Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration

Wang, Yanfeng; Yuan, Qiao; Zeng, Jiajun; Cai, Yu

doi:10.1007/s11694-021-00909-7

Cited by 4 publications

(3 citation statements)

References 40 publications

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“…In particular, GCG after the combined treatment, the concentrations of GA and EGCG increased to 22.31 and 93.84 μmol L −1 , respectively, which were higher than those of the samples after untreated, ultrasound and heating treatments. The results indicated that heating treatment was better than ultrasound treatment, and the combined treatment had the highest effect on GCG, which may be attributed to the accelerating effect of ultrasound on GCG conversion at 100 °C 55 . Therefore, the components produced by the conversion of treated GCG may be in favor of tyrosinase inhibition.…”

Section: Resultsmentioning

confidence: 97%

“…The results indicated that heating treatment was better than ultrasound treatment, and the combined treatment had the highest effect on GCG, which may be attributed to the accelerating effect of ultrasound on GCG conversion at 100 °C. 55 Therefore, the components produced by the conversion of treated GCG may be in favor of tyrosinase inhibition. Similar to the conclusion of Yu et al, the inhibitory ability of samples was enhanced by heating and ultrasound treatments, and the inhibition was related to the new compounds produced.…”

Section: Production Of New Substancesmentioning

confidence: 99%

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Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase

Hong

Song

et al. 2022

J Sci Food Agric

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BACKGROUND: Gallocatechin gallate (GCG), a catechin of tea polyphenols, possesses inhibitory ability against tyrosinase, but few studies have reported how common processing methods affect it. In this research, the influence of heating and ultrasound treatments on the inhibition of GCG against tyrosinase was explored by ultraviolet-visible absorption, fluorescence spectroscopy, high-performance liquid chromatography and liquid chromatography-tandem mass spectrometry.RESULTS: Both heating and ultrasound treatments of GCG alone improved GCG's inhibitory ability against tyrosinase compared with the untreated, and a combination of heating and ultrasound treatment (100 °C, 20 min + 630 W, 20 min) further decreased the relative tyrosinase activity to 26.8%. The treated GCG exhibited a stronger fluorescence quenching effect on tyrosinase, but did not have any influence on the static quenching mechanism. Compared to the untreated GCG, the binding constants of treated GCG by heating, ultrasound and their combination with tyrosinase significantly increased, but the number of binding sites was still approximately one and the main driving force of the treated GCG was still hydrophobic interaction. After treatments of heating, ultrasound and their combination, the composition of GCG solutions was changed.CONCLUSION: The enhanced inhibition of treated GCG on tyrosinase may be due to partial conversion of GCG into epigallocatechin-3-gallate (EGCG) and gallic acid (GA), which may cooperate with GCG to better inhibit the enzyme activity. This study has provided some valuable information for the application of catechins against tyrosinase in food processing and cosmetic industry.

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Section: Resultsmentioning

confidence: 97%

Section: Production Of New Substancesmentioning

confidence: 99%

Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase

Hong

Song

et al. 2022

J Sci Food Agric

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“…Ultrasound techniques can improve the extraction yield of value-added substances by reducing time and energy, and increasing shelf life [67]. Two different types of ultrasound devices, ultrasonic baths and ultrasonic probes, are commonly used in the tea industry [68]. Extraction yield can increase during ultrasound processing by disrupting cell tissues [69].…”

Section: Emerging Technique-ultrasoundmentioning

confidence: 99%

Ultrasonication Effects on Quality of Tea-Based Beverages

Uzuner

2022

Beverages

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Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.

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Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide

Najafi Rashed,

Nateghi,

Mousavi

2023

Food Measure

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Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration

Cited by 4 publications

References 40 publications

Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase

Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase

Ultrasonication Effects on Quality of Tea-Based Beverages

Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide

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