Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

Bazinet, Laurent; Araya-Farias, Monica; Doyen, Alain; Trudel, Dominique; Têtu, Bernard

doi:10.1016/j.foodres.2010.05.015

Cited by 48 publications

(29 citation statements)

References 50 publications

(78 reference statements)

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“…The concentration of GCG was below the HPLC detection limits for the 1-30°C extract, but was detected at 0.42 ± 0.09 and 3.53 ± 0.25 mg mL -1 for 2-80°C extract and the commercial capsule, respectively. Our catechins composition results for the 2-80°C extract were similar to those reported by Bazinet, Araya-Farias, Doyen, Trudel and Têtu (2010) who obtained their extract using a similar protocol than in our study. It is also known that the process used to brew the tea, the cultivar, the culture conditions and the time of harvest are important factors that may influence the final catechin content of the brewed tea (Hara, 2001).…”

Section: Resultssupporting

confidence: 90%

Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli

Rozoy

Bazinet

Araya-Farias

et al. 2012

JFR

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The major catechin found in green tea, called epigallocatechin gallate (EGCG), have been reported to have antimicrobial properties. In this study, we examined in vitro the antimicrobial effects of a commercial green tea extract sold in a capsule form, and two prepared green tea extracts enriched in catechins against Brochothrix thermosphacta, Pseudomonsas putida and Escherichia coli which have been associated with meat spoilage. The antimicrobial activity of the different tea extracts was evaluated by Spot-On-Lawn and Well Diffusion assays and the Minimum Inhibitory Concentration (MIC) was also determined in Brain Heart Infusion broth. The three methods used showed an inhibition of Brochothrix thermosphacta, whereas the inhibition of Pseudomonas putida and Escherichia coli was only detected with the MIC assay. The determination of the MIC in broth culture appeared to be the most reliable method to determine the inhibitory activity of catechin compounds.

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Section: Resultssupporting

confidence: 90%

Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli

Rozoy

Bazinet

Araya-Farias

et al. 2012

JFR

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“…Bioactivity determination 2.6.1. Anti cancer assay Anticancer activity was evaluated on the most common cancer cell lines: lung A549, colon HCT15, breast BT549 and prostate PC3 (Weisburger, 1985), as described by Bazinet et al, (2010). Six concentrations of each fraction were tested: 500, 250, 125, 62.5, 31, 15 μg/ml, and etoposide was used as positive control, at concentrations of 1/5, 1/25, 1/125, 1/625, 1/3125.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Screening of in vitro bioactivities of a soy protein hydrolysate separated by hollow fiber and spiral-wound ultrafiltration membranes

Roblet

Amiot

Lavigne

et al. 2012

Food Research International

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“…However, previous studies showed that the stability and bioavailability of EGCG were impacted by several factors like pH value, temperature, and the presence of enzymes. The EGCG is quite unstable at pH ≥ 6 (Bazinet, Arayafarias, Doyen, Trudel, & Têtu, ). Epimerization and hydrolysis reactions occurred to EGCG in solution when ambient temperature was above 60°C (Fan et al, ; Wang, Helliwell, & You, ; Wu et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The EGCG is quite unstable at pH ≥ 6 (Bazinet, Arayafarias, Doyen, Trudel, & Têtu, 2010). Epimerization and hydrolysis reactions occurred to EGCG in solution when ambient temperature was above 60°C (Fan et al, 2016;Wang, Helliwell, & You, 2000;Wu et al, 2019).…”

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confidence: 99%

Development of Phyllanthus emblica (L) fruit as a carrier for EGCG: Interaction and in vitro digestion study

Liu

et al. 2019

J Food Process Preserv

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Emblica fruit is an undervalued and underutilized nature product. The emblica fruit materials with different processing pretreatments were prepared and used for incorporation of Epigallocatechin gallate (EGCG). The adsorption behaviors of EGCG onto emblica fruit were studied over the EGCG concentration range from 50 to 800 mg/L and different temperatures (25, 40, and 55°C). The results showed that both of Langmuir and Freundlich models were suitable for describing the isothermal adsorption of EGCG onto emblica fruit materials, and an excellent fitness to the pseudo‐second order model was observed. Thermodynamics study suggested that the adsorption process was endothermic and spontaneous. All the processed emblica fruit materials greatly retarded the degradation of EGCG during the in vitro gastrointestinal digestion, with the recovery rate up to 52% compared with 38% of unprotected EGCG. This result indicates that emblica fruit is a promising food matrix for delivering EGCG with the enhancement of EGCG stability against digestion degradation. Practical applications The physicochemical properties and adsorption capacities of pretreated emblica fruit materials are measured. The emblica fruit elevated the stability of EGCG against in vitro digestion degradation. This provides a promising approach for commercial and industrial utilization of emblica fruit, also an optional way for the improving EGCG bioavailability.

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Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

Cited by 48 publications

References 50 publications

Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli

Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli

Screening of in vitro bioactivities of a soy protein hydrolysate separated by hollow fiber and spiral-wound ultrafiltration membranes

Development of Phyllanthus emblica (L) fruit as a carrier for EGCG: Interaction and in vitro digestion study

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