Characterisation of white tea – Comparison to green and black tea

An overview is given on the manufacture of the different types of tea along with the most important phenolics present in tea and methods of analysis. Compositional data are presented for green, white and black teas. A differentiation of green and black tea by using the ratio between total phenolics and sum of the major catechins seems to be feasible. For white tea there is no general accepted definition. Possible approaches are geographic origin, the botanical variety and the manufacture or the appearance. The differentiation between green and white teas by the ratio mentioned above is not possible. An erratum to this article is available at .     

A green material from rock: basalt fiber – a review

The nature is continually providing varied resources for creating textile materials for various applications. Although many textile fibers in the nature are provided with the fibrous kind itself it additionally offers raw materials that may be changed and formed into a filament in a way similar to the melt and solution spinning of other textile fibers. Basalt is an igneous rock, which is solidified volcanic lava. In recent years, basalt received attention as a replacement for asbestos fibers. Basalt has emerged as a contender in the fiber reinforcement of composites. Basalt fiber (BF) is capable to withstand very high temperature and can be used in high performance applications. This paper is review of state of art of knowledge of BF, the production methods, properties and its applications.     

The cinnamoyl–amino acid conjugates of green robusta coffee beans

Methanolic extracts of green robusta coffee beans have been analysed for cinnamoyl amides by electrospray LC–MSⁿ. Evidence is presented for the presence of p-coumaroyl-N-tyrosine, feruloyl-N-tyrosine, feruloyl-N-tryptophan and caffeoyl-N-phenylalanine, in addition to the previously reported p-coumaroyl-N-tryptophan, caffeoyl-N-tryptophan and caffeoyl-N-tyrosine. These compounds are found at higher levels in Angolan coffees compared with coffees of other origins. Caffeoyl-N-phenylalanine has previously been reported in Lady Fern (Athyrium filix-femina) but p-coumaroyl-N-tyrosine, feruloyl-N-tyrosine and feruloyl-N-tryptophan seem not to have been reported elsewhere. A combination of negative ion and positive ion LC–MS² is a convenient procedure for characterising cinnamoyl amides as the former gives an MS² base peak defining the amino acid and the latter an MS² base peak defining the cinnamic acid in the conjugate.     

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation

A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10⁶ CFU/ml and 10⁵ CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15–20 days, reaching about 4.0 at the end of the process. The lactic acid concentration in brines increased rapidly in the first 20 days of fermentation (0.3–0.4 g/100 ml) to give values higher than 0.8 g/100 ml at the end of the process. In contrast, increasing lactic acid concentration was slower in uninoculated than in the inoculated brines, and the final concentrations were lower. Although reaching similar values at the end of the process, the decline in pH in uninoculated fermentors was slower than in the inoculated ones. These results show the efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives.     

Are carbon nanotube effects on green algae caused by shading and agglomeration?

Due to growing production, carbon nanotubes (CNT) may soon be found in a broad range of products and thus in the environment. In this work, an algal growth test was developed to determine effects of pristine and oxidized CNT on the green algae Chlorella vulgaris and Pseudokirchneriella subcapitata. CNT suspensions were prepared in algal test medium and characterized taking into account the suspension age, the reduced light transmittance of nanoparticle suspensions defined as shading of CNT and quantified by UV/vis spectroscopy, and the agglomeration of the CNT and of the algal cells. Growth inhibition and photosynthetic activity were investigated as end points. Growth of C. vulgaris was inhibited with effect concentrations of 50% (EC(50)) values of 1.8 mg CNT/L and of 24 mg CNT/L in well dispersed and in agglomerated suspensions, respectively, and 20 mg CNT/L and 36 mg CNT/L for P. subcapitata, respectively. However, the photosynthetic activity was not affected. Growth inhibition was highly correlated with the shading of CNT and the agglomeration of algal cells. This suggests that the reduced algal growth might be caused mainly by indirect effects, i.e. by reduced availability of light and different growth conditions caused by the locally elevated algal concentration inside of CNT agglomerates.     

Seasonal changes of α-tocopherol in green marine algae (Caulerpa genus)

Abstract: Marine algae are a promising source of beneficial compounds for human use. Among these, pro‐vitamin A carotenoids and vitamins B, C, and E stand out. The objective of this study was to investigate seasonal variation of α‐tocopherol levels in 5 species of green marine algae of the Caulerpa genus. This research was carried out with both fresh and dry specimens; and, in addition, differences arising as a result of the drying process were examined. Analyses were carried out by high‐performance liquid chromatography (HPLC) using an isocratic system and a reversed‐phase C‐18 column. The distribution of α‐tocopherol throughout the year in Caulerpa genus was variable. All samples of both fresh and dried algae contained α‐tocopherol, except for the dried C. racemosa from March 2006. The drying process was responsible for losses of α‐tocopherol ranging from 21% to 93%.     

