Enzymatic treatment of black tea (ctc and kangra orthodox) using penicillium charlesii tannase to improve the quality of tea
2013
RAGHUWANSHI, SHAILENDRA | MISRA, SWATI | SAXENA, RAJENDRA KUMAR
Tannase mediated biotransformation of black tea (CTC and Kangra orthodox) was investigated. Black tea infusion treated with tannase showed that both epigallocatechin (EGC) gallate and epicatechin (EC) gallate of tea catechins were hydrolyzed by this enzyme into EGC and EC, respectively, accompanied by 11.2‐fold (CTC tea) and 10.29‐fold (Kangra orthodox tea) increase in gallic acid concentration. The tannase treated tea infusion showed reduction in tea cream formation and an increase in antioxidant activity to 1.73‐ and 1.61‐fold, respectively. However, there was no change in the content and concentration of volatile compounds. Moreover, the results also showed that there was an improvement in the quality of tannase treated black tea infusion in relation to color, brightness, strength and flavor as compared with control. PRACTICAL APPLICATION: The tannase mediated biotransformation of tea infusion (CTC and Kangra orthodox) improves the quality of tea in relation to reduction in tea cream formation. The reduction will help to produce a turbidity free, cold water soluble instant tea or tea extract. Furthermore, on tannase treatment, an increase in an antioxidant activity was also observed due to certain flavonoids present in tea that show potential health benefits against cardiovascular diseases and cancer. There was no significant change in the volatile compounds that thereby resulted in an improved color, brightness, strength and flavor of tea.
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