Separation of epigallocatechin-3-gallate from crude tea polyphenols by using Cellulose diacetate graft β-cyclodextrin copolymer asymmetric membrane

Functionalisation of lignin with urethane linkages and their strengthening effect on PLA composites

Lignin was functionalised by crosslinking with hexamethylene diisocyanate (HDI) through the heterogenous reaction in the solvent dimethyl sulfoxide for preferential improvement in the mechanical properties of composites. The successful synthesis of lignin modified with HDI was confirmed by the instrumental analyses, e.g., FTIR, XPS, and FESEM. The incorporation of optimum crosslinked lignin in polylactic acid (PLA) matrix was systematically evaluated on the basis of their thermal stability, mechanical property, glass transition temperature (Tg), water contact angle, water absorption, and water permeability. The results displayed that incorporation of fillers had prominent effects on tensile tear strength, which could improve tensile strength up to 231 % and elongation at break up to 53 % due to the good interface compatibility between PLA and modified lignin. Further, with the inclusion of fillers, PLA composites exhibited higher crystallinity in comparison to neat PLA.

Current extraction, purification, and identification techniques of tea polyphenols: An updated review

Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.

Regeneration of tert-butylhydroquinone by tea polyphenols

To study the antioxidant capacity (AC) regeneration of tert-butylhydroquinone (TBHQ) by tea polyphenols (TPs), a separable system has been designed for its evaluation. The AC values of three natural food matrices (liquorice, oat, and ginger) and TBHQ regenerated by TPs were all higher than their controls, and similar to the initial values (p<0.05). The average regeneration efficiency (RE) value was 1.49 for these three natural food matrices, and 0.82 for TBHQ. Electron paramagnetic resonance spectroscopy analysis has revealed the synergistic effect of TBHQ and TPs, which arose from the regeneration of TBHQ by TPs. The RE value of TBHQ regeneration by TPs embedded in a gelatine membrane was 0.51. The results demonstrated that TPs showed a capacity for regenerating TBHQ, indicating a potential application in regenerative packaging, whereby one antioxidant would be added to the food matrix, with another one as the regenerator incorporated into the packaging material.