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Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry. [ABSTRACT FROM AUTHOR]

Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

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IntroductionInstant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value.MethodsTo determine the relationships between raw material, drying method, and sensory and other quality attributes, instant teas were prepared from three tea varieties, namely black, green and jasmine tea, using two drying methods, namely spray-drying (SD) and freeze-drying (FD).ResultsBoth the raw tea material and drying method influenced the quality of the finished instant teas. Black tea was quality stable under two drying, while green tea taste deteriorated much after SD. Jasmine tea must be produced from FD due to huge aroma deterioration after SD. FD produced instant tea with higher sensory quality, which was attributed to the lower processing temperature. Chemical compositional analysis and widely targeted metabolomics revealed that SD caused greater degradation of tea biochemical components. The flavonoids content changed markedly after drying, and metabolomics, combined with OPLS-DA, was able to differentiate the three varieties of tea. Instant tea preparations via SD often lost a large proportion of the original tea aroma compounds, but FD minimized the loss of floral and fruity aroma compounds. Changes in the tea flavonoids composition, especially during drying, contributed to the flavor development of instant tea.DiscussionThese results will provide an practicle method for high-quality instant tea production through choosing proper raw tea material and lowering down drying temperature with non-thermal technologies like FD.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work investigated the development of instant tea formulated using Cymbopogon citrates, Zingiber officinale and Moringa oleifera extracts. Fresh leaves of C. citrates and M. oleifera, and rhizopus of Z. officinale were processed into lyophilized extracts and ultimately developed into instant tea with the aid of simplex centroid mixture design. The results showed optimal extracts mixture of C. citrates (52.32%), M. oleifera (18%), and Z. officinale (29.68%) as most suitable. Prominent bio-compounds included 9,12-Octadecadienoic acid (Z,Z)-(29.54%), Ricinoleic acid (7.49%), 2-Propen-1-amine (7.29%), Z-(13,14-Epoxy)tetradec-11-en-1-ol acetate (7.19%), 9-Octadecenal, (Z)-(7.15%), and 1-Butoxy-1-isobutoxy-butane (4.20%). Antioxidants showed total phenolic (23.80 mgGAE/g), alkaloids (13.61 mg/100 g), total flavonoids (91.24 mg RE/100 g), DPPH (74.16 µmolTEAC/100 g). Phenolic profile showed epicatechin (108.2 6 mg/100 g), ferulic acid (23.41 mg/100 g), pyrogallol (30.02 mg/100 g) and quercetin (38.62 mg/100 g). Physicochemical showed packed bulk density (0.591 g/ml), pH (5.28), *L (69.25), *a (13.61) and *b (28.40). Sensory scores showed taste (90.87%), aroma (86.45%), and general acceptability index (89.84%). Fourier transformed infrared showed carbamyl (amide), cyano (nitrile), formyl (alkaynal), and aryl halides. The formulated instant tea possessed some health promoting bioactive compounds. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to determine the suitable conditions for enzyme-assisted hydrolysis and the production of instant tea from hydrolysed ginger. Several parameters of ginger hydrolysis were investigated, such as the enzyme concentration from 0.1 to 0.4 g/100 g ginger powder (w/w), material/water ratios of 1/10; 1/15; 1/20; and 1/25 (w/w), pH from 3.5 to 5.0; temperature of hydrolysis process from 45 to 60°C, and time of hydrolysis process from 90 to 150 min. Subsequently, the hydrolysed ginger was spray-dried to produce instant products with surveyed parameters, including the maltodextrin concentration from 15 to 35 g/100 g ginger extraction, feed flow rates from 120 to 600 mL/h, and the temperatures of spray drying from 120 to 150°C. The suitable parameters for enzyme-assisted hydrolysis and production of instant tea were determined, including enzyme concentration as 0.2 g/100 g ginger powder (w/w), material/water ratio as 1/10 (w/w), pH at 5.0, temperature process as 55°C, the time of hydrolysis process as 120 min, the maltodextrin concentration as 15 g/100 g extraction (w/w), feed flow rate as 240 mL h−1, and the inlet temperature as 140°C. Furthermore, the physicochemical properties of the product were identified with moisture content as 2.36 ± 0.09%, total phenolic content as 98.34 ± 0.59 mg gallic acid equivalent/g DW, and IC50 value as 1,082 µgAA/mL.

