Effect of Fermentation Humidity on Quality of Congou Black Tea

Foods, Journal Year: 2023, Volume and Issue: 12(8), P. 1726 - 1726

Published: April 20, 2023

This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality bioactivity. Fermentation humidity mainly affected tea's appearance, aroma taste quality. The fermented at low (75% or below) showed a decrease in tightness, evenness moistening degree, as well heavy grassy greenish scent, plus green, astringent bitter taste. high (85% above) presented sweet pure aroma, mellow taste, an increase sweetness umami. With increasing humidity, exhibited drop content flavones, polyphenols, catechins (EGCG, ECG) theaflavins (TF, TF-3-G), contrasted by rise soluble sugars, thearubigins theabrownins, contributing to development Additionally, gradual total amount volatile compounds alcohols, alkanes, alkenes, aldehydes, ketones acids. Moreover, had stronger antioxidant activity against 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) higher inhibiting capability activities α-amylase α-glucosidase. Overall results indicated desirable should be above.

Language: Английский

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Global hotspots and trends in tea anti-obesity research: a bibliometric analysis from 2004 to 2024

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: Nov. 13, 2024

Background The prevalence of obesity and its related ailments is on the rise, posing a substantial challenge to public health. Tea, widely enjoyed for flavors, has shown notable potential in mitigating obesity. Yet, there remains lack exhaustive bibliometric studies this domain. Methods We retrieved analyzed multidimensional data concerning tea from January 2004 June 2024, using Web Science Core Collection database. This investigation utilized tools such as Bibliometrix, CiteSpace, VOSviewer gather analyze geographical distribution, leading institutions, prolific authors, impactful journals, citation patterns, prevalent keywords. Results There been significant surge publications relevant field within last two decades. Notably, China, Hunan Agricultural University, journal Food Function have emerged contributors terms country, institution, publication medium, respectively. Zhonghua Liu University distinction most publications, whereas Joshua D. Lambert State New Jersey cited author. Analyses co-citations frequently used keywords identified critical focus areas anti-obesity research. Current are primarily aimed at understanding roles components regulating gut microbiota, boosting fat oxidation, increasing metabolic rate. research trajectory progressed preliminary mechanism clinical trials more sophisticated investigations into mechanisms, particularly focusing tea’s regulatory effects microbiota. Conclusion study offers an intricate overview prevailing conditions, principal areas, developmental trends role against It delivers comprehensive summary discourse recent progress field, emphasizing study’s core findings pivotal insights. Highlighting efficacy prevention treatment, also points out need continued area.

Language: Английский

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Screening of microbial population in Sabah tea kombucha pellicle for its potential as prebiotic and probiotic supplement

Asia-Pacific Journal of Molecular Biology and Biotechnology, Journal Year: 2024, Volume and Issue: unknown, P. 267 - 274

Published: Sept. 28, 2024

This research aimed to determine and analyze the microbial population in kombucha pellicles derived from Sabah black tea, specifically focusing on bacteria yeast, gain insights into their abundance, diversity, potential as prebiotic probiotic supplements. Despite growing interest Malaysia, specific composition of pellicle locally sourced teas remains underexplored. Understanding this could reveal its a sustainable source health-promoting microbes. It is hypothesized that tea harbours beneficial can be utilized low-cost The was prepared using 10 g 1 L sterile water containing 10% sugar (w/v), symbiotic culture yeast (SCOBY). process included boiling with sugar, adding SCOBY culture, allowing fermentation for 30 days obtain cellulosic pellicles. After fermentation, separated, homogenized, stored further use. Then, genomic DNA extracted subjected 16S ITS metagenomic analysis identify fungi population. results showed contains potentially population, mainly Komagataeibacter, Zygosaccharomyces Starmerella, may serve probiotic. current study provides promising evidence supplement. will indirectly help advertise commercialize one local products Sabah.

Language: Английский

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Counterfeit Detection of Iranian Black Tea Using Image Processing and Deep Learning Based on Patched and Unpatched Images

Horticulturae, Journal Year: 2024, Volume and Issue: 10(7), P. 665 - 665

Published: June 23, 2024

Tea is central to the culture and economy of Middle East countries, especially in Iran. At some levels society, it has become one main food items consumed by households. Bioactive compounds tea, known for their antioxidant anti-inflammatory properties, have proven confer neuroprotective effects, potentially mitigating diseases such as Parkinson’s, Alzheimer’s, depression. However, popularity black tea also made a target fraud, including mixing genuine with foreign substitutes, expired batches, or lower quality leaves boost profits. This paper presents novel approach identifying counterfeit Iranian quantifying adulteration waste. We employed five deep learning classifiers—RegNetY, MobileNet V3, EfficientNet V2, ShuffleNet Swin V2T—to analyze samples categorized into four classes, ranging from pure 100% The classifiers, tested both patched non-patched formats, achieved high accuracy, V3 model reaching an accuracy 95% V2 achieving 90.6%. These results demonstrate potential image processing techniques combating fraud ensuring product integrity industry.

Language: Английский

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