Oxidation reactions in CO2: academic exercise or future green processes?

Conducting oxidation reactions using CO2 as the solvent is a promising strategy for creation of greener chemical processes that are also economical, as CO2 and water are probably the only solvents that can be used in oxidation reactions without the formation of any solvent byproducts. However, it must be noted that the promise of CO2-based oxidation still dwarfs the actual realization of CO2-based oxidation processes. Nevertheless, there is extensive literature on the use of CO2 as the solvent for the oxidation of cyclohexane (adipic acid synthesis), cumene oxidation (phenol synthesis), and epoxidation (propylene oxide synthesis). In all of these studies, knowledge of the phase behavior is crucial toward understanding the effects of pressure and temperature on reaction outcomes. To date, much of the research in this field has involved simply using CO2 as a "drop-in" replacement for a conventional organic solvent; it will be interesting in the future to see if the use of CO2 can be combined with innovations in catalyst and reactor design to create truly green oxidation processes where the use of CO2 is not merely tolerated but truly supports process and chemistry innovation.     

Brewing with 100% green malt – process development and key quality indicators

Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n = 3) or kilned pilsner malt (n = 3), prepared from the same batch in each case, utilising the pilot brewery at KU Leuven (2.5 hL). Three further pairs of beers were brewed whereby the green malt was pre-steeped under deaerated water for 1 hour; this procedure was previously shown to lower LOX activity in green malt. Six green malt beers were brewed with acceptable specifications in terms of pH, alcohol content, foam stability and colour. No significant taints or obvious defects were detected in green malt beers. Increased S-methyl methionine levels were measured in worts and beers made from green malt, however DMS concentrations in the finished beers did not differ significantly from the reference beers. Furthermore, the results demonstrated promising indicators for flavour stability, such as reduced TBI, lower residual FAN and trihydroxy fatty acid (THFA) levels in brews using untreated green malt. Using re-steep water in green malt brewing (for reasons of water economy), however, increased THFA levels, possibly because oxygen uptake was not adequately controlled at this step. Whilst further process optimisations are undoubtedly required, it is shown that an acceptable lager style beer could be brewed to a specification not dissimilar to that of a kilned malt control beer, using 100% green malt with intact rootlets. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

Uptake of dissolved organic carbon-complexed ⁶⁵Cu by the green mussel Perna viridis

Stable Cu isotope ((65)Cu) was complexed with various representative dissolved organic carbon (DOC) types, including coastal seawater DOC, fulvic acid (FA), cyanobacteria spirulina (SP) DOC, histidine (His), cysteine (Cys), and lipophilic diethyl dithiocarbamate (DDC) at different concentrations. The uptake of these dissolved Cu species by the coastal green mussel Perna viridis was quantified for the first time. Copper complexed with different DOC types were taken up in some measure by mussels, depending on the DOC types. However, complexation generally reduced Cu uptake as compared to that of inorganic Cu species, and DOC type-specific negative relationships were found between DOC levels and Cu uptake. Strong Cu binding sites (including His and organic sulfur functional groups) within DOC appeared to control the inhibitory effects of DOC on Cu uptake, possibly due to the competitive binding of Cu between the dissolved phase and biological membranes. Therefore, differences in strong Cu binding site levels may explain the differences in bioavailability of Cu complexed with different types of DOC. At the same time, the variations in Cu-DOC uptake may also be partly attributed to the absorption of Cu-DOC complexes, especially for the small Cu-DOC complexes (e.g., Cu-Cys, Cu-His, or Cu-DDC). Our study highlights the importance of considering the specificity of Cu-DOC complexes when assessing biological exposure to dissolved Cu in natural waters, especially during events, such as phytoplankton bloom periods, that could modify DOC composition and concentrations.     

Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

A determination of the concentrations of free amino acids in differently processed green coffees indicated the nonprotein amino acid -aminobutyric acid (GABA), a well-known plant stress metabolite, to be present in raw coffee beans (Coffea arabica L.) in significantly varying amounts. The GABA content of unwashed Arabica beans (green coffee produced by the dry processing method) was always markedly higher than that of washed Arabicas (wet processing method) as well as that of untreated seeds. This result underlined the assumption that during postharvest treatment a significant metabolism occurs within coffee seeds. A putative relation between drought stress of the coffee seeds and postharvest treatment methods is discussed. The GABA content of green coffee beans may serve as a potent tool to characterize the type of postharvest treatment applied in coffee processing.     