Haze or tea cream in instant tea significantly affects tea- based product manufacturing due to its impact in preparing unclouded tea infusions. The effect of pre-processing temperature of spray drying and cultivar elevation with haze development of instant tea production from Broken Mixed Fannings (BMF) was studied first time by analyzing Total polyphenol (TPC), caffeine content, yield and haze value in instant tea. Significant differences in haze and TPC percentages were observed across elevation categories of upcountry (86.1 NTU &16.33%), mid country (49.6 NTU &13.25%), and low country (29.7 NTU & 11.94%) respectively. A strong positive correlation (0.992) was observed between TPC and haze level while a negative correlation showed between Caffeine and haze level (-0.967). However, there were no significant differences for haze, TPC and caffeine contents among tea estates in the same elevation category. The highest yield (27.17%) and lowest haze value (48. 75 NTU) of instant tea were reported at the pre- process spray drying temperature of 70 °C when compared with 40, 50, 60, 80 and 90 °C. The method was validated in large-scale production and could be recommended as a proven methodology to reduce haze development and acquire a high yield of instant tea. [ABSTRACT FROM AUTHOR]

Refuse tea is industrially identified as broken mixed fannings (BMF). It is a primary raw material for instant tea production. The aroma escape during the process affects the quality of instant tea used for application in the food and beverage industries. Capturing and adding back aroma to the instant tea is commercially important to overcome this drawback. Hence, the study was focused on profiling the aroma of BMF and respective instant tea based on low country (0–300 m MASL) and upcountry (>600 m MASL) elevation categories of Sri Lanka to identify the impact of growing elevation on aroma profiles to explore blending proportions for better aroma profiles. Furthermore, volatiles that escaped with steam during the instant tea production process were condensed, and this aroma extract was added back to the tea concentrate prior to spray drying to produce the aroma blended instant tea sample (ABIT). Solid-phase microextraction followed by gas chromatography–mass spectrometry was used to identify the volatile compounds in the headspace of instant tea, BMF and ABIT samples. BMF samples significantly contained linalool (9.94 ± 2.94 %), cis-linalool oxide (Furanoid) (4.69 ± 1.80 %), geraniol (2.47 ± 1.44 %), and 3-hexen-1-ol (3.46 ± 2.06 %); however, the volatile profile of instant tea samples had high amounts of hydrocarbons (51.60 ± 9.34 %) that did not contribute to creating a pleasant aroma for the product. Hexanal, geraniol, citral, cis-jasmon, α-ionone, nerol and E-2-Z-4-hexadienal are characteristic in upcountry BMF and were absent in the low country tea, indicating a difference in the aroma profiles with elevation. ABIT sample showed that there is a clear improvement in the aroma profile by retaining compounds such as linalool (5.48 %), geraniol (0.95 %), hotrienol (0.92 %), and γ-muurolene (0.22 %), which give a pleasant flowery aroma to the product. This study concluded the possibility to improve the aroma profile of instant tea to give the unique aroma of Ceylon tea as per customer requirements in an economically viable manner and this technology can be applied globally.

Introduction. Codonopsis javanica L. root is a gingsen-like medicinal material with valuable bioactive compounds and alkaloids in its composition. However, the diversification of commercial products from Codonopsis javanica root extract is limited and poorly represented on the market. This study presents a new production process of an instant tea product from Codonopsis javanica root extract, which involved spray drying with maltodextrin as a drying additive. Study objects and methods. The research featured different process parameters including a drying additive concentration, a drying temperature, and a feed flow rate. Moisture content and drying yield were selected as the main outcomes. Results and discussion. In general, the improved drying yield was associated with an increased drying additive concentration, a lower drying temperature, and a higher feed flow rate. The best drying yield (78.35%) was obtained at the drying additive concentration of 30% (w/w), the drying temperature of 140°C, and the feed flow rate of 300 mL/h. The total saponin content in the product was 0.29% (w/w), and the ABTS free radical scavenging ability reached 59.48 μgAA/g. The obtained powder was spherical and exhibited fairly uniform particle morphology with shriveled and concave outer surface. Conclusion. The research results justified the use of Codonopsis javanica as an ingredient in beverage industry and suggested maltodextrin as an appropriate substrate for spray-drying natural extracts.

