Green preparation, safety control and intelligent processing of high-quality tea extract

鲜味 化学 涩的 山茶 食品科学 咖啡因 绿茶 风味 口感 化妆品 儿茶素 甜蜜 品味 茶氨酸 生物利用度 多酚 抗氧化剂 生物技术 原材料 生物化学 生物 药理学 植物 有机化学 内分泌学
作者
Yanxiang Gao,Yuan Pang,Peihua Ma,Siwei Miao,Jia Xu,Kang Wei,Yuanfeng Wang,Yanxiang Gao
出处
期刊:Critical Reviews in Food Science and Nutrition [Informa]
卷期号:: 1-25 被引量:5
标识
DOI:10.1080/10408398.2023.2239348
摘要

Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique flavors, such as bitterness, astringency, sourness, sweetness and umami, which meet the demand of people for natural plant drinks with health benefits and pleasant flavor. Meanwhile, the traditional process of tea plantation, manufacturing and circulation are often accompanied by the safety problems of pesticide residue, heavy metal, organic solvents and other exogenous risks. High-quality tea extract refers to the special tea extract obtained by enriching the specific components of tea. Through green and efficient extraction technologies, diversed high-quality tea extracts such as high-fragrance and high-amino acid tea extracts, low-caffeine and high-catechin tea extracts, high-bioavailability and high-theaflavin tea extracts, high-antioxidant and high-tea polysaccharide tea extracts, high-umami-taste and low-bitter and astringent taste tea extracts are produced. Furthermore, rapid detection, green control and intelligent processing are applied to monitor the quality of tea in real-time, which guarantee the stability and safety of high-quality tea extracts with enhanced efficiency. These emerging technologies will realize the functionalization and specialization of high-quality tea extracts, and promote the sustainable development of tea industry.Main high-quality tea extracts and their preparation methods were introduced.Potential pollutants in the processing of tea extracts and their detection methods were proposed.Emerging intelligent processing technologies of tea extract were summarized.The applications of high-quality tea extracts in food industry were explored.Future trends of tea extracts and relevant suggestions were presented.
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