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Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation
- Babu, V. R. Sarath, Thakur, M. S., Patra, Sanjukta
- Applied biochemistry and biotechnology 2012 v.166 no.1 pp. 112-126
- Pseudomonas alcaligenes, aeration, caffeine, enzymes, fermentation, flavor, odors, physicochemical properties, polyphenols, proteins, tea
- We report for the first time the development of a biodecaffeination process for tea synchronised with tea fermentation process using enzymes isolated from Pseudomonas alcaligenes. Cell-free extract was used for biodecaffeination of tea during fermentation of tea and 80% of the caffeine in the tea dhool was degraded within 90 min of incubation. Several factors that tend to effect the biodecaffeination during this stage, like moisture, aeration, intermittent enzyme addition and mixing, were optimized, and inhibitory interactions of proteins with polyphenols, caffeine–polyphenol interactions, which directly influence the biodecaffeination process were prevented by the use of glycine (5% w/w) in the dhool. Tea decaffeinated through the enzymatic route retained the original flavor and aroma, and there was an increase in the total polyphenol content of the tea.