Search Results (23)

The antioxidant properties of seamless knitted fabrics with antioxidant fibers determine their antioxidant effects. In this paper, we used five kinds of raw yarn materials, namely mint nylon filament, tea carbon nylon filament, coffee carbon nylon filament, collagen nylon filament, and nylon filament, and chose three kinds of fabric microstructure, namely weft flat knit, 1+1 false rib, and 1+3 false rib, to obtain 15 seamless knitted samples with antioxidant fiber by establishing the sample scheme through the full factorial experimental method and weaving them on the seamless loom. DPPH and ABTS free radical scavenging tests were performed on the 15 seamless knitted samples of antioxidant fiber according to the standards, and the results showed that, in terms of the type of yarns, the antioxidant performance of tea carbon nylon filament was the best, followed by coffee carbon nylon filament and mint nylon filament, and the antioxidant performances of collagen nylon and ordinary nylon yarn were relatively weak; in terms of the fabric structure, the 1+1 false rib structure was slightly better than the weft flat knit structure, while the 1+3 false rib structure was relatively poor. Overall, the antioxidant performance of sample No. 5, with the 1+1 false rib structure and tea carbon nylon thread, was the best. Full article

Pulegone is a monoterpene ketone found in a variety of mint species. It has been classified as possibly carcinogenic to humans (Group 2B) by the International Agency for Research on Cancer (IARC). In previous studies, pulegone in food was analyzed exclusively via GC-MS, while ¹H NMR methods were limited to essential oils. The aim of this study was to develop an NMR method for the detection and quantification of pulegone in essential oils and foods. A mixture of methanol-d₄/chloroform-d₁ in a 1:1 ratio (v/v) was identified as the most effective solvent for separating pulegone signals. The essential oils were subjected to analysis at this solvent-mixture ratio. The extraction of pulegone was required for food analysis, and the steam distillation method proved to be more effective than the ultrasonic-assisted extraction method. The highest pulegone concentrations were identified in pennyroyal oil and muña oil, whereas lower levels were observed in other matrices, including corn mint oil and select food items. A toxicological assessment showed that the amount consumed did not exert any adverse effects on human health. Full article

Mentha spp. are commonly used for the production of tea and for the extraction of essential oils (EOs). The key factor of mint quality is the content and composition of the EO. Health-promoting compounds such as menthol are desirable, whereas the presence of potentially health-damaging compounds such as menthofuran should be avoided. This study examines the effect of shading on the EO content and composition of three Mentha genotypes (Mentha × piperita ‘Multimentha’, Mentha × piperita ‘Fränkische Blaue’ and Mentha rotundifolia ‘Apfelminze’). The Mentha genotypes were cultivated in field trials for two years (2022–2023). Each genotype was shaded with a shading net (50% photosynthetic active radiation (PAR) reduction), and a control without shading was prepared. EO content was determined by steam distillation and EO composition was characterized by GC-MS analysis. Furthermore, biomass, vegetation indices (VIs) and the electron transport rate (ETR) were analyzed. While shading led to higher plant heights, higher EO content and a slightly reduced amount of undesired EO compounds, the unshaded control yielded a higher biomass accumulation. Significant genotypic differences were determined. In conclusion, the benefits of shading depend on the intended use and genotype selection. Full article

Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products with new sensory and health-promoting properties. This paper investigates the antioxidant activity, chemical composition, and sensory properties of mint, nettle, and blackcurrant leaf-based kombucha analogs. It has been demonstrated that the fermentation process with SCOBY significantly influenced (p ≤ 0.05) sugar, organic acids, and mineral contents, with the increase in iron, magnesium, and calcium amounts in all tested herbal kombucha. The study shows that the type of herb infusion has a significant influence on the parameters associated with antioxidant potential. The fermentation with SCOBY resulted in an increase in antioxidant activity as measured by the superoxide anion radical (O₂^•−) inhibition of all three tested herbal infusions, with the greatest changes observed in nettle kombucha. Herbal kombucha was characterized by significantly increased total phenolic content as determined by Folin’s reagent and a changed phenolic compound profile by LC-MS/MS (liquid chromatography with tandem mass spectrometry) in comparison to nonfermented infusions. Very high sensory scores were achieved for fermented mint and blackcurrant-based kombucha. Full article

