ArticleFood chemistry: X2022
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation.Molecules (Basel, Switzerland) · 2025Article
- Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry.Foods (Basel, Switzerland) · 2024Review
- Green Synthesis of Silver Nanoparticles: Optimizing Green Tea Leaf Extraction for Enhanced Physicochemical Properties.ACS omega · 2023Article
- Biotransformation of gallate esters by a pH-stable tannase of mangrove-derived yeastFrontiers in molecular biosciences · 2023Article
- Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.Frontiers in nutrition · 2023Article
Corrections and comments
- Erratum issued
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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