期刊
FOOD REVIEWS INTERNATIONAL
卷 27, 期 3, 页码 227-247出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2011.563397
关键词
tea; catechins; isolation; utilisation; tea extract
资金
- Australian Government Department of Education, Employment and Workplace Relations (DEEWR)
Tea is a rich source of catechins, which are well-known antioxidants. Tea consumption has been found to promote human health; however, only drinking tea may not provide a sufficient level of catechins to achieve health benefits. Thus, the utilization of catechins in foods is an alternative way to supplement catechin consumption. Furthermore, catechins can prevent lipid oxidation and improve color and flavour of foods; hence, addition of catechins can also prolong the shelflife of foods. Therefore, catechins have recently been isolated from green tea for utilization in food products to enhance their shelflife and health benefits. This article outlines several methods for the isolation of catechins from green tea, discusses the challenges involved, and reviews the utilisation of catechins in the food industry.
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