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Astringents

Astringents are a class of substances that have the ability to cause the contraction or shrinking of body tissues, particularly the skin and mucous membranes.
These compounds can be derived from various natural sources, such as plants, or may be synthetically produced.
Astringents are widely used in cosmetic and pharmaceutical applications to treat conditions like excessive sweating, inflammation, and minor skin irritations.
They work by precipitating proteins in the skin, which leads to a tightening and drying effect.
Common examples of astringents include alum, witch hazel, and tannic acid.
When used properly, astringents can provide relief and promote healng, though overuse or improper application may lead to skin irritation.
Researchers and clinicians must carefully evaluate the potential benefits and risks of astringent use to optimize their efficacy and safety.

Most cited protocols related to «Astringents»

Extraction and Characterization of Persimmon Tannins

Cited 4 times

We used fruits of astringent persimmon (Ebenaceae Diospyros kaki Thunb., cv. ‘Tone-wase’ and ‘Hiratane-nashi’) for preparation of soluble tannin. ‘Hiratane-nashi’ was designated as a protected species No.24, Niigata Prefecture, Japan in 1962. ‘Tone-wase’ is mutated variety of ‘Hiratane-nashi’, and was registered for ‘The Plant Variety Protection No.28’, Ministry of Agriculture, Forestry and Fisheries, Japan in 1980. In this study, the species of persimmon were identified by Sadahiro Hamasaki, Chief Researcher of Nara Prefecture Agricultural Research and Development Center, scientist No.80393396 of electric research and development (e-Rad) in Japan, and soluble tannin was prepared from immature fruits of these persimmons according to the modified method in his study [18 ]. Briefly, immature persimmon fruit, which were harvested in Gojo City, Nara, Japan in 2011, were treated with 0.2% (v/w) ethanol for 5 days to insolubilize tannin. The treated fruits were crushed into small pieces, water added, and kept for 2 days at room temperature. The preparation was then divided into supernatant, which contains soluble components such as sugars, and decanted residue which contains insoluble tannin. For extracted tannins, water was added to the residue and heated at 120°C for 30 min to extract insoluble tannin as soluble tannin. The extract was filtrated, evaporated in vacuo, and drum dried at 160°C to obtain soluble tannin powder. A batch of soluble tannin powder contained 75.5% condensed tannin, which was measured as epigallocatechin gallate equivalent on the basis of the Folin-Ciocalter method [18 ]. The soluble tannin powder was prepared and provided by Ishii-Bussan, Inc. (Nara, Japan), and stored at −20°C until use.

Matsumura Y., Kitabatake M., Ouji-Sageshima N., Yasui S., Mochida N., Nakano R., Kasahara K., Tomoda K., Yano H., Kayano S.I, & Ito T. (2017). Persimmon-derived tannin has bacteriostatic and anti-inflammatory activity in a murine model of Mycobacterium avium complex (MAC) disease. PLoS ONE, 12(8), e0183489.

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Publication 2017

Astringents Diospyros Ebenaceae Electricity epigallocatechin gallate Ethanol folin Fruit Plants Powder Proanthocyanidins Sugars Tannins

Multimodal Taste Sensor Characterization

Cited 4 times

TS-5000Z was equipped with five lipid membrane sensors indicating different taste qualities and three corresponding reference electrodes. There are bitterness sensor (SB2C00), gustatory stimuli umami sensor (SB2AAE), saltiness sensor (SB2CT0), sourness sensor (SB2CA0), and astringency sensor (SB2AE1). 0.2 ml inner solution, which consists of 3.33 M potassium chloride in saturated silver chloride solution and is provided by Insent Inc (Atsugi-shi, Japan), was filled into each sensor prior to the beginning of experiments. The reference electrode was completely filled up with inner solution. All sensors were preconditioned in standard solution for one day before measurement.

Zhang X., Zhang Y., Meng Q., Li N, & Ren L. (2015). Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor. PLoS ONE, 10(9), e0137807.

