Té Pu-erh: Proceso fermentativo como potencialización de aspectos sensoriales y perfil bioactivo - una revisión
DOI:
https://doi.org/10.33448/rsd-v10i8.16999Palabras clave:
Perfil bioactivo; Camellia sinensis; Proceso fermentativo; Salud; Aspectos sensoriales.Resumen
Pu-erh es un té chino fermentado con características de sabor suave a madera y color rojo oscuro. La preparación del té parte de hojas de Camellia sinensis in natura que se someten a un secado al sol. Su clasificación se da en dos categorías: un té crudo similar al té verde y un té maduro que se fermenta. El té madurado tiene un mayor valor de mercado debido a los procesos involucrados en la fabricación, especialmente en términos de envejecimiento. Pu-erh tiene numerosos beneficios para la salud humana, los cuales están estrechamente relacionados con el perfil bioactivo de los principales componentes químicos del té, siendo los polifenoles, theabrowninas, flavonoles, polisacáridos, aminoácidos y alcaloides. La creciente introducción del té Pu-erh en la dieta de los consumidores da como resultado la necesidad de explorar la información asociada con el consumo a través del análisis de la literatura disponible, abordando la evidencia científica actual. Por lo tanto, la presente revisión buscó dilucidar el proceso fermentativo de la producción de té Pu-erh, su composición química, sus aspectos sensoriales y beneficios para la salud.
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Derechos de autor 2021 Rafaela Julyana Barboza Devos; Cristina de Araújo Barth; Aline Dettmer; Telma Elita Bertolin; Luciane Maria Colla
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