana leaf contains bioactive compounds (polyphenols, flavonoids, tannins, terpenoids), suitable for tea production. Using d-optimal-mixture-design, the optimal formulation (53% banana leaf, 30% peel, 16% corm, 1% sweet grass) was chosen for maximizing achieved total phenolic content, DPPH-inhibition and customers’ acceptance. Predicted and observed values were found to be in good agreement, pointing to the good-quality of the model. Additionally, the product met WHO-recommended limits for heavy metals and microbial contamination, assuring product safety. These findings indicate that Musa acuminata AAA by-products possess great potential as alternative sources of antioxidants for tea production.

Phytochemical, Mineral and Proximate Analysis of Herbal Tea Formulated for Malaria Management

The use of herbal tea preparations in the management of malaria infection has led to an increase in the production and research interest in teas. The readily available and cheap plant materials for production has made research efforts to be tailored towards development of different herbal tea preparations. In this study, the herbal tea, specially formulated for management of malaria infection, was subjected to various analysis. Qualitative and quantitative phytochemical determination indicated presence of saponin (9.71mg/100g), tannin (46.43mg/100g), phenols (904.01mg/100g), flavonoids (24.56mg/100g) and alkaloid (20.68mg/100g). The mineral component determination indicated that it was rich in Potassium (1.80 ppm), Magnesium (0.328 ppm) and Sodium (24.95ppm). Some heavy metals such as Cadmium (2.80ppm) and Iron (10.21ppm) were also detected. Proximate analysis carried out indicated moisture content (6.58%), Ash (9.23%), Carbohydrate (70.36%), Crude lipids (1.07%), Crude fibre (3.11%) and Crude protein (9.58%). Results shows that all the phytochemicals needed to fight malaria parasite are present in the herbal tea formulation. The mineral contents fall within World Health Organization acceptable level except for Cadmium and Iron.

Antibacterial Activity of Sweet Orange (Citrus sinensis) Peel Tea against Enterobacteriaceae Isolated from a Water Depot

Most orange peels are not utilized and become useless waste that is thrown away. Orange peels contain many nutrients and compounds, such as flavonoids, terpenoids, alkaloids, and essential oils, which are secondary metabolites that act as antibacterial agents. This study intends to investigate the antibacterial activity of sweet orange peel tea against isolated Enterobacteriaceae from a random water depot sample around Universitas Prima Indonesia. This experiment used disc diffusion for antibacterial assay. Meanwhile, the sweet orange peel was brewed using two different methods, including infusion and decoction, in two different masses (3 grams and 5 grams). These sweet orange peel tea formulations were compared to standard (chloramphenicol) and control (distilled water). Enterobacteriaceae was isolated and identified from a random water depot sample around Universitas Prima Indonesia, which included colony identification in EMB agar and MacConkey agar, gram staining, and biochemical test. This study showed that a random water depot sample contaminated by Enterobacteriaceae had properties similar to Citrobacter sp. Sweet orange tea formulation inhibited this isolated Enterobacteriaceae growth (P-Value: 0.010). Antibacterial activity was observed in 3-gram infusion, 5-gram infusion, and 5-gram decoction. However, the antibacterial activity was not better than the standard (chloramphenicol). Overall, it can be concluded that the sweet orange peel tea as infusion or decoction has weak antibacterial activity against Enterobacteriaceae bacteria isolated from water depots, which had some properties similar to Citrobacter sp.

Phytochemical Screening and Safety Assessment of a Polyherbal Tea Formulation of Lippia Multiflora, Zinger Officinale and Mentha Piperita