Bacterial cellulose (BC) is a biodegradable polymer resembling paper after being dried. It finds a growing number of applications in many branches of industry and in medicine. In the present study, BC was produced after Gluconacetobacter hansenii ATCC 23769 strain culture and used as a matrix for plant extracts (tulsi, brahmi, lemon, blackberry, nettle root, and nettle leave) and essential oils (cinnamon, sage, clove, mint, thyme, lemongrass, rosemary, lemon, anise, tea tree, lime, grapefruit, and tangerine), and the antimicrobial properties of these biomaterials was determined. The growth-inhibiting effects of plant extracts and essential oils combined with BC were analyzed against five Cronobacter species isolated from food matrix and two reference strains from the ATCC (513229 and 29544). Additional analyses were conducted for BC water activity and for its capability to absorb biologically active plant compounds. The cellulose matrix with a 50% extract from brahmi was found to effectively inhibit the growth of the selected Cronobacter strains. The other plant water extracts did not show any antimicrobial activity against the tested strains. It was demonstrated that BC soaked with thyme essential oil was characterized with the strongest antimicrobial activity in comparison to the other tested EOs. These study results indicate the feasibility of deploying BC impregnated with natural plant components as an active and environmentally-friendly packaging material. Full article

Nanoparticles, due to their extensive production and application, can have significant consequences for the environment, including soil and plant pollution. Therefore, it is very important to assess how nanoparticles will affect plants depending on the exposure pathways. The effect of gold nanoparticles in a concentration range of 1–100 mg/L on Mentha spicata L. during a 28-day experiment was investigated. Two routes of nanoparticles exposure were applied: root and foliar. Transmission electron microscopy was used to characterize nanoparticles and their effect on plant leaves’ ultrastructure. Gold content in soil and plant segments was determined using k0-neutron activation analysis. For root exposure, gold was mainly accumulated in soil (15.2–1769 mg/kg) followed by root systems (2.99–454 mg/kg). The maximum accumulation of gold in leaves (5.49 mg/kg) was attained at a nanoparticle concentration of 100 mg/L. Foliar exposure resulted in the maximum uptake of gold in leaves (552 mg/kg) and stems (18.4 mg/kg) at the highest applied nanoparticle concentration. The effect of nanoparticles on the Mentha spicata L. leaves’ biochemical composition was assessed. Nanoparticles affected the content of chlorophyll and carotenoids and led to an increase in antioxidant activity. Root exposure to gold nanoparticles resulted in an increase in the number of starch grains in chloroplasts and also suppressed the activity of the soil microbiota. Gold extraction from mint leaves into herbal infusion varied from 2 to 90% depending on the concentration of nanoparticles in the solution and the exposure route. The health risk as a result of gold exposure via herbal tea intake was assessed through estimated daily intake. The hazard quotient values were found to be less than the cutoff, indicating that a cup of tea infusion should not cause a serious impact to human health. Full article

Deep eutectic solvents (DESs) are now widely recognized as a new class of ionic liquid analogues and have large-scale usage as green solvents. Due to their superior characteristics compared to traditional organic solvents, DESs are increasingly being used. The aim of the work was to examine the effectiveness of DES extractants of phenolic compounds from monocomponent teas from plants of the Lamiaceae family produced at the Institute for the Study of Medicinal Plants, “Dr. Josif Pančić”. Ten samples of herbal drugs (basil, thyme, savory, oregano, sage, thyme, mint, lavender, rosemary, and lemon balm) were tested. Extraction was performed with two types of DESs (a mixture of menthol and methylsalicylate (1:1) and a mixture of menthol and dodecanoic acid (2:1)), as well as microwave and traditional extraction. The content of phenolic acids and flavonoids in the tested preparations was determined using high-performance liquid chromatography (HPLC). Menthol–methylsalicylate and menthol–dodecanoic acid mixtures showed significant efficiency in the isolation of quercetin and naringenin from herbal drugs, while the effectiveness of the menthol–methylsalicylate mixture stands out in the isolation of chlorogenic acid and cinnamic acid from all samples, as well as rosmarinic acid from basil. The concentration of quercetin ranged from 0.2035 to 0.7543 mg/g of the drug for the menthol–methylsalicylate mixture, and from 0.1189 to 0.2025 mg/g of the drug for the menthol–dodecanoic acid mixture. In this study, an environmentally friendly, economical, and efficient extraction based on menthol and methylsalicylate, and also menthol and dodecanoic acid, was applied. Based on the results presented, DESs may be useful in the isolation of target compounds from plants. This research represents an excellent basis for further research and testing of other green solvents as new extractants. Full article

