Search

BACKGROUND: Jinmudan (JMD) is a high‐aroma variety widely cultivated in China. The current study primarily focuses on the key volatile metabolites in JMD black and oolong teas, and investigates the impact of processing technologies on the aroma quality of JMD tea. However, few studies have explored the suitability of JMD for producing a certain type of tea or the characteristic quality differences among various JMD teas using multivariate statistical analysis methods. RESULTS: The principal volatile metabolites contributing to the floral quality of JMD tea are linalool, geraniol, indole and phenethyl alcohol. In JMD black tea (BT), the key volatile metabolites include methyl salicylate, geraniol, (E)‐β‐ocimene and phenethyl alcohol. In JMD oolong tea (OT), the key volatile metabolites include indole, linalyl valerate and phenethyl alcohol. In JMD yellow tea (YT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD white tea (WT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD green tea (GT), the key volatile metabolites include (E)‐β‐ocimene, indole and geraniol. Comparative analysis and KEGG pathway enrichment analysis revealed that flavonoid biosynthesis is the primary metabolic pathway responsible for the taste differences among various tea types. GT exhibited higher levels of phloretin, dihydromyricetin and galangin. The contents of vitexin, tricetin in YT were relatively higher. The contents of aromadendrin and naringenin in BT were higher, while OT contained higher levels of kaempferol. Additionally, WT showed higher contents of 3‐O‐acetylpinobanksin and 3,5,7‐pinobanksin. CONCLUSION: This study explained the reasons for the quality differences of different JMD tea and provided a reliable theoretical basis for the adaptability of JMD tea. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by‐product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam‐making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L* values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine‐point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred. CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean‐label food ingredient. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry. RESULTS: A total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β‐ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants. CONCLUSION: The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Using visible light conditions, we have developed a green protocol to prepare copper oxide‐doped graphitic carbon nitride (Cu2O@g‐C3N4) photocatalysts with varied ratios of g‐C3N4 nanosheets to copper oxide‐dopant (0.1 %, 0.5 %, 0.7 %, and 5 % respectively) and characterized through various physicochemical techniques. These photo‐responsive catalysts were used for the 1,4 radical oxidative addition of trans crotonaldehyde into β‐hydroxybutyric acid (BA) as a major product, utilizing 30 % hydrogen peroxide as an oxidant and a white LED (Light Emitting Diode) source. Under the innoculous eco‐friendly stipulations, Cu2O@g‐C3N4 (5 %) exclusively promoted the aforementioned reaction leading to 99.85 % trans crotonaldehyde conversion with 66.57 %, 24.1 %, and 9.1 % selectivity for β‐hydroxybutyric acid, crotonic acid and subsequent radical synthesis, respectively. [ABSTRACT FROM AUTHOR]

Recent research indicates that the activation of the NLRP3 inflammasome is crucial in the development of diabetic kidney disease (DKD). Epigallocatechin‐3‐gallate (EGCG), the predominant catechin in green tea, has been noted for its anti‐inflammatory properties in DKD. However, the specific mechanisms are not yet fully understood. In this study, our objective was to explore the effects of EGCG on podocytes and in diabetic kidney disease (DKD) mice and investigate how EGCG modulates the TXNIP/NLRP3/IL‐1β signaling pathway in DKD, both in podocytes and animal models. In vitro, we co‐cultured podocytes with EGCG and detected the viability, apoptosis, inflammation and the TXNIP/NLRP3/IL‐1β signaling pathway. In vivo, DKD mice were given EGCG via oral gavage, followed by evaluations of renal function, inflammation, and the aforementioned signaling pathway. Our findings revealed that oxidative stress, inflammatory cytokines, and the TXNIP/NLRP3/IL‐1β pathway were upregulated in podocytes exposed to high glucose (HG) and in the kidneys of DKD mice. However, EGCG treatment reduced the expression of the NLRP3 inflammasome and its associated proteins, including TXNIP, ASC, caspase‐1, and IL‐1β, as well as the levels of ROS and inflammatory factors such as TNF‐α, IL‐6, and IL‐18. Furthermore, in vivo, EGCG improved kidney function, reduced albuminuria and body weight, and alleviated renal pathological damage. In summary, our study suggests that EGCG mitigates inflammation in podocytes and DKD through the TXNIP/NLRP3/IL‐1β signaling pathway, indicating potential benefits of EGCG or green tea in managing DKD. [ABSTRACT FROM AUTHOR]

BACKGROUND: The color of green tea is an important quality indicator. In recent years, shading of tea (Camellia sinensis L.) plants has been widely adopted for green tea production to enhance its green color and umami taste. In this study, we identified factors that influence green tea color by (i) examining variation in the chlorophyll content of fresh new tea shoots among cultivars, cropping seasons, and the degree of shading, (ii) investigating the rate of conversion of chlorophyll to pheophytin during the tea manufacturing process, specifically with steaming duration, and (iii) analyzing the effects of the new tea shoot properties and the steaming process on colorimetric values of the steamed new tea shoots. RESULTS: Multiple regression analysis revealed that three factors contributed to the rate of conversion of each chlorophyll type to pheophytin in steamed new tea shoots (ranked by importance): steaming duration > each chlorophyll type (chlorophyll‐a and chlorophyll‐b) content of fresh new tea shoots > pH. The colorimetric hue angle (h) value of steamed new tea shoots was influenced by four factors (ranked by importance): steaming duration > total chlorophyll (chlorophyll‐a + chlorophyll‐b) content in fresh new tea shoots > pH > chlorophyll‐a/chlorophyll‐b ratio in fresh new tea shoots. CONCLUSION: Differences in the color of new tea shoots can be explained by the aforementioned four factors. The findings will be useful for cultivar selection, and determining the appropriate degree of shading and steaming duration, to produce high‐quality green teas with a good appearance. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This overview summarizes the latest research progress on the aroma absorption mechanism and aroma fixation pathway of jasmine green tea, and discusses in depth the aroma absorption mechanism of green tea, the aroma release mechanism of jasmine flowers, as well as the absorption and fixation mechanism of the aroma components of jasmine green tea in the process of scenting, to provide a theoretical basis for the improvement of the quality of jasmine green tea and the innovation of processing technology. It was found that the aroma absorption mechanism of jasmine green tea is mainly associated with both physical and chemical adsorption, aroma release in jasmine involves the phenylpropanoid/benzoin biosynthetic pathway, β‐glycosidase enzymes interpreting putative glycosidic groups, and heat shock proteins (HSPs) as molecular chaperones to prevent stress damage in postharvest flowers due to high temperatures and to promote the release of aroma components, and so forth. The preparation of aroma‐protein nano‐complexes, heat stress microcapsules, and the spraying of polymeric substances – β‐cyclodextrin are three examples of aroma‐fixing pathways. This overview also summarizes the problems and future development trends of the current research and proposes the method of loading benzyl acetate, the main aroma component of jasmine, through konjac glucomannan (KGM)‐based gel to solve the problem of volatile aroma and difficult‐to‐fix aroma, which provides a reference for the sustainable development of the jasmine green tea industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to employ multi‐elemental analysis and chemometric multivariate data analysis for identifying the geographical origin of Camellia sinensis cultivated in Vietnam's northeastern region. Ninety‐two tea leaf samples encompassing four distinct varieties were sourced from Bac Can and Thai Nguyen provinces. These samples underwent analysis through Fourier transform infrared (FTIR) spectroscopy and chemometrics, while elemental quantification was achieved via inductively coupled plasma mass spectrometry (ICP‐MS), utilising mixed standards for 26 elements. The FTIR spectra exhibited characteristic peaks, denoting the functional groups of the potential compounds present. ICP/MS analysis identified the presence of 14 elements in the tea samples, revealing significant variations in content across the four varieties. principal component analysis (PCA) of the FTIR data illustrated that the initial two principal components accounted for 91.26% of the total variance, effectively segregating the four green tea varieties into distinct clusters. Conversely, PCA of the ICP‐MS spectra also distinguished the four varieties, albeit Trung Du and Hybrid F1 exhibited a proximate distribution. This closeness may be incidental and not indicative of correlation, considering the limited variable set. Our findings ascertain that ICP/MS and FTIR, augmented by chemometric software, serve as efficacious tools for ascertaining the geographical origins of tea. [ABSTRACT FROM AUTHOR]

