Xichen Wang , Jingqiang Wang

Institute of Life Sciences, Jiyang Colloge of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 3   doi: 10.5376/jtsr.2024.14.0017
Received: 03 May, 2024    Accepted: 07 Jun., 2024    Published: 28 Jun., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Wang X.C., and Wang J.Q., 2024, Tea-infused foods: health benefits and consumer appeal, Journal of Tea Science Research, 14(3): 182-191 (doi: 10.5376/jtsr.2024.14.0017)

Tea-based foods have garnered significant attention due to their potential health benefits and appeal to consumers. The primary aim of this study is to explore the health-promoting properties of tea and its compounds in various foods. Tea, derived from Camellia, is rich in bioactive compounds such as polyphenols, catechins, and flavonoids, which exhibit antioxidant, anti-inflammatory, and antimicrobial activities. Studies have shown that tea-infused foods, such as biscuits and beverages, not only possess enhanced nutritional value and antioxidant potential but also exhibit good stability, making them beneficial functional foods for health. Furthermore, the sensory characteristics of these products are improved by the addition of tea, increasing their appeal to consumers. This study synthesizes current research on the health benefits and consumer acceptance of tea-based foods, highlighting their potential role in promoting overall health and preventing chronic diseases, thereby providing a scientific basis for developing tea-based foods with greater health value and market appeal.

Tea-infused foods; Health benefits; Antioxidant properties; Consumer appeal; Functional foods