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Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme

Year 2024, Volume: 39 Issue: 2, 307 - 318, 30.12.2024

Emine Kahraman , Cemal Kaya , Esra Esin , Mustafa Bayram

Abstract

This study was conducted to determine the composition of green tea extracts obtained by using ultrasound-assisted extraction technique and to determine the changes in color, turbidity and tea cream formation with tannase enzyme supplementation. Green tea extracts obtained at a brewing temperature of 70 °C with different tea:water ratios (1:100; 5:100 and 10:100) and brewing durations (5, 10 and 20 minutes) were supplemented with tannase enzyme. The turbidity (NTU) values of green tea extracts varied between 3.50-24.0, tea cream quantities varied between 1.35-3.98 g/100g green tea for control samples and between 0.42-2.00 g/100g green tea for tannase enzyme-supplemented samples. Tea:water ratios and brewing durations had significant effects on tea cream formation of the samples. The results showed that the amounts of tannase enzyme-supplemented tea cream samples decreased more than the control samples under all application settings, and there were significant differences between the amounts of enzyme-supplemented and unsupplemented tea cream samples.

Keywords

Green tea NTU color sensory analyses catechins tannase

Supporting Institution

Scientific Research Projects (BAP) Unit of Tokat Gaziosmanpasa University

Project Number

2015/94

Thanks

This study was financially supported by Scientific Research Projects (BAP) Unit of Tokat Gaziosmanpasa University (2015/94).

