Matcha green tea is made from powdered green tea leaves. Unlike regular green tea, Matcha green tea is believed to exert beneficial effects on the gut microbiota, as it is richer in nutrients such as ...tea catechins and insoluble dietary fiber. In the present study, we aimed to investigate the effects of consumption of Matcha green tea on the gut microbiota. Human participants were randomly assigned to a placebo (n = 16) or a Matcha green tea (n = 17) drink group and asked to drink the treatments for two weeks. Feces were collected from the participants pre- and post-treatment and fecal microbiota composition was analyzed by 16S rRNA metagenomic sequencing. The beta-diversity of microbial composition significantly (p<0.05) changed in MGT group but not in placebo group. In addition, the number of unique bacterial genera significantly (p<0.05) changed in the Matcha green tea group was 30, while it was only 3 in the Placebo group. Increase and decrease in abundances of Coprococcus and Fusobacterium, respectively, in the gut microbiota of Matcha green tea group, conferred potential health benefits to the host. The present study was registered in the UMIN Clinical Trial Registry (UMIN000043857).
Energy gels are widely used as an ergogenic aid to enhance athletic performance. Most energy gels in the market contain mainly maltodextrin. Prolonged or high-intensity exercise can result in the ...formation of free radicals, oxidative stress in active muscle, and accelerated muscle fatigue which affect physical endurance performance. This study aimed to develop an antioxidant energy gel using jujube as the base ingredient. Jujube is rich in natural glucose, fructose, potassium, and ascorbic acid. The gel was fortified with 2.5% matcha powder with antioxidant properties. Other minor ingredients include whey protein and pectin. Sensory attributes of jujube matcha energy gel were evaluated by fifty panellists. The mean overall acceptability score of the energy gel was 6.94 out of 9 with an acceptance index of 77%. Jujube matcha energy gel contains 72.44% moisture, 16.30% carbohydrate, 7.72% protein, 1.33% fat, 2.21% ashes, and 108 cal/100 g. The energy gel exhibited a relatively high antioxidant activity with DPPH free radical scavenging activity of 83.26%, ferric reducing antioxidant power of 49.21 mg FE/g, total phenolic content of 29.36 mg GAE/g, and total flavonoids content of 7.54 mg CE/g. Twenty-meter beep tests were conducted to examine the effects of consuming jujube matcha gel on the physical performance of 10 active subjects (ages 18-25). Blood glucose, time to exhaustion, Borg rating of perceived exertion, and predicted VO2max were recorded. Overall, subjects were found to endure longer in the 20-meter beep test after consuming jujube matcha gel with an 18% improvement in time to exhaustion as compared to the control.
The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – ...towards determination of two analytes in a single step for the first time. Thus, an ultra-sensitive and selective SERS based detection platform for the simultaneous determination of pesticides namely acetamiprid (AC) and 2,4-dichlorophenoxyacetic acid (2,4-D) in matcha tea has been developed. Owing to the potential interference of different nutrients and pigments in complicated matrices, the matcha tea samples with and without spiking AC and 2,4-D, were percolated through a solid phase extraction cartridge. The eluate was introduced to the SERS Au@Ag nanostructure substrate for monitoring SERS signal with subsequent chemometrics modeling. Under the optimized experimental conditions, a linear calibration exhibited at GA-PLS model with RPD values of 6.53 and 6.23, and Rp values 0.9943 and 0.9923, respectively for AC and 2,4-D. The method was validated in both mixed and single spiking conditions successfully in terms of student's t- and F test at 95% confidence with satisfactory recovery percentages. An RSD value < 4.85% indicates good reproducibility of the proposed method.
•SERS active Au@Ag sensor to simultaneously detect AC and 2,4-D in tea.•DFT calculations to identify characteristic peaks for building GA-PLS model.•Solid phase extraction for sample pretreatment and masking matrix interference.•The LODs found were much lower than the current MRL set by the European Commission.•Satisfactory recoveries were obtained in terms of the student's t- and F test at 95% confidence.
Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified ...with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for in vitro starch digestibility. Addition of MT significantly (p < 0.05) decreased rapidly digestible starch (74.97–62.59%), increased resistant starch (7.56–25.94%), and decreased the glycemic index (84.78–68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols retention rate was as high as 57.84%. Furthermore, CLSM revealed that MT polyphenols-starch-protein interactions could interfere with the reassociation of starch chains, leading to the formation of low-ordered crystalline structures (confirmed by DSC, XRD and FT-IR), and the formation of a dense microstructures as revealed by SEM. Thus, rice noodles were endowed with lower cooking losses, higher chewability and stretchability. This work demonstrated the potential use of MT as food ingredient to improve the nutritional properties and eating qualities of rice noodles.
•Rice noodle (RN) added with Matcha (MT) had pleasant color and unique flavor.•RN-MT formed dense microstructure via polyphenols-starch-protein interactions.•MT enhanced the chewability and stretchability of RN.•RN-MT had lower starch digestibility and higher antioxidant capacity than RN alone.
•Taste constituents were evaluation in matcha tea using NIR spectroscopy.•Spectral preprocessing improved the performance of the PLS model.•SiPLS-SPA and SiPLS-SA models had high accuracy and ...predictive power.•NIR spectroscopy was efficient technique for quality determination.
Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast and non-destructive method for the quality evaluation of matcha tea. Total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio (TP/FAA) were assessed as the taste quality indicators. Successive projections algorithm (SPA), genetic algorithm (GA), and simulated annealing (SA) were subsequently developed from the synergy interval partial least squares (SiPLS). The overall results revealed that SiPLS-SPA and SiPLS-SA models combined with NIR exhibited higher predictive capabilities for the effective determination of TP, FAA and TP/FAA with correlation coefficient in the prediction set (Rp) of Rp > 0.97, Rp > 0.98 and Rp > 0.98 respectively. Therefore, this simple and efficient technique could be practically exploited for tea quality control assessment.
