Tea as a Food Ingredient: Properties, Processing, and Health Aspects

Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Editors
Contributors
Series Preface
Preface
Chapter 1 Introductory of Basic Chemistry and Health Effects of Tea
1.1 Introduction
1.2 Major Health-Promoting Components in Tea
1.2.1 Flavan-3-ols and Their Derivatives
1.2.2 Oxidation Products of Flavan-3-ols
1.2.3 Theaflavins
1.2.4 Other Oxidation Products of Flavan-3-ols
1.2.5 Phenolic Acids and Flavonoids Glycosides
1.2.6 Purines Alkaloids
1.2.7 Saponins
1.3 The Health Benefits of Tea Products
1.3.1 Cancer Prevention
1.3.2 Metabolic Syndrome Regulation
References
Chapter 2 Tea Food Productions: Status and Future Developments
2.1 Introduction
2.2 Tea Foods and Processing in the World
2.2.1 Tea Bakery Products
2.2.1.1 Tea Bread
2.2.1.2 Tea Biscuits
2.2.2 Tea Dairy Products
2.2.2.1 Tea Yogurt
2.2.2.2 Tea Ice Cream
2.2.3 Tea Dietary Supplements
2.2.3.1 Tea Polyphenol Tablets
2.2.3.2 Theanine Tablets
2.3 Processing Technology of Tea Foods
2.3.1 Superfine Grinding Technology
2.3.2 High-Pressure Homogenization Technology
2.3.3 Microencapsulation Technology
2.3.4 Supercritical-CO[sub(2)] Extraction Technology
2.4 Future Developments of Tea Foods Productions
2.4.1 New Technology Development
2.4.2 Manufacturing Process Improvement
2.4.3 Product Innovation
2.5 Summary
Reference
Chapter 3 Green Tea Catechins: Functionality, Addition to Food, and Bioavailability
3.1 Introduction
3.2 Polyphenols as Functional Bioactive Ingredients
3.2.1 Background
3.2.2 Classification and the Structure
3.2.3 Existence in Food
3.2.4 Metabolism in the Body
3.2.5 Mechanisms Involved in the Health-Promoting Properties
3.3 Production, Classification, and Chemical Composition of Green Tea Polyphenols
3.4 Health Benefits of Green Tea
3.5 Bioavailability and Recovery of Green Tea Catechins
3.6 Green Tea Catechins as Dietary Supplements in Food
3.7 Releasing of Green Tea Catechins in Food by Simulated Gastrointestinal Digestion
3.8 Conclusions and Future Remarks
References
Chapter 4 Antioxidant, Anti-inflammatory and Anti-obesity Properties of Tea Foods
4.1 The Antioxidant Properties of Tea Foods
4.1.1 The Antioxidant Components in Tea Foods
4.1.2 The Mechanism of Antioxidant Effect of Tea Foods
4.1.2.1 Direct Free Radical Scavenging
4.1.2.2 Activate Intracellular Antioxidant Defense System
4.1.2.3 Inhibition of Lipid Peroxidation Process
4.1.2.4 Complexation of Metal Ions
4.2 The Anti-inflammatory Properties of Tea Foods
4.2.1 The Anti-inflammatory Components in Tea Foods
4.2.2 The Mechanism of Anti-inflammatory Effect in Tea Foods
4.3 The Anti-obesity Properties of Tea Foods
4.3.1 The Anti-obesity Components in Tea Foods
4.3.2 The Mechanism Anti-obesity Effect of Tea Foods
4.4 Discussion
4.5 Summary
References
Chapter 5 Japanese Green Tea: Processing, Chemical Properties, and Health Benefits
5.1 Introduction
5.2 Unique Methods Produce High-Quality Japanese Steamed Green Tea
5.3 Sophisticated Processing Technologies to Produce Japanese Steamed Green Tea and Matcha While Maintaining High-Quality Aroma and Flavor
5.3.1 “Aracha” Process
5.3.1.1 Moisture Content
5.3.1.2 Steaming
5.3.1.3 “Sojyu” Step
5.3.1.4 “Jyunen” Step
5.3.1.5 “Chujyu” Step
5.3.1.6 “Seijyu” Step
5.3.1.7 Drying Step
5.3.2 “Shiage” Process
5.3.2.1 Cutting and Sorting
5.3.2.2 Hiire (Drying Step)
5.3.2.3 Blending
5.3.3 Packaging and Preservation of Japanese Green Tea
5.3.4 Matcha (Japanese Green Tea Powder)
5.3.4.1 Matcha Process
5.3.4.2 Tea Foods Using Matcha Powder
5.3.4.3 Marketing of Japanese Green Tea in the Foreign County
