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Teas and Herbal Teas: Bioactive Compounds and Functionalisations
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Teas and Herbal Teas: Bioactive Compounds and Functionalisations

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Tea, Coffee, Water, and Other Non-Alcoholic Beverages".

Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 14768

Special Issue Editor

Dr. Quan V. Vuong

E-Mail Website
Guest Editor
Food Science, School of Environmental and Life Sciences, University of Newcastle, Callaghan, NSW, Australia
Interests: functional food; bioactive compounds in food; waste utilization; antioxidant; extraction; microencapsulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Teas and herbal teas have been widely consumed around the world for centuries and are known among the most popular beverages. Teas including green tea, black tea, oolong tea, Pu-erh tea, yellow tea, white tea, instant tea and scented tea are produced from the leaf of Camellia sinensis, whereas herbal teas are made from herbs, spices, or other plant materials. Both teas and herbal teas are rich in bioactive compounds, which contribute to the tea quality and have been linked with various health benefits. Many studies have been conducted on species, composition of bioactive compounds, processing techniques, the extraction and isolation of bioactives, the further utilisation and application of teas and their bioactives, and the association between teas and herbal teas with antioxidant, antimicrobial properties, and health benefits. This Special Issue aims to provide readers with updated and comprehensive information on teas and herbal teas.

You and your team are welcome to publish your research papers and/or reviews on, but not limited to, the following topics:

  • Composition of bioactive compounds in teas and herbal teas and their influencing factors;
  • Processing techniques and their effects on quality and bioactive compounds of teas and herbal teas;
  • Extraction, isolation, and identification of bioactive compounds in teas and herbal teas;
  • Development of new products from teas and herbal teas;
  • Antioxidant, antimicrobial and health benefits of teas, herbal teas and their bioactives.

We look forward to your contributions to this Special Issue.

Dr. Quan V. Vuong
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (3 papers)

