Functional responses of cold brewed white tea to high pressure processing

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dc.authorid0000-0003-1050-8206en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorUzuner, Sibel
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:51:12Z
dc.date.available2021-06-23T19:51:12Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractChanges 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.en_US
dc.identifier.doi10.1111/jfpe.13098
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85067643112en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.13098
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9942
dc.identifier.volume42en_US
dc.identifier.wosWOS:000480235800025en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUzuner, Sibel
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh Pressure Processing (HPP)en_US
dc.subjectCaffeine
dc.titleFunctional responses of cold brewed white tea to high pressure processingen_US
dc.typeArticleen_US

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