5.4 Chemical Properties, Bioactive Components, and Health Benefits of Japanese Green Tea
5.4.1 Lifespan of Japanese People
5.4.2 Food Classification in Japan
5.4.2.1 Foods for Specified Health Uses (FOSHU)
5.4.2.2 Foods with Nutrient Function Claims (FNFC)
5.4.2.3 Foods with Function Claims (FFC)
5.4.3 Biological Activities, Bioactive Compounds, and Mechanisms of Japanese Tea
5.4.3.1 Green Tea Cultivars “Yabukita,” “Benifuuki,” and “Sunrouge”
5.4.3.2 EGCG and Its Application in Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2)
5.5 Application of Green Tea in Japan
5.5.1 Application of Green Tea in PET (Polyethylene Terephthalate) Bottles in Japan
5.5.2 Application of Green Tea in Japan as FOSHU
5.5.3 Application of Green Tea in Japan as FFC
5.5.4 Other Applications of Green Tea
5.5.5 Recent Clinical Trials Using Green Tea in Japan
5.6 Prospects
Acknowledgment
References
Chapter 6 Epigallocatechin-3-Gallate: Cardiometabolic Benefits and Metabolism
6.1 Introduction
6.2 Structure and Food Sources of EGCG
6.3 Cardiometabolic Syndrome: Definition, Etiology, and Prevalence
6.4 Therapeutic Potential of EGCG in Cardiometabolic Syndrome
6.5 Health Benefits of EGCG and GTE in Cardiometabolic Syndrome
6.5.1 Visceral Adiposity
6.5.2 Type 2 Diabetes and Glucose Control
6.5.3 Metabolic Syndrome and Lipid Profile
6.5.4 Cardiovascular Diseases and Risk Factors
6.5.5 Non-alcoholic Fatty Liver Disease
6.5.6 Gut Barrier Dysfunction
6.6 Dietary Intake and Safety Recommendations
6.7 Host and Microbial Metabolism of EGCG
6.7.1 Microbial Metabolism of EGCG
6.7.2 Absorption of EGCG and Its Microbial Metabolites
6.7.3 Host Metabolism
6.7.4 Excretion
6.8 Conclusion
Sources of Financial Support
Author Contributions
References
Chapter 7 Tea Polyphenols for the Prevention of Influenza and the Common Cold
7.1 Introduction
7.2 Diagnosis, Symptoms, and Epidemiology of Influenza
7.3 Structure and Infection Mechanism of Influenza Virus
7.4 Anti-influenza Drugs
7.5 Anti-influenza Effects of Tea Polyphenols
7.6 Effect of Ingestion of Tea and Tea Polyphenols on Preventing Influenza
7.7 Effect of Gargling with Tea and Tea Polyphenols on Preventing Influenza
7.8 Diagnosis, Epidemiology, and Treatment of Common Cold
7.9 Effect of Tea and Tea Polyphenols on Preventing Common Cold
7.10 Conclusions
7.11 Summary
References
Chapter 8 Tea-Derived Polysaccharides: A Promising Natural Product for Health Benefits
8.1 Introduction
8.2 Physicochemical Characterization
8.2.1 Composition
8.2.2 Molecular Weight
8.2.3 Primary Structure
8.2.4 Advanced Structure
8.2.5 Modified
8.3 Extraction and Purification
8.3.1 The Extraction of TPS
8.3.2 The Purification of TPS
8.3.2.1 The Pre-purification of TPS
8.3.2.2 Separation and Purification of TPS
8.4 Comparison among TPS from Different Tea Sources
8.4.1 Green Tea
8.4.2 Dark Tea
8.4.3 Black Tea
8.4.4 Oolong Tea
8.4.5 White Tea
8.4.6 Possible Reasons for the Differences in TPS from Different Sources—Tea Processing Technology
8.5 Benefits for Human Health and Underlying Mechanisms
8.5.1 Antioxidant Effects
8.5.2 Anti-diabetic Effects
8.5.3 Anti-tumour Effects
8.5.4 Immunomodulatory Effects
8.5.5 Anti-obesity Effect
8.5.6 Antibacterial Effect
8.5.7 Anti-fatigue Effect
8.5.8 Regulation on Gut Microbiota
8.6 Applications in Foods
8.7 Summary
References
Chapter 9 Tea, Camellia sinensis in Africa
9.1 Introduction
9.2 Tea Processing
9.3 Ethnomedical and Folk Uses
9.4 Constituents
9.5 Biological Activities and Therapeutic Applications
9.5.1 Cancer Prevention and Treatment
9.5.2 Metabolic Dysfunction and Endocrine Diseases
9.5.3 Toxicity
