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Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi

Yıl 2022, Sayı: 17, 55 - 70, 31.12.2022

Esra Esin Yücel Cemal Kaya

Bu makale için 3 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/jrens/issue/77429/1308530

Öz

Bu çalışmada, siyah çaydan elde edilen çay ekstraktından soğuk çay üretiminde en önemli problemlerden biri olan çay kreması oluşumunu azaltmak ya da önlemek suretiyle berrak bir ürün elde etmek ve ürün kalitesini artırmak amaçlanmıştır. Bu amaçla klasik ekstraksiyon yöntemi ile, farklı demleme sıcaklık (90 ve 100°C), süre (10 ve 20 dakika) ve çay:su oranları (1:100; 5:100; 10:100) uygulanarak elde edilen ekstraktlar, tannaz enzimi ile muamele edilmiştir. Çalışmada elde edilen ekstraktlarda toplam fenolik madde, bulanıklık, çay kreması, kateşin ve kafein analizleri yapılmıştır. Çay kreması miktarı enzim uygulanmış örneklerde 1.02-1.47 g/100g siyah çay, enzim uygulanmamış kontrol grubunda 1.93-2.36 g/100g siyah çay aralığında belirlenmiştir.

Anahtar Kelimeler

Tannase phenolic substance catechin caffeine turbidity

Destekleyen Kurum

Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

2014/77

Teşekkür

Araştırma, Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri (BAP 2014/77) tarafından desteklenmiştir. Desteklerinden ötürü Tokat Gaziosmanpaşa Üniversitesi Bilimsel Araştırma Projeleri’ne teşekkür ederiz.

