Another perspective to explain green tea cream: Utilizing engineered catechin-caffeine complex

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Article Food Science & Technology

Complexation of caffeine and theophylline with epigallocatechin gallate in aqueous solution: Nuclear magnetic resonance, molecular docking and thermodynamics studies

Cheng Guo et al.

Summary: The study found that the stoichiometries of caffeine and theophylline to EGCg were both 1:1, and both were captured in the hydrophobic space formed by aromatic rings of EGCg. The affinity between EGCg and caffeine was stronger than that between EGCg and theophylline, due in part to the two extra CH-pi interactions between N-7-Me of caffeine and aromatic rings of EGCg. The results of ITC were well aligned with NMR and molecular docking, indicating the accuracy of ITC in evaluating complexation.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Applied

Role of green tea nanoparticles in process of tea cream formation - A new perspective

Cheng Guo et al.

Summary: In this study, it was found that green tea nanoparticles (gTNPs) could form a ternary aggregate with epigallocatechin gallate (EGCG) and caffeine (CAF) complexes, playing a role in tea cream formation. The interaction between gTNPs and EGCG-CAF complexes was dominated by hydrophobic interaction at low zeta-potential conditions.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Shuang Liang et al.

Summary: The global beverage industry has rapidly developed over the past two decades, with particular growth in the tea beverage market. Advances in processing methods and flavor enhancement techniques for tea beverages have been highlighted and critically reviewed in this article. Analytical techniques such as chromatography and electrochemical fingerprints have been used for flavor evaluation, and new types of fermented tea beverages have been developed.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Solubility measurement, molecular simulation and thermodynamic analysis of guanidine hydrochloride in eleven neat solvents

Haixia He et al.

Summary: The solubility values of Guanidine hydrochloride in different solvents were experimentally determined, showing an increase in solubility with temperature. Molecular simulation analysis was used to understand the interactions between solute and solvent molecules. The study highlighted the complexity of the dissolution process and the effectiveness of the Apelblat model in correlating solubility data.

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Article Biochemistry & Molecular Biology

Vibrational (FT-IR, Raman) analysis of tea catechins based on both theoretical calculations and experiments

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Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids

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FOOD CHEMISTRY (2020)

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Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage

Hua Li et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses

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Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking

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Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

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Particle Surface Roughness Improves Colloidal Stability of Pressurized Pharmaceutical Suspensions

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Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification

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Experimental Evidence of the Presence of Bimolecular Caffeine/Catechin Complexes in Green Tea Extracts

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Rapid Assessment of Total Phenolic and Anthocyanin Contents in Grape Juice Using Infrared Spectroscopy and Multivariate Calibration

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

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Binding of caffeine with caffeic acid and chlorogenic acid using fluorescence quenching, UV/vis and FTIR spectroscopic techniques

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LUMINESCENCE (2016)

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Mechanism of Creaming Down Based on Chemical Characterization of a Complex of Caffeine and Tea Catechins

Takashi Ishizu et al.

CHEMICAL & PHARMACEUTICAL BULLETIN (2016)

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X-Ray Diffraction: Instrumentation and Applications

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CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2015)

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Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature

Xiaorong Lin et al.

FOOD CHEMISTRY (2015)

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The major factors influencing the formation of sediments in reconstituted green tea infusion

Yong-Quan Xu et al.

FOOD CHEMISTRY (2015)

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Properties of Precipitate of Creaming Down by (-)-Epigallocatechin-3-O-gallate and Caffeine

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Rujira Sukhotu et al.

FOOD CHEMISTRY (2014)

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Molecular Interactions between Caffeine and Catechins in Green Tea

Marta Colon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

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Ji-Qiang Jin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

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Characterization of Creaming Precipitate of Tea Catechins and Caffeine in Aqueous Solution

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Article Agriculture, Multidisciplinary

Tea Creaming in Nonfermented Teas from Camellia sinensis and Ilex vomitoria

Youngmok Kim et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

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Viscous Friction of Hydrogen-Bonded Matter

Aykut Erbas et al.

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2012)

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Green tea encapsulation by means of high pressure antisolvent coprecipitation

M. V. Sosa et al.

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Nanosuspension: An approach to enhance solubility of drugs

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JOURNAL OF ADVANCED PHARMACEUTICAL TECHNOLOGY & RESEARCH (2011)

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Stereochemical Structure Determination of Caffeine Complexes with Galloylated and Non-galloylated Catechins

Takashi Ishizu et al.

CHEMISTRY LETTERS (2010)

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Cream formation and main chemical components of green tea infusions processed from different parts of new shoots

Jun-Feng Yin et al.

FOOD CHEMISTRY (2009)

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Binding energy of tea catechin/caffeine complexes in water evaluated by titration experiments with 1H-NMR

N Hayashi et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)

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Article Food Science & Technology

Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]

YR Liang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

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Another perspective to explain green tea cream: Utilizing engineered catechin-caffeine complex

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