Research Article
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Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

Year 2023, Volume: 40 Issue: 2, 66 - 73, 17.09.2023
https://doi.org/10.55507/gopzfd.1311000

Abstract

In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures (50 and 70°C), times (5, 10, 20 minutes), and tea: water ratios (1:100, 5:100, 10:100). Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g/100g black tea in the tannase-supplemented samples and 1.22-2.36 g/100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11% with the tannase enzyme application.

Supporting Institution

Tokat Gaziosmanpaşa University

Project Number

2014/77

Thanks

Thanks to Tokat Gaziosmanpaşa University for funding this research.

References

  • Aharwar, A., & Parihar, D. K. (2021). Talaromyces verruculosus tannase immobilization, characterization, and application in tea infusion treatment. Biomass Conversion and Biorefinery, 261-272. https://doi.org/10.1007/s13399-020-01162-6
  • Anonymous, (2005). Determination of Substances Characteristic of Green and Black Tea - Part 1: Content of Total Polyphenols İn Tea- Colorimetric Method Using Folin Ciocalteu Reagent. International Standard (ISO) 14502-1. https://www.Iso.Org/Standard/31356.Html
  • Ateş, E., Kaya, C., Yücel, E. E., & Bayram, M. (2022). Effects of ultrasound-assisted extraction procedure on total phenolics, catechin and caffeine content of green tea extracts. Emirates Journal of Food and Agriculture, 34(8). https://doi.org/10.9755/ejfa.2022.v34.i8.2911
  • Chandini, S. K., Rao, L. J., Gowthaman, M. K., Haware, D. J., & Subramanian, R. (2011). Enzymatic treatment to improve the quality of black tea extracts. Food chemistry, 127(3), 1039-1045. https://doi.org/10.1016/j.foodchem.2011.01.078
  • Dalpathadu, K. A. P., Rajapakse, H. U. K. D. Z., Jayasinghe, C. V. L., & Nissanka, S. P. (2022). Manufacturing of Low Haze Instant Tea Extracts Using Sri Lankan Broken Mixed Fannings (BMF) as Raw Materials. Tropical Agricultural Research, 33(4), 319-329. http://doi.org/10.4038/tar.v33i4.858
  • Govindarajan, R. K., Khanongnuch, C., Mathivanan, K., Shyu, D. J., Sharma, K. P., & De Mandal, S. (2021). In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41. Journal of Food Science and Technology, 58, 3235-3242. https://doi.org/10.1007/s13197-021-05018-3
  • Guo, C., Chen, Y., Li, J., Zhan, F., Wei, X., & Li, B. (2021). Role of green tea nanoparticles in process of tea cream formation–A new perspective. Food Chemistry, 339, 128112. https://doi.org/10.1016/j.foodchem.2020.128112
  • Liang, Y., Lu, J., & Zhang, L. (2002). Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]. International Journal Of Food Science & Technology, 37(6), 627-634. https://doi.org/10.1046/j.1365-2621.2002.00589.x
  • Liang, S., Gao, Y., Fu, Y. Q., Chen, J. X., Yin, J. F., & Xu, Y. Q. (2022). Innovative technologies in tea-beverage processing for quality improvement. Current Opinion in Food Science, 47, 100870. https://doi.org/10.1016/j.cofs.2022.100870
  • Li, J., Xiao, Q., Huang, Y., Ni, H., Wu, C., & Xiao, A. (2017). Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. Electronic Journal of Biotechnology, 28, 87-94. https://doi.org/10.1016/j.ejbt.2017.05.010