Kaynakça

  • Miao S, Wei Y, Chen J, Wei X (2022). Extraction methods, physiological activities and high value applications of tea residue and its active components: a review. Critical Reviews in Food Science and Nutrition, 1-19. DOI: https://doi.org/10.1080/10408398.2022.2099343
  • Zhang H, Qi R, Mine Y (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience, 29, 55-61. DOI: https://doi.org/10.1016/j.fbio.2019.03.009
  • Lu M, Chu S, Yan L, Chen C (2009). Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion. Lwt - Food Science And Technology, 42(1), 338–342. DOI: https://doi.org/10.1016/j.lwt.2008.05.015
  • Abudureheman B, Yu X, Fang D, Zhang H (2022). Enzymatic Oxidation of Tea Catechins and Its Mechanism. Molecules, 27, 942. DOI: https://doi.org/10.3390/molecules27030942
  • Labbé D, Tremblay A, Bazinet L (2006). Effect of brewing temperature and duration on green tea catechin solubilization: basis for production of EGC and EGCG-enriched fractions. Separation And Purification Technology, 49(1),1–9. DOI: https://doi.org/10.1016/j.seppur.2005.07.038
  • Yang D, Hwangb L S, Linc J (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal Of Chromatography A, 1156, 312–320. DOI: https://doi.org/10.1016/j.chroma.2006.11.088
  • Altan A (2010). Özel Gıdalar Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, No:78, 251s, Adana.
  • Someswararao C, Srivastav PP (2012). A novel technology for production of instant tea powder from the existing black tea manufacturing process. Innovative Food Science And Emerging Technologies, 16,143–147. DOI: https://doi.org/10.1016/j.ifset.2012.05.005
  • Chao YC, Chiang BH (1999a). Cream formation in a semifermented tea. Journal of the Science of Food and Agriculture,79, 1767–1774. DOI: https://doi.org/10.1002/(SICI)1097-0010(199910)79:13<1767::AID-JSFA433>3.0.CO;2-8
  • Jobstl E, Fairclough JPA, Davies AP, Williamson MP (2005). Creaming in black tea. Journal of Agrıcultural and Food Chemıstry, 53(20), 7997-8002. DOI: https://doi.org/10.1021/jf0506479
  • Chao YC, Chiang BH (1999b). The roles of catechins and caffeine in cream formation in a semi-fermented tea. Journal of The Science of Food and Agriculture, 79(12), 1687–1690. DOI: https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1687::AID-JSFA422>3.0.CO;2-L
  • Chandini S K, Rao L J, Gowthaman M K, Haware D J, Subramanian R (2011b). Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127(3),1039–1045. DOI: https://doi.org/10.1016/j.foodchem.2011.01.078
  • 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. Journal Of Food Science And Technology, 49(3), 362-367. DOI: https://doi.org/10.1007/s13197-011-0281-8
  • Lekha P K, Lonsane B K (1997). Production and application of tannin acyl hydrolase: state of the art. Advances İn Applied Microbiology, 44, 216-260.
  • Belmares R, Contreras-Esquivel J C, Rodrı́guez-Herrera R, Coronel A R, Aguilar, C N (2004). Microbial production of tannase: an enzyme with potential use in food industry. LWT-Food Science and Technology, 37(8), 857-864. DOI: https://doi.org/10.1016/j.lwt.2004.04.002
  • Battestin V, Macedo GA, De Freitas VAP (2008). Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces Variotii. Food Chemistry, 108(1), 228–233. DOI: https://doi.org/10.1016/j.foodchem.2007.10.068
  • Natarajan K (2009). Tannase : a tool for instantaneous tea.Current Biotica, 3(1), 96–103.
  • Sariözlü N Y, Çakır E, Kivanç M, Tunçel M (2011). A method for the determination of tannase activity based on gallic acid measurement by High Performance Liquid Chromatography (HPLC). African Journal of Microbiology Research, 5(2), 158-163.
  • Ni H, Chen F, Jiang Z D, Cai M Y, Yang Y F, Xiao A F, Cai H N (2015). Biotransformation of tea catechins using Aspergillus Niger Tannase prepared by solid state fermentation on tea by product. LWT-Food Science and Technology, 60(2), 1206-1213. DOI: https://doi.org/10.1016/j.lwt.2014.09.010
  • Cemeroğlu, B., 2010. Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No:34, Bizim Grup Basımevi, Ankara.
  • Nagalakshmi S, Ramaswamy M S, Natarajan C P, Seshadri R (1984). The role of added carbohydrates in tea cream stabilization. Food Chemistry, 13(1),69–77.
  • Anonim (2005). Determination of substances characteristic of green and black tea - part 1: content of total polyphenols in tea colorimetric method using Folin Ciocalteu Reagent. Internatıonal Standard (ISO) 14502-1. https://www.iso.org/standard/31356.html
  • Liang Y R, Lu J L, Zhang L Y (2002). Comparative study of cream in infusions of black tea and gren tea [Camellia Sinensis (L.) O. Kuntze]. International Journal Of Food Science & Technology, 37(6), 627-634. DOI: https://doi.org/10.1046/j.1365-2621.2002.00589.x
  • Chandini S K, Rao L J, Subramanian R (2013). Membrane clarification of black tea extracts. Food and Bioprocess Technology, 6(8),1926–1943. DOI: https://doi.org/10.1007/s11947-012-0847-0
  • Chandini S K, Rao L J, Subramanian R (2011a). Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal Of Food Science And Technology, 46, 879–886. DOI: https://doi.org/10.1111/j.1365-2621.2011.02576.x
  • Boadi D K, Neufeld R J (2001). Encapsulation of tannase for the hydrolysis of tea tannins. Enzyme and Microbial Technology, 28(7–8),590–595. DOI: https://doi.org/10.1016/S0141-0229(01)00295-2
  • Polat A, Kalcıoğlu Z, Müezzinoğlu N (2022). Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method. International Journal of Gastronomy and Food Science, 29, 100559. DOI: https://doi.org/10.1016/j.ijgfs.2022.100559
  • Liang Y, Xu Y (2003). Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]. International Journal Of Food Science And Technology, 38(1), 37-45. DOI: https://doi.org/10.1046/j.1365-2621.2003.00631.x
  • Raghuwanshi S, Misra S, Saxena R K (2013). Enzymatic treatment of black tea (CTC and kangra orthodox) using Penicillium Charlesii tannase to improve the quality of tea. Journal of Food Processing and Preservation, 37(5),855–863. DOI: https://doi.org/10.1111/j.1745-4549.2012.00721.x
  • Balcı Torun F, Özdemir K S, Mavuş R, Torun M (2021). Siyah çay üretim atıklarından konsantre çay ekstraktı üretiminde krema oluşum koşullarının ve bileşiminin belirlenmesi. Gıda, 46 (2) , 339-350. DOI: https://doi.org/ 10.15237/gida.GD20145
  • Rusaczonek A, Świderski F, Waszkiewicz-Robak B (2010). Antioxidant properties of tea and herbal infusions – a short report. Polish Journal of Food and Nutrition Sciences, 60(1), 33–35.
  • Hanay N (2011). Farklı ekstraksiyon süre ve sıcaklıklarının çaydan deme geçen fenolik ve alkoloid madde miktarı üzerine etkisi. (Yüksek Lisans Tezi), Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Antalya.
  • Wingard M R, Phillips R C (1951). Solvent extraction IV. The effect of temperature on extraction rate. Journal of the American Oil Chemists’ Society, 28(4), 149-152. DOI: https://doi.org/10.1007/BF0261206
  • Vuong Q V, Golding J B, Stathopoulos C E, Nguyen M H, Roach P D (2011). Optimizing conditions for the extraction of catechins from green tea using hot water. Journal of Separation Science. 34(21), 3099–3106. DOI: https://doi.org/10.1002/jssc.201000863
  • Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International, 53(2), 900–908. DOI: https://doi.org/10.1016/j.foodres.2012.07.057
  • Erge H S, Atalay D (2016). Beyaz, yeşil ve siyah çayda kafein içeriğinin ve bazı fenolik bileşiklerin belirlenmesi. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Trakya Üniversitesi, Edirne.
  • Lantano C, Rinaldi M, Cavazza A, Barbanti D, Corradini C (2015). Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions. Journal of Food Science and Technology, 52(12), 8276-8283. DOI: https://doi.org/10.1007/s13197-015-1971-4

