Search Results (46)

This study investigates the effect of precursor pH (1.3, 2, 4, 6, 8, and 10) on the synthesis of gold nanoparticles (AuNPs) via a green synthesis approach using an aqueous extract of green tea (Camellia sinensis) leaves. The formation of AuNPs was monitored using UV-vis spectrophotometry and confirmed using transmission electron microscopy (TEM). The results confirmed that the morphology and size of the AuNPs are strongly dependent on the pH of the reaction medium. Based on spectral features, the color of the colloids, and TEM analysis, the synthesized samples were classified into three groups. The first (pH 8 and 10) contained predominantly spherical nanoparticles with an average diameter of ~18 nm, the second (pH 1.3 and 2) contained different shaped nanoparticles (20–250 nm in diameter), and the third (pH 4 and 6) contained flower-like nanostructures with a mean diameter of ~60 nm. UV-vis analysis revealed good stability of all AuNP colloids, except at pH 1.3, where a significant decrease in absorbance intensity over time was observed. These findings confirm that tuning the precursor pH allows for controlled manipulation of nanoparticle morphology and stability in green synthesis systems. Full article

Sea buckthorn (Hippophae rhamnoides) is a valuable plant rich in biologically active compounds, mainly found in its berries and leaves. The harvesting process, which includes pruning, freezing, and shaking, leaves behind large amounts of biomass and juice-pressing residues, typically composted. The aim of this study is to expand knowledge of the valorization of sea buckthorn secondary raw materials by applying an innovative pressure cyclic solid–liquid (PCSL) extraction method and to develop value-added functional food products. Extraction was performed in 20 and 60 cycles, each lasting from 2 to 10 min. The highest concentrations of proanthocyanidins (5.51 g_CE/L) and total phenolics (12.42 g_GAE/L) were obtained under prolonged conditions, but the L-4 extract (20 cycles × 2 min) was selected for kombucha production due to its favorable balance between efficiency and sustainability. Microbial safety evaluation showed that kombucha with sea buckthorn leaf extract exhibited significantly stronger antimicrobial activity against tested pathogens compared to green tea kombucha. Additionally, sensory analysis revealed higher consumer acceptability of beverages enriched with sea buckthorn extracts. Shotgun metagenomic analysis identified high microbial diversity in the M. gisevii MI-2 starter culture and fermented kombucha products (227 bacteria and 44 eukaryotes), most of which (92.5% bacteria, 77.8% eukaryotes) remain viable and contribute to fermentation dynamics. New biotechnological strategies and genetic modifications raise concerns about the safe use of microorganisms in food production. To address these issues, these findings provide a foundation for future strategies aimed at the safe application of beneficial microorganisms in food biotechnology and support the long-term goals of the European Green Deal by promoting sustainable biomass valorization and circular economy advancement in the food sector. Full article

Matcha, a finely powdered green tea, has been cherished in Japan for centuries, used in the traditional tea ceremony and nowadays also valued for its health-promoting properties. Cultivated under shaded conditions to enhance chlorophyll production, which gives the typical vibrant green color, matcha is rich in important bioactive compounds, including caffeine, catechins, and theanine. This study analyzes three matcha grades—ceremonial grade 1 (G1), grade 4 (G4), and food grade (FG)—to assess variations in their metabolite profiles. The Bligh–Dyer method was employed to extract polar and non-polar metabolites from organic and hydroalcoholic phases. High-performance thin-layer chromatography (HPTLC) was used for qualitative metabolite analysis, while nuclear magnetic resonance (NMR) spectroscopy was employed for both qualitative and quantitative analyses. Results reveal a decreasing gradient of amino acids and caffeine from grade 1 to food grade, while other metabolites, such as polyphenols, display an increasing trend. These findings suggest that factors such as harvesting time and leaf maturity significantly influence matcha’s chemical composition, providing a scientific basis for its quality differentiation and potential nutraceutical uses. Full article

Tea is one of the most widely consumed beverages globally and a significant dietary source of fluoride. This systematic review aimed to identify and evaluate the factors influencing fluoride concentration in tea infusions. A comprehensive literature search was conducted in March 2025 across PubMed, Scopus, and Web of Science databases, following PRISMA guidelines (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines and the PICO framework. Eligible studies investigated fluoride release in tea infusions, published in English from the year 2000 onward. Thirty articles met the inclusion criteria, and the risk of bias in the articles was assessed using the Joanna Briggs Institute (JBI) quality checklist. Fluoride concentration in tea infusions varied widely across studies, ranging from 0.008 to over 8 mg/L. Key factors influencing fluoride release included tea type (with black and green teas showing the highest values), leaf form (powdered and bagged teas released more fluoride than loose leaves), brewing time and temperature, water composition, and the presence of additives such as spices. A longer brewing time and higher temperature consistently increased fluoride extraction. Lower pH or water hardness also significantly affected fluoride availability. Regional origin of tea and production methods were additional sources of variation. Fluoride release in tea is influenced by a complex interplay of botanical, environmental, and preparation-related factors. These findings are clinically relevant, particularly for populations at risk of fluoride overexposure. Further standardized research is needed to inform safe consumption guidelines and public health recommendations. Full article

