Abstract
Herbal extracts are the commonly consumed drinks/beverages, which are brewed from several parts of plants. There are many kinds of herbal teas consumed worldwide by different cultures for both the prevention of several diseases, taste, and pleasure. Moreover, herbs play an important role as phenolic sources together with their antioxidant, anti-inflammatory, antimicrobial, antiviral, and antiproliferative properties. However, special attention has to be paid to the selection of proper extraction methods (i.e., infusion and decoction) for each kind of herb to obtain maximum benefit. In order to meet consumer’s demand for healthy beverages and to manage quality and safety requirements, advanced research and development is needed. In this direction, novel processing technologies (i.e., spray dried instant tea processing and microencapsulation of herbal extracts) could be recommended for product standardization to minimize health risks of traditional production methods and elongation of shelf life. In this chapter, extraction methods of several herbs, their opportunities to be used in innovative beverage formulations, and improvement of functional properties of these beverages are discussed in detail.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
