Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/13321
Title: Ultrasonication effects on quality of tea-based beverages
Authors: Uzuner, Sibel
Keywords: Tea
Ultrasonication
Tea beverages
Ready-to-drink tea
Bio-active compounds
Antioxidant
Issue Date: 2023
Publisher: MDPI
Abstract: Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.
URI: https://doi.org/10.3390/beverages9010001
https://hdl.handle.net/11147/13321
ISSN: 2306-5710
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File SizeFormat 
Ultrasonication-Effects.pdf894.87 kBAdobe PDFView/Open
Show full item record



CORE Recommender

SCOPUSTM   
Citations

2
checked on Feb 16, 2024

WEB OF SCIENCETM
Citations

2
checked on Feb 17, 2024

Page view(s)

52
checked on Feb 19, 2024

Download(s)

74
checked on Feb 19, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.