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Functional responses of cold brewed white tea to high pressure processing
Author(s) -
Uzuner Sibel,
Evrendilek Gulsun A.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13098
Subject(s) - brewing , caffeine , chemistry , food science , high pressure , functional food , flavor , pascalization , medicine , fermentation , engineering physics , engineering , endocrinology
Changes in functional characteristics of cold brewed white tea were quantified in response to high pressure processing (HPP). The multiple functional responses of total phenolic content (TPC), total antioxidant activity (TAA), and total caffeine content (TCC) were optimized using Box–Behnken design. Operational HPP conditions involved the ranges of pressure (300–500 MPa), solid (tea leaves)/liquid (water) ratio (SLR; 1–3%), and brewing time (120–600 s). Tea leaves/water ratio was determined as the most important factor with the highest rate of change per 1% increase in SLR for TPC (645.8 mg/L), TCC (11.48%), and TAA (5.09%). The optimum conditions were achieved using 300 MPa, 2.2% SLR, and 600 s brewing time and resulted in 91.9% TAA, 1949.2 mg/L TPC, and 17.5% TCC. APP appeared to be a promising alternative novel technique to minimize TCC and maximize TAA and TPC of cold brewed white tea simultaneously. Practical applications The present study quantifies the multiple health‐related responses of cold brewed white tea to high pressure processing (HPP). The HPP approach adopted in the study provides cold brewed white tea with good quality and is cost‐effective in terms of small‐to‐large scale food industries. Joint optimization results can be used to improve the operational conditions of cold brewed white tea by related food processors.