Tea Powder Research Articles

Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.

The impact of alginate composites enriched with spent black tea, green tea, jasmine tea, and Oolong tea wastes on the shelf-life extension of fruits and vegetables

Bananas and tomatoes are of the most valuable staple foods in the world. They are widely cultivated in tropical countries. Freshly harvested green bananas and tomatoes are brought from the plantation field, packed and shipped to many countries such as the USA and European countries. However, being climacteric fruits, a major challenge for bananas and tomatoes supply stakeholders is the short post-harvest shelf-life due to rapid onset of ripening and undesirable ripening-associated changes, which result in their major losses. This work aimed to determine the impact of biocomposites based on spent tea waste (STW) and alginate on Cavendish banana (Musa acuminata) and tomatoes shelf-life. STW from black tea, green tea, jasmine tea, and Oolong tea were obtained through hot water extraction. The highest and lowest recoveries were recorded for green tea powder (96.0%) and Oolong tea leaf (88.33%), respectively. Composites were fabricated in sodium alginate cross-linked calcium chloride with or without STW. The STW-alginate composites were investigated for their effects on water absorptivity, gas absorptivity, and ripening of mature green bananas and tomatoes via monitoring of peel color changes visually and comparing to the standard color charts. The results indicated that the STW-alginate composites had variable effects on water absorptivity compared to the control. The spent green tea powder-alginate composite displayed the highest water absorptivity (212%). Moreover, the STW-alginate composites were able to prolong the ripening of both bananas and tomatoes stored in both plastic containers and modified atmosphere storage (MAP) bags at room temperature compared to the control. Composite enriched with spent green tea retained banana greenness for up to seven weeks compared to less than three weeks for the control. The results were consistent for follow-up study using MAP bags with banana and tomato. Specifically, compared to controlled group, green tea powder followed by Jasmine tea powder were the only two composites could extend to six weeks. Accordingly, STW-alginate composites hold potential as simple and novel bio-sorbents that can be applied in extending post-harvest banana shelf-life in a safe and sustainable manner.

Anti-Obesity and Anti-Dyslipidemic Effects of Salicornia arabica Decocted Extract in Tunisian Psammomys obesus Fed a High-Calorie Diet.

Salicornia is a halophyte plant that has been used in traditional medicine for the treatment of scurvy, goiter, and hypertension. It is commercialized in Europe and Asia as fresh salads, pickled vegetables, green salt, or tea powder. This work is the first to assess the potential anti-obesity and anti-dyslipidemic effects of Salicornia arabica decocted extract (SADE). SADE was characterized by its significant in vitro radical scavenging activity (using DPPH and ABTS assays). The effect of SADE on food intake, weight loss, serum biochemical parameters, liver and kidney weights, adiposity index and on liver histology was investigated in the Tunisian gerbil Psammomys obesus (P. obesus), which is recognized as a relevant animal model of human obesity and diabetes. P. obesus animals were firstly randomly divided into two groups: the first received a natural low-calorie chow diet (LCD), and the second group received a high-calorie diet (HCD) over 12 weeks. On day 90, animals were divided into four groups receiving or not receiving SADE (LCD, LCD + SADE, HCD, and HCD + SADE). If compared to the HCD group, SADE oral administration (300 mg/kg per day during 4 weeks) in HCD + SADE group showed on day 120 a significant decrease in body weight (-34%), blood glucose (-47.85%), serum levels of total cholesterol (-54.92%), LDL cholesterol (-60%), triglycerides (-48.03%), and of the levels of hepatic enzymes: ASAT (-66.28%) and ALAT (-31.87%). Oral administration of SADE restored the relative liver weight and adiposity index and significantly limited HCD-induced hepatic injury in P. obesus. SADE seems to have promising in vivo anti-obesity and anti-dyslipidemic effects.

Effect of Black Tea Powder on Antioxidant Activity and Gel Characteristics of Silver Carp Fish Balls.

The effect of black tea powder on the antioxidant activity and gel characteristics of fish balls from silver carp were investigated after freezing storage for 7 days. The results show that black tea powder with different concentrations of 0.1%, 0.2% and 0.3% (w/w) could significantly increase the antioxidant activity of fish balls (p < 0.05). In particular, at the concentration of 0.3%, the antioxidant activity was the strongest among these samples, where the reducing power, DPPH, ABTS and OH free radical scavenging rate were up to 0.33, 57.93%, 89.24% and 50.64%, respectively. In addition, black tea powder at the level of 0.3% significantly increased the gel strength, hardness and chewiness while greatly reducing the whiteness of the fish balls (p < 0.05). ESEM observation found that the addition of black tea powder could promote the crosslinking of proteins and reduced the pore size of the gel network structure of the fish balls. The results suggest that black tea powder could be used as a natural antioxidant and gel texture enhancer in fish balls, which we found to be much related to the phenolic compounds of black tea powder.

Blended tulsi-drumstick herbal tea: Quality and organoleptic properties

Background: Herbal tea is consumed as a refreshing drink for its health benefits and potential therapeutic properties. Herbs such as tulsi and moringa are rich in phenols and antioxidants, which offer several health benefits. Methods: This investigation was carried out during 2019-20, the leaf samples were collected from the field at college campus. Tulsi and moringa leaves were cleaned and dried by using tray drier, blended in different proportions with green tea. The blended herbal tea powder was assessed for moisture, water activity, TSS, phenols and antioxidants. Tea was prepared from these blends and organoleptic analysis was carried out. Result: The moisture content, water activity, TSS, phenols and antioxidants ranged from 7.30±0.058 - 8.70±0.035%, 0.24±0.00- 0.34±0.00, 4.41±0.006g - 8.52±0.006a⁰B, 60.84±0.00h 125.08±0.0058amg GAE 100g-1, 89.16±0.0126i - 93.47±0.100a%, respectively. All the herbal tea samples were in organoleptically acceptable range.

Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data.

The online version contains supplementary material available at 10.1007/s13197-023-05694-3.

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase.

Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.

Matcha Tea Powder's Antidepressant-like Effect through the Activation of the Dopaminergic System in Mice Is Dependent on Social Isolation Stress.

Matcha tea powder is believed to have various physiological benefits; however, its detailed mechanism of action has been poorly understood. Here, we investigated whether the mental state of mice, due to social isolation stress, affects the antidepressant-like effect of Matcha tea powder by using the tail suspension test. Oral administration of Matcha tea powder reduced the duration of immobility in the stress-susceptible C57BL/6J strain, but not in BALB/c strain. In C57BL/6J mice, SCH23390, a dopamine D1 receptor blocker, prevented Matcha tea powder from exerting its antidepressant-like effect. Matcha tea powder also increased the number of c-Fos-positive cells in the prefrontal cortex (PFC) region and the nucleus accumbens (NAc) region in C57BL/6J mice, but not in BALB/c mice. In contrast, Matcha tea powder did not change the number of c-Fos-positive cells in the ventral tegmental area (VTA) region. Notably, C57BL/6J mice with a shorter immobility time had a higher number of c-Fos-positive cells in the PFC, NAc, and VTA regions. However, no such correlation was observed in the stress-tolerant BALB/c mice. These results suggest that Matcha tea powder exerts an antidepressant-like effect through the activation of the dopaminergic system including the PFC-NAc-VTA circuit and that mental states are important factors affecting the physiological benefits of Matcha tea powder.

ANALYSIS OF THE EFFECT OF THE MARKETING MIX ON PURCHASING DECISIONS

Tea Powder is a delicious beverage powder in Bandung. In developing the business, the company will expand the sales area in each sub-district. The company chooses the low end segment, which is considered to be at low cost, and determines product positioning only in the sweet bread market. Management has conducted the marketing mix strategy. But, the effectiveness is still being debated, especially regarding the problems of the expansion of sales area. Thus, the scientifically conducted study is needed to measure the marketing mix and its influence on the decision, statistics, and the loyalty of customers. The results of the study showed that the overall hypothesis was acceptable and there were significant influences of the product, distribution and promotion on consumers' decisions; there were significant influences of product and price on consumers' satisfaction; there were significant influences of consumers' decision on consumers' satisfaction and loyalty, and there was a significant influence of consumers' satisfaction on consumers' loyalty.&#x0D;

Nutritional, Sensory and Microbial analysis of organically fortified zobo tea (hibiscus sabdariffa) powder