Aims: Lippia multiflora, Zingiber officinale, and Mentha piperita are aromatic plants known for their health benefits. This study the phytochemical composition and evaluate the safety of a tea made from them for safe human consumption. Methodology: For tea formulations, powder of each plant was prepared and weighed in specific proportions to formulate five different polyherbal tea. A hedonic test was then conducted on each formulation to evaluate consumer apprecation. Phytochemical composition was carried out by coloration and precipitation tests. This was followed by acute and subacute toxicity tests. Results: Among the five formulations, formulation 4 consisting of “55% L. multiflora, 30% Z. officinale and 15% M. piperita" was the most appreciated tea with a value of 8.01. Regarding safety of the formulation 4, no deaths or signs of intoxication were observed. Subacute toxicity tests showed that the polyherbal tea 4 has no adverse effects on biochemical parameters. Apart from white blood cells for which there was an increasing number from 14.40 ± 0.50 103/uL to 19.30 ± 0.40 103/uL in comprarison to the control group (10.60 ± 0.90 103/uL), the haematological parameters were not significantly modified. This Tea formulation ²was rich in compounds such as alkaloids, polyphenols, flavonoids, saponosides, sterols and polyterpenes, leucoanthocyanins, and mucilages, which made its consumption more attractive. Conclusion: The polyherbal tea 4 which was the most appreciated, was rich in secondary metabolites such as alkaloids, polyphenols, flavonoids, saponosides, sterols and polyterpenes, leucoanthocyanins, and mucilages, and was not toxic to wistar rats.

Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

Product Development and Market Acceptability of Lemon Grass Bottled Tea (Cymbopogon citratus)

Lemongrass grows abundantly in Compostela, Davao de Oro, thriving with proper drainage and adequate sunlight. Traditionally used as an herbal tea, its pale light-yellow color may not be appealing, locally produced packaging is unavailable, and its commercialization in the province of Davao de Oro is limited. This study aimed to increase the market competitiveness of lemongrass bottled tea by adding calamansi and honey flavors from locally available agricultural produce and packaging them in polyethylene plastic bottles. The research determined the most acceptable honey and calamansi-flavored lemongrass bottled tea in terms of (a) sensory qualities and (b) formulation or percentage of honey and calamansi. Sensory evaluation involving two hundred consumer-type panelists assessed the sensory qualities and acceptability of the lemongrass bottled tea formulations. Modes and means were used to interpret the results of the sensory evaluation. ANOVA with repeated measures determined if significant differences existed among samples. The most acceptable product formulation was compared with similar products currently offered in the marketplace. Results showed no significant difference with similar products and revealed the potential marketability of honey and calamansi-flavored lemongrass bottled tea.

Optimizing the mixing formulas of cordyceps tea: Using sensory method and testing harmful microorganism

This study aimed to develop a raw material blending process and evaluate the sensory characteristics of an herbal tea mixture containing Cordyceps militaris in combination with pineapple (Ananas comosus), ginger (Zingiber officinale(Willd.)), lemongrass (Cymbopogon citratus), and chrysanthemum (Chrysanthemum indicum). The research showed no presence (negative) of harmful microorganisms and quantities that could affect consumers in two consecutive tests. The sterilization and raw material blending process met the food safety standards (TCVN). The sensory evaluation results from consumers identified two mixed herbal (NT2 and NT5) tea formulations that received the highest ratings (7.730 and 8.040 points, respectively) and they were significantly higher than the remaining formulations while being not significantly different from each other, indicated that researchers can select suitable raw materials and blending ratios for large-scale production.

Use of ice teas formulated with black teas prepared with different infusion methods and grape juice in the production of water kefir beverages

In this research, ice teas formulated with black teas prepared with cold and hot infusion methods and grape juice were subjected to fermentation with water kefir grains. The fermentation process lasted 48 h at 25 °C, followed by a 14-day storage period at 4 °C. As a result of fermentation with water kefir grains, a decrease in pH and total soluble solid content of ice teas and an increase in titratable acidity were detected. At the end of fermentation, the CO2 amount was determined to be 1.86 g/100 mL in teas prepared with a cold infusion and 2.23 g/100 mL in teas prepared with a hot infusion. Antioxidant activity and total phenolic content of ice teas prepared with the hot infusion method gave higher values. The duration of storage led to a decrease in the antioxidant activity and total phenolic content for both formulations. While the glucose, fructose, and sucrose values of teas prepared with the cold infusion method were 4.109%, 4.804%, and 2.312% at the end of fermentation, these values were found to be 4.649%, 5.528%, and 1.273% in the teas prepared with the hot infusion method. The analysis of the phenolic components showed that the main phenolic components were gallic acid, quercetin, epicatechin, and rosmarinic acid. It was found that the number of Lactobacillus spp. was 7.55 to 8.14, the number of Lactococcus spp. was 6.80 to 7.36, the total number of mesophilic and aerobic bacteria was 7.57 to 8.27, and the yeast count was 5.22 to 5.90 in ice teas made with different infusion methods and while they were stored. As a result of sensory analysis with produced water kefir beverages, panelists showed a significant preference for the hot infusion formulation. As a result, the produced ice tea formulations could be used as a fermentation medium by the microorganisms in water kefir grains, and ice teas with functional properties were produced.

