What is it about?
The effect of preparation conditions and new identified tannase on the tannin content in Hibiscus sabdariffa tea
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Why is it important?
Tannins have disadvantages such as forming a complex with protein and some minerals such as ferrous. Therefore, tannin removal from tea products is very important as it responsible of the tea's astringency. This article specify the optimum preparation conditions for production Hibiscus tea rich with anthocyanin and low in tannins. Tannins were also removed by the action of new isolated fungal tannase.
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This page is a summary of: Production of low-tannin Hibiscus sabdariffa tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase, Food Chemistry X, March 2023, Elsevier,
DOI: 10.1016/j.fochx.2023.100562.
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