Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 5, No 2 (2022)

The potential of spiced tea for health

Wenny Bekti Sunarharum (Universitas Brawijaya)
Dego Yusa Ali (Universitas Brawijaya)
Tanalyna Hasna (Universitas Brawijaya)
Azzahramidha Pradichaputri (Universitas Brawijaya)
Adnel Nathaniela Sabatudung (Universitas Brawijaya)
Nadyah Eka Nurizza (Universitas Brawijaya)
Muhamad Ibnu Shidqi Farras (Universitas Brawijaya)
Annisa Aurora Kartika (Universitas Brawijaya)

Article Info

Publish Date
31 Dec 2022

Abstract

Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.

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Journal Info
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Website

Abbrev

afssaae

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Description

The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food ...