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Lei X, Na B, Zhou T, Qian Y, Xie Y, Zheng Y, Cheng Q, Li P, Chen C, Sun H. Effects of Dried Tea Residues of Different Processing Techniques on the Nutritional Parameters, Fermentation Quality, and Bacterial Structure of Silaged Alfalfa. Microorganisms 2024; 12:889. [PMID: 38792719 PMCID: PMC11123680 DOI: 10.3390/microorganisms12050889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/20/2024] [Accepted: 04/23/2024] [Indexed: 05/26/2024] Open
Abstract
The effects of dried tea residues on the nutritional parameters and fermentation quality, microbial community, and in vitro digestibility of alfalfa silage were investigated. In this study, dried tea residues generated from five different processing techniques (green tea, G; black tea, B; white tea, W; Pu'er raw tea, Z; Pu'er ripe tea, D) were added at two addition levels (5% and 10% fresh weight (FW)) to alfalfa and fermented for 90 days. The results showed that the tea residues increased the crude protein (CP) content (Z10: 23.85%), true protein nitrogen (TPN) content, DPPH, and ABST radical scavenging capacity, total antioxidant capacity (T-AOC), and in vitro dry matter digestibility (IVDMD) of the alfalfa silage. Moreover, the pH, ammonia-N (NH3-N) content, and acetic acid (AA) content decreased (p < 0.05). The effects of tea residues were promoted on these indicators with increasing tea residue addition. In addition, this study revealed that the influence of dried tea residues on the nutritional quality of alfalfa silage was greater than that on fermentation quality. Based on the nutrient composition, the addition of B or G to alfalfa silage can improve its silage quality, and these tea byproducts have the potential to be used as silage additives.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Hong Sun
- College of Animal Science, Guizhou University, Guiyang 550025, China; (X.L.); (B.N.); (T.Z.); (Y.Q.); (Y.X.); (Y.Z.); (Q.C.); (P.L.); (C.C.)
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Zahra K, Farhan M, Kanwal A, Sharif F, Hayyat MU, Shahzad L, Ghafoor GZ. Investigating the role of bulking agents in compost maturity. Sci Rep 2023; 13:16003. [PMID: 37749113 PMCID: PMC10520060 DOI: 10.1038/s41598-023-41891-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 09/01/2023] [Indexed: 09/27/2023] Open
Abstract
Kitchen waste is increasing globally, similarly in Pakistan bulk of municipal solid waste comprises of kitchen waste specifically, tea waste. Composting of kitchen waste is one of the promising ways to convert waste into useful product, resulting into zero waste. This study is aimed to convert waste (kitchen waste) in to a resource (compost) using bulking agents (tea waste and biochar) for reducing maturity time. Secondly, compost application on Solanum lycopersicum (tomato) was also tested. Four compost treatments were designed under aerobic composting conditions for 30 days. Tea waste and biochar have accelerated the maturity rate and produced a nutrient rich compost. Final compost had Electrical Conductivity of 2mS/cm, Carbon Nitrogen ration of 15, 54% of organic matter, 15% of moisture content, 48% of cellulose content, and 28% of Lignin content. With the use of Co-compost the Solanum lycopersicum showed 133% germination index, 100% germination, 235% Munoo-Liisa Vitality Index and 1238% seed vigor index. Co-compost also improved the soil total nitrogen by 1.4%, total phosphorous by 2%, total potassium by 2.1% and bulk density by 2.6 gcm-3. This study successfully used tea waste and biochar as bulking agents to reduce maturation time to 30 days. Tea waste and biochar enhanced the organic matter degradation, lignocellulose degradation, water holding capacity, porosity, seed's vigor, germination index. This research can be helpful in developing home composting and home gardening to combat solid waste management and food security issue in developing countries.
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Affiliation(s)
- Khadija Zahra
- Sustainable Development Study Center, Government College University, Lahore, Pakistan
| | - Muhammad Farhan
- Sustainable Development Study Center, Government College University, Lahore, Pakistan.
| | - Amina Kanwal
- Department of Botany, Government College Women University Sialkot, Sialkot, Pakistan
| | - Faiza Sharif
- Sustainable Development Study Center, Government College University, Lahore, Pakistan
| | - Muhammad Umar Hayyat
- Sustainable Development Study Center, Government College University, Lahore, Pakistan
| | - Laila Shahzad
- Sustainable Development Study Center, Government College University, Lahore, Pakistan
| | - Gul Zareen Ghafoor
- Sustainable Development Study Center, Government College University, Lahore, Pakistan
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Wang Z, Wang Z, Dai H, Wu S, Song B, Lin F, Huang Y, Lin X, Sun W. Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea. Front Nutr 2022; 9:1092048. [PMID: 36601074 PMCID: PMC9806140 DOI: 10.3389/fnut.2022.1092048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhihua Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shaoling Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bo Song
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Yan Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Xingchen Lin
- Fujian Ming Shan Tea Industry Co., Ltd., Fuding, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,*Correspondence: Weijiang Sun ✉
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Nurmilah S, Cahyana Y, Utama GL. Metagenomics Analysis of the Polymeric and Monomeric Phenolic Dynamic Changes Related to the Indigenous Bacteria of Black Tea Spontaneous Fermentation. BIOTECHNOLOGY REPORTS 2022; 36:e00774. [DOI: 10.1016/j.btre.2022.e00774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/19/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
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Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chem 2022; 373:131546. [PMID: 34799127 DOI: 10.1016/j.foodchem.2021.131546] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 11/22/2022]
Abstract
The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production.
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Ou Q, Li J, Yang X, Yang W, Liu G, Shi Y. Identification of Pu'er raw tea with different storage years by infrared spectroscopy. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Quanhong Ou
- School of Physics and Electronic Information Yunnan Normal University Kunming China
| | - Jianmei Li
- School of Physics and Electronic Information Yunnan Normal University Kunming China
| | - Xien Yang
- School of Physics and Electronic Information Yunnan Normal University Kunming China
| | - Weiye Yang
- School of Physics and Electronic Information Yunnan Normal University Kunming China
| | - Gang Liu
- School of Physics and Electronic Information Yunnan Normal University Kunming China
| | - Youming Shi
- School of Physics and Electronic Engineering Qujing Normal University Qujing China
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