Production of low-tannin Hibiscus sabdariffa tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase.

ABSTRACT: Many tannase-based industrial applications are currently being developed to successfully break down tannins in teas and juices. However, so far, no study has demonstrated the potential application of tannase to reduce tannin levels in Hibiscus sabdariffa tea. The D-optimal design was utilized to predict the optimal conditions for maximizing anthocyanins and decreasing tannin content in Hibiscus tea. Then, the effects of Penicillium commune tannase were evaluated by examining the physicochemical parameters and α-amylase inhibitory action of untreated and treated Hibiscus tea, as well as quantifying catechin content changes using HPLC. Following treatment with tannase, the esterified catechins decreased by 8.91%, while the non-esterified catechins increased by 19.

SUBMITTER: Sayed Mostafa H 

PROVIDER: S-EPMC9943849 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature