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

Manoj Kumar; Pavidharshini Selvasekaran; Ramalingam Chidambaram; Baohong Zhang; Muzaffar Hasan; Om Prakash Gupta; Nadeem Rais; Kanika Sharma; Anshu Sharma; José M Lorenzo; E Parameswari; Vishal P Deshmukh; Amr Elkelish; Basel A Abdel-Wahab; Deepak Chandran; Abhijit Dey; Marisennayya Senapathy; Surinder Singh; Ravi Pandiselvam; Vellaikumar Sampathrajan; Sangram Dhumal; Ryszard Amarowicz

doi:10.1016/j.foodchem.2023.136783

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

Food Chem. 2023 Dec 1:428:136783. doi: 10.1016/j.foodchem.2023.136783. Epub 2023 Jul 1.

Authors

Manoj Kumar¹, Pavidharshini Selvasekaran², Ramalingam Chidambaram³, Baohong Zhang⁴, Muzaffar Hasan⁵, Om Prakash Gupta⁶, Nadeem Rais⁷, Kanika Sharma⁸, Anshu Sharma⁹, José M Lorenzo¹⁰, E Parameswari¹¹, Vishal P Deshmukh¹², Amr Elkelish¹³, Basel A Abdel-Wahab¹⁴, Deepak Chandran¹⁵, Abhijit Dey¹⁶, Marisennayya Senapathy¹⁷, Surinder Singh¹⁸, Ravi Pandiselvam¹⁹, Vellaikumar Sampathrajan²⁰, Sangram Dhumal²¹, Ryszard Amarowicz²²

Affiliations

¹ Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA. Electronic address: [email protected].
² Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India. Electronic address: [email protected].
³ Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India.
⁴ Department of Biology, East Carolina University, Greenville 27858, USA.
⁵ Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal 462038, India.
⁶ ICAR - Indian Institute of Wheat and Barley Research, Karnal 132001, India.
⁷ Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India.
⁸ Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India.
⁹ Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni 173230, India.
¹⁰ Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
¹¹ Nammazhvar Organic Farming Research Centre, Tamil Nadu Agricultural University, 641003 Coimbatore, India.
¹² Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India.
¹³ Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia; Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt.
¹⁴ Department of Medical Pharmacology, College of Medicine, Assiut University, Assiut 7111, Egypt; Department of Pharmacology, College of Pharmacy, Najran University, Najran, Saudi Arabia.
¹⁵ Department of Animal Husbandry, Government of Kerala, Kerala 679335, India.
¹⁶ Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata, West Bengal, India.
¹⁷ Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia.
¹⁸ Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India.
¹⁹ Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India.
²⁰ Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai 625104, India.
²¹ Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India. Electronic address: [email protected].
²² Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.

PMID: 37450955
DOI: 10.1016/j.foodchem.2023.136783

Abstract

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.

Keywords: Biological activities; Food application; Sustainable protein; Tea protein hydrolysates.

Publication types

Review

MeSH terms

Antioxidants / chemistry
Camellia sinensis* / chemistry
Peptides
Plant Proteins
Tea / chemistry

Substances

Tea
Antioxidants
Plant Proteins
Peptides