  • Lu, M. J., Chu, S. C., Yan, L., & Chen, C. (2009). Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion. LWT-Food Science and Technology, 42(1), 338-342. https://doi.org/10.1016/j.lwt.2008.05.015
  • Mangla, S. K., Kazançoğlu, Y., Yıldızbaşı, A., Öztürk, C., & Çalık, A. (2022). A conceptual framework for blockchain‐based sustainable supply chain and evaluating implementation barriers: A case of the tea supply chain. Business Strategy and the Environment. https://doi.org/10.1002/bse.3027
  • Nagalakshmi, S., Ramaswamy, M. S., Natarajan, C. P., & Seshadri, R. (1984). The rôle of added carbohydrates in tea ‘cream’solubilisation. Food chemistry, 13(1), 69-77. https://doi.org/10.1016/0308-8146(84)90027-X
  • Raghuwanshi, S., Misra, S., & Saxena, R. K. (2013). Enzymatic treatment of black tea (CTC and Kangra orthodox) using Penicillium charlesii tannase to improve the quality of tea. Journal of Food Processing and Preservation, 37(5), 855-863. https://doi.org/10.1111/j.1745-4549.2012.00721.x
  • Ristinmaa, A. S., Coleman, T., Cesar, L., Weinmann, A. L., Mazurkewich, S., Brändén, G., ... & Larsbrink, J. (2022). Structural diversity and substrate preferences of three tannase enzymes encoded by the anaerobic bacterium Clostridium butyricum. Journal of Biological Chemistry, 298(4). https://doi.org/10.1016/j.jbc.2022.101758
  • Rusaczonek, A., Swiderski, F., & Waszkiewicz-Robak, B. (2010). Antioxidant properties of tea and herbal infusions-a short report. Polish Journal of Food and Nutrition Sciences, 60(1).
  • Saklar, S., Ertas, E., Ozdemir, I. S., & Karadeniz, B. (2015) Effects of Different Brewing Conditions on Catechin Content and Sensory Acceptance in Turkish Green Tea Infusions. Journal of Food Science and Technology, 52(10), 6639-6646. https://doi.org/10.1007/s13197-015-1746-y
  • Serna‐Jiménez, J. A., Torres‐Valenzuela, L. S., & Mejía‐Arango, G. (2022). Evaluation and comparison in caffeine extraction under green conditions: Solvent selection and ultrasound‐assisted process. Journal of Food Process Engineering, 45(11), e14157. https://doi.org/10.1111/jfpe.14157
  • Singla, M., & Sit, N. (2021). Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry, 73, 105506. https://doi.org/10.1016/j.ultsonch.2021.105506
  • Someswararao, C., & Srivastav, P. P. (2012). A novel technology for production of instant tea powder from the existing black tea manufacturing process. Innovative Food Science & Emerging Technologies, 16, 143-147. https://doi.org/10.1016/j.ifset.2012.05.005
  • Türkmen N. (2007). Farklı sınıf çaylarda kıvırma proseslerinin ve değişik hasat dönemlerinin çayın fenolik madde ve alkaloid bileşimine etkisi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Wang, J. Q., Hu, X. F., Du, Q. Z., Zeng, L., Wang, S., Yin, J. F., & Xu, Y. Q. (2020). Effect of tannase on sediment formation in green tea infusion. Journal of Food Measurement and Characterization, 14, 1957-1965. https://doi.org/10.1007/s11694-020-00442-z
  • Xia, T., Shi, S., & Wan, X. (2006). Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion. Journal of Food Engineering, 74(4), 557-560. https://doi.org/10.1016/j.jfoodeng.2005.03.043
  • Yang, D. J., Hwang, L. S., & Lin, J. T. (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A, 1156(1-2), 312-320. https://doi.org/10.1016/j.chroma.2006.11.088

