Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Islam, Md. Zohurul; Kitamura, Yutaka; Kokawa, Mito; Fujii, Shinya

doi:10.1016/j.ifset.2020.102408

Cited by 9 publications

(3 citation statements)

References 50 publications

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“…In observation, the MWM SBT juice demonstrated the highest carotenoid content among the SBT juices. Our findings are in agreement with (Zohurul et al, 2020). The color pigment increases due to the reduced particle size by the MWM system.…”

Section: Color Parameters and Total Carotenoid Content (Tcc)supporting

confidence: 90%

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Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Ulziibat

Islam

Kitamura

et al. 2021

J. Food Process. Preserv.

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Berries of sea buckthorn (SBT, Hippophae rhamnoides L.) is a deciduous shrub of the family Oleaster (Elaeagnaceae) which includes around 100 species in three genera generally found in the modest geographical latitudes of the Northern Hemisphere (Ciesarová et al., 2020;Li & Schroeder, 1996). SBT grows in mountainous regions of altitudes ranging from 2000 to 3600 m above sea level, having a high resistance in relation to temperature extremes between −45°C and

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Section: Color Parameters and Total Carotenoid Content (Tcc)supporting

confidence: 90%

“…The MWM system effectively broke down the cell wall of pulp and seeds to minimize the size of particles (p < .05). The released cells had an effect in enhancing the extraction of AA (Loh et al, 2014;Zohurul et al, 2020).…”

Section: Ascorbic Acidmentioning

confidence: 99%

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Ulziibat

Islam

Kitamura

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…Owing to the health benefits of green tea polyphenols, many studies have been conducted on the prevention of certain diseases caused by green tea infusions. Several studies have focused on the effects of processing conditions, such as processing temperature and time, on the polyphenol content and antioxidant potential of tea infusions (Donlao & Ogawa, 2018; Islam et al, 2020; Ozturk et al, 2016; Wang et al, 2000; Zhu et al, 2021). It could also be considered that other processing conditions, such as the duration and load of the rolling process and the drying time, which depend on the variation of the system scale, might influence the functional properties of tea infusions.…”

Section: Introductionmentioning

confidence: 99%

Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion

Qin

Yamada

Araki

et al. 2022

J Food Process Engineering

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Dried green tea leaves (Sencha) were manufactured using various scale manufacturing systems, which processed batch‐wise for 15 kg (15 K), 60 kg (60 K), and 120 kg (120 K) fresh leaves. Total polyphenol content (TPC) and antioxidant activity (FRAP and DPPH) of dried tea leaves and infusions were evaluated. The values of TPC, FRAP, and DPPH of dried tea leaves processed by the larger systems (120 K and 60 K) were significantly higher than the values by the smaller system (15 K). In contrast, with the larger system scale, some of the leaves were not fully rolled and were not mechanically damaged during processing. These incomplete processing conditions led to the extraction of significantly fewer polyphenols in hot water, which might influence the health benefits of green tea infusions. This study indicated that there could be an optimal system scale that considers the balance between economic and health benefits, involving the optimization of production quality/amount. Practical Applications After harvest, Japanese green tea leaves are gradually dried using batch‐wise processing systems. The processing system scale is permanently fixed by the size of one batch, which is selected according to the circumstances of the production area and demand for tea production. However, tea leaf producers have experientially been aware of the quality variations in the final tea products, depending on the system scale. In this study, the impact of the scale of the manufacturing system on the functional properties of green tea was investigated. The results revealed that the hot water extract of dried tea leaves processed by a larger system scale tended to have less functional properties than those by a smaller system. This was due to the comparatively incomplete rolling conditions of tea leaves processed by larger manufacturing systems. These differences influence the preservability and extractability of the chemical components of the green tea leaves. Our findings provide beneficial information regarding processing conditions for better functional green tea infusions.

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Micro wet milling and spray drying of whole mandarin powder and its characterization

et al. 2020

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Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Cited by 9 publications

References 50 publications

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion

Micro wet milling and spray drying of whole mandarin powder and its characterization

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