Prediction of Carcinogenic, Mutagenic, Hepatotoxic, and LD50 Toxicity of Herbs Euphorbia hirta and Camellia sinensis Leaf Compounds as In Silico Antihypertensive Agents

Hypertension is defined as an increase in systolic blood pressure above 140 mmHg and diastolic blood pressure above 90 mmHg. Treatment for hypertension is lifelong, and continuous use of conventional medications can lead to the accumulation of drugs, potentially cautilizing adverse effects on the body compared to traditional treatments. The herbal tea formulation of Euphorbia hirta herbs and Camellia sinensis leaves can lower blood pressure due to their high antioxidant activity, which is associated with hypertension-related diseases, including compounds like quercetin and myricetin. This research serves as an initial screening to assess safety and minimize side effects of the active compounds in E. hirta and C. sinensis, which are beneficial as antihypertensive agents, through in silico analysis. Toxicity predictions utilizing the ProTox II, pkCSM, and Vega-QSAR platforms, which have been verified to meet the acceptability criteria of Cooper statistics parameters, were conducted. The toxicity assessment parameters include carcinogenicity, mutagenicity, hepatotoxicity, and acute toxicity (LD50). The research results indicate that 9 compounds are carcinogenic and mutagenic, while 2 compounds are hepatotoxic. Based on the toxicity prediction assessment (LD50), it was found that quercetin and myricetin, with moderate toxicity, have LD50 values of 159 mg/kgBW

Sensory Appeal and Anxiety Reduction: A Study on Ashwagandha, Sweet Basil, and Cinnamon Tea Blends

Background: Anxiety disorders are prevalent among young adults, especially women of childbearing age, necessitating the exploration of alternative therapeutic interventions. The present study investigates a specialized tea blend combining Ashwagandha, Sweet Basil, and cinnamon for potential anxiety alleviation in this demographic. Objective: The primary objectives encompassed (1) formulating a tea blend combining Ashwagandha and Sweet Basil with cinnamon, (2) evaluating its nutritional and sensory attributes, and (3) assessing its potential to reduce anxiety using the Beck Anxiety Inventory (BAI). Methods: Ingredients were procured from Faisalabad's native market and crushed to formulate two tea variants. The study was conducted over 21 days with 30 participants, divided into three groups: G0 (Control), G1 (Ashwagandha and Cinnamon), and G2 (Sweet Basil and Cinnamon). Anxiety levels were assessed using BAI at the start and end of the intervention. Results: Nutritional analysis indicated variations in moisture, ash, crude fat, crude protein, and NFE content among formulations. Sensory evaluations pointed to G1 having superior aroma, texture, flavor, and overall acceptability, while G2 excelled in appearance. BAI assessments, though indicative of potential anxiety-reducing effects, were not conclusively significant due to sample size constraints. Conclusion: The tea formulations exhibited promising relationships between sensory appeal, nutritional value, and potential anxiety-reducing effects. However, further studies with larger sample sizes and longer intervention periods are warranted for more definitive insights. The study contributes to the exploration of natural interventions for anxiety management, emphasizing the nexus between sensory experiences, nutrition, and emotional well-being.

In Vitro Evaluation of Antioxidant and Anti-inflammatory Potentials of Herbal Formulation Containing Marigold Flower (Calendula officinalis L.) Tea.

Aim To assess the anti-inflammatory and antioxidant properties of Calendula officinalis tea formulation. Materials and methods In this study, a formulation of 2 grams of dried marigold flower petals and 100 milliliters (ml) of distilled water was subjected to anti-inflammatory testing using albumin denaturation assay and anti-protease activity and antioxidant testing by DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay. An independent sample t-test was done to compare the anti-inflammatory and antioxidant potentials of marigold tea formulation and control using SPSS version 22.0 software (IBM Corp., Armonk, NY), and any p-value less than 0.05 was considered statistically significant. Results The highest anti-inflammatory and antioxidant activities of marigold extract were exhibited at 10 microliters (µl) and 20 µl (p-value = 0.002 and 0.000), respectively. The anti-inflammatory activity was higher than the control at all concentrations, whereas the antioxidant activity was higher at lower concentrations when compared to higher concentrations. Conclusion Marigold flower tea formulation exhibited better anti-inflammatory and antioxidant activities than the controls and therefore could be evaluated as a potential therapeutic agent.