Implant-associated infections, particularly those linked to Staphylococcus aureus (S. aureus), continue to compromise the clinical success of β-tricalcium phosphate (β-TCP) implants despite their excellent biocompatibility and osteoconductivity. This investigation aims to tackle these challenges by integrating femtosecond (fs)-laser surface processing with two complementary strategies: ion doping and functionalization with green-synthesized silver nanoparticles (AgNPs). AgNPs were produced via fs-laser photoreduction using green tea leaf extract (GTLE), noted for its anti-inflammatory and antioxidant properties. Fs-laser processing was applied to modify β-TCP scaffolds by systematically varying scanning velocities, fluences, and patterns. Lower scanning velocities generated organized nanostructures with enhanced roughness and wettability, as confirmed by scanning electron microscopy (SEM), optical profilometry, and contact angle measurements, whereas higher laser energies induced significant phase transitions between hydroxyapatite (HA) and α-tricalcium phosphate (α-TCP), as revealed by X-ray diffraction (XRD). AgNP-functionalized scaffolds demonstrated markedly superior antibacterial activity against S. aureus compared to the ion-doped variants, attributed to the synergistic interplay of nanostructure-mediated surface disruption and AgNP-induced bactericidal mechanisms. Although ion-doped scaffolds exhibited limited direct antibacterial effects, they showed concentration-dependent activity in indirect assays, likely due to controlled ion release. Both strategies promoted osteogenic differentiation of human bone marrow mesenchymal stem cells (hBM-MSCs) under defined conditions, albeit with transient cytotoxicity at higher fluences and excessive ion doping. Overall, this approach holds promise for markedly improving antibacterial efficacy and osteogenic compatibility, potentially transforming bone regeneration therapies. Full article

Active packaging using an edible coating could be an essential and sustainable alternative solution to preserve the properties of fruits and to prevent food loss and food waste. Fruits generate significant food wastes and losses. Reducing food waste is a global priority. For this research, nature-based solutions (NBSs) were applied, using micro-sized chitosan (CsMPs) and selenium microparticles (SeMPs), which are green-synthesized from black tea leaf extracts, and thyme essential oil. In this study, the effects of the new generation active food preservative coating agents formed from combinations of micro-sized chitosan (CsMPs) and selenium (SeMPs), and thyme essential oil (Oil) on the quality of “0900 Ziraat” sweet cherry fruits after harvest were investigated. After the fruits were coated with edible colloid solution, they were stored at 4 °C and 21 °C for 20 days, and quality parameter analyses were performed on days 0, 5, 10, 15, and 20. As a result of this study, it was determined that the application of CsMPs + SeMPs and the subsequent application of CsMPs + SeMPs + Oil from colloid solution coatings reduced weight loss, respiration, and decay rates. Also, it was determined that these applications were the most effective in preserving color values (L*, chroma, and hue), fruit firmness, total soluble solid (TSS) amount, acidity content and total phenolics, anthocyanin, and antioxidant capacity. These results show that CsMPs + SeMPs and CsMPs + SeMPs + Oil applications can be used as edible coatings to preserve the quality of sweet cherry fruits and extend their shelf life after harvest. This study’s results will contribute to obtaining micro-sized composite coating agents/agents produced with new technology to extend the shelf life. Full article

The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. This study addresses this challenge by exploring the synthesis of ZnO nanoparticles using green tea leaves extract—an eco-friendly approach—for the sunlight-activated removal of organics in agri-food wastewater. The research examined different conditions for the removal of clomazone (CLO), tembotrione (TEM), ciprofloxacin (CIP), and zearalenone (ZEA). Nitrate-derived ZnO synthesized in a water medium (N-gZnO_w) exhibited the highest photocatalytic activity, removing 98.2, 95.8, 96.2, and 96.6% of CLO, TEM, CIP, and ZEA. Characterization techniques (XRD, Raman spectroscopy, SEM, zeta potential measurements, UV–visible spectroscopy) confirmed the synthesis of N-gZnO_w, with an average particle size of 14.9 nm, an isoelectric point of 9.9, and a band gap energy of 2.92 eV. Photocatalytic experiments identified 0.5 mg/cm³ as an optimal catalyst loading, while a higher initial pollutant concentration reduced degradation efficiency. LC-ESI-MS/MS measurements confirmed the efficient pollutant degradation and the formation of degradation intermediates. Hence, this study demonstrates that green tea extract-synthesized ZnO nanoparticles offer a promising, sustainable solution for removing herbicides, pharmaceuticals, and mycotoxins from wastewater, paving the way for eco-friendly water purification technologies. Full article

