Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Department of Surgery, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, Pl. Grunwadzki 51, 50-366 Wroclaw, Poland.
Molecules. 2023 Oct 10;28(20):7018. doi: 10.3390/molecules28207018.
Matcha is a powdered green tea obtained from the 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 (***), 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.
抹茶是一种粉状绿茶，由 L. 植物制成，既可以“热饮”也可以“冷饮”。它是生物活性成分的丰富来源，具有很强的抗氧化特性。在这项研究中，进行了感官评估，并测试了 10 种抹茶的物理特性（即仪器颜色测量（***）、水活度、水分溶解度指数（WSI）、持水能力（WHC）、以及在 2.5%的抹茶水溶液中，pH 值、°Brix 和渗透压。此外，还评估了酚类成分的含量，即选定的酚酸、类黄酮和总多酚。还检查了叶绿素、维生素 C 和抗氧化能力。抹茶 M-4 被用于设计两种功能性模型饮料，以即用型粉末饮料的形式，由抹茶绿茶、蛋白质制剂、菊粉、麦芽糊精和糖组成。所得的粉末饮料，当溶解在首选液体（水、牛奶、果汁）中时，是再生的、高蛋白的，并且富含抹茶饮料中的生物活性成分，具有源自添加的菊粉的益生元特性。该饮料的渗透压也较低。它可以推荐给广泛的消费者群体、运动员和有蛋白质缺乏等问题的人、老年人，以及用于预防和支持骨骼和关节组织疾病的治疗。