Contributing to the health benefits associated with the consumption of organically fortified Zobo Tea (Hibiscus sabdariffa) powder as beverage, this research have sought to contribute to knowledge via the production process of spiced Zobo Tea (Hibiscus sabdariffa) powder and its proximate content. Data were subjected to analysis of variance (ANOVA). Comparison of means was carried out by Duncan’s multiple range test Statistical analysis was performed using the statistical package for social sciences (SPSS 17.0) and the means ± SD were calculated from triplicate determinations. The result of the sensory revealed that the entire three sample have no significant differences (p&lt;0.05) that is, they are similar in their characteristics in mean score and standard deviation in terms of all the sensory characteristics (taste, appearance, aroma, texture, overall acceptability). Meanwhile, the proximate content (ash, crude fiber, carbohydrate, protein, and moisture) of sample ZT3 (80g ZT+ 20g SP) was significantly different from ZT1 (100g ZT). Also The Microbial count (Bacillus spp, Proteus spp, Klebsiella spp and Ecoli) were conducted and the result obtained indicated that these samples may be good for beverage production. We thus recommend the consumption of organically fortified zobo tea (Hibiscus sabdariffa) powder which is an indigenous beverage product for a wide range of consumer owing to the numerous health benefits as reviewed.

Phenolic Content and Characterization of Tea Shrub Bottom Leaves

Background: Tea polyphenols are extracted from top two - four young leaves and leaf buds of tea plant, while the bottom leaves of tea shrub are considered as an agricultural waste. Hence, an attempt has been made to utilise them as an alternate source of low-cost natural antioxidant. Methods: Green tea shrub bottom leaves of Camellia sinensis Var. assamica /TV-23 were procured from Estate- Seni Mora Bagan, Karanga kamar, Hazarika Gaon, Tal. Karga Dist. Jorhat, Assam. Proximate analysis, total phenolic (Folin-Ciocalteau) and qualitative analysis (Agilent LC-MS system) for phenolic compounds including antioxidant properties was carried out using standard analytical methods. Result: The results for proximate content were protein (14.43%), lipids (4.44%), total ash (4.94%), crude fibre (33.63%) and moisture (3.20%). A total phenolic content of dry green tea powder extracts prepared by using ethanol was 105.68 mg GAE/g dry tea powder. Total 12 different bioactive compounds were identified by HR-LCMS. The antioxidant properties were DPPH (89.82%), ABTS (74.71%), FRAP (1053.92 µ mol Trolox/gram dry tea powder) and metal chelating activity (17.51%). Based on the study we opine that; tea shrub bottom leaves can act as a promising source of low-cost tea polyphenols when extracted with ethanol as a solvent for value added fish product shelf life extension.

An systemic overview of pharmacognostical and therapeutical herbal application of gymnema sylvestre

Gymnema sylvestre, commonly known as Gurmar and belonging to the family Asclepiadaceae, is widely distributed in India, Malaysia, Sri Lanka, Australia, Indonesia, Japan, Vietnam, tropical Africa, and the southwestern region of the Republic of China. The plant G. sylvestre is traditionally used as a sugar destroyer in glycosuria and other urinary diseases. The drug is also used in the composition of Ayurvedic preparations such as Ayaskri, Varunadi kasaya, Varunadighrtam, and Mahakalyanakaghrtam. The present review focuses on the reports available in various literatures. The various chemical constituents isolated include saponins, carbohydrates, anthraquinone derivatives, flavones, flavonoids, formic acid, resins, phytin, etc. The chief constituents are saponins like gymnemic acids, gymnemasaponins, gymnemasides, and gymnemagenin. Gymnema sylvestre is found in capsule, tablet, powder, and tea powder forms. A tablet containing 200-400mg of gymnemic acid is used as a supplement for diabetes and to promote healthy pancreatic function. A 100mg capsule helps maintain blood sugar levels in the normal range and reduce inflammation. Gymnema sylvestre helps to fight sugar cravings and neutralize cravings for sweets.

Color stability of aligner materials on exposure to indigenous food products: An in-vitro study.

