The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both “hot” and “cold” consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physic...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-10, Vol.28 (20), p.7018
Main Authors: Najman, Katarzyna, Sadowska, Anna, Wolińska, Monika, Starczewska, Katarzyna, Buczak, Krzysztof
Format: Article
Language:English
Subjects:
Amino acids
antioxidant activity
Antioxidants
Beverages
Camelia sinensis
Chlorophyll
Consumers
Dextrins
Disease prevention
Fermentation
Flavonoids
Green tea
Isoflavones
Lab
Matcha
Oxidation
Polyphenols
Tea
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Summary:Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both “hot” and “cold” consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), water holding capacity (WHC) of 10 powdered Matcha green teas, and in the 2.5% Matcha water solutions, pH, °Brix and osmolality were tested. Also, the content of phenolic ingredients, i.e., selected phenolic acids, flavonoids and total polyphenols, was assessed. The content of chlorophyll, vitamin C and antioxidant potential were also examined. Matcha M-4 was used to design two functional model beverages, in the form of ready-to-use powdered drinks, consisting of Matcha green tea, protein preparations, inulin, maltodextrin and sugar. The obtained powdered drink, when dissolved in the preferred liquid (water, milk, juice), is regenerative, high-protein and rich in bioactive ingredients from the Matcha drink, with prebiotic properties derived from the added inulin. The beverage is also characterized by low osmolality. It can be recommended as a regenerating beverage for a wide group of consumers, athletes and people with deficiencies, among others protein, and elderly people, as well as in the prevention and supportive treatment of bone and joint tissue diseases.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28207018