References

  • Ashraf, G. J., Das, P., Sahu, R., Nandi, G., Paul, P., & Dua, T. K. (2023). Impact of ultrasound‐assisted extraction of polyphenols and caffeine from green tea leaves using high‐performance thin‐layer chromatography. Biomedical Chromatography, 37(10), e5698. https://doi.org/10.1002/bmc.5698
  • Cemeroğlu B., (2004). Meyve ve Sebze İşleme Teknolojisi.2. baskı., Ankara. ISBN: 978-605-634-192-2.
  • Cemeroğlu B., (2010). Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No: 34, Bizim Grup Basımevi, Ankara. ISBN: 978-975-98578-6-8
  • Chandini, S. K., Rao, L. J., & Subramanian, R. (2013). Membrane clarification of black tea extracts. Food and bioprocess technology, 6, 1926-1943.
  • Chen, G., Yuan, Q., Saeeduddin, M., Ou, S., Zeng, X., & Ye, H. (2016). Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities. Carbohydrate Polymers, 153, 663-678. https://doi.org/10.1016/j.carbpol.2016.08.022
  • Collado-Fernandez, M., Gonzalez-Sanjosé, M. L., & Pino-Navarro, R. (2000). Evaluation of turbidity: correlation between Kerstez turbidimeter and nephelometric turbidimeter. Food chemistry, 71(4), 563-566.
  • Deka, H., Sarmah, P. P., Chowdhury, P., Gogoi, M., Patel, P. K., & Gogoi, R. C. (2024). Effect of CTC processing on quality characteristics of green tea infusion: A comparative study with conventional orthodox processing. Innovative Food Science & Emerging Technologies, 94, 103694. https://doi.org/10.1016/j.ifset.2024.103694
  • 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.
  • Heydari, M., Carbone, K., Gervasi, F., Parandi, E., Rouhi, M., Rostami, O., ... & Mohammadi, R. (2023). Cold plasma-assisted extraction of phytochemicals: a review. Foods, 12(17), 3181. https://doi.org/10.3390/foods12173181
  • Hong, Y.H., Jung, E.Y., Noh, D.O., Suh, H.J., (2014). Physiological effects of formulation containing tannase-converted green tea extract on skin care: physical stability, collagenase, elastase, and tyrosinase activities. Integrative Medicine Research, 3, 25-33. https://doi.org/10.1016/j.imr.2013.12.003
  • Hu, B., Li, C., Qin, W., Zhang, Z., Liu, Y., Zhang, Q., ... & Liu, S. (2019). A method for extracting oil from tea (Camelia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality. Industrial Crops and Products, 131, 234-242. https://doi.org/10.1016/j.indcrop.2019.01.068
  • Ilgaz, Ş., Kalcıoğlu, Z. Sarımehmet, M., (2005). 2004 Yılı 1. Sürgün Dönemine Ait Çaykur yeşil çay nevilerinin kalite parametrelerinin belirlenmesi ve yabancı ülkelerde üretilen yeşil çaylarla mukayesesi ile ilgili bir çalışma. Çay İşletmeleri Genel Müdürlüğü. Rize, Türkiye.
  • Koina, I. M., Sarigiannis, Y., & Hapeshi, E. (2023). Green Extraction Techniques for the Determination of Active Ingredients in Tea: Current State, Challenges, and Future Perspectives. Separations, 10(2), 121. https://doi.org/10.3390/separations10020121
  • Liang, S., Granato, D., Zou, C., Gao, Y., Zhu, Y., Zhang, L., ... & Xu, Y. Q. (2021). Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends in Food Science & Technology, 118, 431-446. https://doi.org/10.1016/j.tifs.2021.10.016
  • 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
  • Nagalakshmi S., Ramaswamy M.S., Natarajan C.P. & Seshadri R., (1984). The role of added carbohydrates in tea cream stabilization. Food Chemistry, 13(1), 69–77. https://doi.org/10.1016/0308-8146(84)90027-X
  • Nas S., Öksüz M., & Ulutaş F., (1988). Farklı ortamlarda depolanan paketli çayların bazı özelliklerdeki değişimler üzerine bir araştırma. Gıda Dergisi, 13(2), 397-404.
  • Noh, D. O., Choi, H. S. & Suh, H. J., (2014). Catechine biotransformation by tannase with sequential addition of substrate. Process Biochemistry, 49(2), 271–276. https://doi.org/10.1016/j.procbio.2013.11.001
  • Raghunath, S., Budaraju, S., Gharibzahedi, S. M. T., Koubaa, M., Roohinejad, S., & Mallikarjunan, K. (2023). Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 1-33. https://doi.org/10.1007/s12393-023-09338-2
  • Sinija V. R. &Mishra H. N., (2011). Fuzzy analysis of sensory data forquality evaluation and ranking of instant gren tea powder and granules. Food Bioprocess Technol., 4,408–416. https://doi.org/10.1007/s11947-008-0163-x
  • Tsai, C.H., (1987). Enzymatic treatment of black tea leaf. U.S. Patent No 4,639,375.
  • Uzuner, S. (2022). Ultrasonication Effects on Quality of Tea-Based Beverages. Beverages, 9(1), 1. https://doi.org/10.3390/beverages9010001
  • Wang, H. F., Tsai, Y. S., Lin, M. L., & Ou, A. S. M. (2006). Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chemistry, 96(4), 648-653. https://doi.org/10.1016/j.foodchem.2005.02.046
  • Wang, L. F., Park, S. C., Chung, J. O., Baik, J. H., & Park, S. K. (2004). The compounds contributing to the greenness of green tea. Journal of Food Science, 69(8), S301-S305.
  • Wen, M., Han, Z., Cui, Y., Ho, C. T., Wan, X., & Zhang, L. (2022). Identification of 4-Op-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry, 368, 130803. https://doi.org/10.1016/j.foodchem.2021.130803
  • 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
  • Xu Y. Q., Chen S. Q., Yuan, H. B., Tang, P., Yin, J. F., (2012). Analysis of cream formation in green tea concentrates with different solid concentrations. Journal of Food Science and Technology, 49(3), 362-367. https://doi.org/10.1007/s13197-011-0281-8
  • Yu, X. L., & He, Y. (2022). Relationship between the turbidity difference and the grade of green tea under Ca2+ acceleration: A preliminary study. Food Science & Nutrition, 10(11), 3772-3780. https://doi.org/10.1002/fsn3.2974
  • Zhang, Y. N., Yin, J. F., Chen, J. X., Wang, F., Du, Q. Z., Jiang, Y. W., & Xu, Y. Q. (2016). Improving the sweet aftertaste of green tea infusion with tannase. Food Chemistry, 192, 470-476. https://doi.org/10.1016/j.foodchem.2015.07.046

Ultrason Destekli Türk Yeşil Çay Ekstraktlarında Bulanıklığın ve Krema Oluşumunun Azaltılması: Tannaz Enzimi Uygulaması

Year 2024, Volume: 39 Issue: 2, 307 - 318, 30.12.2024

Emine Kahraman , Cemal Kaya , Esra Esin , Mustafa Bayram

Abstract

Bu çalışma, ultrason destekli ekstraksiyon tekniği kullanılarak elde edilen yeşil çay ekstraktlarının kompozisyonunun belirlenmesi ve tannaz enzimi ilavesi ile renk, bulanıklık ve çay kreması oluşumundaki değişikliklerin belirlenmesi amacıyla yapılmıştır. 70 °C demleme sıcaklığında, farklı çay:su oranlarında (1:100; 5:100 ve 10:100) ve demleme sürelerinde (5, 10 ve 20 dakika) elde edilen yeşil çay ekstraktlarına tannaz enzimi ilave edilmiştir. Yeşil çay ekstraktlarının bulanıklık (NTU) değerleri 3,50-24,0; çay kreması miktarları kontrol örnekleri için 1,35-3,98 g/100g yeşil çay ve tannaz enzimi ilave edilmiş örnekler için 0,42-2,00 g/100g yeşil çay arasında değişmiştir. Çay:su oranları ve demleme sürelerinin örneklerin çay kreması oluşumu üzerinde önemli etkileri olmuştur. Sonuçlar, tüm uygulamalarda tannaz enzimi ilaveli örneklerin çay kreması miktarlarının kontrol örneklerine göre daha fazla azaldığını ve enzim katkılı ve katkısız çay kreması örneklerinin miktarları arasında önemli farklılıklar olduğunu göstermiştir.

