ArticleFoods (Basel, Switzerland)2023
Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 22 citations in OpenAlex.
- Process optimization of microwave drying for rice based on response surface methodology.PloS one · 2026Article
- Recent Advances in Drying Technologies for Orange Products.Foods (Basel, Switzerland) · 2025Review
- Article
- Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation.Foods (Basel, Switzerland) · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices.Foods (Basel, Switzerland) · 2024Article
- Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.Foods (Basel, Switzerland) · 2023Review
- Aroma Difference Analysis of Partridge Tea (Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
The quality of traditional sunlight-dried orange black tea can be affected by weather variations, leading to its quality instability. This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange black tea production. The hot-air-dried orange black tea showed better sensory quality than the traditional outdoor-sunlight-dried tea, with a harmonious fruity aroma and sweet-mellow taste. The content of polyphenols and other quality components in the peel and tea leaves was significantly higher after hot-air drying than after sunlight drying. GC-MS analysis showed that the total number of volatile components of hot-air-dried tea (3103.46 μg/g) was higher than that of sunlight-dried tea (3019.19 μg/g). Compared with sunlight-dried orange black tea, the hot-air-dried orange black tea showed higher total antioxidant capacity, with an increase of 21.5% (FRAP), 7.5% (DPPH), and 17.4% (ABTS), as well as an increase of 38.1% and 36.3% in the inhibitory capacity on α-glucosidase and α-amylase activities. Further analysis of the effects of different drying temperatures (40, 45, 50, and 60 °C) on the quality of orange black tea showed that the tea quality gradually decreased with the increase in drying temperature, with the most obvious decrease in the quality of orange black tea at the drying temperature of 60 °C. Low-temperature (40 °C) dried tea had better aroma coordination, higher fruit flavor, greater sweet-mellow taste, and higher retention of functional active substances in orange peel and black tea. In summary, compared with traditional sunlight drying, the hot-air drying method could reduce the drying time from 90 h to 20 h and improve the sensory quality and functional activity of orange black tea, suggesting it can replace the traditional sunlight drying process. This work is significant for improving the quality of orange black tea in practical production.
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