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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: The aim of the study was to determine possible differences in decrease of pH-values of whole saliva, following the intake of different beverages.Materials and Methods: Twelve boys and 13 girls (4.9 +/- 0.9 years old) participated in this study. A dental examination was performed (dmft). Orange juice (pH = 3.67), instant fennel tea (pH = 7.38), whole milk (pH = 6.84) and mineral water (pH = 5.88) were tested. All beverages were given at the same time of day. Salivary pH and buffering capacities of the beverages were determined with a portable pH-meter. Immediately after intake of a beverage, and 5, 10, 15 and 25 minutes later, whole saliva was collected, and the pH-value was measured again. The statistical evaluation was performed using the Wilcoxon test for paired samples.Results: Fifteen children had healthy dentitions. Ten subjects had a mean dmft of 1.1 +/- 2.3. The mean base salivary pH was 7.09 +/- 0.07, without differences between the children with and without dental decay. Mineral water led over the whole period of measurements to a significant rise in salivary pH (P < 0.05). Orange juice caused a significant reduction in the salivary pH during the first 10 minutes. After intake of instant tea or milk, significant reductions were found in the period of 5 to 10 minutes. After the intake of instant tea, the reduction was still significant after 15 minutes. During the period of 5 to 10 minutes, the change in pH (deltapH) in whole saliva differed significantly only between consumption of mineral water and other beverages (P < 0.01).Conclusion: With regard to dental health, a regular consumption of orange juice or sweetened instant teas should be discouraged. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction. The aim of the current study was to develop a novel technique for the production of antioxidantrich instant black tea powder. Materials and methods. Antioxidant-rich instant black tea was produced by spray drying of the concentrated brew of processed tea leaves with the incorporation of bioactive compounds from fruits and vegetables. The quality of instant tea produced was compared with other commercial instant tea and tea granules. Results and discussion. Developed instant black tea had good liquoring characteristics, and various constituents were also in the acceptable range. Caffeine content was generally high in all the tea samples and ranged from 2.2% to 3.1% in all samples. Total polyphenols content was varied between 17.38% and 22.67% and developed instant black tea has higher polyphenols than others. Tannin content ranged from 7.42 to 10.43% in all samples, while the developed instant black tea had the lowest content such anti-nutrient content than others. Developed instant black tea showed the highest potency of scavenging activity on DPPH radical followed by commercial instant green tea and black tea granules. Conclusion. Developed instant black tea had higher polyphenol and antioxidant capacity than others Bangladeshi tea which may act as a substitute for natural antioxidants and as a promising agent for beneficial influence in human health. [ABSTRACT FROM AUTHOR]

This paper analyzed the effect of raw material crushing fineness, cooking time, ethanol content during ethanol precipitation and other factors on the preparation of raw material extract from Millettia speciosa Champ, instant tea. The raw materials of Millettia speciosa Champ., Philippine flemingia root and radix fici simplicissimae were crushed into 10 mesh or finer powder, and cooked for 60 min. During ethanol precipitation, the ethanol content was about 50% to 70%, standing 12 h. The ophiopogon root was cooked in 1: 15 boiling water for 45 min, and chrysanthemum was leached for 45 min with 1: 20 demineralized water at 80 CC. After concentration, preparation and spray drying, the finished Miilettia speciosa Champ. instant tea was created. The detection of each product index indicated that Miilettia speciosa Champ. instant tea had good taste and flavor, and there were no heavy metals, harmful substances and excessive microbes, thereby showing that the raw material of Miilettia speciosa Champ. instant tea was selected reasonably, the mixture ratio was rational, and the processing technolog was of some security, stability and maturity, which provided a theoretical basis for its development and application. [ABSTRACT FROM AUTHOR]

