Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, PR China.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Crit Rev Food Sci Nutr. 2023 Nov;63(33):12150-12168. doi: 10.1080/10408398.2022.2099343. Epub 2022 Jul 14.
Tea is a traditional plant beverage originating from China as one of the most popular beverages worldwide, which has been an important companion in modern society. Nevertheless, as the waste after tea processing, tea residues from agriculture, industry and kitchen waste are discarded in large quantities, resulting in waste of resources and environmental pollution. In recent years, the comprehensive utilization of tea residue resources has attracted people's attention. The bioactive components remaining in tea residues demonstrate a variety of health benefits and can be recycled using advanced extraction processes. Furthermore, researchers have been devoted to converting tea residues into derivatives such as biosorbents, agricultural compost, and animal feeds through thermochemical techniques and biotechnology. This review summarized the chemical composition and physiological activities of bioactive components from tea residue. The extraction methods of bioactive components in tea residue were elucidated and the main high-value applications of tea residues were proposed. On this basis, the utilization of tea residues can be developed from a single way to a multi-channel or cascade way to improve its economic efficiency. Novel applications of tea residues in different fields, including food development, environmental remediation, energy production and composite materials, are of far-reaching significance. This review aims to provide new insights into developing the utilization of tea residue using a comprehensive strategy and exploring the mechanism of active components from tea residue on human health and their potential applications in different areas.HighlightsThe composition and function of tea residue active components were introduced.The extraction methods of active components from tea residue were proposed.The main high-value applications of tea residues were summarized.The current limitations and future directions of tea residue utilization were concluded.
茶叶是一种源自中国的传统植物饮料，是全球最受欢迎的饮料之一，也是现代社会的重要伴侣。然而，作为茶叶加工的废弃物，农业、工业和厨房垃圾中的茶渣被大量丢弃，造成了资源浪费和环境污染。近年来，茶叶渣资源的综合利用引起了人们的关注。茶叶渣中残留的生物活性成分具有多种健康益处，可以通过先进的提取工艺进行回收利用。此外，研究人员一直致力于通过热化学技术和生物技术将茶渣转化为生物吸附剂、农业堆肥和动物饲料等衍生物。本综述总结了茶渣中生物活性成分的化学组成和生理活性。阐述了茶渣中生物活性成分的提取方法，并提出了茶渣的主要高值应用。在此基础上，茶叶渣的利用可以从单一途径向多途径或级联途径发展，以提高其经济效益。茶叶渣在不同领域的新应用，包括食品开发、环境修复、能源生产和复合材料等领域，具有深远的意义。本综述旨在为采用综合策略开发茶叶渣的利用提供新的思路，并探讨茶叶渣活性成分对人类健康的作用机制及其在不同领域的潜在应用。
亮点
介绍了茶叶渣活性成分的组成和功能。
提出了茶叶渣活性成分的提取方法。
总结了茶叶渣的主要高值应用。
总结了茶叶渣利用的当前局限性和未来方向。