Formulation, Nutritional Assessment and Sensory Evaluation of Moringa Oleifera Infused Herbal Tea Formulation and its Effect on Obesity and Hemoglobin Levels

Formulation, Nutritional Assessment and Sensory Evaluation of Moringa Oleifera Infused Herbal Tea Formulation and its Effect on Obesity and Hemoglobin Levels

Formulation of herbal tea using Cymbopogon citratus, Foeniculum vulgare and Murraya koenigii and its anti-obesity potential

ObjectivesThe term ‘herbal tea’ refers to a beverage made from the medicinal plants, herbs and spices. Herbal teas are non-caffeinated and consumed worldwide due to their therapeutic and healing properties. The present study aimed at the development of herbal tea formulation using Cymbopogon citratus leaves, Foeniculum vulgare seeds and Murraya koenigii leaves and its qualitative and quantitative evaluation. MethodsSensory evaluation of tea was carried out using 9point headonic Scale. Qualitative and quantitative phytochemical analysis, antioxidant activity using DPPH assay and antimicrobial activity using disc diffusion method was carried out. In addition to this molecular docking of different chemical compounds present in Cymbopogon citratus, Foeniculum vulgare and Murraya koenigii was performed against Alpha-ketoglutarate-dependent dioxygenase also called at mass and obesity-associated protein FTO. ResultsFormulation 1 possessed better sensory attributes than other formulations. Physicochemical analysis of extracts indicated the presence of 20–22% moisture content and 13–18% ash content in all tested extracts. Phytochemical analysis of extracts indicated the presence of various phytochemicals like alkaloids, tannins, phenols, flavonoids etc. in all tested extracts. Antioxidant potential of extracts increased with the increasing volume of extracts. All tested extracts possessed higher antimicrobial potential against S. aureus as compared to E. coli. It was found that herbal tea extract possessed highest antimicrobial potential against both tested strains as compared to individual plant extracts. FTIR analysis of extracts indicated the presence of various functional groups in the extracts. In silico analysis of compounds indicated that tested compounds possess good binding affinity with FTO protein and show a possible good replacement as synthetic drugs to prevent and treat obesity. ConclusionThe Cymbopogon citratus leaves, Foeniculum vulgare seeds and Murraya koenigii leaves could become a good source of constituents for formulation of herbal tea which was acceptable to consumers and possess good antimicrobial, antioxidant and anti-obesity potential.

Formulation and Antioxidant Activity of Purple Rosella Flower (Hibiscus sabdariffa L.) Combination as Nutraseutical

A nutraceutical is a functional food containing natural components that have the potential for health, especially from medicinal plants. The purple rosela (Hibiscus sabdariffa L.), one of many therapeutic plants that have been effectively transformed into herbal products, is one such example. High quantities of anthocyanin are found in bioactive substances found in rosela flowers. This study aims to formulate and determine the antioxidant activity of purple rosela flower in combination with red ginger and cinnamon bark. Following the liking test, which includes the organoleptic test, and the calculation of shelf life with the Accelerated Shelf-Life Testing (ASLT) method, the brewed tea formulation was kept to determine the total content of phenolate. Antioxidant activity was measured by the DPPH (1,1-diphenyl-2-picrylhidrazyl) method. This study obtained an average result of 0,38±0,05% for the total phenol content of the three formulas. Formula I, II, and III showed antioxidant activity with IC50 values of 21.59 g/mL, 27.13 g/mL, and 20.05 g/mL, respectively. Organoleptic observations that have been observed for 20 days at three different temperatures (4°C, 25°C, and 37°C) in the three formulas indicate no change in color, aroma, or taste, indicating the product remains stable. Based on the score results, the most preferred by panelists was Formula I, with its composition of purple, rose and red ginger.