This study aims to develop a novel microwave integrated‐swirling flow‐fluidized bed drying system. In this regard, for better understanding the drying performance and energy consumption of this novel system and its effect on the product quality parameters, the experiments were performed by using green tea leaves. Also, mathematical modeling and energy analysis was performed for this novel system. Drying experiments were carried out for 100, 300, 600, and 800 W microwave powers and some critical drying parameters such as dimensionless moisture ratio, moisture content, and drying rate were computed. Moreover, specific energy consumption (SEC), specific moisture extraction rate, and thermal efficiency of the system were estimated. Accordingly, the best drying curve equation was obtained as Improved Midilli‐Kucuk model for all microwave powers. Moreover, the highest water extract, the maximum caffeine, and the minimum total ash of the product were determined to be 43.83%, 2.2%, and 5.94%, respectively, at 800 W power. Minimum SEC, maximum specific moisture extraction rate, and maximum energy efficiency of the system were estimated as 11.4 KWh kg−1, 0.088 kg KWh−1, and 23.7% at 800 W, respectively. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P < 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics. [ABSTRACT FROM AUTHOR]

In this study, apricot samples were dried by using different drying methods (tray drying, microwave drying, and freeze drying). Moreover, different pretreatments (infrared, ultrasound, and treatment with dipping green tea extract) were also applied to the samples. The effect of process conditions on physical and chemical quality of dried apricot samples were investigated. It was aimed to come of age of these technologies as an alternative to conventional pretreatments. Among all drying techniques, the shortest processing time was achieved by microwave drying at 270 W. Midilli was found to be the best model that fits the moisture ratio values among 10 thin layer models. Freeze dried samples had the lowest water activity which ranged from 0.2260 to 0.4868 and rehydration capacity of dried samples were found to be between 2.40 and 3.09. Besides, it was found that the total phenolic content of dried apricots varied between 99.24 and 512.60 mg GAE/100 g dry matter. In addition, the maximum antioxidant activity values for microwave drying (270 W) were obtained in the green tea extract pretreated samples and calculated to be 1.85 ± 0.01 mg TE/g dry matter. NMR and SEM analysis were also applied to the samples. To sum up, it can be declared that microwave technology and green tea extract pretreatments were superior and had beneficial impacts on the end product's quality. [ABSTRACT FROM AUTHOR]

Ion‐selective separators are promising to inhibit soluble intermediates shuttle in practical lithium‐sulfur (Li−S) batteries. However, designing and fabricating such high‐performance ion‐selective separators using cost‐effective, eco‐friendly, and versatile methods remains a formidable challenge. Here we present ion‐selective separators fabricated via the spontaneous deposition of green tea‐derived polyphenols onto a polypropylene separator, aimed at enhancing the stability of Li−S batteries. The resulting natural polyphenol‐reinforced ion‐selective (NPRIS24) separators exhibit rapid Li ion transport and high soluble intermediates inhibition capability with an ultralow shuttle rate of 0.67 % for Li2S4, 0.19 % for Li2S6 and 0.10 % for Li2S8. This superior ion‐selectivity arises from the high electronegativity and strong lithiophilic nature of the phenolic compounds. Consequently, we have achieved high‐performance Li−S batteries that are steadily cyclable under the challenging conditions of an S loading of 5.7 mg cm−2, an electrolyte‐to‐S ratio of 5.1 μL mg−1, and a 50 μm Li foil anode. Furthermore, the NPRIS24 separator enhances the performance of other Li metal batteries utilizing commercial LiFePO4 (5.3 mg cm−2) and LiNi0.5Co0.2Mn0.3O2 (9.9 mg cm−2) cathodes. This work underscores the potential of utilizing natural polyphenols for the design of advanced ion‐selective separators in energy storage systems. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Intelligent identification and precise plucking are the keys to intelligent tea harvesting robots, which are currently of increasing significance. Aiming at plucking tender leaves for high‐quality green tea production, in this study, a tender leaf identification algorithm and a mechanically perceptible plucking finger have been proposed.Based on the segmentation algorithm and color features, the tender leaf identification algorithm shows an average identification accuracy of over 92.8%. The mechanically perceptible plucking finger plucks tender leaves in a way that a human hand does, aiming to maintain the high quality of tea products. Though finite element analysis, we determine the ideal size of grippers and the location of strain gauge attachment on a gripper to enable the employment of feedback control of desired gripping force. As revealed in our experiments, the success rate of tender leaf plucking reaches 92.5%, demonstrating the effectiveness of our design.The results show that the tender leaf identification algorithm and the mechanically perceptible plucking finger are effective for identification of tender leaves and plucking, providing a foundation for the development of an intelligent tender leaf plucking robot. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The benefits of tea consumption as a special diet for health and life satisfaction have attracted considerable attention; however, it is not clear whether the effect of tea consumption on self‐rated health (SRH) and self‐rated life satisfaction (SRL) is equal among all types of tea, and it is unclear whether these associations are impacted by gender and age in older adults. This study aimed to examine the associations between tea consumption, SRH and SRL in older adults and to explore the role of gender and age. Participants aged 65–105 (N = 78,345) were interviewed in the years 2002, 2005, 2008, 2011, 2014 and 2018 in the Chinese Longitudinal Healthy Longevity Study (CLHLS). Generalized estimation equations (GEE) with the identity link function were adopted to estimate the cross‐sectional associations of tea consumption with SRH and SRL. GEE with the logic link function were used to explore the longitudinal associations of tea consumption with SRH decline and SRL decline. Drinking tea at present, especially scented tea, was significantly associated with better SRH and SRL for older adults. Male participants benefited more from tea consumption than females, and the protective effect of green tea consumption on improving SRH and SRL in males was evident. Older adults aged 90–105 with current tea consumption daily had better SRH and reduced risk of SRL decline. [ABSTRACT FROM AUTHOR]

