Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness

Aloo, Okomo Simon; Kim, Dong-Gyu; Vijayalakshmi, Selvakumar; Aloo, Denish Obiero; Ochola, Charles O.; Oh, Deog-Hwan

doi:10.1016/j.fbio.2024.104389

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104389

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Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness

Okomo Simon Aloo,

Dong-Gyu Kim,

Selvakumar Vijayalakshmi

et al.

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Cited by 3 publications

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A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement

Grujičić,

Yayla,

Cetinkaya

et al. 2024

Anal Bioanal Chem

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A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement

Grujičić,

Yayla,

Cetinkaya

et al. 2024

Anal Bioanal Chem

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Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function

He,

Xu,

Chen

et al. 2024

LWT

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Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Huang,

Yan,

Yao

et al. 2024

Molecules

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Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine.

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Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness

Cited by 3 publications

References 108 publications

A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement

A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement

Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

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