Tea and herbal infusions are the most consumed non-alcoholic beverages worldwide and possess bioactive components with multiple health benefits. They are categorized into different classes that depend on their elaboration process, origin, and components. Commonly, analytical methods are employed to classify tea according to its chemical composition using liquid and gas chromatography–mass spectrometry, among others. Novel methods, such as electronic noses (e-noses), effectively provide real-time and objective monitoring of odors for extended periods of time. This work aimed to classify eight different types of tea (green, white, black, spearmint, mint, hibiscus, lemongrass, and chamomile) using two feature extraction methods and two pattern recognition analyses that were compared. A total of 34 tea samples were analyzed using an e-nose consisting of an olfactometer as a sample-handling system, seven chemo-resistive gas sensors, and a 12-bit analog-to-digital converter. Tea samples were measured 10 times to ensure repeatability, resulting in a database of 340 tea measures with 2499 samples each per sensor. Data were preprocessed using Principal Component Analysis (PCA) and Parallel Factor Analysis (PARAFAC). The information extracted was classified using an Artificial Neural Network (ANN) and k-nearest neighbor (k–NN). The best architecture in ANN and distance in k-NN were demonstrated through 10 k-fold cross-validation. The classification rate was 93% in ANN and PCA, 73% in ANN and PARAFAC, 94% in k-NN and PCA, and 84% in k-NN and PARAFAC. This demonstrates that conventional PCA is better than complex PARAFAC. Our findings not only contribute to the field of tea and herbal infusion classification but also underscore the potential of e-nose systems for discriminating between diverse tea types and herbal infusions based on their odor profiles. Full article

Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John’s Wort, rose, and yarrow, while omega-3 was found in mint, Saint John’s Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea. Full article

The elimination or reduction of hazards in plants is an important part of the “From field to fork” strategy adopted in the European Green Deal, where a sustainable model is pursued in the food system. In the European Union (EU), the Rapid Alert System for Food and Feed (RASFF) is in place to provide information on risks in the food chain. The largest number of notifications in this system concerns plants, followed by products of animal origin and other products. The goal of the study was to examine RASFF notifications for products of plant origin with respect to hazard, year, product, notifying country, origin country, notification type, notification basis, distribution status and actions taken in 1998–2020. Data were extracted from the RASFF notifications’ pre-2021 public information database. A cluster analysis using joining and the two-way joining method was applied. The notifications mainly concerned aflatoxins in pistachios from Iran, ochratoxin A in raisins from Turkey, pesticide residues in peppers from Turkey, okra, curry, rice from India, tea from China and India, and pathogenic micro-organisms in sesame from India, and also basil, mint and betel from Thailand, Vietnam and Lao Republic. To ensure the safety of food of plant origin, it is necessary to adhere to good agricultural and manufacturing practices, involve producers in the control of farmers, ensure proper transport conditions (especially from Asian countries), ensure that legislative bodies set and update hazard limits, and ensure their subsequent control by the authorities of EU countries. Due to the broad period and scope of the studies that have been carried out and the significance of the European Union in the food chain, the research results can improve global sustainability efforts. Full article

Selenium nanoparticles (SeNPs) are the object of great interest due to their potential to be used in many areas of industry and medicine. Work is still underway on their synthesis methods; however, green methodologies are becoming more and more popular. In this study, aqueous extracts of black and green tea as well as infusions of popular herbs such as chamomile and mint were used in the synthesis of SeNPs serving as the Se(IV) reducers to its nano form. The influence of the reagents concentration ratios on the properties of the obtained nanoparticles were examined. SeNPs showed a greater ability to neutralize hydroxyl radicals compared to tea extracts. It has been proven that in the infusion of selenium-containing tea, the formation of SeNPs occurs. Full article

