About this Research Topic
Tea stands as one of the most cherished beverages worldwide, with its production and quality heavily reliant on enzyme activity. Precise control of enzymatic reactions, particularly via polyphenol oxidase, peroxidase, and other oxidases, is crucial in the formation of distinct flavors and functional components of the six major tea types. Furthermore, the application of exogenous enzymes such as tannase, glucosidase, pectinase, and protease enhance the sensory qualities, clarity, and production efficiency of tea beverages. Enzymes produced by microbial metabolism also contribute significantly to the flavor and health properties of fermented tea and tea beverages, such as dark tea, kombucha, and tea wine. The broad use of enzymes and enzyme technology extends into deep processing practices of tea, aimed at improving yields, optimizing product performance, and facilitating the enzymatic synthesis of tea extracts.
This Research Topic aims to delve into the intricate role of enzymes within the realm of tea production and tea-based beverages, advancing the synergistic relationship between enzymology and tea science. It focuses on understanding the biological and chemical mechanisms of both endogenous and exogenous enzymes involved in tea processing—from cultivation through to storage—and their subsequent effect on tea quality. This includes a comprehensive examination of how these enzymes are prepared, modified, catalytic performance improved and applied across the industry to enhance product and health standards. Many other enzymes are also applied in the deep processing of tea and the evaluation of the health benefits of tea products, which are also the focus of this Research Topic.
This Research Topic welcomes articles addressing, but not limited to, the following themes:
• Enzyme reactions in the cultivation, processing, and storage of tea.
• The improvement effects of endogenous and exogenous enzymes on flavor quality, health benefits, and storage stability of tea products.
• The mechanisms of enzymatic activity on the quality formation of tea products
• Catalytic performance improvement, efficient preparation, and application evaluation of enzymes commonly used in tea and tea beverage processing (such as tannase, glucosidase, protease, polyphenol oxidase, peroxidase, etc.)
• Enzymology in the deep processing of tea, including enzymatic extraction, enzymatic synthesis, and enzymatic modification of tea extracts
• Utilization of enzymes in assessing the health impacts of tea products (such as amylase, glycosidase, lipase, superoxide dismutase, glutathione peroxidase, etc.)
This Research Topic aims to delve into the intricate role of enzymes within the realm of tea production and tea-based beverages, advancing the synergistic relationship between enzymology and tea science. It focuses on understanding the biological and chemical mechanisms of both endogenous and exogenous enzymes involved in tea processing—from cultivation through to storage—and their subsequent effect on tea quality. This includes a comprehensive examination of how these enzymes are prepared, modified, catalytic performance improved and applied across the industry to enhance product and health standards. Many other enzymes are also applied in the deep processing of tea and the evaluation of the health benefits of tea products, which are also the focus of this Research Topic.
This Research Topic welcomes articles addressing, but not limited to, the following themes:
• Enzyme reactions in the cultivation, processing, and storage of tea.
• The improvement effects of endogenous and exogenous enzymes on flavor quality, health benefits, and storage stability of tea products.
• The mechanisms of enzymatic activity on the quality formation of tea products
• Catalytic performance improvement, efficient preparation, and application evaluation of enzymes commonly used in tea and tea beverage processing (such as tannase, glucosidase, protease, polyphenol oxidase, peroxidase, etc.)
• Enzymology in the deep processing of tea, including enzymatic extraction, enzymatic synthesis, and enzymatic modification of tea extracts
• Utilization of enzymes in assessing the health impacts of tea products (such as amylase, glycosidase, lipase, superoxide dismutase, glutathione peroxidase, etc.)
Keywords: Tea products, enzyme, flavor quality, health benefits, storage stability, catalytic performance improvement, efficient preparation
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