111In and 109Cd radionuclides were produced by 31 MeV α ${\alpha }$ ‐particle irradiation of natAg target. To separate no‐carrier added (NCA) 111In and 109Cd from bulk Ag, Aqueous Biphasic System (ABS) was constructed using twelve salts and two polyethylene glycol (PEG) combinations. Out of all these combinations, only three salts e. g., Na2SO3, Na‐ malonate and Na‐Tartrate and PEG combinations showed significant separation between bulk Ag and NCA radioisotopes. Addition of catechins extracted from green tea to the above ABS systems increased the separation factors many folds. Highest separation factor (SIn/Ag=5.6×104) for 111In was obtained in Na2SO3‐PEG 4000 and 50 mg catechins system. 109Cd retained in NCA state in the Na‐malonate phase after the extraction of 111In and bulk Ag in the catechin‐PEG phase. [ABSTRACT FROM AUTHOR]

To ensure the quality and effectiveness of nanoparticle material for specific applications, it is essential to eliminate contaminants or unreacted substances produced during the green synthesis process using leaf extract. In this study, dialysis membranes with a molecular weight cut‐off (MWCO) of approximately 12,000–14,000 Dalton (Da) were employed to remove metal ions, chlorides, and polyphenols from the zerovalent bimetallic nanoparticles (BNPs) suspension, instead of using centrifugation or filtration, which causes solvent loss to the environment. Our research results showed that the efficiency of removing impurities and residual components achieved by the dialysis membrane was relatively high. Furthermore, alterations in specific characteristics of BNPs following dialysis were also observed and discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Natural polyphenols offer a safer alternative to synthetic antioxidants in meat products. This study investigated the efficacy of green tea and black tea extracts as natural antioxidants in Cantonese sausages to inhibit lipid and protein oxidation.Sausages were prepared with the addition of different concentrations – 100, 300, and 600 mg kg−1 total polyphenols (TP) – of green tea or black tea extract. Oxidation of the sausages was assessed through thiobarbituric acid reactants, carbonyl content, and thiol content, whereas consumer acceptability was evaluated based on texture, color, and sensory analysis. The tea extracts inhibited malondialdehyde production and reduced the thiobarbituric acid reactive substance value from 23.72 mmol MDA g−1 to less than 1.94 mmol MDA g−1. However, the addition of tea extracts decreased the thiol content and caused the loss of myosin heavy chain and actin bonds in sodium dodecyl sulfate polyacrylamide gel electrophoresis. Although the addition of tea extracts increased the redness and hardness of the sausage, no significant difference in consumer acceptance between the control and treatment groups was observed in the sensory analysis.The tea extract inhibited the oxidation of lipids in Cantonese sausage. There was no negative effect on the sensory characteristics of sausages. The use of tea extracts as natural antioxidants in Cantonese sausage is therefore feasible. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Tea green leafhoppers are insects widely distributed in major tea‐growing areas. At present, less attention has been paid to the study on effect of tea green leafhopper infestation on tea growth phenotype. In this study, tea green leafhoppers were used to treat tea branches in laboratory and co‐treated with brassinolide (BL), the highest bioactivity of brassinosteroids (BRs), in tea garden. The results showed that the expression of genes related to BRs synthesis was inhibited and BL content was reduced in tea shoots after infestation by tea green leafhoppers. In addition, area of each leaf position, length and diameter of internodes, and the biomass of the tender shoots of tea plant were decreased after infestation by tea green leafhoppers. The number of trichomes, leaf thickness, palisade tissue thickness and cuticle thickness of tea shoots were increased after tea green leafhoppers infestation. BL spraying could partially recover the phenotypic changes of tea branches caused by tea green leafhoppers infestation. Further studies showed that tea green leafhoppers infestation may regulate the expression of CsDWF4 (a key gene for BL synthesis) through transcription factors CsFP1 and CsTCP1a, which finally affect the BL content. Moreover, BL was applied to inhibit the tea green leafhoppers infestation on tea shoots. In conclusion, our study revealed the effect of plant hormone BL‐mediated tea green leafhoppers infestation on the growth phenotype of tea plants. Summary statement: Tea green leafhopper infestations affect tea plant growth by altering the synthesis of brassinolide. The results of this study broaden our understanding of the brassinolide response induced by insect‐related biotic stress in horticultural crops. [ABSTRACT FROM AUTHOR]

The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet worldwide market demand. Aroma is the most important factor influencing tea consumers' choices along with taste, price, and brand. This study aims to determine how the brewing time and amount of green tea affect the aroma profile of green tea infusion. The effect of the amount of Turkish green tea (5–10 g) and brewing time (5–60 min) on aromatic volatile compounds was evaluated using solid‐phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS) technique. The SPME/GC–MS analysis identified 57 components in the aroma profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing time had significant effects on the number of chemical compounds. A total of 42, 47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 10 g of green tea. The most abundant constituents in green tea infusions were phytone, 2‐decenal, lauric acid, unknown 1, methoxy‐1‐methylethyl pyrazine, α‐ionone, β‐ionone, and diethyl phthalate (DEP). With this study, the aroma structures of green tea infusion have been revealed for the first time depending on the brewing time and quantity. [ABSTRACT FROM AUTHOR]

Misfolding and aggregation of TAR DNA‐binding protein, TDP‐43, is linked to devastating proteinopathies such as ALS. Therefore, targeting TDP‐43's aggregation is significant for therapeutics. Recently, green tea polyphenol, EGCG, was observed to promote non‐toxic TDP‐43 oligomer formation disallowing TDP‐43 aggregation. Here, we investigated if the anti‐aggregation effect of EGCG is mediated via EGCG's binding to TDP‐43. In silico molecular docking and molecular dynamics (MD) simulation suggest a strong binding of EGCG with TDP‐43's aggregation‐prone C‐terminal domain (CTD). Three replicas, each having 800 ns MD simulation of the EGCG‐TDP‐43‐CTD complex, yielded a high negative binding free energy (ΔG) inferring a stable complex formation. Simulation snapshots show that EGCG forms close and long‐lasting contacts with TDP‐43's Phe‐313 and Ala‐341 residues, which were previously identified for monomer recruitment in CTD's aggregation. Notably, stable physical interactions between TDP‐43 and EGCG were also detected in vitro using TTC staining and isothermal titration calorimetry which revealed a high‐affinity binding site of EGCG on TDP‐43 (Kd, 7.8 μM; ΔG, −6.9 kcal/mol). Additionally, TDP‐43 co‐incubated with EGCG was non‐cytotoxic when added to HEK293 cells. In summary, EGCG's binding to TDP‐43 and blocking of residues important for aggregation can be a possible mechanism of its anti‐aggregation effects on TDP‐43. [ABSTRACT FROM AUTHOR]

