Nutrient fortification often triggers oxidative or chemical instability that results in off-colors in powdered drinks. Maintaining visual appeal is critical for consumer acceptance of functional beverages.

Inefficient extraction processes result in insufficient concentrations of desired botanical compounds. Maximizing yield ensures commercial viability and therapeutic potency.

Tea polyphenols are prone to rapid degradation and undesirable color changes during storage. Maintaining chemical stability ensures consistent sensory profiles and shelf-life longevity.