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Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric...

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Autores principales: Hossain, Mohammad Afzal, Ahmed, Tanvir, Hossain, Md. Sakib, Dey, Pappu, Ahmed, Shafaet, Hossain, Md. Monir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8857412/
https://www.ncbi.nlm.nih.gov/pubmed/35243070
http://dx.doi.org/10.1016/j.heliyon.2022.e08948
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author Hossain, Mohammad Afzal
Ahmed, Tanvir
Hossain, Md. Sakib
Dey, Pappu
Ahmed, Shafaet
Hossain, Md. Monir
author_facet Hossain, Mohammad Afzal
Ahmed, Tanvir
Hossain, Md. Sakib
Dey, Pappu
Ahmed, Shafaet
Hossain, Md. Monir
author_sort Hossain, Mohammad Afzal
collection PubMed
description This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric substances (HPS), and total phenolic content (TPC) were evaluated for quality measurements of BT-2 black tea. Response Surface Methodology (RSM) with Box-Behnken design (BBD) was applied to optimize fermentation time, temperature, and relative humidity as well as evaluate the effects of optimized conditions on the quality of made tea. The results obtained from the response surface optimization affirmed that under the optimum conditions of time (80.14 min), temperature (28.76 °C), and relative humidity (92.30%), the model showed the value of TF (0.69%), TR (5.57%), HPS (8.61%), TLC (3.05%), and TPC (7.95 GAE g/100g tea). Moreover, the optimized model found that the TF:TR value was 1:9.13, which is close to black tea's optimum quality. The values observed in experiments were highly congruent with the predicted value by the regression model. The Analysis of Variance (ANOVA) test revealed that the model was significant for TF, TR, HPS, TLC, TPC, and TF:TR values of prepared BT-2 black tea at different levels (p < 0.001 to p < 0.01). The composite desirability of the model was 0.93, which suggests that the developed model could be utilized effectively to maintain the quality parameters of BT-2 black tea during fermentation.
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spelling pubmed-88574122022-03-02 Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM) Hossain, Mohammad Afzal Ahmed, Tanvir Hossain, Md. Sakib Dey, Pappu Ahmed, Shafaet Hossain, Md. Monir Heliyon Research Article This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric substances (HPS), and total phenolic content (TPC) were evaluated for quality measurements of BT-2 black tea. Response Surface Methodology (RSM) with Box-Behnken design (BBD) was applied to optimize fermentation time, temperature, and relative humidity as well as evaluate the effects of optimized conditions on the quality of made tea. The results obtained from the response surface optimization affirmed that under the optimum conditions of time (80.14 min), temperature (28.76 °C), and relative humidity (92.30%), the model showed the value of TF (0.69%), TR (5.57%), HPS (8.61%), TLC (3.05%), and TPC (7.95 GAE g/100g tea). Moreover, the optimized model found that the TF:TR value was 1:9.13, which is close to black tea's optimum quality. The values observed in experiments were highly congruent with the predicted value by the regression model. The Analysis of Variance (ANOVA) test revealed that the model was significant for TF, TR, HPS, TLC, TPC, and TF:TR values of prepared BT-2 black tea at different levels (p < 0.001 to p < 0.01). The composite desirability of the model was 0.93, which suggests that the developed model could be utilized effectively to maintain the quality parameters of BT-2 black tea during fermentation. Elsevier 2022-02-11 /pmc/articles/PMC8857412/ /pubmed/35243070 http://dx.doi.org/10.1016/j.heliyon.2022.e08948 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Hossain, Mohammad Afzal
Ahmed, Tanvir
Hossain, Md. Sakib
Dey, Pappu
Ahmed, Shafaet
Hossain, Md. Monir
Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title_full Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title_fullStr Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title_full_unstemmed Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title_short Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
title_sort optimization of the factors affecting bt-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using response surface methodology (rsm)
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8857412/
https://www.ncbi.nlm.nih.gov/pubmed/35243070
http://dx.doi.org/10.1016/j.heliyon.2022.e08948
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