Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p-coumaric acid, rutin, ferulic acid, and 7-hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p-coumaric acid, ferulic acid, and 7-hydroxycoumarin compared with rutin. The obtained results suggested that 12-day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.

Fluoride concentrations in traditional and herbal teas: Health risk assessment

Traditional tea (Camellia sinensis) and herbal tea are being consumed across the world. However, long term consumption of tea can increase the chances of fluorosis owing to the presence of fluoride (F) in teas. Therefore, it is imperative to assess the health risk associated with tea consumption. The main objectives of this study were to: 1) estimate total F in 47 popular teas, including traditional and herbal teas and F concentrations in 1% (w/v) infusion of 5 min, and 2) assess the exposure risks of F from tea consumption in children and adults. The data showed that total F was the least in herbal teas (33-102 mg/kg) and their infusions (0.06-0.69 mg/L) compared to traditional teas (296-1112 mg/kg) and their infusions (1.47-6.9 mg/L). During tea infusion, 6-96% and 18-99% of the F was released into the water from herbal and traditional teas, respectively. Ten samples of traditional teas, including five green teas had chronic daily intake (CDI) values of F > 0.05 mg/d/kg bw, the stipulated permissible limits of F intake from all sources. Although the F from teas posed no immediate health hazards with hazard quotient <1, some tea samples could potentially contribute >4 mg F/d, thereby adding to the overall F burden. Therefore, together with F from food and water sources, daily F consumptions from teas might increase its health risks to humans. So, caution should be excised when drinking teas containing high F.

DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE

The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

Nutritional recommendations for individuals with Flammer syndrome

The Flammer syndrome (FS) describes the phenotype of people with a predisposition for an altered reaction of the blood vessels to stimuli like coldness or emotional stress. The question whether such people should be treated is often discussed. On the one hand, most of these subjects are healthy; on the other hand, FS seems to predispose to certain eye diseases such as normal tension glaucoma or retinitis pigmentosa or systemic diseases such as multiple sclerosis or tinnitus. A compromise between doing nothing and a drug treatment is the adaption of nutrition. But what do we mean by healthy food consumption for subjects with FS? The adaption of nutrition depends on the health condition. Whereas patients with e.g. a metabolic syndrome should reduce their calorie intake, this can be counterproductive for subjects with FS, as most subjects with FS have already a low body mass index (BMI) and the lower the BMI the stronger the FS symptoms. Accordingly, while fasting is healthy e.g. for subjects with metabolic syndrome, fasting can even dangerously aggravate the vascular dysregulation, as it has been nicely demonstrated by the loss of retinal vascular regulation during fasting. To give another example, while reducing salt intake is recommended for subjects with systemic hypertensions, such a salt restriction can aggravate systemic hypotension and thereby indirectly also the vascular regulation in subjects with FS. This clearly demonstrates that such a preventive adaption of nutrition needs to be personalized.

Camellia sinensis L. Extract and Its Potential Beneficial Effects in Antioxidant, Anti-Inflammatory, Anti-Hepatotoxic, and Anti-Tyrosinase Activities

The aims of this study were to investigate the potential benefits of antioxidant, anti-inflammatory, anti-hepatotoxic, and anti-tyrosinase activities of a methanolic extract of fresh tea leaves (FTE) (Camellia sinensis L.). The antioxidant capacity was investigated using three different methods at different temperatures. The anti-inflammatory activity was studied in vitro by the inhibition of 5-lipoxygenase assay. The anti-hepatotoxic effect was investigated in CCl₄-induced liver injury in rats. The anti-tyrosinase activities of the FTE and its principal phenolic compounds were investigated in l-3,4-dihydroxyphenylalanine (l-DOPA) oxidation by a mushroom tyrosinase. A molecular docking study was conducted to determine how the FTE’s principal catechins interact with the tyrosinase. The FTE exhibited the best shelf life at low temperatures and demonstrated concentration-dependent antioxidant, anti-inflammatory, anti-hepatotoxic, and anti-tyrosinase effects compared to positive references. Treatment of rats with the FTE at 2000 mg/kg/day for 28 consecutive days reversed CCl₄-induced oxidative damage in hepatic tissues by lowering the levels of alanine aminotransferase by 69% and malondialdehyde by 90%. Our findings suggest that the FTE has the capacity to scavenge free radicals and can protect against oxidative stress induced by CCl₄ intoxication. The docking results were consistent with our in vitro data, indicating the anti-tyrosinase potency of the principal catechins.