Zhao, Yuxuan and Liang, Jingyimei and Cao, Hui and Xiao, Jianbo UNSPECIFIED (2026) Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications. Food Chemistry, 518. p. 149568. ISSN 03088146
Full text not available from this repository.Abstract
Theaflavins are characteristic polyphenols formed during black tea fermentation. They play an important role in tea color and quality. With the increasing global consumption of black tea, interest in fermentation-derived polyphenols has grown. Recent studies have examined the chemical properties and reported bioactivities of theaflavins. However, current findings remain scattered and lack a unified food chemistry perspective. This review summarizes the formation chemistry of theaflavins during black tea fermentation. It compares the key factors affecting their composition and abundance, including catechin precursors, enzymatic oxidation, and fermentation conditions. Structural features of different theaflavin derivatives are discussed. Particular attention is given to galloylated theaflavins, which show higher reactivity in experimental systems. Reported bioactivities are briefly addressed to illustrate structure-activity relationships. Challenges related to production standardization, stability, and bioaccessibility are also highlighted.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Theaflavins; Black tea fermentation; Catechin oxidation; Formation chemistry; Structural features; Food polyphenols |
| Subjects: | Subjects > Biomedicine Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 15 May 2026 08:08 |
| Last Modified: | 15 May 2026 08:08 |
| URI: | http://repositorio.funiber.org/id/eprint/28575 |
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