Study on the color effects of (-)-epigallocatechin-3-gallate under different pH and temperatures in a model beverage sy… (2025)

Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment

Lidong Pang, Shihang Li, Chen Chen, Jia Shi, Yue Su, Xinyan Yang, Yujun Jiang

2025, Food Hydrocolloids, с.111291

Physicochemical and functional optimization of probiotic yogurt with encapsulated Lacticaseibacillus paracasei E1 enriched with green tea using Box–Behnken design

Muhaimin Rifa'i, Mochammad Fitri Atho'illah, Siti Nur Arifah, Aditya Ragil Suharto, Aghnia Nuri Fadhilla, Nur Alfi Maghfirotus Sa'adah, Esha Ardiansyah, Rahmi Izati, Belinda Nabiila Al Faizah, Dawama Nur Fadlilah, Septhyanti Aprilia Kavitarna, Shinta Oktya Wardhani, Wisnu Barlianto, Hideo Tsuboi, Yoga Dwi Jatmiko

2025, Applied Food Research, №1, с.100690

Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics

Zhenbin Chen, Yanqun Jiang, Zhibin Ye, Wei Zhao, Jixin Zhang, Wenjing Huang, Yida Wu, Tiehan Li, Qian Xu, Jingming Ning

2025, Food Bioscience, с.106208

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Suzan Tireki

Fermented foods have drawn the attention of the consumers due to their health advantages particularly after Covid-19 pandemic. Water kefir is one of these fermented foods which is produced by fermenting water-based solution containing sugar source, fruits and/or vegetables with water kefir grains. It is a slightly fizzy and sour beverage with low sugar fruity taste satisfying the needs of consumers who are vegan or having lactose intolerance/sensitivity. Although there are many fruit/vegetable alternatives that can be used in water kefir, figs are stated to be the most used and popularity is not understood fully. Therefore, in this study water kefir was produced with different fruits, namely fig, apricot, peach, mulberry and grapes and the effects on physicochemical properties during fermentation of 3 days were studied. Sensory analysis of beverages made with both dried and fresh peach, apricot and grapes was carried out to see the impact of the use of dried form. pH decreased for all samples and brix increased for all beverages except the one prepared with dried mulberry. L* value increased, b* value decreased for all samples and a* value decreased for the samples with dried figs, dried peach, dried grapes and fresh peach, increased for the one fermented with fresh grapes and remained same for the other beverages. Water kefir drinks made with fresh grapes, dried peach and dried apricot had the top three scores for color; samples with fresh grapes, dried peach and fresh apricot had the top three scores for smell; beverages with dried grapes, fresh grapes and fresh apricot had the top three scores for mouthfeel; samples with fresh and dried grapes and fresh apricot had the top three scores for taste; kefirs with fresh and dried grapes and fresh apricot had the top three scores for carbonation and water kefirs prepared with fresh fruits had the highest rankings for preference.

2022, The European Journal of Research and Development, №4, с.1-12

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion

Piaopiao Long, Yaxin Li, Zisheng Han, Mengting Zhu, Xiaoting Zhai, Zongde Jiang, Mingchun Wen, Chi-Tang Ho, Liang Zhang

2024, Food Chemistry, с.137185

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López

The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI.

2023, Foods, №13, с.2442

Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage

Changxu He, Zongde Jiang, Xin Wang, Leyin Cui, Tianfeng Geng, Bo Zhu, Zhengquan Liu

2023, LWT, с.115327

An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color

Piaopiao Long, Shengxiao Su, Mingchun Wen, Xuyang Liu, Zisheng Han, Jia-Ping Ke, Yu Zhou, Mengting Zhu, Yong Cheng, Yundong Shao, Xiaochun Wan, Liang Zhang

2024, Food Research International, с.114638

Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

Mingjin Li, Yanyu Zhu, Yuwei Yuan, Yuanchao Li, Ziqiong Liu, Chunmei He, Shuli Yang, Shan Jin

2024, LWT, с.116456

Introducing a Novel Application of Bio-Based Fillers Based on Rice Bran Wax Infused with Green Tea: Transitioning from a Cosmetic Additive to a Multifunctional Pigment for Wood Paints

Massimo Calovi, Stefano Rossi

This study aims to assess the functionality of a bio-derived additive, comprising rice bran wax infused with green tea, as an environmentally sustainable and adaptable pigment for wood coatings. Additionally, the effectiveness of the bio-based additive, in conjunction with a specialized UV absorber to enhance color consistency under harsh conditions, was examined. Aesthetic impact was analyzed through evaluations of color, gloss, and surface roughness. Moreover, the stability of the wax-based powder in aggressive environments was characterized by subjecting samples to UV-B and climatic chamber exposure. The barrier properties of the additive were investigated using a water uptake test and contact angle measurements, while liquid resistance tests were conducted to gauge its efficacy. Lastly, the protective role of the bio-based additive was analyzed through scrub tests and surface analysis using scanning electron microscopy. Findings underscored the versatility of the green additive as a multifunctional pigment, offering not only color enhancement but also robust protective capabilities. Its unique combination of color, mattifying effect, barrier enhancement, and protective function position it as an attractive bio-based additive for wood coatings with functional applications.

2024, Applied Sciences, №13, с.5895