Polymeric Membranes and Tea Polyphenols: A Perspective
Keywords:
Tea-Polyphenol, Membrane, Separation, ExtractionAbstract
Tea, derived from the cured leaves of the Camellia sinensis plant, is the most popular beverage. It has gained significant attention for its beneficial health properties, including antioxidant, antitumor, anti-inflammatory, and metabolic regulation effects. The main components of tea are tea polyphenols, namely theaflavins and catechins. Tea is categorized into black, green, and oolong tea, with black tea being widely consumed worldwide. Ensuring access to a high-quality life is important, and health and nutritional care play essential roles in human well-being. In tea processing, various clarification methods such as solvent ultrasound-assisted and microwave-assisted extraction are employed. This review examines the features and limitations of these techniques. Membranes have emerged as a prominent factor in this field, offering natural and additive-free ready-to-drink (RTD) tea. The use of membranes for clarifying extracts from black tea, along with their relative advantages and limitations, is discussed. Additionally, this study highlights the connection between tea polyphenols and membranes.
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