Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential.
中文摘要
茶是全球消費最多的飲料，并具有許多健康效果。盡管茶的種類繁多，但黑茶和綠茶占全球茶葉總產(chǎn)量的98%。茶葉廢棄物的產(chǎn)生包括萎凋、粉碎、發(fā)酵、干燥以及最終的包裝過程。在這一生產(chǎn)線中產(chǎn)生的所有廢棄物統(tǒng)稱為茶葉廢棄物。茶葉生產(chǎn)產(chǎn)生了大量無法有效用于價值創(chuàng)造的廢棄物。這些廢棄物包含許多不同的成分，包括蛋白質(zhì)、纖維、咖啡因和多酚。由于其豐富的成分，它可以被重新增值用于不同的目的。在本研究中，回顧了茶葉廢棄物的一般成分和生物活性化合物。盡管關(guān)于茶葉廢棄物生物活性的研究較少，但這些研究也已被討論。還涵蓋了用于分離廢棄物中化合物的提取技術(shù)。研究表明，這些可以通過提取方法從茶葉廢棄物中分離出來的有價值化合物，有潛力用于不同的目的，如生物氣體生產(chǎn)、功能性食品、食品添加劑、青貯飼料、可溶性包裝材料和吸附劑。盡管已有一些關(guān)于茶葉廢棄物增值利用的研究，但為了提高其利用潛力，有必要進行新的研究，以提取生物活性化合物。
（資料來源：茶與生信）
編者注：
1、文章僅代表作者個人觀點，不代表本平臺立場,以上圖文，貴在分享，如涉及版權(quán)問題，請后臺聯(lián)系我們刪除。
2、熱忱歡迎廣大茶友投稿，投稿請發(fā)至：admin@chinadarktea.com返回搜狐，查看更多
責任編輯：
