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Pregled bibliografske jedinice broj: 979380

Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation

(1 College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, China2 Department of Food Technology, University Center Koprivnica, University North, Trg dr.Zarka Dolinara 1, Koprivnica 48000, Croatia3 Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb 10001, Croatia4 School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand5 Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna(BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria6 Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand) Wang, Qiuping; Šarkanj, Bojan; Jurasovic, Jasna; Chisti, yusuf; Sulyok, Michael; Gong, Jiashun; Sirisansaneeyakul, Sarote; Komes, Draženka
Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation // International journal of food science & technology, 54 (2019), 5; 1541-1549 doi:10.1111/ijfs.14017 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 979380 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation

Autori
Wang, Qiuping ; Šarkanj, Bojan ; Jurasovic, Jasna ; Chisti, yusuf ; Sulyok, Michael ; Gong, Jiashun ; Sirisansaneeyakul, Sarote ; Komes, Draženka

Kolaboracija
1 College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, China2 Department of Food Technology, University Center Koprivnica, University North, Trg dr.Zarka Dolinara 1, Koprivnica 48000, Croatia3 Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb 10001, Croatia4 School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand5 Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna(BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria6 Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand

Izvornik
International journal of food science & technology (0950-5423) 54 (2019), 5; 1541-1549

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Aspergillus tubingensis ; high-theabrownins instant Pu-erh tea ; microbial toxin ; submerged fermentation ; trace elements

Sažetak
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu‐erh tea, a post‐fermented Chinese dark tea. High‐TB instant Pu‐erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid‐state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu‐erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu‐erh tea.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Institut za medicinska istraživanja i medicinu rada, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Sveučilište Sjever, Koprivnica

Profili:

Avatar Url Draženka Komes (autor)

Avatar Url Jasna Jurasović (autor)

Avatar Url Bojan Šarkanj (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

(1 College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, China2 Department of Food Technology, University Center Koprivnica, University North, Trg dr.Zarka Dolinara 1, Koprivnica 48000, Croatia3 Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb 10001, Croatia4 School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand5 Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna(BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria6 Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand) Wang, Qiuping; Šarkanj, Bojan; Jurasovic, Jasna; Chisti, yusuf; Sulyok, Michael; Gong, Jiashun; Sirisansaneeyakul, Sarote; Komes, Draženka
Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation // International journal of food science & technology, 54 (2019), 5; 1541-1549 doi:10.1111/ijfs.14017 (međunarodna recenzija, članak, znanstveni)
(1 College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, China2 Department of Food Technology, University Center Koprivnica, University North, Trg dr.Zarka Dolinara 1, Koprivnica 48000, Croatia3 Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb 10001, Croatia4 School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand5 Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna(BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria6 Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand) (1 College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, China2 Department of Food Technology, University Center Koprivnica, University North, Trg dr.Zarka Dolinara 1, Koprivnica 48000, Croatia3 Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, Zagreb 10001, Croatia4 School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand5 Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna(BOKU), Konrad Lorenzstr. 20, A-3430 Tulln, Austria6 Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand) Wang, Qiuping, Šarkanj, B., Jurasovic, J., Chisti, y., Sulyok, M., Gong, J., Sirisansaneeyakul, S. & Komes, D. (2019) Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation. International journal of food science & technology, 54 (5), 1541-1549 doi:10.1111/ijfs.14017.
@article{article, author = {Wang, Qiuping and \v{S}arkanj, Bojan and Jurasovic, Jasna and Chisti, yusuf and Sulyok, Michael and Gong, Jiashun and Sirisansaneeyakul, Sarote and Komes, Dra\v{z}enka}, year = {2019}, pages = {1541-1549}, DOI = {10.1111/ijfs.14017}, keywords = {Aspergillus tubingensis, high-theabrownins instant Pu-erh tea, microbial toxin, submerged fermentation, trace elements}, journal = {International journal of food science and technology}, doi = {10.1111/ijfs.14017}, volume = {54}, number = {5}, issn = {0950-5423}, title = {Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation}, keyword = {Aspergillus tubingensis, high-theabrownins instant Pu-erh tea, microbial toxin, submerged fermentation, trace elements} }
@article{article, author = {Wang, Qiuping and \v{S}arkanj, Bojan and Jurasovic, Jasna and Chisti, yusuf and Sulyok, Michael and Gong, Jiashun and Sirisansaneeyakul, Sarote and Komes, Dra\v{z}enka}, year = {2019}, pages = {1541-1549}, DOI = {10.1111/ijfs.14017}, keywords = {Aspergillus tubingensis, high-theabrownins instant Pu-erh tea, microbial toxin, submerged fermentation, trace elements}, journal = {International journal of food science and technology}, doi = {10.1111/ijfs.14017}, volume = {54}, number = {5}, issn = {0950-5423}, title = {Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation}, keyword = {Aspergillus tubingensis, high-theabrownins instant Pu-erh tea, microbial toxin, submerged fermentation, trace elements} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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