Ultrason Destekli Türk Siyah Çay Ekstraktları: Tannaz Enzim Uygulamasının Çay Kreması ve Kateşin Miktarına Etkisi

Year 2023, Volume: 40 Issue: 2, 66 - 73, 17.09.2023
https://doi.org/10.55507/gopzfd.1311000

Abstract

Araştırmada, ultrason destekli ekstraksiyonla elde edilen ve tannaz enzimiyle muamele edilen siyah çay ekstraktlarının fonksiyonel bileşenlerinin miktarında meydana gelen değişmelerin belirlenmesi amaçlanmıştır. Bu amaçla, ultrason destekli ekstraksiyon tekniği kullanılarak farklı demleme süre (5, 10 ve 20 dakika), çay:su oranları (1:100; 5:100; 10:100) ve sıcaklık (50 ve 70°C) uygulanarak elde edilen Türk siyah çayı ekstraktlarına, tannaz enzimi ilavesi yapılmıştır. Ekstraktlarda çay kreması, toplam fenolik madde ve kateşin miktarlarının tespit edilmesine yönelik analizler gerçekleştirilmiştir. Çay kreması miktarı, tannaz enzimi uygulanmış örneklerde 0.56-1.25 g/100g siyah çay aralığında değişirken, kontrol örneklerinde 1.22-2.36 g/100g siyah çay aralığında değişmiştir. Ultrason destekli ekstraksiyonla elde edilen ekstraktlardaki krema miktarının tannaz enzim uygulaması ile %38.89-59.11 oranında azaldığı görülmüştür.