9.6 Kayan Shayi – Tea Blends
References
Chapter 10 Black Tea in Chemoprevention of Cancer
10.1 Introduction
10.2 Major Phytochemicals in Black Tea
10.3 Cancer Prevention and Anti-tumor Effects of Black Tea
10.3.1 Chemopreventive Effects of Black Tea in Initiation Stage of Carcinogenesis
10.3.2 Chemopreventive Effects of Black Tea in Promotion Stage of Carcinogenesis
10.3.3 Chemopreventive Effects of Black Tea in Progression Stage of Carcinogenesis
10.4 Summary and Perspective
References
Chapter 11 Green and Sustainable Processing of Tea Constituents and Applications
11.1 Introduction
11.2 Extraction Techniques of Tea Constituents
11.2.1 Solvent Extraction Techniques
11.2.1.1 Soxhlet Extraction
11.2.1.2 Maceration Extraction
11.2.2 Green Extraction Techniques
11.2.2.1 Microwave Extraction (MWE)
11.2.2.2 High-Pressure Extraction (HPE)
11.2.3 Non-thermal Extraction Techniques
11.2.3.1 Ultrasound-Assisted Extraction (UAE)
11.2.3.2 Supercritical Fluid Extraction (SFE)
11.2.4 Combinatorial Extraction Techniques
11.3 Major Applications of Tea Constituents for Health-Promoting Properties
11.3.1 Food Industry
11.3.2 Cosmeceutical Industry
11.4 Summary
References
Chapter 12 Green Tea and Telomere Length Regulation in Health Conditions
12.1 Introduction
12.2 Current Status of Knowledge
12.2.1 EGCG Protection against Cancer
12.2.2 Endorsing EGCG Chemoprevention Effect via Telomerase Inhibition
12.2.3 EGCG and Discriminative Effects on Normal and Cancerous Cells
12.2.4 Novel Synthetic EGCG
12.3 EGCG Involvement in Other Metabolic Diseases
12.3.1 Obesity
12.3.2 Cardiovascular Disease
12.3.3 Diabetes
12.4 Summary
References
Chapter 13 Tea Leaves as an Ingredient of Confectionery
13.1 Introduction
13.2 Tea Application in Confectionery
13.2.1 Candies
13.2.2 Gum and Jelly Products
13.2.3 Chocolate
13.2.4 Aerated Confectionery
13.2.5 Ice Cream
13.2.6 Sweet Bakery and Non-baked Confectionery
13.3 Summary
References
Chapter 14 Use of Tea Catechins in Foods as a Functional Ingredient
14.1 Introduction
14.2 Health Benefits of Catechins
14.2.1 Tumor Preventing Activity
14.2.2 Antimicrobial Activity
14.2.3 Antioxidant Activity
14.2.4 Effect on Metabolism: Anti-diabetic and Anti-obesity Activity
14.2.5 Other Benefits
14.3 Extraction and Purification of Catechins
14.4 Use of Catechins in Foods
14.4.1 Meat and Meat Products
14.4.2 Seafoods
14.4.3 Food Packaging Applications
14.4.4 Agricultural and Other Food Products
14.5 Conclusions and Perspectives
References
Chapter 15 Processing Technology to Improve the Flavor and Quality Stability of Tea Beverages
15.1 Introduction
15.2 Processing Technology of Raw Tea Materials
15.2.1 Introduction to Raw Tea Materials
15.2.2 Screening Raw Tea Materials
15.2.3 Improvement of Processing Technology
15.3 Extraction and Clarification of Tea Extract
15.3.1 Extraction of Tea Extract
15.3.1.1 Improving Extraction Efficiency
15.3.1.2 Improving the Flavor Quality of Tea Extract
15.3.2 Clarification of Tea Extract
15.3.2.1 Insight into the Tea Cream Formation
15.3.2.2 Clarification Technology to Maintain Quality of Tea Extract
15.4 Enzyme Treatment Technique on Tea Solution
15.4.1 Improving the Aroma of Tea Solution
15.4.2 Improving the Taste of Tea Solution
15.4.3 Improving the Quality Stability of Tea Solution
15.5 New Processing Technology of Tea Beverage
15.5.1 New Clarification Technology
15.5.2 Pulsed Electric Fields (PEF)
15.5.3 New Flavor Enhancement Technologies
15.5.4 Emerging Functional Teas Processing Technologies
15.5.4.1 Tea Polyphenols-Enriched Tea Beverages
15.5.4.2 Decaffeinated Tea Beverages
