Effect of Beta-glucosidase on the Aroma of Milky Tea Beverage

Li, Dan; Cao, Panrong; Wang, Min

doi:10.1088/1755-1315/512/1/012075

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Then, the tea extract was heated at 55°C for 15 minutes to stop the enzymatic reaction. Then, the mixture was added with 7.4 U/mL as much as β -glucosidase 16 μ l and incubated at 50°C for 2 hours, then heated at 85°C for 15 minutes to stop the enzymatic reaction [ 12 ]. The application of tyrosinase and β -glucosidase on tea leaf extract was repeated three times for each treatment.…”

Section: Methodsmentioning

confidence: 99%

“…Hot extraction during milky tea beverage processing loosed the aroma substance; therefore, β -glucosidase was added to improve the volatile aroma. The aroma substances generated from glycosidic bound proved to increase twice compared to the control [ 12 ]. There is the possibility to use a combination of polyphenol oxidase and glycoside hydrolase type enzyme to improve the color and aroma of tea extract.…”

Section: Introductionmentioning

confidence: 99%

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Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Faustina

Gunadi

Fitriani

et al. 2022

International Journal of Food Science

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The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enzymes, i.e., tyrosinase and β-glucosidase. Tyrosinase was investigated for the ability to improve the color of tea extract by oxidize the phenolic content of green tea leaves to theaflavin and thearubigin, and β-glucosidase can enhance the volatile compounds by hydrolyze glycosidic bonds in tea leaves. Incubation of tea leaf extract with tyrosinase produces a high content of theaflavin and good color of tea extract but lowered the antioxidant activity. According to the TF/TR ratio values, tyrosinase treated tea leaf extract was in the best quality tea range. The use of β-glucosidase showed an increase in the proportion of good volatile compounds of linalool, linalool oxide, methyl salicylate, and β-damascenone.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Faustina

Gunadi

Fitriani

et al. 2022

International Journal of Food Science

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Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review

Wijegunawardhana,

Wijesekara,

Liyanage

et al. 2024

Foods

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The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders.

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Effect of Beta-glucosidase on the Aroma of Milky Tea Beverage

Cited by 2 publications

References 3 publications

Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review

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