The purpose of our studies is the evaluation of the health risks of the novel elemental impurities (Ag, Au, Co, Cs, Li, Mo, Se, Sr, and V) in mint tea infusions (Mentha piperita L.) available in Poland. For this purpose, we applied ICP-MS-based methodology for content analysis (elemental profile and µg/L of the infusion) and also the specific health risk assessment for a comprehensive assessment. Our strategy was based on weekly intake (µg/L of infusion/week) considering weekly tea consumption. Then, based on the weekly consumption of tea per adult, individuals were compared to the Temporary Tolerated Weekly Intake (PTWI) designated by the Joint FAO Expert Committee on Food Additives (JECFA), and the weekly consumption per body weight (µg/L of infusion/week/bw) was estimated. Daily exposure to Co in the tested products is in a range of 0.093–0.238 µg/day. In comparison, the established PDE (oral exposure) for Co by the ICH guideline (the ICH guideline Q3D (R1), 2019) is 50 µg/day. For lithium, PDE is approximately 560 µg/day and, in our study, the estimated daily exposure for Li in investigated products is in a range of 0.226–2.41 µg/day. Our studies found also low levels of Cs (in a range of 0.0598–0.195 µg/L), Mo (in a range of 0.663–3.261 µg/L), and Sr (0.223–65.842 µg/L) in infusions. For Molybdenum, the established PDE is approximately 3400 µg/day. There are no documents about Sr and Co in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) database and the ICH guideline Q3D (R1). In the case of V, the established PDE is 120 µg/day, and the level of V in analyzed infusions is in a range of 0.284–0.702 µg/L. Silver and gold were present only in a few samples, and the estimated daily exposure for Ag is approximately 0.04575 µg/day for product A and approximately 0.1885 µg/day for product O, except for Au, which is in a range of 0.000356–0.114 µg/L. The estimated daily exposure for Ag is 167 µg/day and, for Au, it is in a range of 8.9 × 10⁵–0.0285 µg/day. It can be concluded that levels of all investigated elements (novel and also traditional elemental impurities) in the daily dose should not threaten the consumer’s health after consuming mint tea infusions. Full article

Introduction: Electronic cigarettes are the most popular tobacco product among U.S. youth, and over 80% of current youth users of e-cigarettes use flavored e-cigarettes, with fruit, mint/menthol, and candy/sweets being the most popular flavors. A number of new e-liquid flavors are currently emerging in the online e-cigarette market. Menthol and other flavored e-cigarettes could incentivize combustible tobacco smokers to transition to e-cigarette use. Methods: From February to May 2021, we scraped data of over 14,000 e-liquid products, including detailed descriptions of their flavors, from five national online vape shops. Building upon the existing e-liquid flavor wheel, we expanded the semantic databases (i.e., key terms) to identify flavors using WordNet—a major database for keyword matching and group discussion. Using the enriched databases, we classified 14,000+ e-liquid products into the following 11 main flavor categories: “fruit”, “dessert/candy/sweets”, “coffee/tea”, “alcohol”, “other beverages”, “tobacco”, “mint/menthol”, “nuts”, “spices/pepper”, “other flavors”, and “unspecified flavor”. Results: We find that the most prominent flavor sold in the five online vape shop in 2021 was fruit flavored products, followed by dessert/candy/other sweets. Online vendors often label a product with several flavor profiles, such as fruit and menthol. Conclusions: Given that online stores market products with multiple flavor profiles and most of their products contain fruit flavor, the FDA may have issued marketing denial orders to some of these products. It is important to further examine how online stores respond to the FDA flavor restrictions (e.g., compliance or non-compliance). Full article

Pseudomonas aeruginosa is an opportunistic pathogen causing life-threatening, hard-to-heal infections associated with the presence of a biofilm. Essential oils (EOs) are promising agents to combat pseudomonal infections because of the alleged antimicrobial activity of their volatile fractions and liquid forms. Therefore, the purpose of this paper was to evaluate the antibacterial efficacy of both volatile and liquid phases of seven EOs (thyme, tea tree, basil, rosemary, eucalyptus, menthol mint, lavender) against P. aeruginosa biofilm and planktonic cells with the use of a broad spectrum of analytical in vitro methods. According to the study results, the antibacterial activity of EOs in their liquid forms varied from that of the volatile fractions. Overall, liquid and volatile forms of rosemary EO and tea tree EO displayed significant antibiofilm effectiveness. The outcomes indicate that these particular EOs possess the potential to be used in the therapy of P. aeruginosa infections. Full article

Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates. Full article