scholarly journals An Increase in Antibacterial Activity of Green Tea Infusion by Heat-Treatment.

2000 ◽  
Vol 47 (9) ◽  
pp. 708-715 ◽  
Author(s):  
Masashi ASAKA ◽  
Keiko MURAI ◽  
Ritsuko NAKANISHI ◽  
Yosio AOYAMA
Keyword(s):  
Heat Treatment ◽  
Antibacterial Activity ◽  
Green Tea ◽  
Tea Infusion

scholarly journals Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4255
Author(s):  
Ying Gao ◽  
Jie-Qiong Wang ◽  
Jian-Xin Chen ◽  
Fang Wang ◽  
Gen-Sheng Chen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hydrogen Peroxide ◽  
Green Tea ◽  
Underlying Mechanism ◽  
Ferrous Ion ◽  
Tea Infusion ◽  
Ms Analysis ◽  
Production Of Hydrogen ◽  
Aroma Characteristics

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.

Measurement of the Ratio of Tea Polyphenols to Amino Acids in Green Tea Infusion Based on near Infrared Spectroscopy

2011 ◽  
Vol 301-303 ◽  
pp. 1093-1097 ◽  
Author(s):  
Shi Rong Ai ◽  
Rui Mei Wu ◽  
Lin Yuan Yan ◽  
Yan Hong Wu
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Correlation Coefficient ◽  
Green Tea ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Tea Polyphenols ◽  
Strong Absorption ◽  
Tea Infusion

This study attempted the feasibility to determine the ratio of tea polyphenols to amino acids in green tea infusion using near infrared (NIR) spectroscopy combined with synergy interval PLS (siPLS) algorithms. First, SNV was used to preprocess the original spectra of tea infusion; then, siPLS was used to select the efficient spectra regions from the preprocessed spectra. Experimental results showed that the spectra regions [7 8 18] were selected, which were out of the strong absorption of H2O. The optimal PLS model was developed with the selected regions when 6 PCs components were contained. The RMSEP value was equal to 0.316 and the correlation coefficient (R) was equal to 0.8727 in prediction set. The results demonstrated that NIR can be successfully used to determinate the ration of tea polyphenols to amino acids in green tea infusion.

The influence of different water types and brewing durations on the colloidal properties of green tea infusion

2015 ◽  
Vol 50 (11) ◽  
pp. 2483-2489 ◽  
Author(s):  
Jinglei Li ◽  
Hee Joung Joung ◽  
Il Woo Lee ◽  
Xiguang Chen ◽  
Hyun Jin Park
Keyword(s):  
Green Tea ◽  
Tea Infusion ◽  
Water Types ◽  
Colloidal Properties

scholarly journals Iodine-Loaded Calcium Titanate for Bone Repair with Sustainable Antibacterial Activity Prepared by Solution and Heat Treatment

Nanomaterials ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2199
Author(s):  
Seiji Yamaguchi ◽  
Phuc Thi Minh Le ◽  
Seine A. Shintani ◽  
Hiroaki Takadama ◽  
Morihiro Ito ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antibacterial Activity ◽  
Bone Repair ◽  
Reduction Rate ◽  
Calcium Titanate ◽  
Apatite Formation ◽  
Oh Groups ◽  
Long Term Stability ◽  
Combined Solution

In the orthopedic and dental fields, simultaneously conferring titanium (Ti) and its alloy implants with antibacterial and bone-bonding capabilities is an outstanding challenge. In the present study, we developed a novel combined solution and heat treatment that controllably incorporates 0.7% to 10.5% of iodine into Ti and its alloys by ion exchange with calcium ions in a bioactive calcium titanate. The treated metals formed iodine-containing calcium-deficient calcium titanate with abundant Ti-OH groups on their surfaces. High-resolution XPS analysis revealed that the incorporated iodine ions were mainly positively charged. The surface treatment also induced a shift in the isoelectric point toward a higher pH, which indicated a prevalence of basic surface functionalities. The Ti loaded with 8.6% iodine slowly released 5.6 ppm of iodine over 90 days and exhibited strong antibacterial activity (reduction rate >99%) against methicillin-resistant Staphylococcus aureus (MRSA), S. aureus, Escherichia coli, and S. epidermidis. A long-term stability test of the antibacterial activity on MRSA showed that the treated Ti maintained a >99% reduction until 3 months, and then it gradually decreased after 6 months (to a 97.3% reduction). There was no cytotoxicity in MC3T3-E1 or L929 cells, whereas apatite formed on the treated metal in a simulated body fluid within 3 days. It is expected that the iodine-carrying Ti and its alloys will be particularly useful for orthopedic and dental implants since they reliably bond to bone and prevent infection owing to their apatite formation, cytocompatibility, and sustainable antibacterial activity.

