Research Progress on Functional Activity and Stabilization of Tea Polyphenols
CHEN Junjie
LAO Yingyi
CHEN Xiaowei
YU Yuanshan
WEN Jing
WU Jijun
XU Yujuan
XIAO Gengsheng
YANG Jiguo
TANG Yantian
HU Tenggen
Abstract：As a quintessential traditional beverage with a rich history in China,tea serves as a significant vessel for Chinese national culture.The primary bioactive components found in tea,known as tea polyphenols,exhibit a diverse range of physical and chemical properties,indicating substantial potential for applications in various fields,including food,medicine,and cosmetics.However,the efficacy of tea polyphenols can be easily compromised by external factors such as light,oxygen and high temperatures,which can hinder their industrial application.Therefore,this paper began by summarizing the physical and chemical properties,as well as the functional applications of tea polyphenols.It then outlined the prevalent stabilization technologies for these compounds,that was encapsulation.By employing such stabilization technologies,tea polyphenols could be effectively embedded in specific carriers,thereby enhancing their performance and significantly improving their stability.This advancement not only broadened the application scenarios for tea polyphenols but also served as a valuable reference for further research and application in this field.
Keywords：Tea polyphenolsphysical and chemical propertiesapplicationsteady-state encapsulation
Publication Date：2024-08-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 25-31 )