ArticleJournal of food science and technology2021
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- Engineering and application of a recombinant Aspergillus niger CECT 2907 tannase to enhance the antioxidant activity of black tea.Journal of the science of food and agriculture · 2026Article
- The Function of PPARα in Cancer Drug Development: A Promising Target for Cancer Treatment.Current cancer drug targets · 2026Review
- The bio-transformation of green tea infusion with tannase enzymes produced byJournal of food science and technology · 2025Article
- Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry.Foods (Basel, Switzerland) · 2024Review
- Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- Article
- Optimization Study of the Capacity ofToxics · 2023Article
- Biosynthesis of Phytocannabinoids and Structural Insights: A Review.Metabolites · 2023Review
- Exploring the Therapeutic Potential of Traditional Antimalarial and Antidengue Plants: A Mechanistic Perspective.The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.