Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation
Abstract Spent black tea (SBT), waste remaining after producing tea beverages, is potentially an underutilized source of antioxidant phenolic compounds. This study evaluated the integrated processes of subcritical solvent extraction of polyphenols from SBT followed by microencapsulation to improve t...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1726 |