Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

Chen, Yuh‐Shuen; Liu, Bing-Lan; Chang, Yaw-Nan

doi:10.1016/j.jbiosc.2009.11.004

Cited by 68 publications

(45 citation statements)

References 29 publications

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“…The radical scavenging activity of the BECMHF solution against stable DPPH was determined using a slightly modified DPPH radical scavenging assay (26). Briefly, a 25-ml BECMHF solution was diluted to 4 ml by using methanol and then mixed with 0.5 ml of a freshly prepared 1-mM DPPH solution (Sigma Chemical Co., St. Louis, MO, USA).…”

Section: Dpph Radical Scavenging Activity Assaymentioning

confidence: 99%

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Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Chen

Ta-Chen

Shieh

2015

Journal of Bioscience and Bioengineering

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Section: Dpph Radical Scavenging Activity Assaymentioning

confidence: 99%

“…Thus, SOD provides a defense against superoxide radicals and has also been used as a natural antioxidant in health foods (26).…”

Section: Superoxide Scavenging Activitymentioning

confidence: 99%

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Chen

Ta-Chen

Shieh

2015

Journal of Bioscience and Bioengineering

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“…TF are responsible for the brightness, briskness, and quality of tea liquor, and the color, taste, and body are determined by the content of TR. TF and TR are responsible for two main color pigments, orange-red and reddish-brown, respectively (Chen et al, 2010;Chen et al, 2012;Stodt et al, 2014).…”

Section: Sensory Characteristics Colormentioning

confidence: 99%

Fermentation: The Key Step in the Processing of Black Tea

Pou¹

2016

Journal of Biosystems Engineering

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Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of 24-29°C for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

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“…For this reason, it is an urgent need for artificial inoculation fermentation, which also benefits to implementing a mechanized and standardized processing of microbial fermented tea (Mo et al 2008). However, there are few studies on artificial inoculation of fermented tea products, and the inoculated strains only were isolated directly from samples, without being screened (Jeng et al 2007;Abe et al 2008;Chen et al 2008;Chen et al 2010;Wang et al 2014). Furthermore, there is little research on screening predominant strains from microbial fermented tea, and there is a lack of better strains to be artificially inoculated to ferment tea products (Jeng et al 2007;Abe et al 2008;Chen et al 2008;Chen et al 2010;Wang et al 2014).…”

Section: Electronic Supplementary Materialsmentioning

confidence: 99%

Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

et al. 2015

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For there were very short of excellent strains inoculated to ferment tea products, the lactic acid bacteria from pickled tea were isolated, characterized and identified, and the acid production capacity of part better strains was determined. There are only 22 strains isolated from pickled tea, and 2 of them were yeast, and 8 strains selected from the other 20 strains all were identified as Lactobacillus plantarum. A1, L2 and L5 of L. plantarum with a high acid production capacity were screened out and could obviously shorten the fermentation time of pickled tea by the verification, which suggests that they have a potential use of inoculating to ferment tea products. It was the first report on screening lactic acid bacteria with high yielding-acid capacity from pickled tea, which will bring benefits to fermenting tea products by artificial inoculation.

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Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

Cited by 68 publications

References 29 publications

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Fermentation: The Key Step in the Processing of Black Tea

Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

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