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Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from camelia sinensis leaves

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posted on 2022-01-14, 11:30 authored by Shuang Liang, Fang Wang, Jianxin Chen, Daniel GranatoDaniel Granato, Lijun Li, Jun-Feng Yin, Yong-Quan Xu
This work aimed at optimizing the extraction of theaflavins for the development of a potentially functional tea beverage using different technological parameters as factors. Green tea leaves treated with tannase provided a beverage with significant higher amount (4.7-fold) of theaflavin (TF) compared to the pure withered leaf fermentation. For black tea, the optimized process conditions to produce a beverage with high TF (0.269 μg/mL) concentration were: 6 g of leaves/400 mL, a low fermentation temperature of 25 ◦C with the absence of buffer and pH control, an intermediate fermentation time (60 min) and a relatively low aeration rate (0.8–1.0 L/min). The tea liquid produced under optimized fermentation conditions appears to be ideal for making a black tea beverage with surplus summer tea leaves and brings economic benefits.

History

Publication

Food Chemistry;X 13, 100203

Publisher

Elsevier

Note

peer-reviewed

Other Funding information

Key Research and Development Program of Zhejiang, National Natural Science Foundation of China, Innovation Project for Chinese Academy of Agricultural Sciences

Language

English

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