2023
Processing technologies for the extraction of value-added bioactive compounds from tea
Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, Kumar Mallikarjunan
Food Engineering Reviews, vol. 15, no. 2, pp. 276–308
Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, & Kumar Mallikarjunan. (2023). Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 15(2), 276–308. https://doi.org/10.1007/s12393-023-09338-2
Abstract
Review of conventional and innovative extraction approaches (microwave, ultrasound, pressurized liquid, pulsed electric field, supercritical CO₂) for tea bioactives—including catechins and caffeine—with discussion of yield, activity, and practical tradeoffs.