Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 614-620

  Jaziri, Imène ^a,b   Ben Slama, Mourad ^a   Mhadhbi, Houcine ^c,d   Urdaci, Maria C ^b   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b ENITA de Bordeaux   (France)

^c Institut National de Recherche et d'Analyse Physico Chimique Tunis   (Tunisia)

^d Centre National des Sciences et Technologies Nucleaires Tunis   (Tunisia)

Author keywords

Black tea; Catechins; Functional food; Green tea; Yogurt bacteria

Indexed keywords

BLACK TEA EXTRACT; CATECHIN; GREEN TEA EXTRACT; LACTIC ACID; YOGHURT;

ARTICLE; BACTERIAL SURVIVAL; FERMENTATION; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROFLORA; TEA;

BACTERIA (MICROORGANISMS); CAMELLIA SINENSIS;

EID: 49449118509     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.017     Document Type: Article

References (25)

1. Anonymous. (2001). Produits laitiers frais - Spécifications des laits fermentés et des yaourts/yoghourts (Fresh dairy products - Specifications of fermented milks and yogurts). French standard afnor NF V04-600.
2. Benzie I.F.F., and Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing antioxidant power assay. Journal of Agricultural and Food Chemistry 47 (1999) 633-636
3. Chou C.-C., Lin L.L., and Chung K.-T. Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal of Food Microbiology 48 (1999) 125-130
4. Coisson J.D., Travaglia F., Piana G., Capasso M., and Arlorio M. Euterpe oleracea juice as a functional pigment for yogurt. Food Research International 38 (2005) 893-897
5. Dilmi-Bouras A. Assimilation in vitro of cholesterol by yogurt bacteria. Annals of Agricultural and Environmental Medicine 13 (2006) 49-53
6. Hamilton-Miller J.M.T. Antimicrobial properties of tea (Camellia sinensis L.). Antimicrobial Agents and Chemotherapy 39 (1995) 2375-2377
7. Jaziri, I., Gannoun, H., Ben Othman, N., Ben Slama, M., & Hamdi, M. (2005). Preparation of yoghourts with tea by preserving nutritional qualities of yoghourt and adding tea benefits on human health. Patent SN05039. Deposited at the National Institute of Standardization and the Patent rights INNORPI (Tunisia).
8. Jaziri I., and Hamdi M. Effet du thé vert et noir Camellia sinensis sur la survie et la croissance de la bactérie Escherichia coli. Microbiologie et Hygiène Alimentaire 49 (2005) 7-11
9. Kachouri F., and Hamdi M. Use of Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77 (2006) 746-752
10. Langley-Evans S.C. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) Assay. International Journal of Food Sciences and Nutrition 51 (2000) 181-188
11. Lee H.C., Jenner A.M., Lowa C.S., and Lee Y.K. Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota. Research in Microbiology 157 (2006) 876-884
12. Leenen R., Roodenburg A.J.C., Tijburg L.B.M., and Wiseman S.A. A single dose of tea with or without milk increases plasma antioxidant activity in humans. European Journal of Clinical Nutrition 54 (2000) 87-92
13. Manzocco L., Anse M., and Nicoli M.C. Antioxidant properties of tea extracts as affected by processing. Lebensmittel-Wissenschaft und-Technologie 31 (1998) 694-698
14. Marth Elmer, H., & Steele James, L. (2001). Applied diary microbiology (2nd ed. revised and expanded, p. 744). Marcel Dekker: Technology and Industrial Arts.
15. McCue Patrick P., and Shetty K. Phenolic antioxidant mobilization during yogurt production from soymilk using kefir cultures. Process Biochemistry 40 (2005) 1791-1797
16. Ramarathnam N., Osawa T., Ochi H., and Kawakishi S. The contribution of plant food antioxidants to human health. Trends in Food Science and Technology 6 (1995) 75-82
17. Robinson E.E., Maxwell S.R.J., and Thorpe G.H.G. An investigation of the antioxidant activity of black tea using enhanced chemiluminescence. Free Radical Research 26 (1997) 291-302
18. Robinson R.K. Yoghurt types and manufacture. In: Roginski H., Fuquay J.W., and Fox P.F. (Eds). Encyclopedia of dairy sciences Vol. 2 (2003), Academic Press, Elsevier Science, Amsterdam, Boston, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo 1055-1058
19. Thangapazham R.L., Singh A.K., Sharma A., Warren J., Gaddipati J.P., and Maheshwari R.K. Green tea polyphenols and its constituent epigallocatechin gallate inhibits proliferation of human breast cancer cells in vitro and in vivo. Cancer Letters 245 (2007) 232-241
20. Van het Hof K.H., Kivits G.A.A., Weststrate J.A., and Tijburg L.B.M. Bioavailability of catechins from tea: The effect of milk. European Journal of Clinical Nutrition 52 (1998) 356-359
21. Varga L. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage. International Journal of Food Microbiology 108 (2006) 272-275
22. Varga L., and Szigeti J. Microbial changes in natural and algal yoghurts during storage. Acta Alimentaria 27 (1998) 127-135
23. Yam T.S., Shah S., and Hamilton-Miller J.M.T. Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS Microbiology Letters 152 (1997) 169-174
24. Yilmaz Y. Novel uses of catechins in foods. Trends in Food Science and Technology 17 (2006) 64-71
25. Zuo Y., Chen H., and Deng G. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta 57 (2002) 307-316