Multidimensional Profiling of Chinese Sweet Tea <i>(Lithocarpus litseifolius)</i>: Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation.

ABSTRACT: This study systematically examines the effects of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on the flavor and functional composition of Chinese sweet tea (Lithocarpus litseifolius). Fermentation degree and extraction temperature were found to significantly influence polyphenol bioavailability, with green tea exhibiting the highest polyphenol and flavonoid contents (144.51 mg/g and 88.97 mg/g, respectively), while black tea showed an approximately 40% reduction in catechin levels due to oxidative polymerization. During in vitro simulated digestion, green tea maintained strong antioxidant activity despite its stronger bitter-astringent taste. Notably, in vitro fecal fermentation experiments demonstrated that sweet tea significantly pro

SUBMITTER: Zeng Z 

PROVIDER: S-EPMC12785535 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature