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

文献类型： 外文期刊

第一作者： Liang, Shuang

作者： Liang, Shuang;Wang, Fang;Chen, Jianxin;Yin, Jun-Feng;Xu, Yong-Quan;Liang, Shuang;Granato, Daniel;Li, Lijun

作者机构：

关键词： Liquid fermentation; Tannase; Theaflavins; Camellia sinensis; Tea leaves; Epigallocatechin gallate; Functional beverages

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： 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 mu g/mL) concentration were: 6 g of leaves/400 mL, a low fermentation temperature of 25 degrees 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.

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