2026Journal articleFree to read
Hu H, Zhang H, Liu Z, Liu Z, Yang C, Wang J
Journal of the science of food and agriculture
This review provides a comprehensive analysis of the bioactive compounds, health benefits, and production processes of two globally popular stimulant beverages: coffee and matcha. Both beverages are rich in bioactive compounds such as caffeine, polyphenols, and amino acids, which contribute to their stimulating, antioxidant, and neuroprotective effects. Coffee, with its long history and widespread cultural significance, is primarily known for its caffeine content, which enhances alertness and cognitive function. Matcha, a finely ground green tea powder, contains higher concentrations of catechins, theanine, and caffeine, offering unique health benefits such as improved brain function, antioxidant activity, and potential anti-cancer properties. This review systematically compares the production and processing steps of coffee and matcha, highlighting the impact of these processes on their bioactive components and health benefits. Additionally, the review explores the applications of coffee and matcha in the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on coffee, studies on matcha remain limited, necessitating further investigation into its health effects and potential applications. This review employs bibliometric analysis (2021-2025) and comparatively assesses coffee and matcha within a multidimensional competence framework, covering production and processing, bioactive components, health effects, and food industry applications, providing insights into their unique properties and supporting their future development in the food and health industries. © 2026 Society of Chemical Industry.
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Study type
Review
A narrative or scoping review of the literature.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Hu H, Zhang H, Liu Z, Liu Z, Yang C, Wang J. (2026). From coffee to matcha: decoding the multidimensional competence of matcha as a sustainable and health-promoting coffee substitute. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70492
DOI: 10.1002/jsfa.70492 · PubMed ID: 41645939 · Cited by 1 (OpenAlex)
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