Ni Zixin, Chen Wei, Pan Hongjing, Xie Dengchao, Wang Yuefei, Zhou Jihong
Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Food Chem X. 2024 Jun 25;23:101596. doi: 10.1016/j.fochx.2024.101596. eCollection 2024 Oct 30.
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
茶泡沫特性作为茶叶品质的关键指标，因其在创新型饮料和食品中的潜在应用而重新受到关注。本研究通过形态学观察和生化分析，对六大主要茶类的起泡特性和化学基础进行了研究。白茶的起泡能力最高，为56.28%，而红茶的泡沫稳定性最佳，为84.01%。相反，绿茶的起泡能力（10.83%）和泡沫稳定性（54.24%）最低。这些优异的起泡特性归因于相对较低的脂质含量和酸性pH值。令人惊讶的是，茶皂苷含量与起泡特性之间未发现显著相关性。相反，特定的氨基酸（包括酪氨酸、γ-氨基丁酸、苯丙氨酸、异亮氨酸和亮氨酸）和儿茶素（没食子酸和儿茶素）被确定为潜在的影响因素。这些结果加深了我们对茶泡沫形成的理解，并为在食品中利用茶叶衍生的植物基泡沫提供了见解。