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Publication 2015

Astringents Membrane Lipids Potassium Chloride silver chloride Sodium Chloride Taste

Characterization of Sun-dried Green Tea Fermentation

Cited 4 times

Sun-dried green tea, used as the raw material for the fermentation of Pu-erh tea, was purchased from Puer City, Yunnan Province, China. A 30 kg sample of the green tea leaves was mixed with 15 L of tap water to give a solid content of ~65% (w/v). During fermentation, the leaves were mixed to ensure homogeneity and tap water was added to keep the solids constant at 65–75% (as judged by the manufacturer). Triplicate fermentations were performed. Samples were collected from the tank every 7 days and subjected to sensory evaluation as described by GB/T 23776-200941 . The fermentation process was stopped when the fermented tea mass was reddish-brown and free from the astringent taste (~35 days). The sample collected on day 21 was stored at −80 °C and selected for further metagenomics and metaproteomics analyses.
The contents of polyphenols and free amino acids in the tea leaves were determined using the spectraphotometric method based on FeSO₄ and the ninhydrin assay described by Liang et al., respectively42 . The main tea pigments including theabrownin (TB), theaflavin (TF) and thearubigin (TR) were analyzed using the spectrophotometry method described by Wang et al.38 (link). The composition of gallic acid (GA) and caffeine (CAF) , as well as the catechins, including (+)- catechin (C), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin 3-O-gallate (ECG), (−)-epigallocatechin 3-O-gallate (EGCG), 1,4,6-tri-O-galloyl-β-D-glucose(GG) level in the tea leaves was determined by high-performance liquid chromatography (HPLC) using an Agilent 1200 series system and a TSK-GEL ODS-80TM column (4.6 mm i.d. × 250 mm, Tosoh, Japan). The detailed approaches are described in Supplementary material 1.

Zhao M., Zhang D.L., Su X.Q., Duan S.M., Wan J.Q., Yuan W.X., Liu B.Y., Ma Y, & Pan Y.H. (2015). An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. Scientific Reports, 5, 10117.

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Publication 2015

Amino Acids Astringents Biological Assay Caffeine Catechin Epicatechin epicatechin-3-O-gallate epigallocatechin epigallocatechin gallate Fermentation Gallic Acid Glucose Green Tea High-Performance Liquid Chromatographies Ninhydrin Pigmentation Polyphenols Spectrophotometry Taste theabrownin theaflavin thearubigin

Taste Profiling with Lipid Membrane Sensors

Cited 3 times

The TS-5000Z
(Insent Inc., Atsugi-shi, Japan) was equipped with four lipid membrane
sensors and two corresponding reference electrodes (New Food Innovation
Ltd., UK). Positively charged membrane sensors included C00, responding
to acidic bitterness, and AE1, responding to astringency. Negatively
charged membrane sensors included AC0 and AN0, both responding to
basic bitterness at different sensitivity and selectivity levels.
The reference solution was prepared by dissolving 30 mmol/L potassium
chloride and 0.3 mmol/L tartaric acid in distilled water. The negatively
charged membrane washing solution was prepared by diluting absolute
ethanol to 30% v/v with distilled water, followed by the addition
of 100 mmol/L hydrochloric acid. The positively charged membrane washing
solution was prepared by diluting absolute ethanol to 30% v/v and
adding 100 mmol/L potassium chloride and 10 mmol/L potassium hydroxide
to the mixture. Tartaric acid, potassium chloride, and potassium hydroxide
were obtained from Sigma-Aldrich (UK). Iso-alpha acid was obtained
from Insent (Atsugi-shi, Japan). Hydrochloric acid was obtained from
Fisher Chemicals (Loughborough, UK). All substances were used as received.
A sensor check was conducted routinely before each measurement to
ensure that the sensors were working within the correct millivolt
range.
Each measurement cycle consisted of measuring reference
potential
(V_r) in reference solution, followed by
the measurement of electric potential (V_s) of the sample solution; V_s – V_r represented the initial taste.^{28 (link)}The sensors were finally refreshed in
alcohol solutions before
measurement of the next sample.

Abdelhakim H.E., Coupe A., Tuleu C., Edirisinghe M, & Craig D.Q. (2019). Electrospinning Optimization of Eudragit E PO with and without Chlorpheniramine Maleate Using a Design of Experiment Approach. Molecular Pharmaceutics, 16(6), 2557-2568.

Publication 2019

Acids Astringents Electricity Ethanol Food Genetic Selection Hydrochloric acid Hypersensitivity Lipids Potassium Potassium Chloride tartaric acid Taste Tissue, Membrane

Harmonizing Functional Use Data for Cosmetic Ingredients

Cited 3 times

Protocol full text hidden due to copyright restrictions

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Publication 2016

Antiperspirants Astringents Bicarbonate, Sodium BMP1 protein, human Dental Care Deodorants Ethanol Europeans Hair Human Body methyl salicylate Microbicides Scents Solvents Surfactants Viscosity Zinc Oxide zinc pyrithione

Most recents protocols related to «Astringents»

Formulation and Sensory Evaluation of Low-Calorie Carbonated Beverages

Not available on PMC !

