Thearubigins: Formation, structure, health benefit and sensory property

• Published in: Trends in food science & technology Vol. 133; pp. 37 - 48
• Main Authors: Long, Piaopiao, Rakariyatham, Kanyasiri, Ho, Chi-Tang, Zhang, Liang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2023
• Subjects: Biological activities; Mass spectrometry; Oxidation; Polyphenol oxidase; Theaflavins; Thearubigins; Oxidation; Biological activities; Theaflavins; Thearubigins; Mass spectrometry; Polyphenol oxidase

Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a...