The Effect of Tannase Enzyme Application on Some Properties of Black Tea Extracts and Cream Formation

Yıl 2022, Sayı: 17, 55 - 70, 31.12.2022

Esra Esin Yücel Cemal Kaya

Bu makale için 3 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/jrens/issue/77429/1308530

Öz

In this study, it was aimed to obtain a clear product and increase product quality by reducing or preventing the formation of tea cream, which is one of the most important problems in the production of cold tea from tea extract obtained from black tea. For this purpose, tannase enzyme was applied to the extracts obtained by applying different brewing temperatures (90 and 100°C) and times (10 and 20 minutes), tea:water ratios (1:100; 5:100; 10:100) with the classical extraction method. Total phenolic substance, turbidity, tea cream, catechin and caffeine analyzes were made in the extracts obtained in the study. The amount of tea cream was in the range of 1.02-1.47 g/100g black tea in the enzyme-treated samples, and 1.93-2.36 g/100g black tea in the untreated control group.

Anahtar Kelimeler

Tannase phenolic substance catechin caffeine turbidity

Proje Numarası

2014/77

Kaynakça

  • Miao S, Wei Y, Chen J, Wei X (2022). Extraction methods, physiological activities and high value applications of tea residue and its active components: a review. Critical Reviews in Food Science and Nutrition, 1-19. DOI: https://doi.org/10.1080/10408398.2022.2099343
  • Zhang H, Qi R, Mine Y (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience, 29, 55-61. DOI: https://doi.org/10.1016/j.fbio.2019.03.009
  • Lu M, Chu S, Yan L, Chen C (2009). Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion. Lwt - Food Science And Technology, 42(1), 338–342. DOI: https://doi.org/10.1016/j.lwt.2008.05.015
  • Abudureheman B, Yu X, Fang D, Zhang H (2022). Enzymatic Oxidation of Tea Catechins and Its Mechanism. Molecules, 27, 942. DOI: https://doi.org/10.3390/molecules27030942
  • Labbé D, Tremblay A, Bazinet L (2006). Effect of brewing temperature and duration on green tea catechin solubilization: basis for production of EGC and EGCG-enriched fractions. Separation And Purification Technology, 49(1),1–9. DOI: https://doi.org/10.1016/j.seppur.2005.07.038
  • Yang D, Hwangb L S, Linc J (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal Of Chromatography A, 1156, 312–320. DOI: https://doi.org/10.1016/j.chroma.2006.11.088
  • Altan A (2010). Özel Gıdalar Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, No:78, 251s, Adana.
  • Someswararao C, Srivastav PP (2012). A novel technology for production of instant tea powder from the existing black tea manufacturing process. Innovative Food Science And Emerging Technologies, 16,143–147. DOI: https://doi.org/10.1016/j.ifset.2012.05.005
  • Chao YC, Chiang BH (1999a). Cream formation in a semifermented tea. Journal of the Science of Food and Agriculture,79, 1767–1774. DOI: https://doi.org/10.1002/(SICI)1097-0010(199910)79:13<1767::AID-JSFA433>3.0.CO;2-8
  • Jobstl E, Fairclough JPA, Davies AP, Williamson MP (2005). Creaming in black tea. Journal of Agrıcultural and Food Chemıstry, 53(20), 7997-8002. DOI: https://doi.org/10.1021/jf0506479
  • Chao YC, Chiang BH (1999b). The roles of catechins and caffeine in cream formation in a semi-fermented tea. Journal of The Science of Food and Agriculture, 79(12), 1687–1690. DOI: https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1687::AID-JSFA422>3.0.CO;2-L
  • Chandini S K, Rao L J, Gowthaman M K, Haware D J, Subramanian R (2011b). Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127(3),1039–1045. DOI: https://doi.org/10.1016/j.foodchem.2011.01.078
  • 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. Journal Of Food Science And Technology, 49(3), 362-367. DOI: https://doi.org/10.1007/s13197-011-0281-8
  • Lekha P K, Lonsane B K (1997). Production and application of tannin acyl hydrolase: state of the art. Advances İn Applied Microbiology, 44, 216-260.
  • Belmares R, Contreras-Esquivel J C, Rodrı́guez-Herrera R, Coronel A R, Aguilar, C N (2004). Microbial production of tannase: an enzyme with potential use in food industry. LWT-Food Science and Technology, 37(8), 857-864. DOI: https://doi.org/10.1016/j.lwt.2004.04.002
  • Battestin V, Macedo GA, De Freitas VAP (2008). Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces Variotii. Food Chemistry, 108(1), 228–233. DOI: https://doi.org/10.1016/j.foodchem.2007.10.068
  • Natarajan K (2009). Tannase : a tool for instantaneous tea.Current Biotica, 3(1), 96–103.
  • Sariözlü N Y, Çakır E, Kivanç M, Tunçel M (2011). A method for the determination of tannase activity based on gallic acid measurement by High Performance Liquid Chromatography (HPLC). African Journal of Microbiology Research, 5(2), 158-163.
