A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics

Ye, Jian-Hui; Fang, Qi-Ting; Zeng, Lin; Liu, Ru-Yi; Lu, Lu; Dong, Junjie; Yin, Jun-Feng; Liang, Yue-Rong; Xu, Yong-Quan; Z, Liu

doi:10.1080/10408398.2023.2194419

Cited by 6 publications

(3 citation statements)

References 132 publications

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“…Ultrafine tea powder from PTB in functional foods Ultrafine tea powder (particle size less than 18 μm) is an essential type of tea product that supplements tea consumption by eating and has been widely used in the food, cosmetic, and medical industries as an ingredient instead of instant tea powder or tea extract (Ye et al, 2023). It contains characteristic tea aroma and abundant bioactive compounds, providing consumers with additional watersoluble nutrients (e.g., catechins, caffeine, and amino acids) and water-insoluble components (e.g., dietary fibers and lipid-soluble pigments).…”

Section: 21mentioning

confidence: 99%

“…Ultrafine tea powder such as matcha broadly expands the application of PTB, which helps address excess tea production (Ye et al, 2023). Due to the small particle size of matcha, the dissolution rate and bioavailability of active components, such as catechins and polysaccharides, are well-promoted (Xiao et al, 2017).…”

Section: 21mentioning

confidence: 99%

“…As matcha (micro powder product from Tencha, particle size less than 18 μm) primarily includes phenolics (mainly catechins), alkaloids (mostly caffeine), amino acids, and polysaccharides (Devkota et al, 2021), PTB is an appropriate alternative to provide the above compounds, as we concluded in the former text. Besides, matcha is produced from shaded green tea leaves through fine grinding with no requirement on the season (Ye et al, 2023). Thus, PTB can be used for making ultrafine tea powder with the necessary sorting/de-stemming procedure.…”

Section: 21mentioning

confidence: 99%

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Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Liang,

Gao,

Granato

et al. 2024

Comp Rev Food Sci Food Safe

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Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well‐known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon‐plucked leaves being pruned in the non‐plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon‐plucked fresh tea leaves into high‐value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon‐plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.

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Section: 21mentioning

confidence: 99%

Section: 21mentioning

confidence: 99%

Section: 21mentioning

confidence: 99%

See 1 more Smart Citation

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Liang,

Gao,

Granato

et al. 2024

Comp Rev Food Sci Food Safe

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Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty

Zeng,

Liu,

Wang

et al. 2024

Food Frontiers

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This study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results indicated that tea green leafhopper damage could reduce bitterness and increase the level of fruity aroma, which was related to the content changes of catechin components and alcohol substances. Furthermore, the tea green leafhopper salivary treatment experiment revealed that the decrease of catechin content and increase of theaflavin content were mainly influenced by the action of saliva and mechanical injury, and changes in volatile components such as linalool oxidation were responsible for the alteration in aroma. These findings provide a theoretical reference for the aroma formation and quality improvement of Oriental Beauty.

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Matcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high‐fat diet‐induced obese mice

Zhou,

Ding,

Chen

et al. 2024

Food Frontiers

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Matcha green tea, renowned for its rich composition of catechin, theanine, caffeine, and fiber‐bound polyphenols, distinguishes itself with heightened bioavailability and promising potential in addressing obesity and metabolic disorders. Our comprehensive analysis delved into matcha's components and antioxidant activity. Employing a multi‐omics approach, we explored the synergistic effects of matcha combined with voluntary exercise, focusing on anti‐obesity outcomes in high‐fat diet mice. Our findings revealed that matcha co‐exercise significantly mitigates glycolipid metabolism abnormalities, increasing serum antioxidant enzymes. This combination notably influences peripheral metabolism, especially amino acids and their metabolisms. Moreover, the observed activation of the BMP‐SMAD signaling in the hypothalamus implies a central regulatory role mediating matcha co‐exercise effects. Collectively, these findings underscore matcha's potential as a robust adjunct in mitigating obesity through antioxidant and metabolic regulation, supporting its use as a promising supplement to enhance exercise benefits in combating obesity.

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A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics

Cited by 6 publications

References 132 publications

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty

Matcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high‐fat diet‐induced obese mice

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