SİYAH ÇAY ÜRETİM ATIKLARINDAN KONSANTRE ÇAY EKSTRAKTI ÜRETİMİNDE KREMA OLUŞUM KOŞULLARININ VE BİLEŞİMİNİN BELİRLENMESİ

Year 2021, Volume 46, Issue 2, 339 - 350, 23.03.2021

Ferhan BALCI TORUN Kübra Sultan ÖZDEMİR Rukiye MAVUŞ Mehmet TORUN

https://doi.org/10.15237/gida.GD20145

Abstract

Bu çalışmada, Türk siyah çayı işletme atıklardan konsantre çay ekstraktı üretimi gerçekleştirilmiş, üretim sırasında oluşan krema miktarı ve bileşimi ile son ürünün bazı özellikleri belirlenmiştir. Bu doğrultuda en uygun ekstraksiyon koşullarının belirlenmesi amacıyla üç farklı sıcaklık (75, 85 ve 95 ºC), 5 farklı süre (15, 30, 45, 69 ve 90 dakika) ve 2 farklı atık çay/su besleme oranında (1/15 ve 1/20) ekstraksiyonlar gerçekleştirilmiştir. Ekstraksiyon çalışmaları en uygun şartların 95 °C, 30 dakika ve 1/15 besleme oranı olduğunu göstermiş ve elde edilen ekstraktın suda çözünür kuru madde miktarı 1.8 °Bx, kafein miktarı 0.45 g/100 g ve bulanıklık 27.6 NTU olarak ölçülmüştür. Ön konsantre (15 °Bx) edilen ekstraktlarda 4 ˚C’de 12 saat sonunda en fazla miktarda (1.98 g/100 mL) çay kreması oluşumu gözlenmiş ve kremanın %15.88 kafein, %17.08 protein, %8.72 epigallokateşin, %5.89 epigallokateşin gallat, %5.38 kateşin gallat, %4.04 epikateşin gallat, %2.83 gallokateşin, %2.15 epikateşin ve %1.37 kateşinden oluştuğu görülmüştür.

Keywords

Siyah çay atığı, Çay kreması, Konsantrasyon, Bulanıklık, Kateşin

DETERMINATION OF CREAM FORMATION CONDITIONS AND ITS COMPOSITION DURING PRODUCTION OF CONCENTRATED TEA EXTRACT FROM BLACK TEA MANUFACTURING WASTES

Abstract

In this study, concentrated tea extract was obtained from Turkish black tea manufacturing wastes, the amount and composition of cream formed during production and also some properties of the concentrated product were determined. Accordingly, in order to determine the best extraction conditions, the treatments were carried out at three different temperatures (75, 85 and 95 ºC), five different time (15, 30, 45, 69 and 90 minutes) and two different waste tea/water feeding ratios (1/15 and 1/20). Extraction experiments showed that the best conditions were 95 ° C for 30 minutes in 1/15 ratio and the water soluble dry matter content of the obtained extract was measured as 1.8 ° Bx, caffeine amount and turbidity value were 0.45 g/100 g and 27.6 NTU, respectively. The highest amount (1.98 g/100 mL) of tea cream formation was observed after 12 hours at 4 °C in the pre-concentrated (15°-Bx) extracts, the cream consisted of 15.88% caffeine, 17.08% protein, 8.72% epigallocatechin, 5.89% epigallocatechin gallate, 5.38% catechin gallate, 4.04% epicatechin gallate, 2.83% gallocatechin, 2.15% epicatechin and 1.37% catechin.

Keywords

Black tea waste, Tea creaming, Concentration, Turbidity, Catechin

References

• Argyle, I.S., Bird, M.R., 2015. Microfiltration of high concentration black tea streams for haze removal using polymeric membranes. Desalination and Water Treatment 53, 1516-1531.
• Balci, F., Özdemir, F., 2016. Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. Food Science and Technology 36, 737-743.
• Chandini, S.K., Rao, L.J., Subramanian, R., 2013. Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology 6, 1926-1943.
• de Mejia, E.G., Ramirez-Mares, M.V., Puangpraphant, S., 2009. Bioactive components of tea: cancer, inflammation and behavior. Brain, behavior, and immunity 23, 721-731.
• Dubey, K.K., Janve, M., Ray, A., Singhal, R.S., 2020. Ready-to-Drink Tea, Trends in Non-“ alcoholic Beverages. Elsevier, pp. 101-140.
• Evans, P.J., Bird, M.R., 2010. The role of black tea feed conditions upon ultrafiltration performance during membrane fouling and cleaning. J Food Process Eng 33, 309-332.
• Fatima, M., Rizvi, S.I., 2011. Health beneficial effects of black tea. Biomedicine 31, 3-8.
• Gürü, M., Icen, H., 2004. Obtaining of caffeine from Turkish tea fiber and stalk wastes. Bioresource technology 94, 17-19.
• Gürses, Ö.L. ve Artık, N. 1987. Çay Analiz Yöntemleri, Çaykur Yayını, No: 7, Çay İşletmeleri Genel Müdürlüğü, Ankara.
• Jöbstl, E., Fairclough, J.P.A., Davies, A.P., Williamson, M.P., 2005. Creaming in Black Tea. J Agr Food Chem 53, 7997-8002.
• Lin, X., Chen, Z., Zhang, Y., Luo, W., Tang, H., Deng, B., Deng, J., Li, B., 2015. Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature. Food Chem 173, 432-440.
• Lun Su, Y., Leung, L.K., Huang, Y., Chen, Z.-Y., 2003. Stability of tea theaflavins and catechins. Food Chem 83, 189-195.
• Pou, K.J., Paul, S.K., Malakar, S., 2019. Industrial Processing of CTC Black Tea, Caffeinated and Cocoa Based Beverages. Elsevier, pp. 131-162.
• Sen, G., Sarkar, N., Nath, M., Maity, S., 2020. Bioactive components of tea. Arch Food Nutr Sci 4, 001-009.
• Shalmashi, A., Abedi, M., Golmohammad, F., Eikani, M.H., 2010. Isolation of Caffeine From Tea Waste Using Subcritical Water Extraction. J Food Process Eng 33, 701-711.
• Tajchakavit, S., Boye, J.I., Couture, R., 2001. Effect of processing on post-bottling haze formation in apple juice. Food Research International 34, 415-424.
• Torun, M., Dincer, C., Topuz, A., Sahin–Nadeem, H., Ozdemir, F., 2015. Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves. J Food Sci Technol 52, 2797-2805.
• Wang, H., Helliwell, K., 2000. Epimerisation of catechins in green tea infusions. Food Chem 70, 337-344.
• 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. J Food Sci Technol 49, 362-367.
• Yılmaz, C., Özdemir, F., Gökmen, V., 2020. Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing. LWT 117, 108655.
• Yin, J.-F., Xu, Y.-Q., Yuan, H.-B., Luo, L.-X., Qian, X.-J., 2009. Cream formation and main chemical components of green tea infusions processed from different parts of new shoots. Food Chem 114, 665-670.
• Zhu, B., Chen, L.-B., Lu, M., Zhang, J., Han, J., Deng, W.-W., Zhang, Z.-Z., 2019. Caffeine Content and Related Gene Expression: Novel Insight into Caffeine Metabolism in Camellia Plants Containing Low, Normal, and High Caffeine Concentrations. J Agr Food Chem 67, 3400-3411.