Keywords

Yeşil çay NTU renk duyusal analizler kateşinler tannaz

Project Number

2015/94

Thanks

This study was financially supported by Scientific Research Projects (BAP) Unit of Tokat Gaziosmanpasa University (2015/94).

References

  • Ashraf, G. J., Das, P., Sahu, R., Nandi, G., Paul, P., & Dua, T. K. (2023). Impact of ultrasound‐assisted extraction of polyphenols and caffeine from green tea leaves using high‐performance thin‐layer chromatography. Biomedical Chromatography, 37(10), e5698. https://doi.org/10.1002/bmc.5698
  • Cemeroğlu B., (2004). Meyve ve Sebze İşleme Teknolojisi.2. baskı., Ankara. ISBN: 978-605-634-192-2.
  • Cemeroğlu B., (2010). Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No: 34, Bizim Grup Basımevi, Ankara. ISBN: 978-975-98578-6-8
  • Chandini, S. K., Rao, L. J., & Subramanian, R. (2013). Membrane clarification of black tea extracts. Food and bioprocess technology, 6, 1926-1943.
  • Chen, G., Yuan, Q., Saeeduddin, M., Ou, S., Zeng, X., & Ye, H. (2016). Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities. Carbohydrate Polymers, 153, 663-678. https://doi.org/10.1016/j.carbpol.2016.08.022
  • Collado-Fernandez, M., Gonzalez-Sanjosé, M. L., & Pino-Navarro, R. (2000). Evaluation of turbidity: correlation between Kerstez turbidimeter and nephelometric turbidimeter. Food chemistry, 71(4), 563-566.
  • Deka, H., Sarmah, P. P., Chowdhury, P., Gogoi, M., Patel, P. K., & Gogoi, R. C. (2024). Effect of CTC processing on quality characteristics of green tea infusion: A comparative study with conventional orthodox processing. Innovative Food Science & Emerging Technologies, 94, 103694. https://doi.org/10.1016/j.ifset.2024.103694
  • 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.
  • Heydari, M., Carbone, K., Gervasi, F., Parandi, E., Rouhi, M., Rostami, O., ... & Mohammadi, R. (2023). Cold plasma-assisted extraction of phytochemicals: a review. Foods, 12(17), 3181. https://doi.org/10.3390/foods12173181
  • Hong, Y.H., Jung, E.Y., Noh, D.O., Suh, H.J., (2014). Physiological effects of formulation containing tannase-converted green tea extract on skin care: physical stability, collagenase, elastase, and tyrosinase activities. Integrative Medicine Research, 3, 25-33. https://doi.org/10.1016/j.imr.2013.12.003
  • Hu, B., Li, C., Qin, W., Zhang, Z., Liu, Y., Zhang, Q., ... & Liu, S. (2019). A method for extracting oil from tea (Camelia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality. Industrial Crops and Products, 131, 234-242. https://doi.org/10.1016/j.indcrop.2019.01.068
  • Ilgaz, Ş., Kalcıoğlu, Z. Sarımehmet, M., (2005). 2004 Yılı 1. Sürgün Dönemine Ait Çaykur yeşil çay nevilerinin kalite parametrelerinin belirlenmesi ve yabancı ülkelerde üretilen yeşil çaylarla mukayesesi ile ilgili bir çalışma. Çay İşletmeleri Genel Müdürlüğü. Rize, Türkiye.
  • Koina, I. M., Sarigiannis, Y., & Hapeshi, E. (2023). Green Extraction Techniques for the Determination of Active Ingredients in Tea: Current State, Challenges, and Future Perspectives. Separations, 10(2), 121. https://doi.org/10.3390/separations10020121
  • Liang, S., Granato, D., Zou, C., Gao, Y., Zhu, Y., Zhang, L., ... & Xu, Y. Q. (2021). Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends in Food Science & Technology, 118, 431-446. https://doi.org/10.1016/j.tifs.2021.10.016
  • 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
  • Nagalakshmi S., Ramaswamy M.S., Natarajan C.P. & Seshadri R., (1984). The role of added carbohydrates in tea cream stabilization. Food Chemistry, 13(1), 69–77. https://doi.org/10.1016/0308-8146(84)90027-X
  • Nas S., Öksüz M., & Ulutaş F., (1988). Farklı ortamlarda depolanan paketli çayların bazı özelliklerdeki değişimler üzerine bir araştırma. Gıda Dergisi, 13(2), 397-404.
  • Noh, D. O., Choi, H. S. & Suh, H. J., (2014). Catechine biotransformation by tannase with sequential addition of substrate. Process Biochemistry, 49(2), 271–276. https://doi.org/10.1016/j.procbio.2013.11.001
  • Raghunath, S., Budaraju, S., Gharibzahedi, S. M. T., Koubaa, M., Roohinejad, S., & Mallikarjunan, K. (2023). Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 1-33. https://doi.org/10.1007/s12393-023-09338-2
  • Sinija V. R. &Mishra H. N., (2011). Fuzzy analysis of sensory data forquality evaluation and ranking of instant gren tea powder and granules. Food Bioprocess Technol., 4,408–416. https://doi.org/10.1007/s11947-008-0163-x
  • Tsai, C.H., (1987). Enzymatic treatment of black tea leaf. U.S. Patent No 4,639,375.
  • Uzuner, S. (2022). Ultrasonication Effects on Quality of Tea-Based Beverages. Beverages, 9(1), 1. https://doi.org/10.3390/beverages9010001
  • Wang, H. F., Tsai, Y. S., Lin, M. L., & Ou, A. S. M. (2006). Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chemistry, 96(4), 648-653. https://doi.org/10.1016/j.foodchem.2005.02.046
  • Wang, L. F., Park, S. C., Chung, J. O., Baik, J. H., & Park, S. K. (2004). The compounds contributing to the greenness of green tea. Journal of Food Science, 69(8), S301-S305.
  • Wen, M., Han, Z., Cui, Y., Ho, C. T., Wan, X., & Zhang, L. (2022). Identification of 4-Op-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry, 368, 130803. https://doi.org/10.1016/j.foodchem.2021.130803
  • 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
  • Xu Y. Q., Chen S. Q., Yuan, H. B., Tang, P., Yin, J. F., (2012). Analysis of cream formation in green tea concentrates with different solid concentrations. Journal of Food Science and Technology, 49(3), 362-367. https://doi.org/10.1007/s13197-011-0281-8
  • Yu, X. L., & He, Y. (2022). Relationship between the turbidity difference and the grade of green tea under Ca2+ acceleration: A preliminary study. Food Science & Nutrition, 10(11), 3772-3780. https://doi.org/10.1002/fsn3.2974
  • Zhang, Y. N., Yin, J. F., Chen, J. X., Wang, F., Du, Q. Z., Jiang, Y. W., & Xu, Y. Q. (2016). Improving the sweet aftertaste of green tea infusion with tannase. Food Chemistry, 192, 470-476. https://doi.org/10.1016/j.foodchem.2015.07.046
There are 29 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Emine Kahraman 0009-0005-4711-0009

