Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea

Hara, 2012, Elucidation of physiological functions of tea catechins and their practical applications, J Food Drug Anal, 20, 296 Nakayama, 2012, Interaction of tea catechins with phospholipids-roles in their tastes and biological activities, J Food Drug Anal, 20, 305 Lu, 2009, Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion, LWT-Food Sci Technol, 42, 338, 10.1016/j.lwt.2008.05.015 Chen, 2014, Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude, J Food Drug Anal, 22, 303, 10.1016/j.jfda.2013.12.001 Yang, 2011, Cancer prevention by tea: Evidence from laboratory studies (invited review), Pharmacol Res, 64, 113, 10.1016/j.phrs.2011.03.001 Gadkari, 2015, Extraction of catechins from decaffeinated green tea for development of nanoemulsion using palm oil and sunflower oil based lipid carrier systems, J Food Eng, 147, 14, 10.1016/j.jfoodeng.2014.09.027 Zhang, 2016, Improving the sweet aftertaste of green tea infusion with tannase, Food Chem, 192, 470, 10.1016/j.foodchem.2015.07.046 Fan, 2016, Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers, Food Chem, 196, 347, 10.1016/j.foodchem.2015.09.056 Lante, 2013, Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion, Food Res Int, 54, 269, 10.1016/j.foodres.2013.07.009 Ni, 2015, Biotransformation of tea catechins using Aspergillus niger, tannase prepared by solid state fermentation on tea byproduct, LWT-Food Sci Technol, 60, 1206, 10.1016/j.lwt.2014.09.010 Xiao, 2015, Statistical optimization for tannase production by Aspergillus tubingensis, in solid-state fermentation using tea stalks, Electron J Biotechnol, 18, 143, 10.1016/j.ejbt.2015.02.001 Cavia-Saiz, 2011, Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin, Food Chem, 125, 158, 10.1016/j.foodchem.2010.08.054 Chávez-González, 2012, Biotechnological advances and challenges of tannase: An overview, Food Bioproc Tech, 5, 445, 10.1007/s11947-011-0608-5 Lu, 2008, Enzymatic modification by tannase increases the antioxidant activity of green tea, Food Res Int, 41, 130, 10.1016/j.foodres.2007.10.012 Hagerman, 1998, High molecular weight plant polyphenolics (tannins) as biological antioxidants, J Agric Food Chem, 46, 1887, 10.1021/jf970975b Belmares, 2004, Microbial production of tannase: An enzyme with potential use in food industry, LWT-Food Sci Technol, 37, 857, 10.1016/j.lwt.2004.04.002 Ozturk, 2015, Change of enzyme activity and quality during the processing of Turkish green tea, LWT-Food Sci Technol, 65, 318, 10.1016/j.lwt.2015.07.068 Sharma, 2000, A spectrophotometric method for assay of tannase using rhodanine, Anal Biochem, 279, 85, 10.1006/abio.1999.4405 Gülçin, 2010, Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey, Food Chem Toxicol, 48, 2227, 10.1016/j.fct.2010.05.053 Liu, 2013, In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus), Food Chem Toxicol, 51, 310, 10.1016/j.fct.2012.10.014 Thaipong, 2006, Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts, J Food Compos Anal, 19, 669, 10.1016/j.jfca.2006.01.003 Zhao, 2013, Microencapsulation of tannic acid for oral administration to inhibit carbohydrate digestion in the gastrointestinal tract, J Funct Foods, 4, 899, 10.1039/c3fo30374h Wilcox, 2014, The modulation of pancreatic lipase activity by alginates, Food Chem, 146, 479, 10.1016/j.foodchem.2013.09.075 Chandini, 2011, Enzymatic treatment to improve the quality of black tea extracts, Food Chem, 127, 1039, 10.1016/j.foodchem.2011.01.078 Corey, 2011, Phytochemical stability in dried apple and green tea functional products as related to moisture properties, LWT-Food Sci Technol, 44, 67, 10.1016/j.lwt.2010.07.005 Ananingsih, 2013, Green tea catechins during food processing and storage: A review on stability and detection, Food Res Int, 50, 469, 10.1016/j.foodres.2011.03.004 Adamczyk, 2013, Potential response of soil processes to diterpenes, triterpenes and tannins: Nitrification, growth of microorganisms and precipitation of proteins, Appl Soil Ecol, 67, 47, 10.1016/j.apsoil.2013.02.009 Yin, 2014, Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions, Food Res Int, 62, 941, 10.1016/j.foodres.2014.05.016 He, 2006, Interactions of gallotannins with proteins, amino acids, phospholipids and sugars, Food Chem, 95, 250, 10.1016/j.foodchem.2004.11.055 Kawamoto, 1996, Stoichiometric studies of tannin–protein co-precipitation, Phytochemistry, 41, 1427, 10.1016/0031-9422(95)00728-8 Yin, 2009, Cream formation and main chemical components of green tea infusions processed from different parts of new shoots, Food Chem, 114, 665, 10.1016/j.foodchem.2008.10.004 Dorman, 2003, Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs, Food Chem, 83, 255, 10.1016/S0308-8146(03)00088-8 Ercan, 2011, Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.), Food Res Int, 44, 2217, 10.1016/j.foodres.2010.11.001 Kataki, 2014, Garden rue inhibits the arachidonic acid pathway, scavenges free radicals, and elevates FRAP: Role in inflammation, Chin J Nat Med, 12, 172 Battestin, 2008, Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii, Food Chem, 108, 228, 10.1016/j.foodchem.2007.10.068 Miao, 2013, Elucidation of structural difference in theaflavins for modulation of starch digestion, J Funct Foods, 5, 2024, 10.1016/j.jff.2013.09.021 Xiao, 2013, A review on structure-activity relationship of dietary polyphenols inhibiting α-amylase, Crit Rev Food Sci, 53, 497, 10.1080/10408398.2010.548108 Kim, 2005, Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia, Nutrition, 21, 756, 10.1016/j.nut.2004.10.014 Liang, 2002, Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze], Int J Food Sci Technol, 37, 627, 10.1046/j.1365-2621.2002.00589.x McDougall, 2009, Berry polyphenols inhibit pancreatic lipase activity in vitro, Food Chem, 115, 193, 10.1016/j.foodchem.2008.11.093