ReviewFood science & nutrition2024
Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization.
Review in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Nutritional and Compositional Profile ofFood science & nutrition · 2026Article
- Citric acid-modulated carbon dots derived from black tea waste for multifunctional food packaging: anti-counterfeiting and UV-protective preservation.RSC advances · 2026Article
- Tea-residue-derived carbon nanomaterials for adsorption-degradation coupling: mechanistic insights into pollutant removal and sustainability challenges.RSC advances · 2026Review
- Valorization of acid-hydrolyzed tea stem waste for sustainable biodiesel production usingFrontiers in bioengineering and biotechnology · 2026Article
- Structured succession of a cross-kingdom microbiome drives degradation and detoxification of oolong tea waste.Frontiers in microbiomes · 2026Article
- Dietary Green Tea Enhances the Growth, Antioxidant Capacity, and Abundance of Beneficial Intestinal Flora of Grass Carp (Animals : an open access journal from MDPI · 2025Article
- Green Extraction of Bioactive Compounds from Plant-Based Agri-Food Residues: Advances Toward Sustainable Valorization.Plants (Basel, Switzerland) · 2025Review
- Sustainable Augmentation of Chickpea Protein Functionality and In Vitro Digestion via Spent Coffee Phenolics: A Protein-Phenolic Interaction Study.Food science & nutrition · 2025Article
- Physicochemical and Antimicrobial Evaluation of Bacterial Cellulose Derived from Spent Tea Waste.Polymers · 2025Article
- Robust Brewed Tea Waste/Reduced Graphene Oxide Hydrogel for High Performance Flexible Supercapacitors.Polymers · 2024Article
- Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization.Food science & nutrition · 2024Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential.
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