Matcha is a finely ground powder made from green tea leaves called tencha. Stirred media mills have the potential to produce matcha efficiently, but there is limited research on their application for ...matcha grinding. Our investigation focused on analyzing the changes in particle characteristics, nutrient composition, and volatile components during the grinding process at various time intervals (20–140 min). We observed that as the grinding time increased from 20 to 140 min, the median particle size of MP decreased from 330.3 to 17.1 μm, the specific surface area increased. The color of the matcha powder became brighter and greener, and the active polyphenols and amino acids were successfully preserved. Moreover, the grinding process facilitated the formation of benzaldehyde and α-ionone, which are characteristic flavor substances of matcha. These results indicate that the utilization of SMM shows promise as a technology for preparing matcha with desirable appearance, nutritional composition, and aroma.
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•Stirred media mill (SMM) grinding increased the brightness and greenness of matcha.•Matcha processed by SMM grinding was superior in small and uniform particle size.•The bioactive components of matcha powder were reserved well after SMM treatment.•SMM treatment promoted the formation of characteristic aroma of matcha.
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Matcha gained popularity due to its health benefit as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. ...Matcha is commonly produced from Camelia sinensis var sinensis, whereas in other Asian regions with shading practices, C. sinensis var assamica is primarily cultivated. Both varieties have different flavors of teas due to genetic differences and cultivation techniques. In tea cultivation, shading is one of the important practices to increase the quality of matcha. Therefore this study aimed to investigate the effect of cultivation technique, namely shading intensity (0%, 50%, 70%, 90%) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the resultant matcha cultivated with the higher intensity of shading tends to have a darker color in terms of lightness (from 61.43 to 53.64), lower moisture content (from 9.26% to 8.64%), and solubility index (from 17.10% to 15.37%) in 0% and 90% shading respectively. At the same time, the protein content of the plant tends to fluctuate in several shading intensities. In corresponding to the decreasing phenolic (from 50.78 to 46.09 mgGAE/g) and flavonoid content (from 41.89 to 15.15 mgQE/g) of the matcha in higher shading (from 0% and 90% shading, respectively), the catechin and antioxidant activity (52.3 to 68.85 of IC50) also decreased in 0% and 90% shading intensity. Meanwhile, the sensory evaluation of the resultant matcha from the higher intensity (from 0% and 90% shading) exhibited higher acceptance (from 3.02 to 3.42 of overall acceptance in 7-scale hedonic response). Overall, it should be considered that as the shading intensity gets higher (from 0% to 90%), which might result in better consumer acceptance, the bioactive compounds, namely phenolics, flavonoids, and catechins, might have a lower amount in the shaded plants.
Matcha tea is a fine-powdered green tea with a unique "Umami” taste. It is a
popular beverage prepared from the leaves of the Camellia sinensis plant, which
is growing under the shade a few weeks ...before harvesting the leaves. Consequently, Matcha tea is a green tea possessing distinctive proportions of bioactive
chemicals. The health-promoting effects of Matcha tea are well-documented.
Matcha tea constituents have diverse beneficial biological activities such as anticarcinogenic, anti-stress, anti-inflammatory and antioxidant effects, and enhancing cognitive function. On the other hand, research regarding oral healthpromoting properties of Matcha tea has yet to be conducted. Oral health benefits
of Matcha tea are always granted to green tea. This review highlights the healthpromoting properties of Matcha tea and its chemical composition. Also, it summarizes the oral health benefits of green tea as a representative of matcha tea. It is
highly suggested to investigate the benefits of Matcha tea for enhancing oral
health as it shares bioactive components with green tea but at different proportions.
Keywords: Matcha tea, oral health, Camellia sinensis
•Optokinetic responses in mice administrated with green tea or catechin were measured.•The young mice fed with green tea showed higher temporal sensitivity in OKRs.•Declined OKRs in aging mice were ...improved with feeding of green tea.•Catechin can enhance OKRs in both young and aging mice.
In general, catechins contained in green tea are believed to have positive effects on the human body and mental health. The intake of epigallocatechin gallate (EGCG), a major polyphenol in green tea, is known to be effective for retinal protection; however, whether green tea and/or EGCG affect visual function remains unknown. In the present study, we investigated the effect of green tea and EGCG on visual motion processing by measuring optokinetic responses (OKRs) in young adult and aging mice. Young and aging mice (C57BL6/J) were fed a control diet (control) or the test diet, which contained matcha green tea powder or green tea extract (dried sencha green tea infusion), for 1 month, and their OKRs were measured. They were then intraperitoneally administered saline (control) or EGCG, and OKRs were measured. We found that the OKRs of young and aging mice after green tea intake and after EGCG administration showed higher temporal sensitivity than those of control mice. The visual ability to detect moving objects was enhanced in young and aging mice upon intake of green tea or EGCG. From the above results, the visual motion processing for optokinetic responses by ingesting green tea was enhanced, which may be related to the effect of EGCG.
In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from ...different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 rpm. The matcha samples obtained were tested for color quality (L*, a*, b*) using a chromameter, moisture content value using a moisture analyzer, and water activity using an AW meter. The data were analyzed using one-way ANOVA and if significantly different, it was continued with Duncan’s test. To determine the best treatment level, the effectiveness index calculation was used. Based on the research and discussion that has been done, the calculation results using the effectiveness index show that the best level of conveyor speed treatment in the cryo-grinding system is at a speed of 40 rpm. At 40 rpm conveyor speed, the test results of L notation color were 53.21, a* notation color was -7.54, b* notation color was 28.11, water content value was 9.29%, and water activity value was 0.69.
