Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-13 DOI:10.1016/j.tifs.2025.105290

Feng Zhang , Ya Wang , Muhammad Aaqil , Yuwei Guo , Jingchuan Zheng , Zhen Zhang , Weiqian Wang , Chengxu Liu , Yang Tian , Jun Sheng , Cunchao Zhao

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引用次数: 0

Abstract

Background

Tea pigments are plant-derived colorants formed through the enzymatic or non-enzymatic oxidation of catechins and exhibit a wide range of biological activities. The major pigment classes include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). In addition to these, tea leaves also contain other pigments, such as chlorophylls, carotenoids, and anthocyanins, which collectively contribute to the distinctive color and sensory qualities of tea. In recent years, research on tea pigments has grown substantially. However, most studies have focused on individual pigment types and their bioactivities, with limited systematic comparisons across the different classes.

Scope and approach

This review summarizes the structures, formation pathways, separation techniques, and strategies aimed at improving the stability and bioavailability of tea pigments, and further discusses recent advances in their bioactivities and industrial applications.

Key findings and conclusions

Future research should focus on the development of efficient separation techniques and cost-effective, targeted delivery systems to enhance the purity, stability, and bioavailability of tea pigments. The actual physiological effects and mechanisms of tea pigments in the human body urgently need to be elucidated, which will provide a solid theoretical foundation for future research.

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茶叶色素的分离纯化、稳定性调控、生物活性及综合应用研究进展

茶色素是通过酶促或非酶促氧化儿茶素形成的植物性色素，具有广泛的生物活性。主要的色素种类包括茶黄素（TFs）、茶红素（TRs）和褐蛋白（TBs）。除了这些，茶叶还含有其他色素，如叶绿素、类胡萝卜素和花青素，它们共同构成了茶叶的独特颜色和感官品质。近年来，对茶叶色素的研究有了很大的发展。然而，大多数研究都集中在单个色素类型及其生物活性上，对不同类别的系统比较有限。本文综述了茶叶色素的结构、形成途径、分离技术和提高其稳定性和生物利用度的策略，并对其生物活性和工业应用的最新进展进行了讨论。未来的研究应着眼于开发高效的分离技术和具有成本效益的靶向给药系统，以提高茶色素的纯度、稳定性和生物利用度。茶叶色素在人体中的实际生理作用及其机制亟待阐明，为今后的研究提供坚实的理论基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.