The choice of plant species is crucial, as different plants provide unique biomolecules that influence nanoparticle characteristics. Biomolecules in plant extracts, such as proteins, amino acids, enzymes, polysaccharides, alkaloids, tannins, phenolics, saponins, terpenoids, and vitamins, act as stabilizing and reducing agents. This study explores the synthesis of silver nanoparticles (AgNPs) using leaf extracts from collard greens (Brassica oleracea var. acephala), hazelnut (Corylus avellana var. avellana), and green tea (Camellia sinensis). NPs were synthesized using silver nitrate (AgNO₃) solution at two different molarities (1 mM and 5 mM) and characterized by UV–Vis spectroscopy, XRD, TEM, and FTIR. The Surface Plasmon Resonance (SPR) peaks appeared rapidly for hazelnut and green tea extracts, within 30 and 15 min, respectively, while collard greens extract failed to produce a distinct SPR peak. X-Ray Diffraction confirmed the formation of face-centered cubic silver. TEM analysis revealed high polydispersity and agglomeration in all samples, with particle size generally decreasing at higher AgNO₃ concentrations. However, hazelnut extract showed a slight increase in size at higher molarity. Among all samples, green tea-derived AgNPs synthesized with 5 mM AgNO₃ were the smallest and least polydisperse, highlighting the significant role of plant type in optimizing nanoparticle synthesis. Full article

Numerous weight loss preparations emerge without medical or pharmaceutical supervision, thereby accentuating the risk to public health. Recent data shed light on the extent of the problem, with an increase in cases of nephrotoxicity associated with the use of plant-based dietary supplements (DSs). A 22-year-old patient, a smoker with no significant medical history, was admitted to the nephrology department of EHU Oran for the management of impure nephrotic syndrome complicated by acute renal failure, edema, and proteinuria. During interrogation, the patient admitted to incorporating the following products into his weight loss and muscle gain program: a plant-based DS named “Animal cuts^®”, composed of 38 plant extracts, supplementation with “Whey protein” at a dosage of 300 g/day, and creatine. Two samples, blood and urine, were sent to the toxicology department of EHU Oran. Since we did not receive the DS sample, a screening for various drugs was negative. An in-depth literature search on the toxic potential of the various components of “Animal cuts^®” allowed us to identify five components posing a risk to renal function, namely dandelion root extract (Taraxacum sp.), juniper berries (Juniperus sp.), green tea leaf extract (Camelia sinensis), and ginger (Zingiber officinale). Cases of renal dysfunction related to creatine supplementation have been reported in the literature. However, numerous studies indicate that “Whey protein” may not pose any nephrotoxic risk in individuals with normal renal function. This case adds to the growing number of reports of nephrotoxicity following the use of plant-based DSs and underscores the importance of strengthening regulations governing their production. Full article

β-Tricalcium phosphate (β-TCP) is a well-established biomaterial for bone regeneration, highly regarded for its biocompatibility and osteoconductivity. However, its clinical efficacy is often compromised by susceptibility to bacterial infections. In this study, we address this limitation by integrating femtosecond (fs)-laser processing with the concurrent synthesis of silver nanoparticles (AgNPs) mediated by Azorean green tea leaf extract (GTLE), which is known for its rich antioxidant and anti-inflammatory properties. The fs laser was employed to modify the surface of β-TCP scaffolds by varying scanning velocities, fluences, and patterns. The resulting patterns, formed at lower scanning velocities, display organized nanostructures, along with enhanced roughness and wettability, as characterized by Scanning Electron Microscopy (SEM), optical profilometry, and contact angle measurements. Concurrently, the femtosecond laser facilitated the photoreduction of silver ions in the presence of GTLE, enabling the efficient synthesis of small, spherical AgNPs, as confirmed by UV–vis spectroscopy, Transmission Electron Microscopy (TEM), and Fourier Transform Infrared Spectroscopy (FTIR). The resulting AgNP-embedded β-TCP scaffolds exhibited a significantly improved cell viability and elongation of human bone marrow mesenchymal stem cells (hBM-MSCs), alongside significant antibacterial activity against Staphylococcus aureus (S. aureus). This study underscores the transformative potential of combining femtosecond laser surface modification with GTLE-mediated AgNP synthesis, presenting a novel and effective strategy for enhancing the performance of β-TCP scaffolds in bone-tissue engineering. Full article

Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea’s volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odors. Eight distinct groups, including ninety volatile compounds, were detected. The most prevalent volatile compounds found in green tea samples were hydrocarbons and alcohols, which accounted for 29% and 22% of the total volatile compounds, respectively. Fourteen volatile compounds (OAV > 1) were identified as key active differential odorants. The chestnut-like aroma in green tea was mostly derived from 3-methyl-butanal and linalool, which were significantly accumulated in medium-intensity light (ML). Full article

