When a hot aqueous extract of black tea cools down, a colloidal complex (tea cream) is formed, which poses technological problems in industrial processes e.g. manufacture of instant tea and tea cordials. Removal of 'tea cream' by centrifugation leaves the residual liquor stripped to a great extent of the desirable characteristics of tea. The studies on the nature of tea cream, the mechanics of ...

Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid typically consumed through coffee, tea, other plant products but also an additive in many medications confectionaries. Nonetheless, despite worldwide consumption acceptance, there controversial evidence as to whether effects on the central nervo...

There is a great call for using microbial bio-decaffeination approach to remove caffeinefrom caffeinated products and industrial wastes. We aimed in this study to screen strainsof yeasts which exhibit high caffeine tolerance and to investigate the bio-degradation ofcaffeine under growth conditions. Sixteen yeast strains were isolated from the cultivatedtea soils collected from sites of northern...

This work aimed to improve yerba mate caffeine extraction process, considering three independent variables, carbon dioxide flow, ethanol flow and time, in levels. The following process parameters were kept constant: pressure (300 bar), temperature (60 °C), particle size (0.428 mm). Box-Behnken experimental design was carried out for 15 extractions the optimized condition obtain decaffeinated as...

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds coffee. Therefore, analyzed differences in physical characteristics and volatile profiles regular coffee (RC), Swiss water process decaffeinated (SWDC), supercritical CO2 (SCDC) after roasting beans. The electronic nose analysis identified RC SCDC as groups which indicates that these compo...

Coffee is the most popular beverage all over the world. Bioactive profile of coffee is enriched with important phytochemicals dominated by the caffeine and chlorogenic acid. Present project uploading the chemical profile of different coffee samples and evaluating the effect of decaffeination on their chemical status. Caffeine contents were varied between 0.036 to 1.18%. Result regarding proxima...