Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties.

Autor: Chen W; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Chen J; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Ni Z; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Wu W; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Dong J; Zhejiang Camel Transworld (organic Foods) Co., Ltd., Hangzhou 311100, PR China., Wang Z; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Wang Y; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China., Zhou J; Tea Research Institute, Zhejiang University, Hangzhou 310058, PR China. Electronic address: zhoujihong@zju.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 13; Vol. 465 (Pt 1), pp. 142009. Date of Electronic Publication: 2024 Nov 13.
DOI: 10.1016/j.foodchem.2024.142009
Abstrakt: Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle electrophoresis and biochemical analysis revealed that pH (≈6.0), catechins (such as EGCG), amino acids (such as valine), pectin, soluble proteins and lipids enhanced foam formation. These components affected matcha's foaming through inter-component complexation, hydrophobic interaction of groups and intermolecular hydrogen bonds. EGCG had the greatest impact on foaming ability (1.89-fold), while amino acids primarily stabilized the foam. At the molecular level, phenolic hydroxyl groups close to each other promoted foaming, whereas alcoholic hydroxyl groups had the opposite effect. Phenol (5.17-fold) and n-propanol (8.03-fold) were the most effective foam promoters among phenols and alcohols. This study enhances our understanding of tea foam's biochemical mechanisms, driving innovation in food and beverage products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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