Page 39 - FoodFocusThailand No.226 January 2025

SMART PRODUCTION

tannase helps improve flavor by reducing In summary, tea producers can enhance both the quality and efficiency of
the formation of tea cream—a byproduct production by leveraging modern innovations and technologies. These advancements
formed by hydrogen-bond aggregates help preserve bioactive compounds in tea products while meeting the growing demand
and suspended particulates, such as from health-conscious consumers who increasingly prioritize the purchase of
polyphenols and caffeine. By minimizing functional and wellness-focused teas.
tea cream, tannase contributes to
a cleaner, more refined taste profile.
2.3 Addition of microorganisms to
increase active ingredients:
microorganisms are increasingly being
used to develop innovative tea products, More Information Service Info C006
such as kombucha and tea wine. In black
tea production, the use of various microbial
strains during fermentation can
significantly influence the production of
theabrownins (TBs) and create unique
flavor profiles. For example, Eurotium
cristatum contributes a woody and herbal
aroma, while Aspergillus niger imparts
a combination of moldy, woody, and herbal
notes. These microbial variations allow
for the creation of distinct and complex
flavors in tea.
2.4 Retention catechin stability:
epigallocatechin gallate (EGCG) is the
most common catechin derivative in tea,
but it is highly susceptible to degradation
through heat, light, and oxidation.
To preserve catechins, the degradation
process can be inhibited by adding 200
μg/mL of ascorbic acid. Additionally,
research shows that adding 2-4% sucrose
to bottled green tea can enhance both its
flavor and catechin stability during
storage. This approach helps maintain
the quality and health benefits of the tea
over time.

เอกสารอ้างอิง / References
Bindes MMM, Cardoso VL, Reis MHM,
Boffito DC: Maximisation of the polyphenols
extraction yield from green tea leaves and
sequential clarification. J Food Eng 2019,
241:97-104.
ChenQ,ZhangM,ChenM,LiM,ZhangH,
SongP,AnT,YueP, Gao X: Influence of
Eurotium cristatum and Aspergillus niger
individual and collaborative inoculation on
volatile profile in liquid-state fermentation
of instant dark teas. Food Chem 2021,
350:129234.
Liang S, Daniel G, Zou C, Gao Y, Zhu Y, Zhang
L, Yin J-F, Zhou W, Xu Y-Q: Processing
technologies for manufacturing tea
beverages: from traditional to advanced
hybrid processes. Trends Food Sci
Technol 2021, 118:431-446.
Liang S, Ying G., Fu Y-Q, Chen J-X, Yin J-F,
Xu Y-Q. Innovative technologies in tea-
beverage processing for quality improve
ment. Current Opinion in Food Science.
2022, 47:100870
Wang J, Yang Y, Wang F, Zeng L, Xu Y, Yin
J: Effect of sucrose on the physicochemical
composition and flavor stability of green
tea beverages. J Chin Inst Food Sci
Technol 2020, 20:142-151.
https://www.researchandmarkets.com/report/
tea

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