Inhibitory effects of green tea infusion on in vitro invasion and in vivo metastasis of mouse lung carcinoma cells

1995 ◽  
Vol 98 (1) ◽  
pp. 27-31 ◽  
Author(s):  
Masaki Sazuka ◽  
So Murakami ◽  
Mamoru Isemura ◽  
Ken Satoh ◽  
Toshihiro Nukiwa
Keyword(s):  
Green Tea ◽  
Lung Carcinoma ◽  
Carcinoma Cells ◽  
Mouse Lung ◽  
Inhibitory Effects ◽  
Tea Infusion ◽  
Lung Carcinoma Cells ◽  
In Vitro Invasion

scholarly journals Green tea infusion alleviates neurodegeneration induced by mutant Huntingtin in Drosophila

2018 ◽  
Vol 23 (3) ◽  
pp. 183-189 ◽  
Author(s):  
Júlia Varga ◽  
Nikolett Petra Dér ◽  
Nóra Zsindely ◽  
László Bodai
Keyword(s):  
Green Tea ◽  
Mutant Huntingtin ◽  
Tea Infusion

Effect of tannase on sediment formation in green tea infusion

2020 ◽  
Vol 14 (4) ◽  
pp. 1957-1965 ◽  
Author(s):  
Jie-Qiong Wang ◽  
Xiong-Fei Hu ◽  
Qi-Zhen Du ◽  
Liang Zeng ◽  
Shaoyun Wang ◽  
...  
Keyword(s):  
Green Tea ◽  
Tea Infusion ◽  
Sediment Formation

scholarly journals Complete microbiological analysis of citrus fruits and the effect of heat on microbial load & antimicrobial activity

2017 ◽  
Vol 7 (1) ◽  
pp. 28-32
Author(s):  
Sheikh Al Mamun ◽  
Farahnaaz Feroz
Keyword(s):  
Heat Treatment ◽  
Antibacterial Activity ◽  
Reducing Sugars ◽  
Antimicrobial Properties ◽  
Microbial Load ◽  
Microbiological Analysis ◽  
Citrus Fruits ◽  
Polymethoxylated Flavones ◽  
Staphylococcus Spp ◽  
Klebsiella Spp

Citrus fruits are very popular both for raw consumption as well as juices, jam and jelly. Besides the nutritional properties, citrus fruits exhibit some antimicrobial properties by containing polymethoxylated flavones, flavonoids, steroids, saponins, alkaloids, reducing sugars, terpenoids etc. But sometimes such fruits can be contaminated with bacteria which find their ways in the consumers causing different disease conditions. The current study revealed the microbial load of Lemon, Lotkone, Orange, Malta and Amoloki and the study showed complete absence of Klebsiella spp. and Escherichia coli. The highest total viable bacterial and fungal count was 4.2×104 cfu/g and 2.0×105 cfu/g respectively. Pseudomonas spp. was the highest predominating bacteria with lower degree of contamination by Listeria spp. and Staphylococcus spp. Applying heat at 60oC for 30 minutes, 1 hour and 2 hours proved the reduction of bacteria over time. Antibacterial activity after heat treatment for all cases (after 30 minutes, 1 hour and 2 hours). Antibacterial activity was lowest after 2 hours of heat treatment for amoloki and there was no such activity at all for Amra after 2 hours. Other citrus fruits surprisingly showed no antibacterial activity after heat treatment. Stamford Journal of Microbiology, Vol.7(1) 2017: 28-32

The kinetics of thermal instability in nanocrystalline silver and the effect of heat treatment on the antibacterial activity of nanocrystalline silver dressings

Biomaterials ◽  
2009 ◽  
Vol 30 (36) ◽  
pp. 6929-6939 ◽  
Author(s):  
Breanne K. Landry ◽  
Patricia L. Nadworny ◽  
Oladipo E. Omotoso ◽  
Yadollah Maham ◽  
Jessica C. Burrell ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antibacterial Activity ◽  
Thermal Instability ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document