pH effect on colloidal characteristics of micro-nano particles in lapsang souchong black tea infusion

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion

Food Control ◽

10.1016/j.foodcont.2020.107465 ◽

2021 ◽

Vol 119 ◽

pp. 107465

Author(s):

Lijing Ke ◽

Wei Xu ◽

Jianing Gao ◽

Guanzhen Gao ◽

Huiqin Wang ◽

...

Keyword(s):

Black Tea ◽

Tea Infusion ◽

Polyphenol Oxidases ◽

Isolation And Characterization

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Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽

10.3390/foods9060831 ◽

2020 ◽

Vol 9 (6) ◽

pp. 831 ◽

Cited By ~ 1

Author(s):

Han Chen ◽

Haotian Zheng ◽

Margaret Anne Brennan ◽

Wenpin Chen ◽

Xinbo Guo ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Cold Storage ◽

Phase Stability ◽

Radical Scavenging ◽

Black Tea ◽

Laser Scanning Microscopy ◽

Lower Phase ◽

Antioxidant Power ◽

Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

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Studies on the Colored Components in Black Tea Infusion

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.19.413 ◽

1972 ◽

Vol 19 (9) ◽

pp. 413-417

Author(s):

TADAKAZU TAKEO ◽

KIMIKO OOSAWA

Keyword(s):

Black Tea ◽

Tea Infusion

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Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Food Analytical Methods ◽

10.1007/s12161-014-9954-z ◽

2014 ◽

Vol 8 (3) ◽

pp. 749-757 ◽

Cited By ~ 30

Author(s):

Wenxiu Pan ◽

Jiewen Zhao ◽

Quansheng Chen ◽

Dongliang Zhang

Keyword(s):

Multivariate Calibration ◽

Black Tea ◽

Tea Infusion ◽

Rapid Measurement ◽

Spectroscopy System

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BLACK TEA INFUSION AMELIORATES ENZYMATIC CHANGES INDUCED BY SUBCUTANEOUS EXPOSURE OF GASOLINE AND GM-10 IN MICE

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v3.i9se.2015.3192 ◽

2015 ◽

Vol 3 (9SE) ◽

pp. 1-5

Author(s):

Manjeet Dave ◽

Ramtej Jayram Verma

Keyword(s):

Low Dose ◽

Succinic Dehydrogenase ◽

Subcutaneous Administration ◽

Black Tea ◽

High Dose ◽

Tea Infusion ◽

Ameliorative Effect ◽

Cervical Dislocation ◽

Enzymatic Changes ◽

Dose Dependent

The present study was carried out to examine the ameliorative effect of black tea infusion on gasoline and GM-10 induced enzymatic changes in kidney of mice. Eighty healthy adult Swiss strain male albino mice weighing 32-35 gm were divided into eight groups including untreated control and various treated groups. Treated groups were subcutaneously administered with gasoline (412 mg/kg/day) and GM-10 low dose (206 mg/kg/day) and high dose (412 mg/kg/day) for 30 days. Black tea infusion (2%) was orally administered alone and along with gasoline and GM-10 through drinking water. All experimental animals were sacrificed on 31st day by cervical dislocation; kidney were isolated and used. Activities of succinic dehydrogenase, adenosine triphosphatase, acid phosphatase and alkaline phosphatase were assayed in kidney.The results revealed that subcutaneous administration of gasoline and GM-10 caused dose-dependent, significant enzymatic alterations in kidney of mice. Oral administration of black tea infusion along with subcutaneous treatment with gasoline and GM-10 significantly ameliorates all enzymatic changes induced by gasoline and GM-10 in kidney of mice.

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Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0133 ◽

2014 ◽

Vol 10 (3) ◽

pp. 447-455 ◽

Cited By ~ 1

Author(s):

Asamene Embiale ◽

Bhagwan Singh Chandravanshi ◽

Feleke Zewge

Keyword(s):

Rift Valley ◽

Natural Waters ◽

Daily Intake ◽

Black Tea ◽

Fluoride Release ◽

Infusion Time ◽

Tea Leaves ◽

Tea Infusion ◽

High Fluoride ◽

Different Sources

Abstract In this study, the possible effect of original fluoride (F) concentration in six natural waters on the fluoride release from nine brands of tea leaves (whose origin was from Ethiopia, Sri Lanka, and China) during the infusion has been investigated. The capacity of tea leaves (commercially available tea) to absorb F from high-fluoride ground waters which were collected from the Ethiopia Rift Valley has also been investigated in this study. Infused F content of black (either powder or bag form) and green (bag form) teas and water from different sources were assayed. The fluoride content of waters used in this study ranged from 0.254 to 30.2 mg/L, while the fluoride in tea infusion of nine brands of tea ranged from 0.51 to 20.57 mg/L. The F content in moderately F-rich water was reduced from 12.5 to <5 mg/L in tea infusion while F content in highly F-rich water was reduced from 30.2 to <10 mg/L in tea infusion of most of the tea brands even with 3 min infusion time. Thus one can reduce the daily intake of F level by drinking tea rather than F-rich water itself.

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