Refuse tea is industrially identified as broken mixed fannings (BMF). It is a primary raw material for instant tea production. The aroma escape during the process affects the quality of instant tea used for application in the food and beverage industries. Capturing and adding back aroma to the instant tea is commercially important to overcome this drawback. Hence, the study was focused on profiling the aroma of BMF and respective instant tea based on low country (0–300 m MASL) and upcountry (>600 m MASL) elevation categories of Sri Lanka to identify the impact of growing elevation on aroma profiles to explore blending proportions for better aroma profiles. Furthermore, volatiles that escaped with steam during the instant tea production process were condensed, and this aroma extract was added back to the tea concentrate prior to spray drying to produce the aroma blended instant tea sample (ABIT). Solid-phase microextraction followed by gas chromatography–mass spectrometry was used to identify the volatile compounds in the headspace of instant tea, BMF and ABIT samples. BMF samples significantly contained linalool (9.94 ± 2.94 %), cis -linalool oxide (Furanoid) (4.69 ± 1.80 %), geraniol (2.47 ± 1.44 %), and 3-hexen-1-ol (3.46 ± 2.06 %); however, the volatile profile of instant tea samples had high amounts of hydrocarbons (51.60 ± 9.34 %) that did not contribute to creating a pleasant aroma for the product. Hexanal, geraniol, citral, cis -jasmon, α-ionone, nerol and E-2-Z-4-hexadienal are characteristic in upcountry BMF and were absent in the low country tea, indicating a difference in the aroma profiles with elevation. ABIT sample showed that there is a clear improvement in the aroma profile by retaining compounds such as linalool (5.48 %), geraniol (0.95 %), hotrienol (0.92 %), and γ-muurolene (0.22 %), which give a pleasant flowery aroma to the product. This study concluded the possibility to improve the aroma profile of instant tea to give the unique aroma of Ceylon tea as per customer requirements in an economically viable manner and this technology can be applied globally. [ABSTRACT FROM AUTHOR]

Tea material rich in cellulase activity was used to trial-produce instant tea in the present paper. The cellulase properties were re searched through single factor experiment, and the extraction technology of instant tea was studied through orthogonal experiment. The results showed that the optimum reaction condition of cellulase was temperature of 30 - 60 °C, and pH value of 3. 5 - 5. 5 . When temperature was 30 - 40 °C, pH value was 3 - 5, the cellulase was relatively stable. Its residual enzyme activity was 40 % after kept at 50 °C for 60 min. The best extraction technology of the instant tea was temperature of 60 °C, liquid to solid ratio of 20, extraction time of 50 min. The extraction rate of polyphenol was 85. 6 %, compared to tea material, the content of amino acids, soluble sugar and coffein increased 23. 7 % , 6. 3 % , 2. 9 % respectively, and the water extract rate was high to 96 % under the best condition. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of instant tea processing on the chemical, sensory, and volatile profiles of sweet tea. Young leaves of Lithocarpus litseifolius [Hance] Chun were extracted and dried with freeze-drying and spray-drying, respectively. The contents of proteins, polysaccharides, total phenolics, total flavonoids, and free amino acids in instant teas were found to be higher than those in sweet tea. A total of 268 volatiles were identified by HS-SPME-GC-MS, and 88 compounds showed significant differences among different samples, and most of volatile compounds showed lower concentrations in instant tea powder than sweet tea powder. Nine aroma attributes were evaluated through descriptive sensory analysis. Sweet tea had a higher intensity of woody, green, floral, fruity, and sweet descriptor, while the instant sweet teas demonstrated the higher intensity of caramel-like attribute. Our study emphasized the nutritive value of instant sweet tea, while the aroma needs to be improved further. • Effects of drying methods on instant sweet tea powder were measured and compared. • Taste and volatile compounds were detected by E-nose and HS-SPME–GC–MS. • The protein, polysaccharide and amino acids contents, TPC and TFC were enhanced. • The instant sweet teas demonstrated the higher intensity of caramel-like attribute. • 88 volatile compounds showed significant differences among different tea samples. [ABSTRACT FROM AUTHOR]

