Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affecte...

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Autores principales:	Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, Isabela de Andrade Arruda Fernandes, Giselle Maria Maciel
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Camellia sinensis Withering Fermentation Theaflavin Catechin Caffeine Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce
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spelling	oai:doaj.org-article:31dc596de81a414e99ec926e2d6ae4ce2021-11-18T04:51:25ZProcessing, chemical signature and food industry applications of Camellia sinensis teas: An overview2590-157510.1016/j.fochx.2021.100160https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000481https://doaj.org/toc/2590-1575The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.Débora Gonçalves BortoliniCharles Windson Isidoro HaminiukAlessandra Cristina PedroIsabela de Andrade Arruda FernandesGiselle Maria MacielElsevierarticleCamellia sinensisWitheringFermentationTheaflavinCatechinCaffeineNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100160- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Camellia sinensis Withering Fermentation Theaflavin Catechin Caffeine Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Camellia sinensis Withering Fermentation Theaflavin Catechin Caffeine Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Débora Gonçalves Bortolini Charles Windson Isidoro Haminiuk Alessandra Cristina Pedro Isabela de Andrade Arruda Fernandes Giselle Maria Maciel Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
description	The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.
format	article
author	Débora Gonçalves Bortolini Charles Windson Isidoro Haminiuk Alessandra Cristina Pedro Isabela de Andrade Arruda Fernandes Giselle Maria Maciel
author_facet	Débora Gonçalves Bortolini Charles Windson Isidoro Haminiuk Alessandra Cristina Pedro Isabela de Andrade Arruda Fernandes Giselle Maria Maciel
author_sort	Débora Gonçalves Bortolini
title	Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
title_short	Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
title_full	Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
title_fullStr	Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
title_full_unstemmed	Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
title_sort	processing, chemical signature and food industry applications of camellia sinensis teas: an overview
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce
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Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

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