Terminalia Prunioides pods herbal tea: Antioxidant activity, proximate, and metal content analysis

Growth in the demand for herbal teas has led to an increase in their research and commercial activities. In this study, the quantitative assessment of Motsiara (Terminalia prunioides) pods herbal tea was performed by determining antioxidant activity, total phenolic content, proximate and metal content. The studied extracts had a significant amount of phenolic content and antioxidant activity. The proximate analysis of ash, moisture, fat, crude fiber, protein, and carbohydrates gave results within the permissible limits for plant materials and teas. For metal analysis the following elements were at permissible values: K, Ca, Mg, Na, Mn, Ni, and Fe, while As, Cu, Cr, Co, Zn, and Pb were found at higher values. The preliminary data shows that T. prunioides pods are a potential source of natural antioxidants and minerals that can be useful in herbal tea formulations.

Optimizing Helianthus tuberosus Productivity through Microbial Community of Vermicompost and Its Tea Formulations under soil affected by salinity.

Optimizing Helianthus tuberosus Productivity through Microbial Community of Vermicompost and Its Tea Formulations under soil affected by salinity.

Formulation of Herbal Tea from Nepalese Medicinal Plants: Phenolic Assay, Proximate Composition and In-vivo Toxicity Profiling of Medicinal Plants with Nutritive Benefits

Herbal tea, also known as tisane, is a beverage made from the infusion or decoction of plant material in hot water. True tea comes from the Camellia sinensis plant, while tisane (herbal tea) comes from a water-based infusion of herbs, spices, flowers, leaves etc. This study aimed to formulate and determine the nutraceutical value (proximate analysis), phytochemical value (total phenolic content) and in-vivo toxicity of the different medicinal plants used to prepare three different types of herbal tea formulations. Natural Product Research Laboratory (NPRL)-1 [Asparagus officinalis L., Phyllanthus emblica L., Mentha piperita L., Elettaria cardamomum (L.) Maton and Camellia sinensis (L.) Kuntze], NPRL-2 [Ocimum tenuiflorum L., Bergenia ciliate (Haw.) Sternb., Elettaria cardamom (L.) maton and Camellia sinensis (L.) Kuntze] and NPRL-3 [Salvia rosmarinus Spenn., Cymbopogon citratus (DC.) Stapf, Senegalia catechu (L.f.) P.J.H.Hurter & Mabb. Elettaria cardamomum (L.) Maton and Withania somnifera (L.) Dunal] herbal tea formulations were prepared from these selected medicinal plants. They were respectively tested for their properties. All the plants included were highly nutritional and none were found toxic. The results suggested that herbal tea made up of these potent plants’ parts can be a good choice for health-promoting benefits. These formulations could further be studied for their other beneficial activities.

Machine‐learning predictions of caffeine co‐crystal formation accompanying experimental and molecular validations

AbstractCaffeine co‐crystal formation with other compounds is investigated in this study using a variety of machine learning (ML) methods. A total of 140 caffeine co‐crystal data points are used to train classification learners using MATLAB ML models. Kernel neural network, ensemble tree‐based, logistic regression, and support vector machine algorithms were among the ML models tested. The logistic regression algorithm produced the most accurate predictions of caffeine‐co‐crystal formation, with a validation accuracy of 97.1%. Experiments and molecular interaction studies between caffeine and other tea compounds (catechin and catechol) are used to validate ML predictions. As part of the evaluation, a random forest classifier was applied to select 1440 known molecular descriptors, among them 30 descriptors identified as responsible for caffeine co‐crystal formation were used for training and validation purpose. The reliability of the trained logistic regression algorithm means that it is suitable for use in predicting possible co‐crystals between caffeine and other compounds, thereby providing an understanding of caffeine co‐crystals formation without recourse to rigorous experimental tests.Practical applicationsCaffeine co‐crystals formation with other tea components is crucial to understand the generation of tea cream, which is undesirable to customers. Using a data‐driven approach (or machine learning) to identify the possible molecular combinations involved in co‐crystal formation can significantly reduce experimental test requirements. Machine learning data can help with investigations aimed at detailed characterization of ready‐to‐drink concentrated tea formulations. Furthermore, this study will assist researchers and policymakers in meeting the Sustainable Development Goals of “Industry, Innovation, and Infrastructure.”