  • Ni H, Chen F, Jiang Z D, Cai M Y, Yang Y F, Xiao A F, Cai H N (2015). Biotransformation of tea catechins using Aspergillus Niger Tannase prepared by solid state fermentation on tea by product. LWT-Food Science and Technology, 60(2), 1206-1213. DOI: https://doi.org/10.1016/j.lwt.2014.09.010
  • Cemeroğlu, B., 2010. Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No:34, Bizim Grup Basımevi, Ankara.
  • Nagalakshmi S, Ramaswamy M S, Natarajan C P, Seshadri R (1984). The role of added carbohydrates in tea cream stabilization. Food Chemistry, 13(1),69–77.
  • Anonim (2005). Determination of substances characteristic of green and black tea - part 1: content of total polyphenols in tea colorimetric method using Folin Ciocalteu Reagent. Internatıonal Standard (ISO) 14502-1. https://www.iso.org/standard/31356.html
  • Liang Y R, Lu J L, Zhang L Y (2002). Comparative study of cream in infusions of black tea and gren tea [Camellia Sinensis (L.) O. Kuntze]. International Journal Of Food Science & Technology, 37(6), 627-634. DOI: https://doi.org/10.1046/j.1365-2621.2002.00589.x
  • Chandini S K, Rao L J, Subramanian R (2013). Membrane clarification of black tea extracts. Food and Bioprocess Technology, 6(8),1926–1943. DOI: https://doi.org/10.1007/s11947-012-0847-0
  • Chandini S K, Rao L J, Subramanian R (2011a). Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal Of Food Science And Technology, 46, 879–886. DOI: https://doi.org/10.1111/j.1365-2621.2011.02576.x
  • Boadi D K, Neufeld R J (2001). Encapsulation of tannase for the hydrolysis of tea tannins. Enzyme and Microbial Technology, 28(7–8),590–595. DOI: https://doi.org/10.1016/S0141-0229(01)00295-2
  • Polat A, Kalcıoğlu Z, Müezzinoğlu N (2022). Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method. International Journal of Gastronomy and Food Science, 29, 100559. DOI: https://doi.org/10.1016/j.ijgfs.2022.100559
  • Liang Y, Xu Y (2003). Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]. International Journal Of Food Science And Technology, 38(1), 37-45. DOI: https://doi.org/10.1046/j.1365-2621.2003.00631.x
  • Raghuwanshi S, Misra S, Saxena R K (2013). Enzymatic treatment of black tea (CTC and kangra orthodox) using Penicillium Charlesii tannase to improve the quality of tea. Journal of Food Processing and Preservation, 37(5),855–863. DOI: https://doi.org/10.1111/j.1745-4549.2012.00721.x
  • Balcı Torun F, Özdemir K S, Mavuş R, Torun M (2021). Siyah çay üretim atıklarından konsantre çay ekstraktı üretiminde krema oluşum koşullarının ve bileşiminin belirlenmesi. Gıda, 46 (2) , 339-350. DOI: https://doi.org/ 10.15237/gida.GD20145
  • Rusaczonek A, Świderski F, Waszkiewicz-Robak B (2010). Antioxidant properties of tea and herbal infusions – a short report. Polish Journal of Food and Nutrition Sciences, 60(1), 33–35.
  • Hanay N (2011). Farklı ekstraksiyon süre ve sıcaklıklarının çaydan deme geçen fenolik ve alkoloid madde miktarı üzerine etkisi. (Yüksek Lisans Tezi), Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Antalya.
  • Wingard M R, Phillips R C (1951). Solvent extraction IV. The effect of temperature on extraction rate. Journal of the American Oil Chemists’ Society, 28(4), 149-152. DOI: https://doi.org/10.1007/BF0261206
  • Vuong Q V, Golding J B, Stathopoulos C E, Nguyen M H, Roach P D (2011). Optimizing conditions for the extraction of catechins from green tea using hot water. Journal of Separation Science. 34(21), 3099–3106. DOI: https://doi.org/10.1002/jssc.201000863
  • Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International, 53(2), 900–908. DOI: https://doi.org/10.1016/j.foodres.2012.07.057
  • Erge H S, Atalay D (2016). Beyaz, yeşil ve siyah çayda kafein içeriğinin ve bazı fenolik bileşiklerin belirlenmesi. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Trakya Üniversitesi, Edirne.
  • Lantano C, Rinaldi M, Cavazza A, Barbanti D, Corradini C (2015). Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions. Journal of Food Science and Technology, 52(12), 8276-8283. DOI: https://doi.org/10.1007/s13197-015-1971-4
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Esra Esin Yücel

Cemal Kaya 0000-0001-8354-9565

Proje Numarası 2014/77
Erken Görünüm Tarihi 15 Aralık 2022
Yayımlanma Tarihi 31 Aralık 2022
Gönderilme Tarihi 22 Kasım 2022
Kabul Tarihi 23 Aralık 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 17

Kaynak Göster

APA Esin Yücel, E., & Kaya, C. (2022). Tannaz Enzimi Uygulamasının Siyah Çay Ekstraktlarının Bazı Özellikleri ve Krema Oluşumu Üzerine Etkisi. Journal of New Results in Engineering and Natural Sciences(17), 55-70.