High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8387
Abstract: BACKGROUND Theabrownins (TB) are bioactive components that are usually extracted from Chinese dark tea, in which they are present at low concentrations. The present study aimed to produce an instant dark tea high in theabrownins… read more here.
Keywords: high theabrownins; fermentation; pancreatic lipase; instant dark ... See more keywords
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128175
Abstract: Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an… read more here.
Keywords: fragrance; aged fragrance; dark tea; trimethyl ... See more keywords
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110623
Abstract: Instant green tea powder was used as raw material to prepare an instant dark tea via liquid-state fermentation by Eurotium cristatum. To understand how the chemical constituents present in fermented green tea develop during fermentation,… read more here.
Keywords: fermentation; fermentation eurotium; instant dark; dark tea ... See more keywords
Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic Aspergillus niger
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1073950
Abstract: In recent years, there has been an increasingly heated debate on whether Chinese dark tea is contaminated with mycotoxins and whether it poses health risks to consumers. In this study, a rapid method based on… read more here.
Keywords: dark tea; aspergillus niger; chinese dark; tea ... See more keywords
Reviews of fungi and mycotoxins in Chinese dark tea
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1120659
Abstract: The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea.… read more here.
Keywords: mycotoxins chinese; fungi mycotoxins; reviews fungi; tea ... See more keywords
Compound dark tea ameliorates obesity and hepatic steatosis and modulates the gut microbiota in mice
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1082250
Abstract: Dark tea is a fermented tea that plays a role in regulating the homeostasis of intestinal microorganisms. Previous studies have found that dark tea can improve obesity and has a lipid-lowering effect. In this study,… read more here.
Keywords: concentrations cdt; compound dark; lipid metabolism; tea ... See more keywords
The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28031079
Abstract: Peach leaf orange dark tea (ODT) is a fruity tea made by removing the pulp from peach leaf orange and placing dry Qingzhuan tea into the husk, followed by fixing them together and drying. Since… read more here.
Keywords: orange dark; insight effects; tea; dark tea ... See more keywords