1
|
Effects of Multiscale Mechanical Pulverization on the Physicochemical and Functional Properties of Black Tea. Foods 2022; 11:foods11172651. [PMID: 36076835 PMCID: PMC9455799 DOI: 10.3390/foods11172651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/29/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
Black tea leaves were pulverized at an organ-scale (~mm), tissue-scale (500−100 μm) and cell-scale (<50−10 μm) to investigate their physicochemical and functional properties. The results showed that cell-scale powders exhibited a bright brown color compared with organ- or tissue-scale powders with the highest total color difference (∆E) of 39.63 and an L value of 55.78. There was no obvious difference in the oil-holding capacity (OHC) of the organ- and tissue-scale powders (3.71−3.74 g/g), while the OHC increased significantly to 4.08 g/g in cell-scale powders. The soluble dietary fiber (SDF) content of cell-scale powders increased remarkably to 10.41%, indicating a potential application as a high-SDF food. Further, cell-scale pulverization of black tea enhanced its DPPH scavenging activity and ferric-ion-reducing antioxidant power (FRAP). However, the polyphenol content (13.18−13.88%) and the protein content (27.63−28.09%), as well as the Pb2+ adsorption capacity (1.97−1.99 mg/g) were not affected by multiscale pulverizations. The mean particle size (D50) correlated linearly with tap density (TD), color parameters of L and b, SDF content, DPPH scavenging activity and FRAP. The results indicate that black tea powders pulverized at a cell-scale can be used as a soluble fiber-rich functional food additive with a bright color, enhanced OHC and antioxidant capacity.
Collapse
|
2
|
Zhu H, Chu F, Liu J, Chen L, Ye Y. Investigating particle-size-induced changes in composition, physical, rheological, and bioactive properties of black tea powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4131-4139. [PMID: 34997589 DOI: 10.1002/jsfa.11762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 10/22/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND People brew tea to drink an infusion that only contains 25% water-soluble constituents, leading to most of the insoluble materials being wasted. Tea powder could be drunk directly by mixing with water without producing any waste. Tea powder can also be used as a natural additive to improve the flavour and taste in beverages and foods. Much detailed information on the particle properties of tea powder is required with its increasing consumption. The aim of this study was to investigate the effects of particle size ranging from median diameter D50 = 4.32 to 26.59 μm on the composition, physical, rheological, and bioactive properties of black tea powder. RESULTS The results indicate that large powder sizes had high bulk density and flowability, whereas small powder sizes possessed good swelling ability and wettability. The contents of water extract, total polyphenols, crude fibre, catechins, and thearubigins reduced with a decrease in particle size. To change the particle size and concentration could adjust the elastic modulus and the viscous modulus of the black tea powder suspension. Moreover, black tea powder with small particle size could regulate blood lipids in a hyperlipidaemic rat model by lowering triacylglycerols and elevating high-density lipoprotein cholesterol, whereas large particles presented an advantage in reducing body weight. CONCLUSION Our investigation extended the knowledge of commercial black tea powder in composition, physical, rheological, and bioactive properties. These results lay the foundation for future exploration of the use of tea powder in the food industry. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hongkai Zhu
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou, China
| | - Feiyang Chu
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou, China
| | - Jingyuan Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Lin Chen
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou, China
| | - Yang Ye
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|
3
|
Zhang Y, Li R, Shang G, Zhu H, Wang H, Pandiselvam R, Lei D, Ai Z, Liu Y. Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
4
|
Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
5
|
Xiong X, Cao X, Zeng Q, Yang X, Wang Y, Zhang R, Huang F, Dong L, Zhang M, Su D. Effects of heat pump drying and superfine grinding on the composition of bound phenolics, morphology and microstructure of lychee juice by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111206] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
6
|
Wang H, Tao M, Zhang H, Cheng S, Zhang L, Liu Z. The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109966] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
7
|
