Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 187 to enhance their sensory experience. Additionally, consumer preferences for certain types of tea, such as green and white tea, have driven the market towards products that highlight these varieties' unique health benefits and flavors (Almajano et al., 2008; Klepacka et al., 2021). By understanding and incorporating consumer feedback, manufacturers can adapt their products to meet the evolving demands of the market, ensuring the continued success and appeal of tea-infused foods. 7 Challenges and Limitations 7.1 Stability and shelf life of tea-infused foods The stability and shelf life of tea-infused foods are critical factors that influence their commercial viability. Tea polyphenols, which are responsible for many of the health benefits of tea, are sensitive to environmental conditions such as temperature, pH, and oxygen. For instance, green tea extracts have been shown to degrade under high temperatures and varying pH levels, which can significantly reduce their antioxidant properties and overall effectiveness in food products (Zokti et al., 2016). Additionally, the incorporation of tea extracts into food matrices can affect the oxidative stability of the product. Studies have demonstrated that green and white tea extracts can enhance the oxidative stability of oil-in-water emulsions, but this effect can vary depending on the presence of other components such as proteins (Almajano et al., 2008). Encapsulation techniques, such as spray-drying, have been explored to improve the stability of tea polyphenols, showing promising results in maintaining their antioxidant activity during storage (Zokti et al., 2016). 7.2 Balancing health benefits with taste and texture One of the main challenges in developing tea-infused foods is balancing the health benefits with the sensory attributes such as taste and texture. The addition of tea extracts can alter the flavor profile and color of food products, which may not always be desirable. For example, the incorporation of black tea into Chinese steamed bread increased its antioxidant activity but also darkened the bread and had minimal impact on its textural properties (Zhu et al., 2016). Similarly, the addition of green tea, stinging nettle, and olive leaves extracts to Frankfurter type sausages improved their shelf life and microbial stability but also affected their color and sensory attributes (Alirezalu et al., 2017). Consumer acceptance is crucial, and while some studies have shown good overall acceptance of tea-fortified products, achieving the right balance between health benefits and sensory qualities remains a significant challenge (Zhu et al., 2016; Alirezalu et al., 2017). 7.3 Regulatory issues and food safety Regulatory issues and food safety are paramount when introducing new food products into the market. The use of tea extracts in food products must comply with food safety regulations, which can vary significantly between regions. For instance, the safety and efficacy of green tea extracts as food additives have been extensively reviewed, but concerns about their potential toxicological effects still exist (Hayat et al., 2015). The regulatory status of tea extracts, including their permissible levels in different food products, needs to be clearly defined to ensure consumer safety. Additionally, the antimicrobial properties of tea polyphenols can influence the microbial ecology of food products, which must be carefully monitored to prevent any adverse effects (Almajano et al., 2008). Ensuring that tea-infused foods meet all regulatory requirements while maintaining their health benefits and sensory qualities is a complex and ongoing challenge (Senanayake, 2013; Hayat et al., 2015). 8 Future Research Directions 8.1 Emerging trends in tea-infused food research The field of tea-infused foods is rapidly evolving, with a growing body of research highlighting the diverse health benefits and bioactive properties of tea. Recent studies have focused on the antioxidant activities of various tea types, such as green, black, oolong, white, yellow, and dark teas, which are attributed to their high phenolic content and catechins (Almajano et al., 2008; Zhao et al., 2019). Additionally, the mineral content of tea infusions has been explored, revealing that while they are not significant sources of essential minerals in a single serving, they can contribute to dietary intake when consumed in larger quantities (Gallaher et al., 2006). The potential health benefits of herbal infusions, including improved sleep quality, glycemic control, and reduced oxidative
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