MatchaDB

Research topic

Matcha in foods: the research on products and applications

Matcha is used as a functional ingredient, and food scientists have tested it in noodles, bread, biscuits, yogurt, ice cream, chocolate and drinks, measuring how it changes color, texture, antioxidant content and consumer acceptance.

Several papers also test how baking or cooking affects matcha's compounds.

155

studies

2003–2026

years covered

116

from the last five years

112

free to read

What kind of evidence is this?

  • Food science / processing38
  • Observational (human)36
  • Other / not stated28
  • Sensory / consumer12
  • Chemical / analytical10
  • Randomized controlled trial8
  • Review7
  • In vitro / cell study5
  • Not classified (no abstract)5
  • Animal study4
  • Systematic review / meta-analysis1
  • Clinical trial (non-randomized)1

Most of these studies are product development work, with small panels and no health outcomes.

Common keywords

antioxidant activity 23sensory evaluation 22green tea 21matcha tea 20polyphenols 16sensory properties 14camellia sinensis 14functional foods 13antioxidants 12functional beverages 11phenolic compounds 9epigallocatechin gallate 9consumer behavior 8green tea powder 8

Most recognized studies on this topic

Ranked by recency, citations, journal standing and study design.

2024Journal articleFree to read

Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract.

Dobrucka R, Pawlik M, Szymański M — Molecules (Basel, Switzerland)

In the packaging materials sector, increasing globalization has created the need for increased efforts to develop consumer protection measures. Consequently, new packaging materials are being sought to replace petroleum-based materials in…

Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×
2024Journal articleFree to read

Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.

Kika J, Jakubczyk K, Ligenza A, et al. — Foods (Basel, Switzerland)

Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim…

Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×
2023Journal articleFree to read

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this…

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×
2025Journal article

Mechanism of structural and functional changes of matcha bread dough during freezing storage.

Liu Y, He Y, Li L, et al. — Food chemistry

This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high…

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×
2023Journal articleFree to read

Matcha green tea beverage moderates fatigue and supports resistance training-induced adaptation.

Shigeta M, Aoi W, Morita C, et al. — Nutrition journal

Background: Resistance training adaptively increases muscle strength and mass, contributing to athletic performance and health promotion. Dietary intervention with natural foods provides nutrients that help accelerate muscle adaptation to…

Randomized controlled trialCognition, mood and stressMetabolism and weightGut and microbiomeCited 23×
2023Journal article

Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility.

Li Y, Niu L, Wu L, et al. — International journal of biological macromolecules

To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme…

Food science / processingAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 27×
2023Journal articleFree to read

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.

Meyer BR, White HM, McCormack JD, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as…

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×
2021Journal articleFree to read

Matcha Green Tea Alleviates Non-Alcoholic Fatty Liver Disease in High-Fat Diet-Induced Obese Mice by Regulating Lipid Metabolism and Inflammatory Responses.

Zhou J, Yu Y, Ding L, et al. — Nutrients

Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against…

Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 48×
2025Journal articleFree to read

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Juhász R, Hajas L, Csajbókné Csobod É, et al. — Foods (Basel, Switzerland)

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were…

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×
2026Journal article

Dietary Beverages and Cutaneous Health: Mechanisms, Clinical Evidence, and Practical Implications for Dermatologists.

Unsal G, Karadag AS, Hoenig LJ — Clinics in dermatology

Background: Beverage consumption is a common, modifiable lifestyle factor with potential relevance to cutaneous health. Objective: To synthesize clinical and mechanistic evidence on commonly consumed beverages and dermatological outcomes.…

Systematic review / meta-analysisCancerSkin, oral and dentalFood products and applicationsCited 1×
Search all 155 studies on this topic

Newest research

2026Journal article

A Study on Matcha Latte Consumption Trends as Reflected in Korean News Media

Bae-young Choi — Association for International Tea Culture

This study aimed to identify consumption trends in matcha latte using domestic news media data and to present implications for enhancing its sustainability. To this end, 781 news articles published between January 1, 2006, and December 31,…

Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainability
2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal

Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte,…

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
2026Journal articleFree to read

ANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN

Angel Tangkilisan, Nastasya Cindy Hidajat — Jurnal Serina Abdimas

Along with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing…

Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and quality
2026Journal articleFree to read

ẢNH HƯỞNG CỦA VIỆC BỔ SUNG MATCHA VÀ XANTHAN GUM ĐẾN CHẤT LƯỢNG SỮA CHUA TRONG QUÁ TRÌNH BẢO QUẢN LẠNH

Thị Quyên Nguyễn, Thị Trà Phạm, Thị Thu Trang Nguyễn — Tạp chí Dinh dưỡng và Thực phẩm

Mục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications

Related topics

Aroma, flavor and sensoryStudies of matcha's aroma compounds, bitterness, umami and astringency, and how consumers and trained panels rate it.Processing, milling and qualityStudies on how tencha is steamed, dried and stone-milled, how particle size and storage affect color, flavor and nutrients, and how matcha quality is graded.Antioxidants and polyphenolsStudies measuring matcha's catechins, EGCG, chlorophyll and other polyphenols, how much they vary, and how they hold up in processing and storage.

This page describes what published studies examine; it is not medical advice, and a study being listed is not an endorsement of its findings. Topic tags and study types are assigned automatically from each paper's text (see how the library is built). Library last rebuilt October 20, 2026.