Effect of saccharides on sediment formation in green tea concentrate

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Zou, Chun;Yin, Jun-Feng;Hu, Xiong-Fei;Shi, John;Du, Qi-Zhen;Teng, Bo-Tao

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关键词： Saccharides;Sediment formation;Fructosyl;Green tea concentrate

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： Reducing sediment in green tea concentrate utilized for tea production is an important process. In this study, the effect of saccharides on sediment formation in green tea concentrate was investigated. The results show that the amount of tea sediment significantly decreased (31.4%-86.4%) with the addition of fructose or sucrose and that the ratios of polyphenols and caffeine in the sediment sharply decreased (24.1%-49.7% and 2.4%-6.2%) while the proportion of total sugars markedly increased (20.9%-56.5%) in the sediment. Moreover, fructosyl was found to be a highly effective functional group for preventing sediment formation, on the basis of experimental results for a series of sugars with different numbers of fructosyl groups. This phenomenon was elucidated from the energies of interaction between typical sugars, polyphenols, and caffeine calculated by density functional theory method. Our results open new applications for tea concentrates. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2

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