15.5.4.3 Kombucha
15.6 Summary
Reference
Chapter 16 Tea Seed Oil with Aesthetic Benefits for Skin and Hair
16.1 Introduction
16.2 Natural-Derived Fatty Acids with Aesthetic Benefits for Skin and Hair
16.2.1 Linolenic Acid
16.2.2 Linoleic Acid
16.2.3 Oleic Acid
16.2.4 Palmitic Acid
16.2.5 Stearic Acid
16.3 Tea Seed Oil with Aesthetic Benefits for Skin and Hair
16.4 Tea Seed Oil Topical Formulation
16.5 Conclusion
References
Chapter 17 Tea Flowers and Their Health Benefits
17.1 Introduction
17.2 Chemical Compositions and Extraction
17.2.1 Chemical Compositions
17.2.1.1 Catechins
17.2.1.2 Carbohydrates
17.2.1.3 Saponins
17.2.1.4 Aroma Compounds
17.2.1.5 Free Amino Acids
17.2.1.6 Proteins
17.2.1.7 Alkaloids
17.2.1.8 Spermidine Derivatives
17.2.1.9 Flavonols
17.2.1.10 Anthocyanins
17.2.1.11 Vitamins
17.2.1.12 Minerals
17.2.2 Extraction
17.2.2.1 Polyphenols
17.2.2.2 Polysaccharides
17.2.2.3 Saponins
17.2.2.4 Essential Oils
17.2.2.5 Proteins
17.2.2.6 Flavonols
17.3 Health Benefits
17.3.1 Modulation of Gut Microbiota and Maintenance of Intestinal Health
17.3.2 Anti-nutritional Activity
17.3.3 Anticancer Activity
17.3.4 Antioxidant Activity
17.3.5 Antibacterial, Anti-inflammatory, and Anti-allergic Activity
17.3.6 Anti-melanogenic Activity
17.3.7 Gastroprotective Activity
17.3.8 Anti-amyloidosis
17.4 Utilization for Functional Foods and Cosmetic Ingredients
17.4.1 Utilization in Foods
17.4.2 Utilization in Cosmetics
17.5 Summary
Acknowldgment
References
Chapter 18 Protein and Hydrolytic Peptides from Tea
18.1 Introduction
18.2 Extraction and Preparation of Protein and Hydrolytic Peptides from Tea (Camellia sinensis L.)
18.2.1 Extraction of Proteins
18.2.2 Preparation of Peptides
18.2.2.1 Enzymatic Hydrolysis
18.2.2.2 Microbial Fermentation
18.2.3 Separation and Purification of the Hydrolytic Peptides
18.2.3.1 Ultrafiltration
18.2.3.2 Chromatography
18.3 Physicochemical Characteristics of the Protein and Peptides from Tea Materials
18.4 Biological Activities of the Protein and Peptides from Tea
18.5 Application of Tea Protein and Hydrolysates in Foods
18.5.1 Meat Products
18.5.2 Flour Products
18.5.3 Functional Foods
18.5.4 Other Food Additives
18.5.5 Other Industries
18.6 Conclusion
References
Chapter 19 Bioavailability of Tea Polyphenols
19.1 Introduction
19.2 Inhibition of Human Cancers by Green Tea and Black Tea
19.3 Synergistic Effects of Tea Polyphenols
19.3.1 Possible Active Components
19.3.2 Antioxidative Activity Associated with Pheophytins a and b
19.4 Catechin Intake Associated with Dietary Factors
19.5 Interaction of Tea Polyphenols and Food Components and Medication
19.6 Tea Polyphenols and Protein
19.7 Tea Polyphenols and Iron Absorption
19.8 Conclusion
References
Chapter 20 Genetic Characterization of Tea and Its Quality Attributes
20.1 Introduction
20.2 Understanding the Genome: Elucidating Quality Attributes and Taxonomy
20.2.1 Early Molecular Markers
20.2.2 Sequencing the Nuclear Genome
20.2.3 Plastid Genomes
20.2.4 Taxonomy
20.3 Genetics of Quality-Related Metabolites: Taste, Aroma, and Health-Related Compounds
20.3.1 Determination of Gene Function Through Cloning
20.3.1.1 Genes Involved in Flavonoid Biosynthesis
20.3.1.2 Genes Involved in Theanine Biosynthesis
20.3.1.3 Genes Involved in Caffeine Biosynthesis
20.3.1.4 Genes Involved in Aroma
20.3.1.5 Genes of Other Pathways
20.3.2 Revolutionizing Functional Genomics with Transcriptome and Genome Sequencing
20.3.3 Other Influences on Quality-Linked Gene Regulation
20.3.3.1 Methylation of Tea Plant Genes
20.3.3.2 Non-coding RNAs
20.4 Future Directions
References
Index