Summary: The study explored the combination effect between of green tea extract (GTE) and black rice extract (BRE) and the encapsulation process of the co‐extract. A 2:1 (w/w) ratio of GTE to BRE in citric aqueous solution at pH 6 showed the highest antioxidant activity (IC50 = 0.306 mg mL−1) with the strongest incremental effect (combination index = 0.547). It exhibited potent anti‐inflammatory effects, with sirtuin 1 enzyme‐stimulating activity (28.593 of fluorescent intensity) and NF‐κB protein suppression in RAW 264.7 macrophages (57.76% at 100 μg mL−1). Freeze‐dried double emulsion encapsulated powder (CEP) with the highest encapsulation efficiency (73.38%) and total polyphenol content (218.28 mg GAE g−1) was prepared using a lecithin to O phase ratio of 2:25 (w/w) and a chitosan‐carboxymethyl cellulose to W1/O emulsion phase ratio of 1:1 (w/w). Our findings suggest utilising CEP as a compound in functional food by contributing to improved health and well‐being. [ABSTRACT FROM AUTHOR]

Summary: Green tea catechins are efficient absorbers of reactive oxygen species in vitro and can also act as in vivo antioxidants. However, low bioavailability and degradation of catechins during storage and digestion are the key limitations for their use, thus being a hindrance for getting the maximum benefit for one's health. To a certain extent, this problem can be solved using encapsulation. This paper focuses on stability of maltodextrin‐encapsulated green tea catechins subjected to thermal treatment in air. A positive effect of encapsulation on the stability of green tea catechins during thermal treatment was shown. Catechi stabilisation is shown to occur due to catechin–polysaccharide interaction; diffusion hindrance has almost no effect on stability of the resulting particles. [ABSTRACT FROM AUTHOR]

As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of comprehensive research on the impact of roasting on BGT aroma. This research provides a detailed analysis of the changes in aroma perception and compounds during the low‐temperature roasting process (105°C, 90 minutes) of BGT. First, the changes in aroma perception were studied using quantitative descriptive analysis (QDA). The aroma perception of BGT transformed from fresh to chestnut like. Next, headspace solid‐phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) analysis was conducted to characterize the volatile compounds during roasting. A total of 313 volatile compounds were identified, among which 72 showed significant differences. Compounds such as linalool, benzyl alcohol, ionone, and ethyl salicylate (floral aroma) and 2,6‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐acetylpyrrole, and 3‐furfural (caramel‐like aroma) were confirmed to be involved in the formation of the chestnut‐like aroma during roasting process. In addition, representative aroma compounds with different characteristics were selected based on monomolecular olfactory results to simulate sensory‐level aroma interactions. The results showed that fresh and tender aromas exhibited mutual enhancement at low concentrations, while sweet and chestnut‐like aromas showed mutual enhancement at all concentrations. [ABSTRACT FROM AUTHOR]

Summary: To address the adverse effects of current hypoglycaemic drugs and the limited effect of individual extracts, this research investigated the inhibitory effect of combined green tea extract (GTE) and coffee (CE) on α‐amylase (α‐AMY) and α‐glucosidase (α‐GLU) and their inhibitory mechanisms. The inhibitory effects of single extracts and the complexes on α‐AMY and α‐GLU activities were compared by the principle of equivalence line. The results showed that the complexes had a good synergistic inhibition effect on both α‐AMY and α‐GLU at GTE: CE = 4:1 (w/w). Fluorescence spectroscopy and circular dichroism spectroscopy indicated that the complexes of GTE: CE = 4:1 (w/w) altered the secondary and tertiary structures of α‐AMY and α‐GLU more than the individual extracts, resulting in a synergistic inhibitory effect. The orthogonal experiments showed that tea polyphenols (TP) and coffee polyphenols (CP) were the main components responsible for the synergistic inhibitory effect of the two extracts. [ABSTRACT FROM AUTHOR]

Summary: The effect of black and green tea extracts with different alkali induction degrees on gel properties of alkali‐induced egg white gels (EWGs) was evaluated. Results indicate that, with the increase in alkali induction time, the concentration of soluble polyphenols gradually decreases while their relative polymerisation degree increases, especially for black tea polyphenols. The addition of tea extracts, especially induced by alkaline treatment for 6, 12, and 24 h, can promote the coagulation and browning and inhibit the 'alkali injury liquefaction' of alkali‐induced EWGs. Additionally, under alkali‐induced conditions, polyphenols in tea, especially black tea, can enhance the textural properties and thermal stability of alkali‐induced EWGs, this enhancement reaches its peak at 12 h of alkali induction and is consistent with protein secondary structure and interaction forces results. This research provides theoretical support for selection and induction of tea in high‐gel‐strength preserved eggs and other alkali‐induced protein gel food processing. [ABSTRACT FROM AUTHOR]

The influence of origin on tea quality has been understudied. Little research has compared metabolites during tea processing from different origins. This study aims to address this gap by using nontargeted metabolomics to examine the differential metabolites present in Yingde black tea from various origins at different processing stages. Nontargeted metabolomics was employed to compare the differential metabolites present in fresh tea leaves, withered leaves, rolled leaves, fermented leaves, and processed tea from various origins. The study revealed significant differences in the metabolites present at each processing stage. Despite using identical processing techniques, the quality of finished teas from different regions was found to vary through sensory evaluation. The study found that taste differences between regions were primarily influenced by flavonoids and amino acids. The relative taste activity value (RTAV) approach was used to identify key contributors to taste differences and regulation. The quality of fresh tea leaves was found to be the main determinant of the taste of black tea from various regions. To reduce these differences, the same processing techniques were employed. These findings enhance our understanding of quality variations in dried tea from different origins and contribute to the theoretical foundation of tea processing. [ABSTRACT FROM AUTHOR]

Herbal and dietary supplements (HDS) are being used worldwide at an increasing rate. Mirroring this trend, HDS‐induced liver injury, also known as HDS‐induced liver injury (HILI), has increased significantly over the past three decades in the Drug‐Induced Liver Injury Network (DILIN), now accounting for 20% of cases of drug‐induced liver injury (DILI). There are significant challenges in the identification and prevention of HILI due to varying presentations, ability to make clear diagnosis, identification of the responsible ingredient, lack of treatment, and lack of regulatory oversight of HDS products to confirm their ingredients and ensure safety. The major implicated agents include anabolic steroids, green tea extract, garcinia cambogia, kratom, ashwagandha, turmeric and multi‐ingredient nutritional supplements. Fortunately, with the formation of major DILI consortiums across the world, the last decade has seen advances in the identification of at‐risk genetic phenotypes, the use of chemical analysis on multi‐ingredient nutritional supplements, and the publication of data/injury patterns of potentially risky HDS. [ABSTRACT FROM AUTHOR]

