Use of Tea Polyphenol in Fermented Foods

With the gradual rise of natural product development, natural plant polyphenols, including tea polyphenols, have the advantages of wide distribution, high physiological activity effects, and no toxic side effects. This paper introduces the application status of tea polyphenols in fermented foods.

Benefits of Fermented Foods

Fermented foods refer to foods or beverages obtained by changing the composition of the food through microorganisms (such as bacteria, yeast and mycelial fungi) and enzymatic action. Fermented food has the advantages of simple production method, prolonging the shelf life of food, rich in a variety of beneficial ingredients (such as vitamins, dietary fiber, organic acids, minerals, probiotics and amino acids, etc.), and wide sources of raw materials, which has greatly promoted food. industry development.

There are many types of fermented foods, including fermented dairy products, fermented vegetables, fermented soy products, fermented meat products, fermented grain products and alcoholic fermented beverages.

Tea Polyphenol in Fermented Foods

Tea polyphenols can be obtained from natural sources of tea and do not contain any chemical components with toxic and side effects, so they have great development and utilization value. At present, tea polyphenols are mainly used in fermented meat products, fermented dairy products and fermented grain products. Among them, tea polyphenols are the most studied in fermented meat products.

1. In fermented meat products, tea polyphenols have a good inhibitory effect on harmful substances such as biogenic amines (mainly including putrescine, tyramine, histamine and cadaverine), heterocyclic amines and malondialdehyde. They were 31.37%-63.64%, 55%-70% and 52%-68%, respectively.

2. Tea polyphenols can also inhibit lipid oxidation and protein hydrolysis of fermented meat products by reducing the content of oil acid value, peroxide value, thiobarbituric acid value and volatile base nitrogen, thereby improving the color and luster of the product. Taste, aroma and nutritional value, and extend product shelf life.

3. Tea polyphenols can reduce protein hydrolysis in fermented dairy products, enhance the antioxidant and stability of dairy products, and improve the nutritional value of dairy products.

4. Tea polyphenols can inhibit the production of acrylamide and advanced glycation end products in fermented grain products and improve food safety.