In the recent day, there has been an exponential growth in the usage of clear aligners for orthodontic treatment. As with any removable appliance, the compliance of patients to remove it during ingestion of food is, at times, poor. Thus, the stability of the clear aligner to be "clear" becomes questionable. This in-vitro study examined how the clear aligners changed colour on exposure to various indigenous food products used in everyday life. Aligners from 5 different companies (K Line, Clearbite Aligners, The Aligner Company, iAligners and MaxDent CA Digital) were exposed for 12 hours and 24 hours to various indigenous substances (tea, green tea, coffee, turmeric, saffron and Kashmiri red chili powder) and a control solution (distilled water) in-vitro. The color change was assessed with the help of VITA Easyshade compact colorimeter based on Commission Internationale de I'Eclairage L*a*b* color system. Values were then modified to NBS units for clinical relevance. The hue of the transparent aligners was noticed to change in a statistically meaningful way when exposed to turmeric, saffron, Kashmiri red chili powder and coffee in decreasing order and mild color change in tea and green tea at both 12 hours and 24 hours intervals. Aligners are prone to color change when exposed to indigenous foods that contain staining properties.

Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder

Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced (P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 ± 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.

Influence and optimization of long-time superfine grinding on the physicochemical features of green tea powder

Superfine grinding is a crucial step in green tea powder (GTP) processing. In this work, the time-resolved changes of physicochemical properties (physical properties, main active components, etc.) of GTPs were investigated, and ball milling time (BMT) for tea grinding was optimized. Variable importance in projection was used to evaluate the importance of modification of each physicochemical parameter on BMT, and a multi-objective fuzzy optimization model was used to obtain the optimal BMT. The BMT range was 2–30 h, and the results showed that BMT had a significant influence on the physicochemical properties of GTP. The mean particle size decreased from 257 to 10.6 μm and the color became lighter as the BMT increased. The main active components decreased markedly when BMT increased form 18–24 h. Mean particle size and color difference dramatically correlated with BMT and could be described by a one-phase exponential decay function. The optimal BMT was 18 h and high quality GTP could be obtained under this condition with small particle size, bright green color and rich in theanine and total tea polyphenols (TTPs).

Pemanfaatan Berbagai Jenis Limbah Pertanian Sebagai Media Tanam Jamur

Mushrooms are divided into two major groups, namely white rot fungi and brown rot fungi. White rot mushrooms are a group of fungi that easily grow on medium containing cellulose/simple sugars such as bagasse and grass residue, while brown rot mushrooms are a group of fungi that grow easily or well on medium containing complex cellulose such as residue from dead wood. Mushrooms are classified as heterotrophic living things, which means they live by processing food from organic compounds. In general, the substrate used for growing mushrooms is sawdust, but the problem found is the availability of sawdust which is difficult to obtain and costs a lot of money to procure. An alternative substrate that is easy to obtain and widely available is agricultural waste. The purpose of this research is to observe and examine from various sources what types of waste can be used as an alternative for cultivating mushrooms so as to save on production costs. This type of research is applied science research with the method used is the survey study method of literature. The results obtained are the types of waste that can be used as a mushroom growing medium are Sawdust, Coconut Fiber, Oil Palm Empty Bunches, Oil Palm Male Flowers, Palm Oil Stem Decomposite, Rice Husk, Rice Bran, Corn Cobs, Leftover Corn Seeds, Leftover Sorghum Seeds, Remaining Wheat Seeds, Sugar Cane Dregs, Dried Tea Powder, Dried Coffee Skins, Dried Peanut Shells. It is suggested that further research is needed on mixing the composition of mushroom growing media so that maximum results are obtained for the growth of both brown rot and white rot mushrooms

Development of Powdered Mixed Green Tea and Okra Beverage Product by Spray Drying