BACKGROUND: The study aimed to determine the effects of instant controlled decompression of steam pressure, termed as ICPD (instant controlled pressure drop) on fresh tea leaves, when combined with refractance window drying (RWD) of rolled green teas during green tea manufacturing. The ICPD steam treatment pressure (TP; 0.1–0.3 MPa), treatment time (TT; 10–20 s) and refractance window drying temperature (RWDT; 70–90 °C) were used as the processing parameters for manufacturing of green tea. RESULT: Response surface methodology was employed to enumerate the effects of ICPD process conditions and temperature of RWD on total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging activity of the green tea infusion. An optimum condition for green tea processing was found at TP 0.2 MPa, TT 20 s with RWDT at 70 °C. In comparison to made green tea manufactured without ICPD treatment, the ICPD treated green tea showed enhanced TPC, TFC and DPPH radical scavenging activity along with better colour and sensory attributes. The microstructural study of ICPD treated green tea samples showed more deformed cell surface integrity, larger stomatal pore size and cracks at the leaf surface in comparison with non‐treated green tea sample. CONCLUSION: Present study reveals that an ICPD treatment at 0.2 MPa for 20 s can be used as an alternative to the traditional enzyme inactivation step of hot water treatment, for green tea leaves to improve the infusion quality in terms of increased levels of TPC and TFC and DPPH radical scavenging activity. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Yellow leaf green tea (YLGT) is a new variety of Camellia sinensis (L.) O. Ktze, which has yellow leaves and the unique qualities of 'three green through three yellow'. The present study aimed to investigate the anti‐obesity effect of YLGT in mice fed a high‐fat diet (HFD) and to explore the potential mechanisms by regulating the AMPK/ACC/SREBP1c signaling pathways and gut microbiota. RESULTS: The results showed that YLGT aqueous extract reduced body weight, hepatic inflammation, fat accumulation and hyperlipidemia in HFD‐induced C57BL/6J mice, and also accelerated energy metabolism, reduced fat synthesis and suppressed obesity by activating the AMPK/CPT‐1α signaling pathway and inhibiting the FAS/ACC/SREBP‐1c signaling pathway. Fecal microbiota transplantation experiment further confirmed that the alteration of gut microbiota (e.g. increasing unclassified_Muribaculaceae and decreasing Colidextribacter) might be an important cause of YLGT water extract inhibiting obesity. CONCLUSION: In conclusion, YLGT has a broad application prospect in the treatment of obesity and the development of anti‐obesity function beverages. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Citrus flower‐green tea (CT) is a scented tea processed from green tea (GT) and fresh citrus flower, which is favored by consumers due to its potential health benefits and unique citrus flavor. This study evaluated the quality of CT and revealed the mechanism of its quality formation. Results: The CT had a significant citrus flavor and a good antioxidant activity, and its sensory quality was superior to that of GT. Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) analysis revealed that the scenting process resulted in a significant increase of alkenes such as β‐pinene, trans‐β‐ocimene, α‐farnesene, isoterpinolene, and γ‐terpinene, as well as a significant decrease of alcohols such as α‐terpineol, l‐menthol, and linalool in CT in comparison with GT. Liquid chromatography–tandem mass spectrometry (LC–MS/MS) analysis revealed that the levels of flavonoids (such as neohesperidin, hesperidin, tangeritin, hesperetin 5‐O‐glucoside, and nobiletin) and alkaloids (such as trigonelline and theobromine) in CT increased significantly after scenting process, while the levels of amino acids (such as valine and l‐phenylalanine) and organic acids (such as ascorbic acid) decreased significantly. Conclusion: These observations showed that the scenting process promoted the absorption of aroma from citrus flowers by GT and the changes in its non‐volatile metabolites, leading to the formation of citrus flavor quality in CT. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil‐in‐water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)‐catechin (CAT). Olive oil‐in‐water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at ≥0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6‐ and 1.9‐fold) while GTE increased the emulsion droplet size (1.5‐fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion‐based functional foods. [ABSTRACT FROM AUTHOR]

Summary: Nitrite 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. [ABSTRACT FROM AUTHOR]

A green reversed‐phase liquid chromatography method was developed to determine caffeine (CF), theobromine (TB), theophylline (TP), and paraxanthine (PX). The stationary phase was a silica‐based C18 monolithic column (100 × 3.0 mm2 i.d.), eluted with a gradient from 6% to 10% (v/v) of ethanol in water, at a flow rate of 0.75 mL/min (35°C) and UV detection at 272 nm. The compounds were separated in less than 6 min, with a total time of 10 min for column reconditioning. The effect of gradient composition, flow rate, injection volume, and column temperature was evaluated in the separation efficiency, especially regarding the critical pair PX/TP, for which the best resolution was 1.37. The linear range was between 0.5 and 100 µg/mL. The LODs were 0.065, 0.057, 0.040, and 0.044 mg/mL for TP, TB, PX, and CF, respectively. The method was applied to green tea and yerba mate infusions, soft drinks, energy drinks, and soluble coffee. Urine samples were analyzed before and after solid‐phase extraction. The accuracy was evaluated by the spiking/recovery strategy standing in the 79.6% to 116.4% range. The separation performance and the mobile phase consumption were compared to those of another method using a gradient of methanol in water. [ABSTRACT FROM AUTHOR]

Objective: This multi‐arm, randomized, double‐blinded, controlled clinical trial was designed to evaluate the clinical efficacy of 0.5% green tea (GT), 0.2% chlorhexidine (CHX) and aloe vera (AV) mouthwash as compared to the control (CNT) group (scaling and polishing alone with no mouthwash) in the management of dental biofilm induced gingivitis among 18–40‐year‐old patients. Material and Methods: Sixty patients with generalized dental biofilm‐induced gingivitis were randomly allocated to four study groups (n = 15 each) for treatment, namely Group GT, Group CHX, Group AV and Group CNT after scaling and polishing were administered to all the patients. Plaque index (PI), gingival index (GI) and sulcular bleeding index (SBI) were recorded at baseline, 14th and 21st day. Results: PI, GI and SBI at various time intervals (baseline, 14th and 21st day) showed high statistically significant differences within the group (p < 0.01). Among these, the maximum percentage change was found in the CHX group followed by GT when evaluated from baseline to 21st day. The least percentage change was found in the AV group for PI and GI while the CNT group showed the least percentage change for sulcular index when evaluated from 14th to 21st day. Inter‐group results showed high statistically significant differences (p < 0.01) for PI and GI when evaluated between baseline to 14th day and baseline to 21st day. SBI also showed statistically significant differences (p < 0.05) when evaluated between baselines to 14th day and baseline to 21st day. Conclusion: Green tea mouthwash displayed a significant reduction in plaque index, gingival index and sulcular bleeding index. 0.5% green tea catechin has equivalent anti‐plaque efficacy as 0.2% chlorhexidine gluconate and can be considered a potent alternative to prevent and treat gingival diseases. [ABSTRACT FROM AUTHOR]

