Technological Advancements in Product Valorization of Tea Waste

Abstract

Intro -- Technological Advancements in Product Valorization of Tea Waste -- Copyright -- Contents -- Chapter 1: Global tea production and business opportunity -- 1.1. Introduction -- 1.2. Global production of tea -- 1.3. Business and trading aspect of tea -- 1.3.1. Global export of tea -- 1.3.2. Variation in the price of tea -- 1.4. Tea production in India and its export strategy -- 1.5. Different types of tea -- 1.5.1. Black tea -- 1.5.2. Green tea -- 1.5.3. Oolong tea -- 1.5.4. Yellow tea -- 1.5.5. White tea -- 1.5.6. Dark tea -- 1.6. Summary -- References -- Chapter 2: Tea processing techniques and waste management thereof -- 2.1. Introduction -- 2.2. Conventional methods for tea processing -- 2.2.1. Plucking -- 2.2.2. Withering -- 2.2.3. Maceration -- 2.2.4. Fermentation -- 2.2.5. Drying -- 2.2.6. Sorting, grading, and packing -- 2.3. Conventional methods for the disposal management of tea waste -- 2.3.1. Selling -- 2.3.2. Exporting -- 2.3.3. Preparation of instant tea -- 2.3.4. Feed for animal, poultry, and fish -- 2.3.5. Feedstock for fertilizer and nutrients -- 2.4. Summary and future recommendations -- References -- Chapter 3: Advancement in the extraction of bioactive compounds from tea leaves -- 3.1. Introduction -- 3.2. Different techniques for extraction of active biomolecules -- 3.2.1. Solvent extraction methods -- 3.2.2. Ultrasound-assisted extraction techniques -- 3.2.3. Microwave-based technique -- 3.2.4. High-pressure-assisted methods -- 3.2.5. Supercritical fluid extraction -- 3.3. Bioactive polyphenols and their importance in human health benefits -- 3.3.1. Tea flavonoids and their antioxidant action mechanism in human -- 3.3.2. Tea flavonols and their pharmacokinetics in human -- 3.4. Tea polysaccharides and their bioactivity.