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Research

16 pages, 2777 KiB  
Article
Effect of Extraction Methodology on the Phytochemical Composition for Camelia sinensis “Powdered Tea Extracts” from Different Provenances
by Sérgio Barreira, André M. N. Silva, Carla Moutinho, Ean-Jeong Seo, Mohamed-Elamir F. Hegazy, Thomas Efferth and Lígia Rebelo Gomes
Beverages 2022, 8(1), 13; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages8010013 - 23 Feb 2022
Cited by 1 | Viewed by 3831
Abstract
(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas on the market, there is a need to develop unified classification standards based on chemical analysis. Meanwhile, phytochemical characterizations are mainly performed on [...] Read more.
(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas on the market, there is a need to develop unified classification standards based on chemical analysis. Meanwhile, phytochemical characterizations are mainly performed on tea samples from China (~80%). Hence, data on teas of other provenances is recommended. (2) Methods: in the present investigation, we characterized lyophilised extracts obtained by infusion, maceration and methanolic extraction derived from tea samples from China, Japan, Sri Lanka and Portugal by phytochemistry (catechins, oxyaromatic acids, flavonols, alkaloids and theanine). The real benefits of drinking the tea were analysed based on the bioavailability of the determined phytochemicals. (3) Results: the infusions revealed the highest total phenolic contents (TPC) amounts, while methanolic extracts yielded the lowest. The correlation matrix indicated that the levels of phenolic compounds were similar in the infusions and methanolic samples, while extractions made by maceration were significantly different. The differences could be partially explained by the different amounts of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and gallic acids (GA). The catechin percentages were significantly lower in the macerations, especially the quantity of EGCG decreases by 4- to 5-fold after this process. (4) Conclusions: the results highlight the importance of the processing methodology to obtain “instant tea”; the composition of the extracts obtained with the same methodology is not significantly affected by the provenance of the tea. However, attention should be drawn to the specificities of the Japanese samples (the tea analysed in the present work was of Sencha quality). In contrast, the extraction methodology significantly affects the phytochemical composition, especially concerning the content of polyphenols. As such, our results indicate that instant tea classification based on chemical composition is sensible, but there is a need for a standard extraction methodology, namely concerning the temperature and time of contact of the tea leaves with the extraction solvent. Full article
(This article belongs to the Special Issue Teas and Herbal Teas: Bioactive Compounds and Functionalisations)
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15 pages, 929 KiB  
Article
Beverages Containing Plant-Derived Polyphenols Inhibit Growth and Biofilm Formation of Streptococcus mutans and Children’s Supragingival Plaque Bacteria
by Christine D. Wu, Ellen Huang, Wei Li, Mark White, Shawn Jung and Qian Xie
Beverages 2021, 7(3), 43; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030043 - 28 Jun 2021
Cited by 3 | Viewed by 6011
Abstract
Objectives: Polyphenols in edible berries and tea plant (Camellia sinensis) suppressed virulence factors of oral pathogens. We investigated if the commercially marketed plant polyphenols-containing beverages inhibited growth and biofilm formation of Streptococcus mutans and children’s dental plaque. Methods: Supragingival plaque collected [...] Read more.
Objectives: Polyphenols in edible berries and tea plant (Camellia sinensis) suppressed virulence factors of oral pathogens. We investigated if the commercially marketed plant polyphenols-containing beverages inhibited growth and biofilm formation of Streptococcus mutans and children’s dental plaque. Methods: Supragingival plaque collected from 16 children (7–11 years) were suspended in TSB for testing. Test beverages included 26 marketed packaged teas, ready-to-drink bottled raspberry flavored teas and cranberry juice cocktails with and without added sugars. Their effects on in vitro growth and biofilm formation of S. mutans and children’s plaque bacteria were determined after 24–48 h at 37 °C anaerobically in CDM with or without sucrose. Results: Brewed infusions from black, green and cinnamon or raspberry flavored teas bags inhibited growth and biofilm formation of children’s plaque bacteria. Compared to controls, bottled raspberry flavored teas and cranberry juice cocktails significantly inhibited growth and biofilm formation of test bacteria. Added sugar did not significantly impact the inhibition (p > 0.05). Biofilms formed in these beverages were loosely attached and easily dislodged from surfaces. Conclusions: Beverages rich in antimicrobial plant polyphenols reduce plaque adherence, may benefit oral health and are preferred over other sugary beverages. The concept of oral diseases prevention using natural foods/diet is innovative, practical and acceptable. Full article
(This article belongs to the Special Issue Teas and Herbal Teas: Bioactive Compounds and Functionalisations)
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11 pages, 1138 KiB  
Article
The Implications of Post-Harvest Storage Time and Temperature on the Phytochemical Composition and Quality of Japanese-Styled Green Tea Grown in Australia: A Food Loss and Waste Recovery Opportunity
by James Krahe, Michelle A. Krahe and Nenad Naumovski
Beverages 2021, 7(2), 25; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020025 - 20 May 2021
Cited by 5 | Viewed by 3821
Abstract
The increases in consumer awareness of the potential health benefits of green tea have driven global demand for green tea products. This study investigated the effect of post-harvest processing and storage of Japanese-styled green tea (Camellia sinensis var. sinensis) grown in NSW, [...] Read more.
The increases in consumer awareness of the potential health benefits of green tea have driven global demand for green tea products. This study investigated the effect of post-harvest processing and storage of Japanese-styled green tea (Camellia sinensis var. sinensis) grown in NSW, Australia. Harvested material underwent a processing delay of 6, 12, 18 or 24 h at temperatures of 0, 5 and 25 °C. Targeted green tea constituents: theanine, caffeine and catechins were determined using HPLC with UV detection. Product quality and commercial value were determined using the Quality Index (QI) Tool. Reductions in constituent levels were evident within all storage delays, with nominal quality preservation achieved by reducing the temperature. The green tea material stored at 25 °C for 24 h created the most commercially valued product, despite it having visual characteristics more akin to a semi-fermented tea. These visual characteristics are traditionally considered markers of green tea damage and are discarded; however, QI-Tool scoring suggests that this raw material presents as a commercially favourable source of food loss and waste (FLW). The findings of this study extend our understanding of post-harvest processing delays and storage on green tea quality and suggest the viability of a commercially valuable semi-fermented produced from FLW. Full article
(This article belongs to the Special Issue Teas and Herbal Teas: Bioactive Compounds and Functionalisations)
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