Online retailers often recommend new products to consumers. The present study examined the influence of regulatory fit on consumers' click‐through intentions of new products recommended by online retailers. We proposed that regulatory fit resulting from aligning the product's regulatory focus and recommendation message's regulatory orientation positively influences click‐through intention of new product recommendations. In a laboratory study (Study 1), we found that regulatory fit increase consumers' click‐through behaviors of new product recommendations. Study 2 replicated the findings of Study 1 in a controlled online experiment and found support for regulatory fit—click‐through intentions relationship. Study 3 found that regulatory fit increases click‐through intentions for new products but not for existing products. Study 4 supported the mediating role of perceived efficacy and boundary condition of consumer innovativeness in the relationship between regulatory fit and click‐through intentions. This study contributes to the literature on new product adoption, regulatory focus, and product recommendation strategies. Furthermore, it helps online retailors develop effective recommendation strategies for new product recommendations. [ABSTRACT FROM AUTHOR]

This study aimed to explore the effects of different baking treatments on the quality of Yongchuan Xiuya (YCXY) green tea. It was found that a long time baking at low temperature was beneficial to keep green colour, faint scent, mellow and fresh taste quality, whereas baking under high temperature was adverse to the quality. Baking treatments slightly regulated (−)‐epigallocatechin, (−)‐epicatechin, (−)‐gallocatechin gallate, total chlorophyll and carotenoid. As the baking temperature rose, the content of tea polyphenols, gallic acid, catechins, caffeine, soluble sugar and polyphenols/amino acids ratio obviously decreased. A total of 40 kinds of volatiles were detected in these six tea samples. A model for aroma type discrimination was successfully established based on partial least squares‐discriminant analysis (PLS‐DA). Ten kinds of volatile substances were the key characteristic markers for the faint scent, chestnut aroma and high‐fired aroma types of YCXY green tea. 1‐hexanol, hotrienol and dimethyl sulfide were furtherly used to discriminant aroma type based on Fisher discriminant analysis (FDA). [ABSTRACT FROM AUTHOR]

Background: In the continuous endeavor to find safe and efficient treatments for Atopic Dermatitis (AD), there remains a considerable focus on dietary adjustments. Nevertheless, the limited availability of research and conflicting findings in the academic literature pose a hurdle in establishing conclusive recommendations. Method: Mendelian randomization (MR) was applied to the most comprehensive genome‐wide association studies (GWAS) data on tea intake (447 485), green tea intake (n = 64 949), flavored milk intake (n = 64 941), never eat eggs, dairy, wheat, sugar: Wheat products(n = 461 046), never eat eggs, dairy, wheat, sugar: Sugar or foods/drinks containing sugar (n = 461 046), never eat eggs, dairy, wheat, sugar: I eat all of the above (n = 461 046) and atopic dermatitis (n = 218 467). We used the inverse‐variance weighted method (IVW) as the primary method. Results: The IVW analyses have demonstrated an increased tea intake was genetically associated with a reduced risk of AD (odds ratio [OR]: 0.646, 95% confidence interval [CI]: 0.430–0.968, p = 0.034). Furthermore, green tea intake was significantly negatively associated with AD (IVW OR: 0.986, 95% CI: 0.975–0.998; p = 0.024) in the IVW model. AD risk could be reduced by never eating wheat products (IVW OR: 8.243E‐04, 95% CI: 7.223E‐06–9.408E‐02, p = 0.003). There was no association between never eating eggs, dairy, wheat, sugar: Sugar, or foods/drinks containing sugar, I eat all of the above and AD. Conclusions: Our MR study suggests a causal relationship between tea intake, green tea intake, and the avoidance of eating wheat products with atopic dermatitis. Our findings recommend that preventing and managing atopic dermatitis may be achieved by never eating wheat products while increasing tea and green tea intake. [ABSTRACT FROM AUTHOR]

Objectives: "WKUP GT", a low caffeine beverage consisting of carob, Guarana, Green Tea and Elderberry extracts was studied on attention and cognitive functions post‐lunch in a pilot randomized double blind placebo controlled trial. Methods: Thirty healthy volunteers were included in a crossover design trial, presenting five beverages randomly assigned to the following groups: placebo, "WKUP GT" (single, double or triple doses), or "caffeine" as an active control. Hemodynamic measurements were assessed as safety outcomes. The Cambridge Neuropsychological Test Automated Battery (CANTAB), was used to evaluate the patients when beverages were consumed 30 and 120 min after lunch (respectively Delta30 and Delta120 considering baseline). Results: Drinking "caffeine" or "WKUP GT" after lunch, showed significant improvement (p < 0.05) in rapid visual information processing compared to placebo (Delta120 of "caffeine", "WKUP" single and double). In addition, improvement in Multitasking Test (Delta30 for "WKUP" double, and Delta120 for "caffeine" and "WKUP" triple compared to placebo) was observed. "WKUP" triple also showed significant improvement for "memory" when compared to placebo (Delta120). Compared to "caffeine", WKUP GT did not increase systolic blood pressure. Conclusion: "WKUP GT" showed improvements for attention, memory, psychomotor and executive function tasks after lunch without increase in pulse rate. [ABSTRACT FROM AUTHOR]