EXAMPLE 7

Low-Calorie Carbonated Beverage

A carbonated beverage according to formula presented below was prepared.

IngredientsQuantity, %

Sucrose5.5

Cola flavor0.340

ortho-Phosphoric acid0.100

Sodium citrate0.310

Sodium benzoate0.018

Citric acid0.018

Rebaudioside A0.003

Glucosyl stevia composition0.05

Carbonated waterto 100

The sensory properties were evaluated by 20 panelists. The results are summarized in Table 4.

TABLE 4

Evaluation of low-calorie carbonated beverage samples

Number of panelists detected the attribute

Taste Sample ,Sample Sample Sample

attributeNo. 1aNo. 2aNo. 3No. 4

Bitter taste00220

Astringent10320

taste

Aftertaste10220

Comments

Quality ofClean Clean Clean Bitter aftertaste

sweet taste(19 of 20)(20 of 20)(17 of 20)(5 of 20)

OverallSatisfactory Satisfactory Satisfactory Satisfactory

evaluation(18 of 20)(20 of 20)(15 of 20)(3 of 20)

The above results show that the beverages prepared using Samples 1a and 2a possessed the best organoleptic characteristics.

US11871771B2. Glucosyl Stevia composition (2024-01-16). PureCircle Sdn Bhd [MY]. Inventors: Avetik Markosyan [AM].

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Patent 2024

Astringents Benzoate Beverages Carbonated Beverages Carbonated Water Citrate Citric Acid Cola Flavor Enhancers Phosphoric Acids Sodium Benzoate Sodium Citrate Stevia Sucrose Taste

Formulation and Sensory Evaluation of Low-Calorie Carbonated Beverage

Not available on PMC !

EXAMPLE 15

Low-Calorie Carbonated Beverage

A carbonated beverage according to formula presented below was prepared.

IngredientsQuantity, %

Sucrose5.5

Cola flavor0.340

ortho-Phosphoric acid0.100

Sodium citrate0.310

Sodium benzoate0.018

Citric acid0.018

Rebaudioside A0.003

Glucosyl stevia composition0.05

Carbonated waterto 100

The sensory properties were evaluated by 20 panelists. The results are summarized in Table 6.

TABLE 6

Evaluation of low-calorie carbonated beverage samples

Number of panelists detected the attribute

TasteSample Sample Sample Sample

attributeNo. 1bNo. 2bNo. 3No. 5

Bitter taste001012

Astringent101515

taste

Aftertaste101318

Comments

Quality ofCleanCleanCleanBitter aftertaste

sweet taste(18 of 20)(20 of 20)(14 of 20)(10 of 20)

OverallSatisfactorySatisfactorySatisfactorySatisfactory

evaluation(19 of 20)(20 of 20)(11 of 20)(9 of 20)

The above results show that the beverages prepared using Samples 1b and 2b possessed the best organoleptic characteristics.

US11871771B2. Glucosyl Stevia composition (2024-01-16). PureCircle Sdn Bhd [MY]. Inventors: Avetik Markosyan [AM].

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Patent 2024

Astringents Benzoate Beverages Carbonated Beverages Carbonated Water Citrate Citric Acid Cola Flavor Enhancers Phosphoric Acids Sodium Benzoate Sodium Citrate Stevia Sucrose Taste

Astringent Miang from Assam Tea Leaves

Astringent Miang (7-day fermentation period) made from young tea leaves of C. sinensis var. assamica was purchased from tea plantations located in Mae Taeng District, Chiang Mai Province, Thailand (N19.19441, E98.77654). It was dried using a vacuum dryer at 50–60 °C prior to being ground and sieved through a 30-mesh screen for further use.

Leangnim N., Unban K., Thangsunan P., Tateing S., Khanongnuch C, & Kanpiengjai A. (2023). Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts. Ultrasonics Sonochemistry, 94, 106351.

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Publication 2023

Astringents Fermentation Vacuum

Evaluating Fermented Soy Milk Odor and Taste

The fermented soy milk samples were diluted two-fold, and 10 mL was placed in 120 mL sample bottles for odor detection using an electronic nose with 10 metal oxidation sensors. Data were collected at 1 s intervals for a total of 60 s. An electronic tongue was also used to identify eight taste characteristics (sourness, bitterness, astringency, aftertaste-B, aftertaste-A, umami, richness, and saltiness). The electronic tongue was calibrated before use. Each signal acquisition time was 120 s, and the cleaning sequence was set before testing each sample [16 (link)]. Alpha Soft V14.2 (ALPHA MOS, Toulouse, France) was used for data processing.

