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

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei
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引用次数: 0

Abstract

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.

优质茶叶提取物的绿色制备、安全控制和智能加工。
茶叶中含有多种生物活性成分,包括儿茶素、氨基酸、茶色素、咖啡碱和茶多糖等,具有多种生物活性。茶叶中的这些功能成分提供了多种独特的风味,如苦味、涩味、酸味、甜味和鲜味,满足了人们对有益健康、风味怡人的天然植物饮料的需求。同时,传统的茶叶种植、制造和流通过程往往伴随着农药残留、重金属、有机溶剂等外源性风险的安全问题。优质茶叶提取物是指通过富集茶叶中的特定成分而获得的特殊茶叶提取物。通过绿色高效萃取技术,生产出高香气、高氨基酸茶提取物,低咖啡碱、高儿茶素茶提取物,高生物利用度、高茶黄素茶提取物,高抗氧化、高茶多糖茶提取物,高汤味、低苦涩味茶提取物等多样化的高品质茶提取物。此外,通过快速检测、绿色控制和智能加工,实时监控茶叶质量,高效保证优质茶叶提取物的稳定性和安全性。这些新兴技术将实现优质茶叶提取物的功能化和专业化,促进茶产业的可持续发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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