Project Number

2014/77

References

  • Aharwar, A., & Parihar, D. K. (2021). Talaromyces verruculosus tannase immobilization, characterization, and application in tea infusion treatment. Biomass Conversion and Biorefinery, 261-272. https://doi.org/10.1007/s13399-020-01162-6
  • Anonymous, (2005). Determination of Substances Characteristic of Green and Black Tea - Part 1: Content of Total Polyphenols İn Tea- Colorimetric Method Using Folin Ciocalteu Reagent. International Standard (ISO) 14502-1. https://www.Iso.Org/Standard/31356.Html
  • Ateş, E., Kaya, C., Yücel, E. E., & Bayram, M. (2022). Effects of ultrasound-assisted extraction procedure on total phenolics, catechin and caffeine content of green tea extracts. Emirates Journal of Food and Agriculture, 34(8). https://doi.org/10.9755/ejfa.2022.v34.i8.2911
  • Chandini, S. K., Rao, L. J., Gowthaman, M. K., Haware, D. J., & Subramanian, R. (2011). Enzymatic treatment to improve the quality of black tea extracts. Food chemistry, 127(3), 1039-1045. https://doi.org/10.1016/j.foodchem.2011.01.078
  • Dalpathadu, K. A. P., Rajapakse, H. U. K. D. Z., Jayasinghe, C. V. L., & Nissanka, S. P. (2022). Manufacturing of Low Haze Instant Tea Extracts Using Sri Lankan Broken Mixed Fannings (BMF) as Raw Materials. Tropical Agricultural Research, 33(4), 319-329. http://doi.org/10.4038/tar.v33i4.858
  • Govindarajan, R. K., Khanongnuch, C., Mathivanan, K., Shyu, D. J., Sharma, K. P., & De Mandal, S. (2021). In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41. Journal of Food Science and Technology, 58, 3235-3242. https://doi.org/10.1007/s13197-021-05018-3
  • Guo, C., Chen, Y., Li, J., Zhan, F., Wei, X., & Li, B. (2021). Role of green tea nanoparticles in process of tea cream formation–A new perspective. Food Chemistry, 339, 128112. https://doi.org/10.1016/j.foodchem.2020.128112
  • Liang, Y., Lu, J., & Zhang, L. (2002). Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]. International Journal Of Food Science & Technology, 37(6), 627-634. https://doi.org/10.1046/j.1365-2621.2002.00589.x
  • Liang, S., Gao, Y., Fu, Y. Q., Chen, J. X., Yin, J. F., & Xu, Y. Q. (2022). Innovative technologies in tea-beverage processing for quality improvement. Current Opinion in Food Science, 47, 100870. https://doi.org/10.1016/j.cofs.2022.100870
  • Li, J., Xiao, Q., Huang, Y., Ni, H., Wu, C., & Xiao, A. (2017). Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. Electronic Journal of Biotechnology, 28, 87-94. https://doi.org/10.1016/j.ejbt.2017.05.010
  • Lu, M. J., Chu, S. C., Yan, L., & Chen, C. (2009). Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion. LWT-Food Science and Technology, 42(1), 338-342. https://doi.org/10.1016/j.lwt.2008.05.015
  • Mangla, S. K., Kazançoğlu, Y., Yıldızbaşı, A., Öztürk, C., & Çalık, A. (2022). A conceptual framework for blockchain‐based sustainable supply chain and evaluating implementation barriers: A case of the tea supply chain. Business Strategy and the Environment. https://doi.org/10.1002/bse.3027
  • Nagalakshmi, S., Ramaswamy, M. S., Natarajan, C. P., & Seshadri, R. (1984). The rôle of added carbohydrates in tea ‘cream’solubilisation. Food chemistry, 13(1), 69-77. https://doi.org/10.1016/0308-8146(84)90027-X
  • Raghuwanshi, S., Misra, S., & Saxena, R. K. (2013). Enzymatic treatment of black tea (CTC and Kangra orthodox) using Penicillium charlesii tannase to improve the quality of tea. Journal of Food Processing and Preservation, 37(5), 855-863. https://doi.org/10.1111/j.1745-4549.2012.00721.x
  • Ristinmaa, A. S., Coleman, T., Cesar, L., Weinmann, A. L., Mazurkewich, S., Brändén, G., ... & Larsbrink, J. (2022). Structural diversity and substrate preferences of three tannase enzymes encoded by the anaerobic bacterium Clostridium butyricum. Journal of Biological Chemistry, 298(4). https://doi.org/10.1016/j.jbc.2022.101758
  • Rusaczonek, A., Swiderski, F., & Waszkiewicz-Robak, B. (2010). Antioxidant properties of tea and herbal infusions-a short report. Polish Journal of Food and Nutrition Sciences, 60(1).
  • Saklar, S., Ertas, E., Ozdemir, I. S., & Karadeniz, B. (2015) Effects of Different Brewing Conditions on Catechin Content and Sensory Acceptance in Turkish Green Tea Infusions. Journal of Food Science and Technology, 52(10), 6639-6646. https://doi.org/10.1007/s13197-015-1746-y
  • Serna‐Jiménez, J. A., Torres‐Valenzuela, L. S., & Mejía‐Arango, G. (2022). Evaluation and comparison in caffeine extraction under green conditions: Solvent selection and ultrasound‐assisted process. Journal of Food Process Engineering, 45(11), e14157. https://doi.org/10.1111/jfpe.14157
  • Singla, M., & Sit, N. (2021). Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry, 73, 105506. https://doi.org/10.1016/j.ultsonch.2021.105506
  • Someswararao, C., & Srivastav, P. P. (2012). A novel technology for production of instant tea powder from the existing black tea manufacturing process. Innovative Food Science & Emerging Technologies, 16, 143-147. https://doi.org/10.1016/j.ifset.2012.05.005
  • Türkmen N. (2007). Farklı sınıf çaylarda kıvırma proseslerinin ve değişik hasat dönemlerinin çayın fenolik madde ve alkaloid bileşimine etkisi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Wang, J. Q., Hu, X. F., Du, Q. Z., Zeng, L., Wang, S., Yin, J. F., & Xu, Y. Q. (2020). Effect of tannase on sediment formation in green tea infusion. Journal of Food Measurement and Characterization, 14, 1957-1965. https://doi.org/10.1007/s11694-020-00442-z
  • Xia, T., Shi, S., & Wan, X. (2006). Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion. Journal of Food Engineering, 74(4), 557-560. https://doi.org/10.1016/j.jfoodeng.2005.03.043
  • Yang, D. J., Hwang, L. S., & Lin, J. T. (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A, 1156(1-2), 312-320. https://doi.org/10.1016/j.chroma.2006.11.088
There are 24 citations in total.

Details

Primary Language English
Subjects Food Technology
Journal Section Research Articles
Authors

Esra Esin Yücel 0000-0003-0470-0015

Cemal Kaya 0000-0001-8354-9565

Project Number 2014/77
Publication Date September 17, 2023
Published in Issue Year 2023 Volume: 40 Issue: 2

Cite

APA Esin Yücel, E., & Kaya, C. (2023). Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 40(2), 66-73. https://doi.org/10.55507/gopzfd.1311000