Summary
This narrative review synthesizes current evidence on how food processing and matrix interactions alter the bioactivity and stability of key matcha compounds during incorporation into food systems. Rather than native composition alone, the functional value of matcha-enriched foods is substantially influenced by processing–matrix interactions, creating trade-offs between health functionality, consumer acceptance, and safety. The authors propose an integrated framework linking food chemistry, processing science, and nutritional outcomes to guide formulation of matcha-enriched foods with realistic health claims.
Regional applicability
The findings are geographically non-specific and apply broadly to food product development involving matcha incorporation. United Kingdom manufacturers and retailers incorporating matcha into functional foods (beverages, confectionery, bakery items) would benefit from the processing guidance and framework for aligning health claims with realistic compositional outcomes.
Key measures
Catechin degradation and epimerization; caffeine retention; L-theanine stability; chlorophyll loss; digestive bioaccessibility; sensory quality; gastrointestinal release; gut microbiota composition
Outcomes reported
The review synthesizes evidence on how food processing and matrix interactions transform matcha phytochemicals (catechins, caffeine, L-theanine, chlorophyll) during production and incorporation into foods. It evaluates implications for bioaccessibility, sensory quality, safety, and gut microbiota modulation.
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