Catechins play key role in green tea extract–induced postprandial hypoglycemic potential in vitro

Green tea is often associated with glycemic control benefit. However, the available evidence is not conclusive. In this study, we systematically assessed the contribution of main green tea extract (GTE) ingredients to the inhibition of carbohydrate digestive enzyme and intestinal glucose transport, which are two intervention options for postprandial blood glucose control. A catechin mixture (CM) solution containing seven catechins and epigallocatechin gallate (EGCG) solution was prepared based on the contents of individual catechins in the GTE as determined by high-performance liquid chromatography. The inhibitory potency of GTE, CM, and EGCG on α-amylase or α-glucosidase was compared in cell-free system. GTE’s inhibitory potency was mainly attributed to catechins, among which, EGCG accounted for at least 80 % of the α-amylase inhibitory activity and 90 % of the α-glucosidase inhibitory activity of GTE. In addition, the fluorescence quenching of the digestive enzymes by EGCG revealed that the binding site of EGCG-α-amylase was 1.2, and that for EGCG-α-glucosidase to be 2.0. The inhibitory potency of GTE, CM, and EGCG on glucose transport was assessed in Caco-2 monolayer system. Under the simulated fasting state, there was significant difference between the test materials regarding inhibitory potency according to two-way ANOVA (P > 0.05). Under the simulated fed state, CM showed stronger inhibition than EGCG only at the highest test concentration (25.7 μg/mL), while no significant difference was observed between CM and the GTE. In conclusion, our results suggest that green tea’s postprandial hypoglycemic potential can be attributed to its catechins.     

Release of active compounds from agar and agar–gelatin films with green tea extract

Active biodegradable films based on agar and agar–fish gelatin were developed by the incorporation of green tea aqueous extract to the film forming solution. The effect of the partial replacement of agar by fish skin gelatin as well as the addition of the green tea extract on the physical properties of the resultant films was evaluated. Special attention was given to the release of antioxidant and antimicrobial compounds from the agar film matrices with and without gelatin. Agar–gelatin films were less resistant and more deformable than agar films. The inclusion of green tea extract decreased tensile strength and elongation at break in both agar and agar–gelatin films. Water vapour permeability and water resistance was not affected either by the replacement of agar by gelatin or the addition of green tea extract, but the water solubility noticeably increased in the films containing green tea extract. The presence of gelatin in the agar–green tea matrix film hindered the release of total phenolic compounds, catechins and flavonols in water. As a consequence, the antioxidant power released by the films was lower in the case of films containing gelatin. However, the antimicrobial activity of the films was not affected by the presence of gelatin.     

Effect of irradiation on Salmonella survival and quality of 2 varieties of whole green onions

Abstract: Two varieties of green onions, Banner and Baja Verde, were inoculated with a cocktail of 3 Salmonella strains using dip and spot inoculation and irradiated at 0, 0.3, 0.6, 0.9, and 1.2 kGy using electron beam. Salmonella survivors were enumerated using a XLD underlay/TSAYE overlay plating method. The D values were in the range of 0.26 to 0.32 kGy depending on variety but not on the method of inoculation. This indicated that a 5‐log reduction of Salmonella can be achieved at a dose of 1.6 kGy. For the quality study, both varieties of green onions were irradiated at 0, 1.5, 2.0, and 2.5 kGy and evaluated for changes in microbial counts, color, texture, and visual quality during storage at 4 °C. Irradiation reduced total plate counts and psychrotrophs by 3 logs. Although the counts increased during storage, they did not exceed the initial counts of control. No significant difference was observed in color and texture between irradiated samples and control. The control maintained good visual quality for about 13 d as compared to 15 d for 1.5 and 2.5 kGy samples. The 2.0 kGy samples maintained good visual quality for 17 d suggesting that irradiation can increase shelf life by reducing spoilage microorganisms but higher doses can be detrimental to quality. At the dose levels required to achieve a 5‐log reduction in Salmonella, the shelf life of whole green onion can be extended. This study shows that irradiation can be used to enhance safety without adverse effects on quality.     

Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification

In this study, a green solvent (water: ethanol; 98:2) was applied to extract β-carotene (BC) from carrot pomace powder (CP). The low solubility (<5%) of BC was improved (~21%) by enzymatic hydrolysis of CP with a commercial pectinase (61 U/mL, 60 min); enzymatic liquefaction of CP improved the extraction efficiency up to 90%. Also, the nanoemulsions (NEs) based on different surfactants (Lecithin; Lec, Tween 80; T80, Tween 20; T20, and Span 20; S20) enhanced the extraction efficiency of BC. Up to >91%. HPLC data revealed that BC (60%) and α-carotene (29%) were the major carotenoids extracted into micelles of NEs, whereas lutein (9%) and lycopene (2%) as the minor ones. Finally, stability monitoring confirmed that BC in ethanolic extract from CP was completely lost, while BC in NE platform showed good stability of ~25% and 32% as exposed to UV-light and acidic conditions (pH ~ 4), respectively.     

