Application of Tea Extract in Food Industry

(E-pub Ahead of Print)

Author(s): Aziz Homayouni Rad, Raana Babadi Fathipour*, Fariba Karbalaei Bidgoli, Aslan Azizi.

Journal Name: Current Nutrition & Food Science

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Abstract:

Background and Objectives: Tea is considered as one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry.

Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols which have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

Keywords: Tea, Camellia sinensis, Extraction, Application food, Shelf lifTea, Shelf life

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401316666191218120443
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