Abstract: Instant tea powder is the fully soluble solid of tea that has emerged as a new and fast growing product in every country. The various processes involved in the commercial production of instant tea includeblending of tea leaves, hot water extraction, aroma recovery, soluble solids concentration, aroma restoration and dehydration. An envisaged process has been developed for the production of instant/soluble tea from the expressed juice of fermented tea leaves. Green tea leaves are subjected to withering, maceration, and fermentation process, which are similar to that of existing black tea production process. The fermented leaf is pressed to expel a part of juice containing soluble solids. The juice is then heated, centrifuged and vacuum dried to get soluble/instant tea powder. The pressed leaf residue is subjected to vacuum/hot air drying to obtain low grade conventional tea granules. About 20±2g of soluble tea and 220±20g of pressed cake tea are obtained from 1kg of green tea leaves. The TF:TR ratio for soluble tea is 0.084 and that for pressed cake tea is 0.140. Industrial relevance: The technology can be easily adopted by existing black tea manufacturers for simultaneous production of instant tea and black tea. The process is economical as both extracted juice and pressed cake are converted into value added products. [Copyright &y& Elsevier]

Abstract: Only the apical bud and the top four leaves are normally used to make high quality green teas, while the older lower leaves are cut and used for mulch. The aim was to determine whether the old fifth to tenth leaves could be used to make caffeinated and decaffeinated green tea catechin powders. The leaves were decaffeinated by blanching in water at 100°C for 10min to remove 80% of the caffeine while retaining 85% of the catechins. The leaves were then extracted in water at 80°C and freeze drying gave 100% yields of extractable powder and catechins while spray drying gave 20–25% lower yields. Decaffeination and spray drying also increased the conversion of epistructured to non-epistructured catechins. Therefore, this study has shown that old green tea leaves, which are usually discarded, could be used as an underutilised source to make caffeinated and decaffeinated green tea catechin powders. [Copyright &y& Elsevier]

Two brands of green tea samples available in the market were used for the sensory evaluation along with the instant tea powder and green tea granules prepared from fresh tea leaves ( Camellia sinensis). The main objective of this study was to evaluate the sensory scores of different tea samples using fuzzy logic and grade the samples as per their sensory qualities. Brew was prepared as per the standard procedure, and sensory evaluation was carried out by a trained panel of 16 judges. Fuzzy logic was used for ranking the samples and also to find out the preference of quality attributes of green tea drink in general. Green tea granules obtained from pressed leaf residue was ranked first followed by instant tea drink. Both the market samples were rated low in quality compared to the prepared tea samples. It was also concluded that in general, taste and flavor of green tea drink is considered to be the highly important quality attributes. The color and strength were reported under the category important. The strength and weakness of individual samples were also determined. [ABSTRACT FROM AUTHOR]

Summary: Background: Intake of energy providing liquids (EPL) other than breast milk or formula to infants is discouraged because it may displace milk intake. Data on actual practice is lacking. Aim: To describe the current practice of EPL supply to infants in five European countries. Method: Breastfed (BF) infants and infants fed using two formulae (FF) with different protein content were recruited from October 2002 to June 2004. Three-day weighed food protocols of 1368 infants were obtained monthly at the ages of 1 to 9 and again at 12 completed months. Results: At the age of 4 months, 13% of BF and 43% of FF infants received EPL. FF infants started EPL earlier (median 17 weeks) than BF infants (median 30 weeks). EPL intake was associated with a lower intake of formula milk and solids (kcal/d) in the first year of life. Multiple regression analysis showed significant differences in EPL introduction between the individual countries. Conclusion: In contrast to recommendations, EPL is frequently given during the first months of life to breastfed and particularly to formula fed infants. Infants given EPL showed lower intakes of infant formula and solids. Caregivers should receive better counselling on appropriate infant feeding. [Copyright &y& Elsevier]

