Food chemistry
Tannase-catalysed gallic acid release for clean-label inhibition of green tea auto-oxidative browning.
Junfeng Tan, Mark G Sanders, Janniek H Ritsema, Bram van de Put, Jean-Paul Vincken, Zhi Lin, Wouter J C de Bruijn
Published: 202510.1016/j.foodchem.2025.147775
Abstract
Ready-to-drink (RTD) green tea is rich in flavan-3-ols, which readily undergo auto-oxidation, causing browning. Conventional browning inhibitors can induce undesirable ingredient interactions, flavour changes, and health concerns. Here, we explored a…
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