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

文献类型： 外文期刊

第一作者： Ye, Jian-Hui

作者： Ye, Jian-Hui;Fang, Qi-Ting;Liu, Ru-Yi;Lu, Lu;Liang, Yue-Rong;Zeng, Lin;Yin, Jun-Feng;Xu, Yong-Quan;Dong, Jun-Jie;Liu, Zhong-Hua

作者机构：

关键词： Cultivation; fiber-bound phenolics; health benefit; Matcha; milling; shading

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）

ISSN： 1040-8398

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota.

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