Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates

Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

“…The molecular size distributions of UP, TP, and PP were measured by using gel permeation chromatography with multiangle laser light scattering-differential refractive index (GPC-MALLS-RI) detection (Wyatt Technology Corp., USA), as outlined in our previous study. 14 The mobile phase was a 0.2 M NaCl solution containing 0.1 wt % proclin 300. Then, 10 μL of a 1.0 mg/mL filtered sample was separated using an OHpak SB-806 M HQ column (Shodex, Japan) with a flow rate of 0.4 mL/min at 25.0 ± 0.2 °C.…”

Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material

“…Tea polysaccharide conjugates with heating at 110 °C for 3 days (241 kDa) could improve their emulsifying activity without negatively affecting the antioxidant activity. 87 Thus, tea polysaccharides can be a novel plant-based antioxidant emulsifier. In this regard, a lot of research is still needed to broaden the applicability of tea polysaccharides.…”

“…The resulting nanoparticles could regulate glucose and lipid metabolism in type 2 diabetic mice. Tea polysaccharide conjugates with heating at 110 °C for 3 days (241 kDa) could improve their emulsifying activity without negatively affecting the antioxidant activity . Thus, tea polysaccharides can be a novel plant-based antioxidant emulsifier.…”

Advances in the Utilization of Tea Polysaccharides: Preparation, Physicochemical Properties, and Health Benefits

“…Similarly, Cai et al, pretreated green tea leaves with absolute ethanol for 24 h to remove some small-molecular pigments and polyphenols, and then they dried the tea samples with deionized water for 90 min at 60 °C [ 16 ]. Li et al, also pretreated Chin brick tea powder with 80% ethanol, centrifuged it, and then continuously stirred it with distilled water (1:20, w / v ) for 2 h at 90 °C to extract TPS [ 17 ]. Qin et al, pretreated Liupao tea samples with 80% ethanol for 24 h. After filtration and drying, the samples were extracted with deionized water at 70 °C for 2 h, and the process was repeated three times [ 18 ].…”

“…Pre-extraction with 95% ethanol at 40 • C for 2 h, repeated three times; a water bath extraction at 60 • C for 2 h, repeated 3 times [14] Fuan Baicha and Pingyang Tezaocha Extraction at 80 • C for 1.5 h, repeated two times [15] Fuzhuan tea 2 h extraction time, 1:20 solid-liquid ratio, and 95 • C extraction temperature; repeated three times [10] White tea 8 min extraction time, 54.1 • C extraction temperature, 12.48 L/g material-water ratio; repeated four times [16] Green tea Heating in a water bath at 90 • C for 2 h with continuous stirring [17] Green tea Pre-extraction with absolute ethanol for 24 h and extraction with deionized water at 60 • C for 90 min [18] Chin brick tea 80% ethanol pretreatment and continuous stirring with distilled water (1:20, w/v) at 90 • C for 2 h [19] Liupao tea 80% ethanol pretreatment for 24 h and extraction with deionized water at 70 • C for 2 h; repeated three times [20] Tea flowers Extraction at 90 • C for 1 h (2 times) [21] Green tea 80% ethanol pretreatment at 70 • C for 1.5 h, extraction with ethanol at 40 • C for 3 h [22] Green tea Pretreatment with two times volume of 95% ethanol at 50 • C for 4 h, 1:8 solid-liquid ratio, and extraction with stirring at 50 • C for 120 min [23] Green tea Pretreatment with 95% alcohol (1:5, w/v) for 2 h, extraction in hot water (1:10, w/v) at 80 • C; repeated 3 times for 1 h each time [24] Green tea 95% ethanol (1:6, w/v) pretreatment at 60 • C for 4 h and extraction with distilled water (1:10, w/v) at 80 • C for 4 h; repeated 3 times [25] Keemun black tea Pretreatment with 95% ethanol (1:6, w/v) at 80 • C for 2 h and immersed in distilled water (1:10, w/v) at 80 • C for 4 h; repeated four times [26] Ultrasonic-assisted extraction Low-grade green tea 80 • C extraction temperature, 60 min extraction time, 400 W ultrasonic power, and 22 mL:g liquid-solid ratio [27] Coarse tea Pretreatment in an ultrasonic bath (50 • C, 200 W) for 30 min followed by extraction in a water bath for 90 min; repeated three times [23] Green tea flowers Ultrasonic power (25 • C, 100, 150, 200, 250, and 300 W) extraction for 5 min; repeated 2 times [21] Yellow tea 95% ethanol pretreatment for 6 h, 90 • C water bath extraction for 55 min (repeated twice), and sonication (20 kHz, 500 W) for 55 min [21] Table 1. Cont.…”