Thai herbal juices tend to lose nutrients during heat processing. Spray-drying has been one of the most well-known methods of powder production, which involves the transformation of liquid material into dried particles. The study performed the suitable conditions of spray drying for green tea and okra powder qualities. Maltodextrin as a carrier at concentrations of 10, 20, and 30 percent were added to mixed green tea and okra powder. Three inlet and fixed outlet temperatures of 150, 160, 170 and 75C, respectively, were also analysed. Physicochemical properties such as colour, moisture, water activity, pH, yield percentage total phenolic and antioxidant inhibition percentage (DPPH, FRAP and ABTS assay) were assessed, while sensory tests were also performed. The inlet temperature of 150C, maltodextrin 10% showed the highest values of the three assays in terms of antioxidant inhibition percentage (DPPH, ABTS (VEAC), (TEAC) and FRAP assays) and total phenolic compound were 0.235%, 0.974 mM/g, 0.696 mM/g, 0.962 mM Fe+2 /g and 0.235 ppm, respectively. A sensory test of each product’s overall acceptability was performed by 30 untrained panelists using the ranking test. The results revealed that the inlet temperature of 150C, maltodextrin 30% was the most accepted (the highest yield percentage), while the inlet temperature of 170C, maltodextrin 30% was the least accepted. The information obtained describes the most exceptional advantages of the spray-drying method for the production of food particles. Further, the potential of this technique and more advanced equipment to develop processes and industrial-scale processes is essential to the bench-to-bedside translation of innovative instant powdered herbal Thai beverage products.

The effect of the size of the red bajakah powder (Uncaria acida (Hunter) Roxb) on the quality of the tea produced

Several research results it is stated that the size of the tea powder affects the quality of the tea produced, so in this research the size of the red bajakah tea powder is divided into three sizes categories, namely: A1 (16 mesh). Furthermore, the treatment was compared with SNI Biack tea bags No. 3753:2014. Parameters observed were moisture content, total ash content, and organoleptic tests. Organoleptic testing using description and hedonic tests. The treatment was compared with SNI black tea bags No 3753:2014. Parameters observed were moisture content, total ash content, and organoIeptic tests. Organoleptic testing using description and hedonic tests. The result showed that the size of the red bajakah powder had a significant and very significant effect on all parameters except taste. However, the size of the bajakah powder still cannot produce tea that can meet the standards except for powder size >16 mesh. Therefore, it is recommended to make bajakah tea using a powder size >16 mesh.

Storage characteristics of organic chicken stock containing plum extract and green tea powder

Storage characteristics of organic chicken stock containing plum extract and green tea powder

Effect of Matcha green tea on cognitive functions and sleep quality in elderly adults with cognitive decline: a randomized controlled study over 12 months

AbstractBackgroundNutrition is a pivotal factor in the prevention of dementia. Matcha green tea powder, which contains L‐theanine, caffeine, and epigallocatechin gallate, has the beneficial effects of each constituent on cognitive functions and mood. However, no long‐term clinical study has yet been performed to evaluate the effect of Matcha on psychological functions. Here, we performed a randomized, double‐blinded, placebo‐controlled, clinical study, conducted over 12 months, to investigate the effect of Matcha on cognitive functions and sleep quality. Furthermore, the relationship between blood and neuroimaging biomarkers and the effect of Matcha was investigated.MethodsWe recruited 939 community‐dwelling older adults aged 60–84 years and enrolled subjects with a diagnosis of subjective cognitive decline (SCD) and mild cognitive impairment (MCI). A total of 99 subjects (64 SCD, 35 MCI) were randomized, with 49 receiving Matcha (2 g/day, male 23, female 26) and 50 receiving placebo (male 20, female 30). The groups were adjusted for age, sex, and APOE4 genotype. Cognitive functions were assessed by MMSE, MoCA, ADAS‐cog, RBANS, and the CNS Vital Signs computerized neurocognitive battery. Sleep quality was measured by the Pittsburg Sleep Quality Index (PSQI). Plasma biomarkers and neuroimaging (Amyloid PET, MRI, SPECT, fNIRS) were also assessed. The change of outcome variables from the baseline to 12‐month was tested statistically using a mixed‐effects model.ResultsCompared to the placebo, the consumption of Matcha induced a significant improvement in social acuity assessed by perception of facial emotion (P = 0.034), while continuous performance showed a trend towards improvement. The PSQI differed by 0.86 between the groups, indicating an improvement in sleep quality in the Matcha group compared to the placebo group (P = 0.087). The MMSE score showed a slight increase in the Matcha group. Amyloid PET SUVR showed no change from baseline to 12‐month in either group, while the plasma Aβ42 was reduced in the Matcha group, suggesting increased clearance of peripheral Aβ42.ConclusionFacial emotion recognition is impaired in cognitive impairment. This long‐term intervention study suggests that Matcha consumption can improve emotion perception and attention, and sleep quality in elderly adults with cognitive decline.