105
6.4.4 Tea Processing
Tea is obtained from the leaves of Camellia sinensis and the bud is classified based
on the manufacturing process, with the black tea being comprised of fermentation
and firing steps and the green tea being involved in dried process (Chandini et al.
2011). The beneficial effect for utilization of tea flavonoids has been connected to
lower rates of chronic diseases, for example, cardiovascular ailment and cancer (de
Koning Gans et al. 2010).
Pectinases are industrially produced in different kinds of fermentation process
technology to be used as processing aids for extraction, clarification, and maceration objectives (Sharma et al. 2013; Kubra et al. 2018). Pectinase is a group of
enzymes that hydrolyzes pectin to accelerate the fermentation process. Throughout
the fermentation procedure, the tea catechins acting as oxidizing agents for the constituents as gallic acid are oxidized to form orthoquinones, which condensed to
form theaflavins (TF). TF are responsible for the astringency characteristics to the
taste of finished tea and are accountable for the briskness, brightness and quality of
the liquor (Angayarkanni et al. 2002; Borse and Jagan 2012; Asil et al. 2012; Ghosh
et al. 2012). Oxidation of gallic acid occurs to form epitheaflavic acids, then condensed with theaflavins to generate the polymeric thearubigins (TR) (Angayarkanni
et al. 2002). The presence of TR is an indication of the intrinsic quality of color,
flavor, body, and taste formation (Borse and Jagan 2012; Asil et al. 2012). The perfect fermentation process outcome is usually a genuine equilibrium between theaflavins and thearubigins. The volatile compounds are produced in mixture from the
deterioration of lipid during a devastating step in small amount during tea leaves
processing. These volatile compounds determine the final aroma during tea manufacturing. Rapid and accomplished maceration and complete aeration, therefore, are
crucial conditions for excellent fermentation process (Angayarkanni et al. 2002).
Table 6.8 shows the different strain producers for enzyme pectinase and its functions to improve the quality control for tea.
During the tea fermentation, pectinase enzymes from a microorganism act to
rupture pectin present in the cell walls of tea leaves; however, the overuse of these
enzymes can damage tea leaves, so a particular volume must be controlled during
fermentation procedure. The enzyme also functions as an antifoaming agent by devastating pectin in the instant tea powders. The adjustment in the color of tea during
the fermentation likewise brings about the improvement of the trademark smell
(Praveen and Suneetha 2014). The role of enzymes in tea making and their application for maceration of tea leaves and improvement of feature and characteristics of
final produce is presented in Table 6.8. The quality control parameters for tea studies were theaflavins (TF), thearubigins (TR), highly polymerized substances (HPS),
total liquor color (TLC), dry matter content (DMC), and total soluble solids (TSS)
(Angayarkanni et al. 2002; Murugesan et al. 2002; Asil et al. 2012; Borse and
Jagan 2012).
6 Fungal Pectinases: Production and Applications in Food Industries
6.4.4 Tea Processing
Tea is obtained from the leaves of Camellia sinensis and the bud is classified based
on the manufacturing process, with the black tea being comprised of fermentation
and firing steps and the green tea being involved in dried process (Chandini et al.
2011). The beneficial effect for utilization of tea flavonoids has been connected to
lower rates of chronic diseases, for example, cardiovascular ailment and cancer (de
Koning Gans et al. 2010).
Pectinases are industrially produced in different kinds of fermentation process
technology to be used as processing aids for extraction, clarification, and maceration objectives (Sharma et al. 2013; Kubra et al. 2018). Pectinase is a group of
enzymes that hydrolyzes pectin to accelerate the fermentation process. Throughout
the fermentation procedure, the tea catechins acting as oxidizing agents for the constituents as gallic acid are oxidized to form orthoquinones, which condensed to
form theaflavins (TF). TF are responsible for the astringency characteristics to the
taste of finished tea and are accountable for the briskness, brightness and quality of
the liquor (Angayarkanni et al. 2002; Borse and Jagan 2012; Asil et al. 2012; Ghosh
et al. 2012). Oxidation of gallic acid occurs to form epitheaflavic acids, then condensed with theaflavins to generate the polymeric thearubigins (TR) (Angayarkanni
et al. 2002). The presence of TR is an indication of the intrinsic quality of color,
flavor, body, and taste formation (Borse and Jagan 2012; Asil et al. 2012). The perfect fermentation process outcome is usually a genuine equilibrium between theaflavins and thearubigins. The volatile compounds are produced in mixture from the
deterioration of lipid during a devastating step in small amount during tea leaves
processing. These volatile compounds determine the final aroma during tea manufacturing. Rapid and accomplished maceration and complete aeration, therefore, are
crucial conditions for excellent fermentation process (Angayarkanni et al. 2002).
Table 6.8 shows the different strain producers for enzyme pectinase and its functions to improve the quality control for tea.
During the tea fermentation, pectinase enzymes from a microorganism act to
rupture pectin present in the cell walls of tea leaves; however, the overuse of these
enzymes can damage tea leaves, so a particular volume must be controlled during
fermentation procedure. The enzyme also functions as an antifoaming agent by devastating pectin in the instant tea powders. The adjustment in the color of tea during
the fermentation likewise brings about the improvement of the trademark smell
(Praveen and Suneetha 2014). The role of enzymes in tea making and their application for maceration of tea leaves and improvement of feature and characteristics of
final produce is presented in Table 6.8. The quality control parameters for tea studies were theaflavins (TF), thearubigins (TR), highly polymerized substances (HPS),
total liquor color (TLC), dry matter content (DMC), and total soluble solids (TSS)
(Angayarkanni et al. 2002; Murugesan et al. 2002; Asil et al. 2012; Borse and
Jagan 2012).
6 Fungal Pectinases: Production and Applications in Food Industries