Abstract: The feasibility of measuring caffeine content in instant green tea and granules was investigated by Fourier Transform Near-Infrared (FT-NIR) spectroscopic technique. A calibration model was developed using pure caffeine standards of varying concentrations in the near-infrared region (4000–12000cm−1). The developed model was validated using test validation technique. FT-NIR spectroscopy with chemometrics, using the PLS–first derivative plus straight line subtraction method could predict the caffeine content in tea samples accurately up to an R 2 value greater than 0.98 and a standard error of prediction (SEP) value less than 2.0 with 6 factors in the prediction model. The developed model was applied to predict caffeine content in tea samples within 2–5min. The developed procedure was further validated by recovery studies by comparing with UV spectroscopic method of caffeine determination. [Copyright &y& Elsevier]

Abstract: Moisture adsorption isotherms of green instant tea powder and green tea granules were determined at 20, 30, 40 and 50°C. A gravimetric static method was used under 0.11–0.90 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid. Experimental data were fitted to various mathematical models and found that Peleg model suits best in describing equilibrium moisture content–equilibrium relative humidity (EMC–ERH) relationships for instant green tea samples as well as green tea granules, over the entire range of temperatures. The net isosteric heat of sorption was determined from the equilibrium data at different temperatures. The isosteric heat of sorption varied between 48.54 and 44.71kJ/mol at moisture levels varying between 1 and 9g/g dry matter for instant green tea powder and 47.96 and 44.10kJ/mol at moisture level varying between 0.2 and 1.4g/g dry matter for green tea granules. [Copyright &y& Elsevier]

Abstract: Instant tea is presently manufactured by spray/freeze drying of the concentrated brew of processed tea leaves/dust and the drawbacks of this method are inferior quality, high cost and energy. A novel technique has been developed for the production of instant/soluble tea powder from the expressed juice of green leaves. After plucking, the leaves are crushed and juice pressed out. The juice is then subjected to fermentation under specified conditions. The fermented juice is steamed, centrifuged and freeze-dried to get instant tea powder. The pressed leaf residue is subjected to fermentation and drying for preparation of tea granules. The instant tea produced is of good liquoring characteristics and various constituents are also in the acceptable range [Theaflavin (TF) to Thearubigin (TR) ratio – 10.71 for instant tea (IT) and 12.12 for tea granules (TG), Caffeine content 40.4mg/cup of IT and 96mg per cup of TG]. The tea granules produced is comparable to CTC (crushing, tearing & curling) tea in quality and liquoring characteristics. There is considerable savings in the economy as the juice and residue are converted into value added products in this method. [Copyright &y& Elsevier]

Fatty liver disease is a global public health threat. Fu instant tea is a new tea product made from the Fu brick tea fermented by Eurotium cristatum. This study explored Fu instant tea's effects on improving fatty liver disease and intestinal microbiota dysbiosis caused by a high-fat diet. We found that Fu instant tea's production process increased polyphenols content from 36.3 ± 1.4 mg/g to 111 ± 6 mg/g, and the Fu instant tea had higher antioxidant activity than Fu brick tea. More importantly, Fu instant tea prevented fatty liver disease by reducing liver edema and reduced liver fat accumulation and inflammation. Meanwhile, Fu instant tea also reduced the ratio of the Firmicutes / Bacteroidetes that decreased energy intake. Fu instant tea increased the abundance of Bifidobacterium , Lactobacillus , Ruminococcaceae , and Lachnospiraceae and reduced Helicobacter and Desulfovibrio , contributing to inhibiting liver inflammation. Fu instant tea also increased the short-chain fatty acids, which indirectly contributed to increasing intestinal epithelial cells' growth, which helped prevent fatty liver disease. Our results demonstrate the health function of Fu instant tea and support the development of other tea products. • Fu instant tea had higher tea polyphenols, total caffeine, and antioxidant activity than Fu brick tea. • Fu instant tea prevented fatty liver disease by alleviating liver edema, reducing liver fat accumulation and inflammation. • Fu instant tea improved intestinal microbiota composition that reduced the ratio of Firmicutes to Bacteroidetes (F/B). • Fu instant tea increased the abundance of beneficial bacteria, including Lactobacillus and Bifidobacteria. • Fu instant tea increased intestinal short-chain fatty acids, including acetate, propionate, butyrate, and valerate. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods. [ABSTRACT FROM AUTHOR]