Cemal Kaya 0000-0001-8354-9565

Esra Esin 0000-0003-0470-0015

Mustafa Bayram 0000-0002-8232-226X

Project Number 2015/94
Publication Date December 30, 2024
Submission Date July 3, 2024
Acceptance Date October 23, 2024
Published in Issue Year 2024 Volume: 39 Issue: 2

Cite

APA Kahraman, E., Kaya, C., Esin, E., Bayram, M. (2024). Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 39(2), 307-318.
AMA Kahraman E, Kaya C, Esin E, Bayram M. Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme. Çukurova J. Agric. Food. Sciences. December 2024;39(2):307-318.
Chicago Kahraman, Emine, Cemal Kaya, Esra Esin, and Mustafa Bayram. “Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 39, no. 2 (December 2024): 307-18.
EndNote Kahraman E, Kaya C, Esin E, Bayram M (December 1, 2024) Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme. Çukurova Tarım ve Gıda Bilimleri Dergisi 39 2 307–318.
IEEE E. Kahraman, C. Kaya, E. Esin, and M. Bayram, “Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme”, Çukurova J. Agric. Food. Sciences, vol. 39, no. 2, pp. 307–318, 2024.
ISNAD Kahraman, Emine et al. “Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme”. Çukurova Tarım ve Gıda Bilimleri Dergisi 39/2 (December 2024), 307-318.
JAMA Kahraman E, Kaya C, Esin E, Bayram M. Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme. Çukurova J. Agric. Food. Sciences. 2024;39:307–318.
MLA Kahraman, Emine et al. “Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 39, no. 2, 2024, pp. 307-18.
Vancouver Kahraman E, Kaya C, Esin E, Bayram M. Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme. Çukurova J. Agric. Food. Sciences. 2024;39(2):307-18.
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