Bryophyllum pinnatum (BP) is a medicinal plant used to treat many conditions when taken as a leaf juice, leaves in capsules, as an ethanolic extract, and as herbal tea. These preparations have been chemically analyzed except for decoctions derived from boiled green leaves. In preparation for a clinical trial to validate BP tea as a treatment for kidney stones, we used NMR and MS analyses to characterize the saturation kinetics of the release of metabolites. During boiling of the leaves, (a) the pH decreased to 4.8 within 14 min and then stabilized; (b) regarding organic acids, citric and malic acid were released with maximum release time (t_max) = 35 min; (c) for glycoflavonoids, quercetin 3-O-α-L-arabinopyranosyl-(1 → 2)-α-L-rhamnopyranoside (Q-3O-ArRh), myricetin 3-O-α-L-arabinopyranosyl-(1 → 2)-α-L-rhamnopyranoside (M-3O-ArRh), kappinatoside, myricitrin, and quercitrin were released with t_max = 5–10 min; and (d) the total phenolic content (TPC) and the total antioxidant capacity (TAC) reached a t_max at 55 min and 61 min, respectively. In summary, 24 g of leaves boiled in 250 mL of water for 61 min ensures a maximal release of key water-soluble metabolites, including organic acids and flavonoids. These metabolites are beneficial for treating kidney stones because they target oxidative stress and inflammation and inhibit stone formation. Full article

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers. Full article

Natural products and their analogues have contributed significantly to treatment options, especially for anti-inflammatory and infectious diseases. Thus, the primary objective of this work was to compare the bioactivity profiles of selected medicinal plants that are historically used in folk medicine to treat inflammation and infections in the body. Chemical HPTLC fingerprinting was used to assess antioxidant, phenolic and flavonoid content, while bioassay-guided HPTLC was used to detect compounds with the highest antibacterial and anti-inflammatory activities. The results of this study showed that green tea leaf, walnut leaf, St. John’s wort herb, wild thyme herb, European goldenrod herb, chamomile flower, and immortelle flower extracts were strong radical scavengers. Green tea and nettle extracts were the most active extracts against E. coli, while calendula flower extract showed significant potency against S. aureus. Furthermore, green tea, greater celandine, and fumitory extracts exhibited pronounced potential in suppressing COX-1 activity. The bioactive compounds from the green tea extract, as the most bioactive, were isolated by preparative thin-layer chromatography and characterized with their FTIR spectra. Although earlier studies have related green tea’s anti-inflammatory properties to the presence of catechins, particularly epigallocatechin-3-gallate, the FTIR spectrum of the compound from the most intense bioactive zone showed the strongest anti-inflammatory activity can be attributed to amino acids and heterocyclic compounds. As expected, antibacterial activity in extracts was related to fatty acids and monoglycerides. Full article

Green synthesis is a promising strategy for producing eco-friendly, non-toxic, and less expensive metallic nanoparticles from plants and microorganisms. This research synthesized silver nanoparticles (AgNPs) from fermented leaf extract of bush tea (Athrixia phylicoides DC). The physicochemical characterization of AgNPs was conducted by UV-vis spectroscopy, Fourier Transform Infrared Spectrometry (FTIR), and Differential Scanning Calorimetry (DSC). In addition, the total phenolic and flavonoid contents, antioxidant and antimicrobial activities of AgNPs were evaluated. The results indicated the successful formation of AgNPs by a visual change of color in fermented bush tea leaf extract from black to brown and in unfermented bush tea leaf crude extract from dark brown to light brown. The UV-vis spectrum of the reaction of the mixture of synthesized AgNPs with unfermented and fermented bush tea showed maximum absorbance at 457 nm and 450 nm, which confirmed the formation of AgNPs. FTIR revealed the functional groups of a leaf extract from bush tea that contributed to the reduction and capping process. The thermal properties suggest that low thermal stable compounds contributed to the reduction of Ag⁺ to Ag° in the phyto compounds found in the extract. The total phenolic content was higher in fermented AgNPs (290.44 mg/g GAE) compared to unfermented AgNPs (171.34 mg/g GAE). On the other hand, the total flavonoid content was higher in unfermented AgNPs (17.87 mg/g CE) than in fermented AgNPs (9.98 mg/g CE). Regarding antioxidant activity values, unfermented AgNPs had the highest FRAP (535.30 TE/mL) and 47.58% for DPPH. Fermented AgNPs had more antimicrobial activity than unfermented AgNPs. The results show that bush tea leaf extract can be used in different industries such as food, cosmetics, and biomedical. Full article