Peng X., Yue Q., Chi Q., Liu Y., Tian T., Dai S., Yu A., Wang S., Wang H., Tong X, & Jiang L. (2023). Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha. Foods, 12(4), 884.

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Publication 2023

Astringents Metals Odors Sodium Chloride Soy Milk Taste

Sensory Profiling of Pan Breads

Sensory profiling of the pan breads was conducted as generic descriptive analysis with 8 trained panellists who were regularly trained. Written informed consents were obtained from the participants prior to the evaluation. The base attribute list was developed by five trained assessors in a consensus session using previous studies as a basis [32 (link),36 (link),37 (link)]. This list, along with all samples, was then presented to the whole sensory panel in a consensus training session where they refined the attributes and their descriptions, discussed the intensity ranges of the samples and decided on reference products. The final sensory profile had 18 attributes that covered the odour (i.e., cereal, sweet, ryebread, beany, fermented), appearance (dark, air bubble size), tactile texture (crumbliness), taste (sour, sweet, astringent), flavour (ryebread, beany, yeasty, spicy) and mouthfeel (sandy, crumbly, moist) of the samples.
For serving, a slice of each sample was packed in closed plastic bag and presented with a 3-digit code. Water and a piece of wheat-based cream cracker were used as palate cleansers. The serving order was randomized with a Latin squares design. The samples were evaluated in duplicate in a complete block design. The attribute intensities were evaluated with a 0–10 continuous line (0 = non-perceivable and 10 = very intense). The data were collected with EyeQuestion version 5.3 (Logic8 B.V., Elst, The Netherlands).

Renzetti S., Aisala H., Ngadze R.T., Linnemann A.R, & Noort M.W. (2023). Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception. Foods, 12(4), 689.

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Publication 2023

Astringents Bread Cereals Fingers Flavor Enhancers Generic Drugs Odors Palate Saccharomyces cerevisiae Spices Taste Triticum aestivum

Top products related to «Astringents»

Nextseq 6000 by Illumina

The NextSeq 6000 is a high-throughput sequencing system designed for a wide range of applications, including genomics research, clinical diagnostics, and personalized medicine. The system utilizes Illumina's proprietary sequencing-by-synthesis technology to generate high-quality sequencing data. The NextSeq 6000 is capable of delivering up to 800 million reads per run, with flexible configuration options to accommodate diverse research and clinical needs.

Glomax discover microplate reader by Promega

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96 well cell culture plate by Thermo Fisher Scientific

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Hydrochloric acid (hcl) by Merck Group

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Gallic acid by Merck Group

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Gallic acid is a naturally occurring organic compound that can be used as a laboratory reagent. It is a white to light tan crystalline solid with the chemical formula C6H2(OH)3COOH. Gallic acid is commonly used in various analytical and research applications.

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The High-Capacity cDNA Reverse Transcription Kit is a laboratory tool used to convert RNA into complementary DNA (cDNA) molecules. It provides a reliable and efficient method for performing reverse transcription, a fundamental step in various molecular biology applications.

More about "Astringents"

Astringents are a class of compounds that have the ability to cause the contraction or shrinking of body tissues, particularly the skin and mucous membranes.
These substances, which can be derived from natural sources like plants or synthetically produced, are widely used in cosmetic and pharmaceutical applications to treat conditions like excessive sweating, inflammation, and minor skin irritations.
Astringents work by precipitating proteins in the skin, leading to a tightening and drying effect.
Common examples of astringents include alum, witch hazel, and tannic acid.
When used properly, astringents can provide relief and promote healing, though overuse or improper application may lead to skin irritation.
Clinicians and researchers must carefully evaluate the potential benefits and risks of astringent use to optimize their efficacy and safety.
The power of PubCompare.ai, an AI-driven platform, can be harnessed to enhance the reproducibility and accuracy of astringent research protocols.
This platform can help locate the most effective astringent protocols from literature, pre-prints, and patents, and use AI-driven comparisons to identify the best protocols and products.
By using tools like the NextSeq 6000, GloMax Discover Microplate Reader, and 96-well cell culture plates, researchers can conduct thorough investigations into the properties and effects of various astringents, such as Hydrochloric acid, Gallic acid, and Imidazole.
The Milli-Q Gradient water purification system and SPSS Statistic 27.0 can also be employed to ensure the quality and reliability of the data.
Improved astringent research with PubCompare.ai can lead to more effective and safer products for cosmetitc and pharmaceutical applications.