Journal of Tea Science Research, 2024, Vol.14, No.2, 112-122 http://hortherbpublisher.com/index.php/jtsr 113 valuable insights and references for the evolving landscape of the tea beverage industry and highlight the potential for future innovations. 1 New Ingredients and Formulations 1.1 Exploration of novel ingredients in tea beverages The exploration of novel ingredients in tea beverages has been a significant focus in recent research. Next-generation teas are being formulated with a variety of bioactive compounds derived from herbs, leaves, berries, seeds, and roots. These components not only enhance flavor but also offer health benefits. For instance, the inclusion of carotenoids, flavonoids, phenolic acids, alkaloids, coumarins, polyacetylene, terpenoids, and saponins has been shown to offer multiple biological functions such as anticarcinogenicity, antimutagenicity, and antiaging effects (Mahdavi-Roshan et al., 2020; Deka et al., 2021). This diversification in ingredients is aimed at creating tea beverages that are not only enjoyable but also contribute to overall well-being. 1.2 Health-oriented formulations Health-oriented formulations in tea beverages are becoming increasingly popular as consumers seek healthier alternatives. One of the key trends is the reduction of sugar content in tea beverages to cater to the growing demand for low-calorie drinks. Additionally, the incorporation of functional additives such as botanic extracts is gaining traction. These extracts are used for their potential health benefits, including weight control, slimming, and various beauty applications (Nurmilah and Utama, 2022). The focus on health-oriented formulations is driven by the need to provide consumers with beverages that support their health goals while still offering a pleasurable drinking experience. 1.3 Case studies of successful new formulations Several case studies highlight the success of new formulations in the tea beverage industry. For example, the use of herbal teas that incorporate a wide range of bioactive compounds has been well-received in the market. These teas are produced using fresh or dried herbs and other plant materials, which are either infused or boiled to extract their beneficial properties. The resulting beverages are rich in natural compounds that offer antibacterial, antioxidant, and antiviral properties, making them a popular choice among health-conscious consumers (Figure 1) (Nurmilah, and Utama, 2022). The success of these formulations demonstrates the potential of next-generation tea beverages to meet the evolving preferences of consumers while providing significant health benefits. Figure 1 Major compounds change in green and black teas on fermentation (Adopted from Nurmilah and Utama, 2022)
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