Ready-to-Drink Tea

Dubey, Kriti Kumari; Janve, Madhura; Ray, Aratrika

doi:10.1016/b978-0-12-816938-4.00004-5

Cited by 16 publications

(15 citation statements)

References 97 publications

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“…Tea is valued for its polyphenols, which exhibit positive physiological and pharmacological effects, such as antioxidant [5], anticarcinogenic [2], and antimutagenic effects [1]. The enzymatic extraction time used in the present study achieved a significant reduction compared with other reports [5,6]. Preliminary results indicated that enzymatic extraction at high temperature is a promising approach to improve the quality of green tea extracts during the industrial production of tea beverages.…”

Section: Application Of Tannase In Tea Extractionmentioning

confidence: 71%

“…Treatment with tannase alone can maximally improve the quality of black tea because of the high amounts of polyphenols in extracted solids [5]. Various cell wall-digesting enzymes have been used during green tea extraction to improve its quality in terms of aroma, flavor, taste, cold water solubility, and extraction yield [6]. However, enzymatic extraction can only be performed at low temperatures (30-40 • C) at prolonged treatment time (over 2 h) because of the limitations in the ideal temperatures for the enzymatic reaction [7].…”

Section: Introductionmentioning

confidence: 99%

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Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Yuan

Zhang

et al. 2020

Molecules

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Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg−1 to 291 g·kg−1. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.

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Section: Application Of Tannase In Tea Extractionmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Yuan

Zhang

et al. 2020

Molecules

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“…The authors observed that the catechins inhibited trypsin-mediated digestion of the gelatin, and the gelatin preserved the antioxidant activity of the catechins for more than three weeks of storage at room temperature [ 71 ]. Although TPP mixtures increased stability relative to pure catechins, the phenolic content of these mixtures can vary greatly, depending on the species, light exposure, growing location and altitude, season, and clonal variation [ 73 ].…”

Section: Strategies To Improve the Therapeutic Potential Of Catechinsmentioning

confidence: 99%

Applications of Catechins in the Treatment of Bacterial Infections

Brown

2021

Pathogens

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Tea is the second most commonly consumed beverage worldwide. Along with its aromatic and delicate flavors that make it an enjoyable beverage, studies report numerous health advantages in tea consumption, including applications in antimicrobial therapy. The antimicrobial properties of tea are related to catechin and its derivatives, which are natural flavonoids that are abundant in tea. Increasing evidence from in vitro studies demonstrated antimicrobial effects of catechins on both gram-positive and gram-negative bacteria, and proposed direct and indirect therapeutic mechanisms. Additionally, catechins were reported to be effective anti-virulence agents. Furthermore, a number of studies presented evidence that catechins display synergistic effects with certain antibiotics, thus potentiating the activity of antibiotics in resistant bacteria. Despite their numerous beneficial properties, catechins face many challenges in their development as therapeutic agents, including poor absorption, low bioavailability, and rapid degradation. The introduction of nanobiotechnology provides target-based and stable delivery, which enhances catechin bioavailability and optimizes drug efficacy. As further research continues to focus on overcoming the unresolved challenges, catechins are likely to see additional promising applications in our continual fight against bacterial infections.

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“…Tea is one of the most popular drinks consumed on the world. It is generally consumed in the forms of green, oolong, and black tea (Dubey, Janve, Ray, & Singhal, 2020). They are produced from the leaves of the plant Camellia sinensis .…”

Section: Introductionmentioning

confidence: 99%

Technical assessment of reverse osmosis for concentration of fresh tea leaf extract

Lai

Doan

Nguyễn

2021

J Food Process Engineering

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This paper focused on the concentration of waste fresh tea leaf extract, byproduct of tea processing, by application of reverse osmosis. The concentration was carried out by plate and frame crossflow system equipped HR98PP membrane, operating as concentration mode with full recirculation of retentate. Results show that permeate flux increased with increase in operating pressure. Modeling of permeate flux based on osmotic pressure model at 30 and 40 bar of operating pressure was proposed. Hermia's model was applied for analyzed the membrane fouling in operation process. Good agreement between complete pore blocking model and experimental data was found. The recovery yields and contents of total solid (TS), total polyphenols (PPs) and antioxidant capacity (AC), consequently effectiveness, at 40 bar of operating pressure were higher than those at 30 bar. At 40 bar of operating pressure and 7.57 of concentration factor, the recovery yields of TS, PPs, and AC were 83.7, 85.1, and 79.6%, respectively. Contents of TS, PPs, and AC in retentate and permeate were 64.62 and 1.91 g/L; 25.82 and 0.61 g GAE/L; 97.87 and 3.35 mM TEAC, respectively. Maximum theoretical content of TS at 40 bar was estimated as 341 g/L. Results imply that it is potential to apply reverse osmosis for concentration of waste fresh tea leaf extract to produce instant powder with high content of polyphenols. Practical applications The concentration of waste fresh tea leaf extract by reverse osmosis membrane Modeling of permeate flux in reverse osmosis Fouling mechanism was analyzed by Hermia's model. Recovery yields and contents of total solid, total polyphenols and antioxidant capacity in concentrate against concentration factor were estimated.

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Ready-to-Drink Tea

Cited by 16 publications

References 97 publications

Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Applications of Catechins in the Treatment of Bacterial Infections

Technical assessment of reverse osmosis for concentration of fresh tea leaf extract

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