Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Teaopen access
- Authors
- Yeo, Hyunho; Kim, Si-Yeon; Shahbaz, Hafiz Muhammad; Jeong, Se-Ho; Ju, Hye-In; Jeon, Ji-Hee; Lee, Dong-Un
- Issue Date
- Jan-2024
- Publisher
- MDPI
- Keywords
- PEF; cold-brewed black tea; withering; drying kinetics; sensory evaluation
- Citation
- FOODS, v.13, no.1
- Journal Title
- FOODS
- Volume
- 13
- Number
- 1
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/72736
- DOI
- 10.3390/foods13010164
- ISSN
- 2304-8158
2304-8158
- Abstract
- This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying withering times from 8 to 12 hr. During the 12-hour withering process, the redness value (a*) and total color change ( increment E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, the homogenous redness of tea leaves during fermentation depended on the PEF strength applied. In addition, PEF pretreatment remarkably reduced the drying time, up to a 50% reduction at a 2.0 kV/cm field strength. Additionally, the 2.0 kV/cm PEF-pretreated black tea exhibited a notable 42% increase in theaflavin (TF) content and a 54% increase in thearubigin (TR) content. Sensory evaluation scores were highest for black tea that received PEF pretreatment at 2.0 kV/cm. These findings highlight the significant potential of PEFs in enhancing the efficiency of withering and drying processes while positively impacting the physicochemical and sensory properties of cold-brewed black tea.
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