Loading...
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from camelia sinensis leaves
Date
2022
Abstract
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.
Supervisor
Description
peer-reviewed
Publisher
Elsevier
Citation
Food Chemistry;X 13, 100203
Collections
Files
Keywords
ULRR Identifiers
Funding code
Funding Information
Key Research and Development Program of Zhejiang, National Natural Science Foundation of China, Innovation Project for Chinese Academy of Agricultural Sciences