Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea

LI Haiyan; LUO Cheng; LI Yao; WANG Fuyi; ZHOU Jinping; LIN Qiuye

doi:10.13386/j.issn1002-0306.2022090066

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 430-437. > DOI: 10.13386/j.issn1002-0306.2022090066

LI Haiyan, LUO Cheng, LI Yao, et al. Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea[J]. Science and Technology of Food Industry, 2023, 44(14): 430−437. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090066.

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Research Progress on Processing Technology, Components, Microbial Diversity and Bioactivities of Pickled Tea

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan

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Received Date: September 05, 2022
Available Online: May 14, 2023

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Abstract

Abstract

Pickled tea is prepared from the leaves of Camellia sinensisa with a microbial fermentation process under an anaerobic condition after fixation followed by drying and mainly found in Yunnan of China, Thailand, Myanmar, Laos and Japan. Unlike other post-fermented teas such as Pu'erh tea and dark tea, lactic acid bacteria are the dominant microorganisms of pickled tea, bestowing pickled tea with unique flavor characteristics and functional activities. Pickled tea has gaining increasing attention as a novel tea product fermented with lactic acid bacteria. This paper mainly reviews the production process, microbial diversity and nutritional and chemical composition of pickled tea prepared in different regions, as well as the its bioactivity of including antioxidant, antibacterial and regulatory metabolic syndrome, in order to provide a scientific theoretical basis for the in-depth research, development, inheritance and protection of pickled tea. The problems of probiotic resource, its quality stability, and standard processing of pickled tea are prospected, providing reference for further research of this tea.
- pickled tea,
- anaerobic fermentation,
- processing technology,
- bioactive molecules,
- microflora composition,
- functional effects

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2.	陈琴，王顺，周坚，贾喜午，沈汪洋，陈轩. 红曲色素的抗氧化活性及对HepG2氧化损伤的保护作用研究. 食品安全质量检测学报. 2024(08): 58-65 .
3.	王梦媛，刘咸筠，孟祥龙，李皓，李占东，殷玉和. 20-羟基蜕皮激素对高糖诱导HepG2细胞氧化损伤的作用及机制研究. 食品工业科技. 2024(20): 369-377 . 本站查看
4.	王硕，吴华，李金铭，沈童，武小庆. 天然提取物在影响动物氧化应激中的研究进展. 饲料研究. 2023(18): 145-149 .