Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review

• Published in: Food chemistry Vol. 428; p. 136783
• Main Authors: Kumar, Manoj, Selvasekaran, Pavidharshini, Chidambaram, Ramalingam, Zhang, Baohong, Hasan, Muzaffar, Prakash Gupta, Om, Rais, Nadeem, Sharma, Kanika, Sharma, Anshu, Lorenzo, José M., Parameswari, E., Deshmukh, Vishal P., Elkelish, Amr, Abdel-Wahab, Basel A., Chandran, Deepak, Dey, Abhijit, Senapathy, Marisennayya, Singh, Surinder, Pandiselvam, Ravi, Sampathrajan, Vellaikumar, Dhumal, Sangram, Amarowicz, Ryszard
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2023
• Subjects: Antioxidants - chemistry; Biological activities; Camellia sinensis - chemistry; Food application; Peptides; Plant Proteins; Sustainable protein; Tea - chemistry; Tea protein hydrolysates; Food application; Biological activities; Sustainable protein; Tea protein hydrolysates
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136783

•First review on extraction of tea protein and its bioactive peptide preparation.•Biofunctionalities associated with bioactive peptides from tea are discussed.•Bioactive peptides exhibit antioxidant, antidiabetic and antihypertensive activity.•Tea protein have multifaceted application in the food industry. Tea residues represent one of the major agricultural wastes that are generated after the processing of tea. They account for 21–28% of crude protein and are often discarded without the extraction of valuable proteins. Due to various bioactivity and functional properties, tea proteins are an excellent alternative to other plant-based proteins for usage as food supplements at a higher dosage. Moreover, their good gelation capacity is ideal for the manufacturing of dairy products, jellies, condensation protein, gelatin gel, bread, etc. The current study is the first to comprehend various tea protein extraction methods and their amino acid profile. The preparation of tea protein bioactive peptides and hydrolysates are summarized. Several functional properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioactivities (antioxidant, antihypertensive, antidiabetic) of tea proteins are emphasized.