Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Liang, Shuang; Granato, Daniel; Zou, Chun; Gao, Ying; Zhu, Yan Bing; Zhang, Liang; Yin, Jun-Feng; Zhou, Weibiao; Xu, Yong-Quan

doi:10.1016/j.tifs.2021.10.016

Cited by 48 publications

(23 citation statements)

References 112 publications

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“…Dianhong Congou black tea, with the quality characteristics of pleasant fragrance, strong and mellow taste, red and bright tea soup colour, is one of the most typical large‐leaf black teas. It can be used as original leaf tea, spiced tea and food additive (Liang, et al ., 2021), which has broad market potential and application prospects. And functional active substances (i.e.…”

Section: Introductionmentioning

confidence: 99%

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

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Withering degrees (mild, appropriate and severe) have an important effect on the quality of Dianhong Congou black tea. In this study, appropriate withering (AW) promoted the conversion of catechins, yielding theaflavins (TFs) and thearubigins (TRs). This withering degree also resulted in the degradation of flavonoid glycosides, and the formation and conversion of soluble sugars and high-boiling volatile compounds. The objective colour attributes were significantly higher under AW conditions, in addition to the best sensory qualities, including umami and sweetness flavours. Moreover, nine key non-volatile compounds (TRs, theabrownins (TBs), fructose, etc.) and seven key volatile components (benzaldehyde, transb-Ionone, methyl salicylate, etc.) were determined. This research provides theoretical support for in-depth exploration of the formation mechanism of Dianhong Congou black tea.Keywords Dianhong Congou black tea, multivariate statistical analysis, objective evaluation, volatile and non-volatile compounds, withering degree. Highlights• Withering degree significantly affects the quality of Yunnan Congou black tea. • Evaluation conducted using sensory, objective attribute and multivariate analyses. • We detected 36 non-volatile and 137 volatile compounds among tea samples. • Appropriate withering results in the highest quality of Yunnan Congou black tea. • We screened out 9 non-volatile and 7 volatile key differential compounds.

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Section: Introductionmentioning

confidence: 99%

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

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“…However, the interaction mechanisms and relevant coefficients among the six groups of mycotoxins were unknown and unavailable. In our study, the HI was calculated by adding the HQ or MOS for each group of mycotoxins from the deterministic and probabilistic estimation: HI= HQ OTA + HQ ZEN + HQ DON + HQ T-2 + HQ NEO + HQ CIT (4) HI= MOS OTA + MOS ZEN + MOS DON + MOS T-2 + MOS NEO + MOS CIT (5) Conventionally, an HI less than 1.0 indicates that the total exposure does not exceed the level considered "acceptable", and people are unlikely to be exposed at a toxic level with possible consequences for health. In contrast, if it exceeds one, there is a possibility of suffering adverse effects.…”

Section: 3 Risk Rankingmentioning

confidence: 99%

“…Tea ( Camellia sinensis L.) has long been consumed, primarily as an aromatic beverage, in many countries worldwide, with the properties of multiple health benefits and good taste [ 1 , 2 , 3 ]. The application and consumption of commercial dried tea in many fields is also gradually expanding due to the continuous innovation of tea comprehensive processing technology, forming diversified tea products [ 4 ]. Botanical dietary supplements based on traditional raw tea materials have entered our market in different forms [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in Tea ((Camellia sinensis (L.) Kuntze)): Contamination and Dietary Exposure Profiling in the Chinese Population

Zhou

Yan

et al. 2022

Toxins

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Tea is popular worldwide with multiple health benefits. It may be contaminated by the accidental introduction of toxigenic fungi during production and storage. The present study focuses on potential mycotoxin contamination in tea and the probable dietary exposure assessments associated with consumption. The contamination levels for 16 mycotoxins in 352 Chinese tea samples were determined by ultra-performance liquid chromatography–tandem mass spectrometry. Average concentrations of almost all mycotoxins in tea samples were below the established regulations, except for ochratoxin A in the dark tea samples. A risk assessment was performed for the worst-case scenarios by point evaluation and Monte Carlo assessment model using the obtained mycotoxin levels and the available green, oolong, black, and dark tea consumption data from cities in China. Additionally, we discuss dietary risk through tea consumption as beverages and dietary supplements. In conclusion, there is no dietary risk of exposure to mycotoxins through tea consumption in the Chinese population.

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“…So far, more than 60 countries plant tea crop, and people in more than 160 countries have the habit of drinking tea [2]. In addition, based on the business data platform Statista, the global tea beverage market is estimated at approximately USD 44.3 billion in 2021 [3]. Tea is mainly processed from the young tea shoots.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review

Sun

Jiang

Kong

et al. 2022

Foods

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Polyphenols, the most abundant components in tea, determine the quality and health function of tea. The analysis of polyphenols in tea is a topic of increasing interest. However, the complexity of the tea matrix, the wide variety of teas, and the difference in determination purposes puts forward higher requirements for the detection of tea polyphenols. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterization of tea polyphenols. In order to provide new insight for the further development of polyphenols in tea, in the present review we summarize the recent literature for the detection of tea polyphenols from the perspectives of determining total polyphenols and individual polyphenols in tea. There are a variety of methods for the analysis of total tea polyphenols, which range from the traditional titration method, to the widely used spectrophotometry based on the color reaction of Folin–Ciocalteu, and then to the current electrochemical sensor for rapid on-site detection. Additionally, the application of improved liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) were emphasized for the simultaneous determination of multiple polyphenols and the identification of novel polyphenols. Finally, a brief outline of future development trends are discussed.

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Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Cited by 48 publications

References 112 publications

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Mycotoxins in Tea ((Camellia sinensis (L.) Kuntze)): Contamination and Dietary Exposure Profiling in the Chinese Population

Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review

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