This study aimed to develop an efficient method for the extraction of bioactive compounds from green tea waste (GTW) toward its potential application in the food industry. GTW, which is generated during the harvesting and processing of green tea products, accounts for a global annual loss of nearly 1 million tonnes. Notably, this waste is rich in polyphenolic compounds, particularly catechins, which are renowned for their significant health benefits. We assessed the optimization of catechin extraction from GTW employing hot water extraction (HWE), ultrasound‐assisted extraction (UAE), and ethanol extraction (EthE) techniques at different sample‐to‐solvent ratios (1:100, 1:50, and 1:20 w/v). The extraction temperature was set at 80°C for both HWE and UAE; however, for EthE, the temperature was slightly lower at 70°C, adhering to the boiling point of ethanol. High‐performance liquid chromatography was used to determine the extraction efficiency by quantifying various catechins (i.e., catechin, epicatechin [EC], epicatechin gallate [ECG], epigallocatechin [EGC], and epigallocatechin gallate [EGCG]). In terms of the concentration for individual catechins, EC was found to be the highest concentration detected, ranging from 30.58 ± 1.17 to 37.95 ± 0.84 mg/L in all extraction techniques and ratios of solvents, followed by EGCG (9.71 ± 1.40–20.99 ± 1.11 mg/L), EGC + C (7.95 ± 0.66–12.58 ± 0.56 mg/L), and ECG (1.85 ± 0.71–6.05 ± 0.06 mg/L). The findings of DPPH (2,2‐diphenyl‐1‐picryl‐hydrazyl) free radical assay illustrated that HWE demonstrated the highest extraction efficiency at all ratios, ranging from 61.41 ± 1.00 to 70.36 ± 1.47 mg/L. The 1:50 ratio exhibited the highest extraction yield (25.98% ± 0.75%) compared to UAE (24.16% ± 0.95%) and EthE (22.59% ± 0.26%). Moreover, this method of extraction (i.e., HWE) produced the highest total catechins and %DPPH reduction. Consequently, HWE was the most efficient method for extracting catechins from GTW, underscoring its potential for valorizing waste within the food manufacturing industry. [ABSTRACT FROM AUTHOR]

Summary: Camellia sinensis var. shan is a special tea variety in Vietnam that is in high demand, especially its fermented products. This study compared the total polyphenol content (TPC), antioxidant activity, cytotoxicity, and microbiome of a green Shan tea and a five‐year‐old fermented Shan tea. Folin–Ciocalteu, DPPH and SRB assays were used for TPC, antioxidant activity and cytotoxicity evaluation. The isolated microbes were morphologically and molecularly identified. The TPC (126.59 mg g−1) and antioxidant activity (IC50 of 284.82 μg mL−1) of the green tea were significantly higher than those of the fermented tea. However, the latter showed a significantly higher cytotoxicity against liver cancer cells (inhibiting 73.84% cells at 1 mg mL−1). Notably, the green tea had a negligible number of microbes, but the fermented tea had a much richer microbiome with Aspergillus restrictus (4.7 × 104 CFU g−1), A. ruber (1.76 × 103 CFU g−1), A. pseudoglaucus (1.32 × 103 CFU g−1), A. cibarius (8.8 × 102 CFU g−1), Bacillus cereus (1.13 × 104 CFU g−1), Peribacillus frigoritolerans (4.0 × 102 CFU g−1) and B. amyloliquefaciens (2.0 × 102 CFU g−1) present. These microbes are either harmless or beneficial, except for B. cereus (can cause food poisoning at >106 CFU g−1). The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored. [ABSTRACT FROM AUTHOR]

Polyphenols are widely known for their putative antioxidant and anti‐inflammatory effects and their potential protective role in several diseases such as type 2 diabetes, cardiovascular disease and cancer. They have also attracted significant interest as 'anti‐obesity' agents, although with mechanisms of action that have been exclusively demonstrated in animal and in vitro studies. This umbrella review aims to evaluate current evidence surrounding the role of polyphenols in obesity and weight management and to establish the usefulness of these agents in combatting obesity. A search of systematic reviews and meta‐analyses of randomised controlled trials was carried out. Nine systematic reviews (of which eight included a meta‐analysis) were included. Evidence of polyphenols' effects on reducing bodyweight is mixed, and where the effects are significant, they are numerically small and unlikely to be of help in reducing bodyweight or preventing weight gain. Future research should focus on establishing the anti‐inflammatory and antioxidant effects of polyphenols through well‐designed randomised controlled trials. Such research could be more valuable and cost‐effective since it has shown potential to improve human health. [ABSTRACT FROM AUTHOR]

Summary: Herein, an ultra‐high performance liquid chromatography coupled to a diode array detector (UHPLC‐DAD) based quantification method has been developed for the simultaneous determination of 21 bioactive phenolic compounds present abundantly in food products. The developed method was validated in terms of parameters such as linearity, detection and quantification limits, intra‐day and inter‐day precision and recovery showing ideal results. Further, the developed method was applied for the quantitative analysis of phenolics in commercially procured dietary samples such as spices, green tea, black tea and dark chocolate. The major phenolics quantified in dry weight of different samples were epigallocatechin gallate (425.5 mg/10 g), epicatechin gallate (111.9 mg/10 g) in green tea; gallocatechin (286.8 mg/10 g) in dark chocolate; and naringin (93.9 mg/10 g) in star anise etc. Overall, the UHPLC‐DAD‐based method was found to be reliable, simple and specific for the estimation of phenolics in different targeted food samples. [ABSTRACT FROM AUTHOR]

Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential. [ABSTRACT FROM AUTHOR]

Catechins, renowned for their antioxidant properties and health benefits, are commonly present in beverages, particularly tea and wine. An efficient and cost‐effective salting‐out assisted liquid–liquid extraction (SALLE) method has been developed and validated for the simultaneous determination of six catechins and caffeine in tea and wine samples using high‐performance liquid chromatography–ultraviolet (HPLC–UV). This method demonstrates outstanding performance: linearity (1–120 µg/mL, r2 > 0.999), accuracy (96.5%–103.4% recovery), and precision (≤14.7% relative standard deviation), meeting validation requirements set by the US Food and Drug Administration. The reduced sample size (0.1 g) minimizes matrix interferences and costs without compromising sensitivity. All analytes were detected in Camellia sinensis teas, with green tea displaying the highest total catechin content (47.5–100.1 mg/mL), followed by white and black teas. Analysis of wine samples reveals the presence of catechin in all red and white wines, and epigallocatechin gallate in all red wine samples, highlighting the impact of winemaking processes on catechin content. The SALLE–HPLC–UV approach represents a green alternative by eliminating organic waste, surpassing conventional dilution methods in specificity and sensitivity for catechin determination. AGREEprep assessment emphasizes the strengths of the SALLE procedure, including material reusability, throughput efficiency, minimal sample requirements, low energy consumption, and the absence of organic waste generation. [ABSTRACT FROM AUTHOR]

A 240‐mg single tablet has been developed with the focus of reducing the pill burden of the apalutamide daily dose of 240 mg (4 × 60‐mg tablets). An open‐label, randomized, single‐dose phase 1 study with a 2‐sequence and 2‐period crossover design in healthy men determined the bioequivalence of a 240‐mg single tablet versus the currently available 4 × 60‐mg tablets (Part 1, N = 74) and assessed effect of a high‐fat meal (Part 2, N = 21) on apalutamide maximum plasma concentration (Cmax) and the area under the plasma concentration‐time curve (AUC0‐72 h). The 90% confidence interval of geometric mean ratios for Cmax and AUC0‐72 h fell between 80% and 125% for both Part 1 and Part 2. No new safety concerns with the 240‐mg single tablet were observed. To support the use of different food vehicles as well as nasogastric (NG) tubes for alternative administration, we conducted in vitro compatibility studies to evaluate the purity, dose, and stability of 240‐mg tablets dispersed in applesauce/yogurt/orange juice/green tea as well as in NG tubes (polyurethane/silicone/polyvinyl chloride). The studies confirmed the alternative administrations do not affect the purity, dose‐accuracy, or stability of apalutamide. The apalutamide 240‐mg tablet is bioequivalent to 4 × 60‐mg tablets and compatible with the tested food vehicles and NG tubes. [ABSTRACT FROM AUTHOR]

