Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-01-22 DOI:10.1007/s11947-025-03750-8

Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Gupta

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Abstract

Kangra Orthodox tea, prized for its unique flavour and health benefits, requires optimized extraction methods to maximize its potential. This study investigated a novel cold water extraction method employing ice sonication–assisted enzymatic treatment to enhance bioactive yield, mitigate tea cream formation, and improve the organoleptic quality of Kangra Orthodox tea. Different sonication times (10–60 min) and ice concentrations (0–60%) were investigated, while enzyme concentration was kept constant (0.0095%). Results demonstrated that ice sonication significantly enhanced the extraction yield of key bioactive compounds compared to conventional methods (without ice sonication). The optimized ice sonication method yielded the following: 52.68% water extract, 244.45 µg GAE/100 mL total phenolics, 80.40 mM TE/100 mL antioxidant capacity, 36.64 µg CAE/100 mL caffeine, 173.44 µg TAE/100 mL tannins, 0.922% theaflavins, and 8.80% thearubigins. This represents a substantial improvement over the conventional method (without ice), which yielded the following: 46.52% water extract, 214.75 µg GAE/100 mL total phenolics, 70.63 mM TE/100 mL antioxidant capacity, 29.27 µg CAE/100 mL caffeine, 130.54 µg TAE/100 mL tannins, 0.739% theaflavins, and 7.92% thearubigins. This was corroborated by Pearson correlation analysis, which revealed strong positive correlations between the optimized ice sonication extraction method and the increased yield of desirable compounds, alongside a negative correlation with the formation of undesirable tea cream. Furthermore, FTIR analysis confirmed the presence of these targeted bioactive compounds in the optimized tea extracts, further validating the efficacy of this novel extraction method. Optimized ice sonication parameters (40% ice and 30-min sonication time) effectively reduced tea cream formation, resulting in a clearer tea infusion. Sensory analysis revealed that ice sonication positively influenced the organoleptic characteristics of the tea, enhancing its overall quality and consumer acceptability. This novel extraction method presents a promising approach to produce high-quality Kangra Orthodox tea with enhanced bioactive content and improved clarity, catering to the increasing demand for healthier and more appealing tea products.

Graphical Abstract

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冰声辅助酶法提取康格拉正统茶：对生物活性特征、茶膏形成和感官品质的影响

康格拉正统茶因其独特的风味和健康益处而备受推崇，需要优化提取方法以最大限度地发挥其潜力。研究了冰声辅助酶处理的冷水提取新方法，以提高康格拉正茶的生物活性产率，减少茶膏的形成，改善茶的感官品质。在酶浓度不变（0.0095%）的情况下，研究不同超声时间（10-60 min）和冰浓度（0-60%）。结果表明，与常规方法（不经冰超声处理）相比，冰超声处理显著提高了关键生物活性化合物的提取率。优化后的冰超声法提取率为：水提物52.68%，总酚类物质244.45µg GAE/100 mL，抗氧化能力80.40 mM TE/100 mL，咖啡因36.64µg CAE/100 mL，单宁173.44µg TAE/100 mL，茶黄素0.922%，茶红素8.80%。这比传统方法（不加冰）有了很大的改进，得到了以下结果：46.52%的水提取物，214.75µg GAE/100 mL总酚，70.63 mM TE/100 mL抗氧化能力，29.27µg CAE/100 mL咖啡因，130.54µg TAE/100 mL单宁，0.739%茶黄素和7.92%茶红素。Pearson相关分析证实了这一点，优化后的冰超声提取方法与所需化合物得率的提高呈正相关，与不需要的茶膏的形成呈负相关。此外，FTIR分析证实了优化后的茶提取物中存在这些目标生物活性化合物，进一步验证了新提取方法的有效性。优化冰超声参数（冰量40%，超声时间30min），有效减少茶膏形成，泡茶更清透。感官分析表明，冰声处理对茶的感官特性有积极影响，提高了茶的整体质量和消费者的接受度。这种新的提取方法为生产高质量的康格拉正统茶提供了一种有前途的方法，提高了生物活性含量和透明度，满足了人们对更健康、更吸引人的茶叶产品的日益增长的需求。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.