The temperature-dependent potential of ultrasound assistance in brewing of linden tea: A kinetic study
Journal of Food Science and Technology, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s13197-026-06943-x
- Dergi Adı: Journal of Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Color change, Linden tea infusion, Phenolic content, Two stage model, Ultrasound-assisted extraction kinetic
- Çukurova Üniversitesi Adresli: Evet
Özet
Phenolic content and color are important quality attributes of tea due to their effects on health and consumer preference. Linden tea, an herbal infusion prepared from the flowers and associated bracts of Tilia species, is rich in phenolic compounds that contribute to its characteristic color and potential health benefits, making it a widely consumed beverage in many countries. The aim of this study is to determine the effects of ultrasound assistance across a wide temperature range (30–90°C) on phenolic extraction, color change kinetics, and key quality parameters (total phenolic content, total flavonoid content, and antioxidant activity) during the brewing of linden tea, while also evaluating its potential for future commercial-scale production. A novel integrated approach combining ultrasound-assisted brewing with kinetic modeling and simultaneous color change kinetics is introduced to enable a comprehensive assessment of ultrasound-induced changes in the extraction. The obtained results showed that two-stage kinetic model provided the best overall fit for the change of total phenolic content among all models tested-(R2: 0.9763–0.9966). At all brewing temperatures except 50°C, the fraction of rapidly released phenolic compounds was higher than that of the slowly released ones-(F>0.500). Ultrasound assistance can enhance phenolic compound extraction by up to 78%, particularly at low temperatures (~ 30°C). The enhancing effect of ultrasound on total phenolic and flavonoid contents diminished by increasing temperature. The changes in L*, a* and b* were best described by zero-order model regardless of temperature (R2>0.9226, 0.917, 0.9530, respectively). Color change occurs more rapidly during brewing conducted above 60°C, and it is not only dependent on phenolic extraction. Ultrasound-assisted-brewing diminished the correlation between antioxidant activity and total phenolic/flavonoid contents in linden tea.