Litter decomposition represents a major path for atmospheric carbon influx into Arctic soils, thereby controlling below‐ground carbon accumulation. Yet, little is known about how tundra litter decomposition varies with microenvironmental conditions, hindering accurate projections of tundra soil carbon dynamics with future climate change. Over 14 months, we measured landscape‐scale decomposition of two contrasting standard litter types (Green tea and Rooibos tea) in 90 plots covering gradients of micro‐climate and ‐topography, vegetation cover and traits, and soil characteristics in Western Greenland. We used the tea bag index (TBI) protocol to estimate relative variation in litter mass loss, decomposition rate (k) and stabilisation factor (S) across space, and structural equation modelling (SEM) to identify relationships among environmental factors and decomposition. Contrasting our expectations, microenvironmental factors explained little of the observed variation in both litter mass loss, as well as k and S, suggesting that the variables included in our study were not the major controls of decomposer activity in the soil across the studied tundra landscape. We use these unexpected findings of our study combined with findings from the current literature to discuss future avenues for improving our understanding of the drivers of tundra decomposition and, ultimately, carbon cycling across the warming Arctic. [ABSTRACT FROM AUTHOR]

Summary: Tea processing often generates significant waste, resulting in resource inefficiency. However, extracting green tea polysaccharide conjugate (gTPC) from this waste has shown promising bioactivity. Previous studies have confirmed the emulsifying properties of gTPC. Yet, its use as an emulsifier is limited due to its requirement for high surface activity. The findings revealed that a 0.40 wt% soy protein isolate (SPI) and 0.50 wt% gTPC conjugate required 300 °C for complete decomposition, demonstrating the highest stability among other ratios. The Pickering emulsion, using a 0.30 wt% emulsifier ratio, exhibited exceptional stability. Moreover, it showed remarkable zeta potential and particle size stability under stressful conditions (temperature, pH and metal ions). Additionally, it effectively protected curcumin from adverse pH, light and temperature effects, with a retention rate of over 74.00%. These results highlight the gTPC/SPI combination as an effective stabiliser, offering new prospects for gTPC development and utilisation. [ABSTRACT FROM AUTHOR]

Moisture content ( M C ) plays a crucial role in evaluating the quality of tea processing. However, the current automated production line for green tea heavily relies on manual methods to determine M C , which leads to low productivity and inadequate automation. Therefore, there is an urgent need for a fast, accurate, and convenient M C detection method. In this study, near-infrared spectroscopy (NIRS) data were collected from seven stages of green tea processing and preprocessed using various techniques, such as Savitzky-Golay (SG) and detrend (DT), to reduce spectral noise. Subsequently, feature variables of the preprocessed spectral data were selected using full-band principal component analysis (PCA) and competitive adaptive reweighted sampling (CARS). Afterwards, prediction models for M C of green tea were developed using partial least squares regression (PLSR) and back-propagation neural network (BPNN). To address the convergence speed and local optima issues of BPNN, the study proposes an adaptive probabilistic genetic algorithm (AGA) to optimize the initial weights and thresholds of BPNN, including single and double-hidden layers, respectively. The results demonstrate that the double-hidden SG-DT-PCA-AGA-BPNN model outperforms the single-hidden layer model, achieving a high correlation coefficient ( R P ) of 0.994 and a low root mean square error (RMSEP) of 1.01%. This study highlights the effectiveness of increasing the number of hidden layers and using AGA to optimize the initial thresholds and weights of BPNN in improving the prediction accuracy. Furthermore, it provides a new approach to implement M C detection technology in green tea processing. [ABSTRACT FROM AUTHOR]

Background: Dandruff caused by Malassezia furfur is a prevailing fungal infection. Although ketoconazole (KTZ) is widely intended for anti‐dandruff treatment, poor solubility, and epidermal permeability limits its use and the marketed KTZ shampoo adversely effects scalp and hair. Objective: To prepare a novel shampoo loaded with KTZ‐coated zinc oxide nanoparticles using green tea extract and evaluate its antifungal activity. Methods: The KTZ‐coated zinc oxide nanoparticles was prepared by green synthesis and was characterized by UV, FTIR, XRD, and the drug entrapment efficiency was investigated. The antifungal activity of the nanoparticles with respect to standard drug, KTZ was tested against Malassezia furfur. Further, a novel antidandruff shampoo was developed by incorporating the prepared nanoparticles into the shampoo base. Results: The formation of KTZ‐coated ZnO nanoparticles was confirmed by UV and FTIR analysis. XRD analysis confirmed the amorphous phase of KTZ in nanoparticles. The drug entrapment efficiency was found to be 91.84%. The prepared nanoparticles showed enhanced activity against Malassezia furfur compared to drug of choice, KTZ (1%). The evaluation of shampoo showed an ideal result. Conclusion: KTZ‐coated ZnO nanoparticles loaded novel shampoo in comparison to marketed anti‐dandruff shampoo could be an effective alternate for the treatment of dandruff. [ABSTRACT FROM AUTHOR]

Dietary habits and exercise play an important role in the well‐being of human health. Currently, how long of drinking tea combined with exercise could efficiently ameliorate hepatic steatosis and obesity still needs to be investigated. Here, short‐term and long‐term green tea drinking combined with exercise were studied to improve hepatic steatosis and obesity in high‐fat diet‐induced (HF) mice. Our results showed that Yunkang 10 green tea (GT) combined with exercise (Ex) exhibited synergistic prevention effects on ameliorating hepatic steatosis and obesity. Especially, 22‐week intervention with GT or Ex improved all symptoms of obesity, which indicated that long‐term intervention exhibited profound preventive effects than the short term. Moreover, the combined intervention of 22 weeks inhibited the activation of NF‐κB pathway and the expression of proinflammatory cytokines, which suggests that tea combined exercise may improve liver steatosis mainly by inhibiting inflammation. The key molecules for regulating lipid and glucose metabolism SCD1 were obviously downregulated, and GLU2 and PPARγ were significantly upregulated by GT and exercise in the liver of high‐fat diet‐induced mice. This study demonstrated that long‐term intervention with GT and exercise effectively relieved hepatic steatosis and obesity complications by ameliorating hepatic inflammation, reducing lipid synthesis, and accelerating glucose transport. [ABSTRACT FROM AUTHOR]