pH effect on colloidal characteristics of micro-nano particles in lapsang souchong black tea infusion

Han, Huan; Wang, Huiqin; Gao, Guanzhen; Rao, Pingfan; Zhou, Jingran; Liu, Ke; Xu, Yong-Quan

doi:10.1016/j.foodcont.2021.108643

Cited by 18 publications

(13 citation statements)

References 36 publications

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“…The pH measurements of tea samples were taken by following the methods from Ref. [ 12 ] by using a Seveneasy pH meter (Mettler-Toledo, Switzerland). Fresh standard buffer solutions of pH 4.0, 7.0, and 9.21 were used to calibrate pH meter before it was used at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

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Section: Methodsmentioning

confidence: 99%

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

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“…These particles form a colloidal system after tea infusion and were previously characterized. Han et al 38 identified particles with a hydrodynamic diameter of 128 nm in black tea infusion. Guo et al 39 identified particles of 363.8 nm in green tea infusion.…”

Section: Resultsmentioning

confidence: 99%

Green Synthesis of Cellulose-Based Biofilms Doped with AgNPs with Antibacterial Activity

Pereira¹,

Silva²,

Marques³

et al. 2023

J. Braz. Chem. Soc.

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In this work, cellulose-based composite biofilms doped with silver nanoparticles (AgNPs) have been produced by eco-friendly process. The AgNPs were synthesized from Ilex paraguariensis with an average size of 45 nm, a characteristic plasmon band at 450 nm and zeta potential of -23 mV. The biofilm has been synthesized by casting method, using different volumes of AgNPs suspension with glycerol plasticizing agent (T6-T10) or not (T1-T5). The AgNPs were successfully incorporated into the biofilms that was confirmed by scanning electron microscopy. The mechanical and optical structural and the antimicrobial properties of the biofilms have been determined. In the presence of AgNPs, the mechanical properties, thermal stability and water vapor barrier of the biofilms have been not altered. However, the addition of glycerol decreased the tensile strength and the modulus of elasticity, in addition to increasing the elongation of the biofilms and the water vapor barrier. The biofilm T10 showed a transmittance of ca. 10%, with high potential to be used as a UV light blocker. Finally, the biofilms doped with AgNPs showed activity against the bacterium Pseudomonas fluorescens. Given the above, this work presented a new biofilm with activity against the bacterium Pseudomonus fluorescens obtained by eco-friendly process.

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“…Therefore, the final turbidity was also different when the pH was readjusted to 7.0. A similar study reported that pH‐induced new aggregation in tea infusions is reversible (Han et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Overall, the pH adjustment of sugarcane juice affects its stability. This suggests that electrostatic interactions may be a causative mechanism that induces other interactions in sugarcane juice (Han et al ., 2022). More work is needed to elucidate how these interactions affect aggregate formation fully.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Acidity rectified aggregation behaviour of colloids in sugarcane juice

Meng

Shi

Wen

et al. 2022

Int J of Food Sci Tech

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During processing and low-temperature storage, pH change affects the stability of sugarcane juice. This study investigated the colloidal stability and aggregation mechanisms of membrane-filtered sugarcane juice at the pH range of 2.5-9.5. The mechanisms of aggregate formation were speculated based on the compositional variations in sugarcane juice at different pH. When pH was lower than 6.03, aggregation was driven by the electrostatic effect, wherein proteins, polysaccharides and phenolic compounds interact, hence increase the average particle size and turbidity. The absolute value of the zeta potential of the juice was decreased and found an isoelectric point at the pH range of 3.0-3.5. However, under alkaline conditions, calcium phosphate mesh flocs, which are the dominant components of the aggregate, attract colloidal impurities in the juice, eventually resulting in a sharp increase in turbidity and the rapid formation of enormous precipitates, further increasing particle size. This work provides new clues to control aggregation issues commonly encountered by the sugarcane beverage industry.

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pH effect on colloidal characteristics of micro-nano particles in lapsang souchong black tea infusion

Cited by 18 publications

References 36 publications

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Green Synthesis of Cellulose-Based Biofilms Doped with AgNPs with Antibacterial Activity

Acidity rectified aggregation behaviour of colloids in sugarcane juice

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