Development of instant tea from Cymbopogon citrates, Zingiber officinale and moringa oleifera extracts

Oni, Kunle; Uchegbu, Nneka N.; Fasuan, Temitope Omolayo; Idowu-Adebayo, Folake

doi:10.1007/s11694-022-01734-2

Cited by 4 publications

(2 citation statements)

References 34 publications

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“…Similar results were obtained by the measurement of the beverage pH using a pH meter (Table S3). However, the contradictory results were recorded based on tea beverages (samples 11–14) because of the polyphenols. − Previous studies showed that the removal of phenolics in tea is dependent on the acid–base response and that aminated tea can remove these phenolics. Therefore, it is possible that the amination groups present in the four teas preferentially react with the trichrome probe to give a red color, leaving behind phenolics that make the solution acidic (pH equal to about 6).…”

Section: Resultsmentioning

confidence: 99%

Deep Learning-Assisted Rapid Assessment of Food Freshness Using an Anti-interfering Triple-Emission Ratiometric Fluorescent Sensor

Wu,

Chang,

Chen

et al. 2024

ACS Sustainable Chem. Eng.

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The assessment of food freshness is of paramount significance for the maintenance of human health. However, the presence of an interfering background signal from food samples often leads to inevitable false negative results, which remains a formidable challenge in the rapid assessment of food freshness. To address this issue, a bioinspired anti-interfering triple-emission ratiometric fluorescent sensor was developed based on a deep learning strategy to enhance the signal-to-noise ratio in complex real sample and to allow for the rapid real-time detection with significantly reduced sample size. It was enriched with tubular foot-like functional groups (–NH2 and –COOH), which showed good linearity between pH 2.5–9.5 with successive fluorescence color change from blue-green to light green, light yellow, orange, and red. Three YOLO deep learning algorithm models were used to construct self-designed smart WeChat applets for high-throughput analysis, and two unique 3D printing toolboxes based on a 96-well plate and cuvette for sample analysis were also designed. The rapid high-throughput classification of a wide range of beverages and real-time monitoring of food freshness based on a hydrogel tag were also validated for reference. Prospectively, deep learning-assisted creation of proportional sensors will be critical to increasing the diversity and high throughput of real-time monitoring.

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Section: Resultsmentioning

confidence: 99%

Deep Learning-Assisted Rapid Assessment of Food Freshness Using an Anti-interfering Triple-Emission Ratiometric Fluorescent Sensor

Wu,

Chang,

Chen

et al. 2024

ACS Sustainable Chem. Eng.

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“…This parameter measures the blend's capacity to bind metal ions, inhibiting their harmful effects. The results suggested that 40I:40L:20S is more effective in metal chelation compared to the other blends (Oni et al, 2023, Pang et al, 2018.…”

Section: Antioxidant Content Of Herbal Teamentioning

confidence: 92%

Phytochemical and antioxidant properties of herbal tea blends

Judith Uchenna Chima

2023

World J. Adv. Res. Rev.

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The demand for functional tea is progressively increasing due to some prevailing health issues in human. Tea has been used extensively as a vehicle for prevention and restoration from ill health. This study investigated the feasibility of formulating herbal tea from lemongrass, independent leaf and sensitive leaf composite. The results showed that the pH of the tea ranged between 5.61 and 5.76, alkaloids (5.71 – 11.64mg/100g), flavonoids (22.20-28.37mg/100g), steroid (9.26-13.22 mg/100 g), glucosides (3.85-7.12mg/100g), and total phenolic (1213.10-1351.40 mg GAE/100g). The sensory property using 9-point hedonic rating showed taste as 6-6.33, aroma (6.16-6.60), and general acceptability of 6.00-6.96. Tea formulated with 40% independent leaf, 40% lemongrass, and 20% sensitive leaf proved to be the best mixture. The production steps outlined in this study is scalable, and it could be used both industrially and on a small scale for self-entrepreneurs.

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Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract

Fasuan¹,

Oni

Uchegbu

et al. 2023

Food Measure

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Development of instant tea from Cymbopogon citrates, Zingiber officinale and moringa oleifera extracts

Cited by 4 publications

References 34 publications

Deep Learning-Assisted Rapid Assessment of Food Freshness Using an Anti-interfering Triple-Emission Ratiometric Fluorescent Sensor

Deep Learning-Assisted Rapid Assessment of Food Freshness Using an Anti-interfering Triple-Emission Ratiometric Fluorescent Sensor

Phytochemical and antioxidant properties of herbal tea blends

Bioactivity evaluation of nutriceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract

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