Zhao X, Meng A, Zhang X, Liu H, Guo D, Zhu Y. Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5558-5568. [PMID: 32596825 DOI: 10.1002/jsfa.10608] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 02/25/2020] [Accepted: 06/29/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ginger stem (GS) is a by-product of ginger processing. It is not directly edible as a feed or food, which leads to it being discarded as waste or burned. Accordingly, it is very important to develop new functional products in the food or feed industry as a result of high nutritional and medicinal values. In the present study, the structures and physicochemical properties of GS powders of different sizes were evaluated after ultrafine grinding by a vibrating mill. RESULTS The ultrafine powders exhibited a smaller particle size and uniform distribution. Higher values in bulk density (from 1.07 ± 0.06 to 1.62 ± 0.08 g mL-1 ), oil holding capacity (from 3.427 ± 0.04 to 4.83 ± 0.03 g mL-1 ), and repose and slide angles (from 42.33 ± 1.52 to 54.36 ± 1.15° and 33.62 ± 0.75 to 47.27 ± 1.34°, respectively) of ultrafine GS powders were exhibited compared to coarse powders. With a reduced particle size, the solubility of ultrafine powders increased significantly (P < 0.05), whereas the water holding and swelling capacities decreased with a reduced particle size and then increased. Fourier transform infrared spectroscopy analysis showed that ultrafine grinding did not damage the main cellular structure of GS powder. The reduction of fiber length and particle size in GS was observed by light microscopy and scanning electron microscopy. The X-ray diffraction patterns demonstrated the crystallinity and the intensity of the peak in superfine GS powders. CONCLUSION The present study suggests that ultrafine grinding treatments influence the structures and physicochemical properties of GS powders, and such changes would improve the effective utilization of GS in the food or feed industry. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Ang Meng
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, China
| | - Dongju Guo
- Shandong Dunsunrise Food Co., Ltd., Jinan, China
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
8
|
Tülek Z, Alaşalvar H, Başyiğit B, Berktas S, Salum P, Erbay Z, Telci I, Çam M. Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (
Melissa officinalis
L.): Instant soluble tea production. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zehra Tülek
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| | - Hamza Alaşalvar
- Department of Food Engineering Faculty of Engineering Niğde Ömer Halisdemir University Niğde Turkey
| | - Bülent Başyiğit
- Department of Food Engineering Faculty of Engineering Harran University Şanlıurfa Turkey
| | - Serap Berktas
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pelin Salum
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Zafer Erbay
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Isa Telci
- Department of Field Crops Faculty of Agricultural Sciences and Technologies Isparta University of Applied Sciences Isparta Turkey
| | - Mustafa Çam
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| |
Collapse
|
9
|
Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
| |
Collapse
|
10
|
Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders. Foods 2020; 9:foods9030298. [PMID: 32151003 PMCID: PMC7143046 DOI: 10.3390/foods9030298] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.
Collapse
|
11
|
Immunoregulatory activity of polysaccharides from Tanyang Congou black tea on H22 tumor-bearing mice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00078-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
12
|
Ma W, Dai Y, Row KH. Molecular imprinted polymers based on magnetic chitosan with different deep eutectic solvent monomers for the selective separation of catechins in black tea. Electrophoresis 2018; 39:2039-2046. [PMID: 29450897 DOI: 10.1002/elps.201800034] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/12/2018] [Accepted: 02/12/2018] [Indexed: 12/13/2022]
Abstract
Two types of molecular-imprinted polymers-based magnetic chitosan with facile deep eutectic solvent-functional monomers (Fe3 O4 -CTS@DES-MIPs) were synthesized and applied as adsorbents in magnetic solid-phase extraction (MSPE) for the selective recognition and separation of (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate in black tea. The obtained Fe3 O4 -CTS@DES-MIPs were characterized by Fourier transform infrared spectroscopy and field emission scanning electron microscopy. The selective recognition ability was examined by adsorption experiments. The actual amounts of (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate extracted from black tea using Fe3 O4 -CTS@DES-MIPs by the MSPE method were 13.10, 6.32, and 8.76 mg/g, respectively. In addition, the magnetic Fe3 O4 -CTS@DES-MIPs showed outstanding recognition and selectivity. Therefore, it can be used to separate bioactive compounds from black tea. The new-type of DES adopted as the functional monomer in this paper provides a new perspective for the recognition and separation of bioactive compounds.
Collapse
Affiliation(s)
- Wanwan Ma
- Department of Chemistry and Chemical Engineering, Inha University, Incheon, Korea
| | - Yunliang Dai
- Department of Chemistry and Chemical Engineering, Inha University, Incheon, Korea
| | - Kyung Ho Row
- Department of Chemistry and Chemical Engineering, Inha University, Incheon, Korea
| |
Collapse
|