Vine tea (Ampelopsis grossedentata) — A different kind of tea hidden deep in the mountains of China: A comprehensive review of the nutritional profile, functional effect, and diverse applications as a novel raw material in food practices

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-02-24 DOI:10.1016/j.tifs.2025.104939

Yanqiu Zhang , Taotao Wang , Shanshan Wu , Zhihong Zhang , Yao Zhang , Qing Liu , Yuanxin Guo , Huanan Guan , Dongxu Wang , Ruixia Dong , Hao Jiang

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引用次数: 0

Abstract

Background

Vine tea (Ampelopsis grossedentata Hand.-Mazz., VT) is a popular folk tea rich in dihydromyricetin (DMY) that has been consumed in China for more than 600 years with various nutritional components and active ingredients. In recent years, extensive studies have been conducted on deciphering the chemical composition and biological functions of VT. However, the research data on VT are scattered, and the future application trends are not summarised.

Scope and approach

In this review, we recapitulate the manufacturing processes, flavor quality, nutritional composition and active ingredients of VT, and extraction and identification progress and pharmacokinetics for DMY, while emphasising the safety and application of VT as a novel raw food material.

Key findings and conclusions

VT constitute a variety of flavouring components and bioactive ingredients, such as flavonoids, phenols, steroids, terpenoids, fatty acids and volatile components. As a promising and economic Chinese herbal and functional food, VT is widely used in the food industry. We primarily concentrates on summarize the findings about the manufacturing processes, flavor quality, nutritional components, active ingredients, functional activities and safety of VT, as well as the extraction and identification progress and pharmacokinetics for DMY, and discuss the practical applications of VT as a new raw food material in the food and agriculture industries. Moreover, this review offers an innovative perspective on the utilization of VT in these industries, addressing current developments and challenges associated with the deep processing of VT products, and provides insights into the future sustainable development options of VT industries.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.