{"title":"优化低温绿茶冲泡的冲泡条件:对功能和营养特性的见解","authors":"Joanna Oracz, Kamil Królak, Edyta Kordialik-Bogacka, Dorota Żyżelewicz","doi":"10.1016/j.foodchem.2025.143241","DOIUrl":null,"url":null,"abstract":"In response to growing demand for functional, minimally processed foods and rising energy costs, various brewing conditions for low-temperature green tea production were explored as an alternative to high-temperature processing. Optimal catechin extraction was achieved at 85 °C for 30 min using distilled water and finely ground leaves (< 500 μm). Although similar conditions are recommended for tap water, this resulted in a tremendous reduction in both catechin yields and antioxidant capacity (AC), as determined by spectrophotometric and chromatographic analyses. Lowering extraction temperature to 20 °C and brewing for 12 h with distilled water led to exceptionally high AC, along with increased yields of vitamin C, vitamin B2, epicatechin, and epigallocatechin, compared to any high-temperature brewing method. Notably, these benefits were only observed when whole leaves were used, rather than tea powder. Further research is needed to address technological challenges for industrial green tea production with distilled water.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":9.8000,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimizing brewing conditions for low-temperature green tea infusions: Insights into functional and nutritional properties\",\"authors\":\"Joanna Oracz, Kamil Królak, Edyta Kordialik-Bogacka, Dorota Żyżelewicz\",\"doi\":\"10.1016/j.foodchem.2025.143241\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In response to growing demand for functional, minimally processed foods and rising energy costs, various brewing conditions for low-temperature green tea production were explored as an alternative to high-temperature processing. Optimal catechin extraction was achieved at 85 °C for 30 min using distilled water and finely ground leaves (< 500 μm). Although similar conditions are recommended for tap water, this resulted in a tremendous reduction in both catechin yields and antioxidant capacity (AC), as determined by spectrophotometric and chromatographic analyses. Lowering extraction temperature to 20 °C and brewing for 12 h with distilled water led to exceptionally high AC, along with increased yields of vitamin C, vitamin B2, epicatechin, and epigallocatechin, compared to any high-temperature brewing method. Notably, these benefits were only observed when whole leaves were used, rather than tea powder. Further research is needed to address technological challenges for industrial green tea production with distilled water.\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"42 1\",\"pages\":\"\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-02-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2025.143241\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.143241","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Optimizing brewing conditions for low-temperature green tea infusions: Insights into functional and nutritional properties
In response to growing demand for functional, minimally processed foods and rising energy costs, various brewing conditions for low-temperature green tea production were explored as an alternative to high-temperature processing. Optimal catechin extraction was achieved at 85 °C for 30 min using distilled water and finely ground leaves (< 500 μm). Although similar conditions are recommended for tap water, this resulted in a tremendous reduction in both catechin yields and antioxidant capacity (AC), as determined by spectrophotometric and chromatographic analyses. Lowering extraction temperature to 20 °C and brewing for 12 h with distilled water led to exceptionally high AC, along with increased yields of vitamin C, vitamin B2, epicatechin, and epigallocatechin, compared to any high-temperature brewing method. Notably, these benefits were only observed when whole leaves were used, rather than tea powder. Further research is needed to address technological challenges for industrial green tea production with distilled water.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.