L-theanine—a unique amino acid of green tea and its relaxation effect in humans

Since ancient times, it has been said that drinking green tea brings relaxation. The substance that is responsible for a sense of relaxation, is theanine. Theanine is a unique amino acid found almost solely in tea plants and the main component responsible for the exotic taste of ‘green’ tea. It was found that L-theanine administered intraperitoneally to rats reached the brain within 30 min without any metabolic change. Theanine also acts as a neurotransmitter in the brain and decreased blood pressure significantly in hypertensive rats. In general, animals always generate very weak electric pulses on the surface of the brain, called brain waves. Brain waves are classified into four types, namely α,β,δ and θ-waves, based on mental conditions. Generation of α-waves is considered to be an index of relaxation. In human volunteers, α-waves were generated on the occipital and parietal regions of the brain surface within 40 min after the oral administration of theanine (50–200 mg), signifying relaxation without causing drowsiness. With the successful industrial production of L-theanine, we are now able to supply Suntheanine™ (trade name of L-theanine) which offers a tremendous opportunity for designing foods and medical foods targeting relaxation and the reduction of stress. Taiyo Kagaku Co., Ltd, Japan won the 1998 ‘Food Ingredient Research Award’ for development of Suntheanine™ at Food Ingredients in Europe (Frankfurt). The judges felt it was a particularly well-documented and fascinating piece of research.     

An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context

The present study aims to explore an appropriate framework for explaining consumers’ purchase intentions toward green food in the Chinese context. An integrated green food purchase intention (IGFPI) model was designed based on various cognitive and affective variables extracted from the amended theory of planned behavior (A-TPB) and modified stimulus-organism-response (M-SOR) models. An online survey was conducted among Chinese consumers with 1,412 usable responses. Research data were analyzed using structural equation modeling to evaluate the strength of the relationship between constructs and compare the model fit among three models (i.e., A-TPB, M-SOR, and IGFPI). The findings reveal that three models present reasonable fit and the IGFPI model provides a better explanatory power than the other two independent models. In summarizing the results of hypotheses tests among the three models, the variables of perceived behavioral control, face consciousness, group conformity, utilitarian and hedonic attitudes have significant effects on purchase intentions toward green food. Consumers’ perceptions of nutritional content and price attributes of green food have strong effects on utilitarian attitudes, while the sensory appeal and price attributes strongly influence hedonic attitudes. Interestingly, the strength of the association between confidence, personal characteristics and purchase intention, as well as between ecological welfare and utilitarian attitudes vary within the independent and integrated models respectively. This study provides insight for stakeholders and future research in better understanding the framework and factors that influence purchase intentions of consumers toward green food products in the Chinese context.     

In vitro inhibition of α-glucosidases and glycogen phosphorylase by catechin gallates in green tea

We investigated in vitro inhibition of mammalian carbohydrate-degrading enzymes by green tea extract and the component catechins, and further evaluated their inhibitory activities in cell cultures. The extract showed good inhibition toward rat intestinal maltase and rabbit glycogen phosphorylase (GP) b, with IC₅₀ values of 45 and 7.4 μg/ml, respectively. The polyphenol components, catechin 3-gallate (CG), gallocatechin 3-gallate (GCG), epicatechin 3-gallate (ECG), and epigallocatechin 3-gallate (EGCG), were good inhibitors of maltase, with IC₅₀ values of 62, 67, 40, and 16 μM, respectively, and EGCG also showed good inhibition toward maltase expressed on Caco-2 cells, with an IC₅₀ value of 27 μM. The ungallated catechins, such as catechin, gallocatechin (GC), epicatechin (EC), and epigallocatechin (EGC), showed no significant inhibition toward GP b, whereas the gallated catechins CG, GCG, ECG, and EGCG inhibited the enzyme, with IC₅₀ values of 35, 6.3, 27, and 34 μM. From multiple inhibition studies by Dixon plots, GCG appears to bind a new allostelic site, the indole inhibitor site. These gallated catechins also inhibited glucagon-stimulated glucose production dose-dependently, with IC₅₀ values ranging from 33 to 55 μM. Dietary supplementation with these gallated catechins or the green tea extract containing them, which inhibits both α-glucosidases and GP in vitro and in cell culture, would contribute to the protection or improvement of type 2 diabetes.