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Volume 15
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10.3390/foods15010110
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation

by
Zhen Zeng
1,†,
Qiyun Zhang
1,†,
Lijia Zhang
1,
Baichuan Hu
1,
Xinyue Wen
1,
Zihan Wang
1,
Wenjuan Wu
2 and
Yuntao Liu
1,*
1
College of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China
2
College of Science, Sichuan Agricultural University, Yaan 625014, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2026, 15(1), 110; https://doi.org/10.3390/foods15010110 (registering DOI)
Submission received: 10 November 2025 / Revised: 18 December 2025 / Accepted: 23 December 2025 / Published: 30 December 2025
(This article belongs to the Special Issue Functional Bioactives from Edible Plants: Characterization and Application)
Versions Notes

Abstract

This study systematically examines the effects of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on the flavor and functional composition of Chinese sweet tea (Lithocarpus litseifolius). Fermentation degree and extraction temperature were found to significantly influence polyphenol bioavailability, with green tea exhibiting the highest polyphenol and flavonoid contents (144.51 mg/g and 88.97 mg/g, respectively), while black tea showed an approximately 40% reduction in catechin levels due to oxidative polymerization. During in vitro simulated digestion, green tea maintained strong antioxidant activity despite its stronger bitter–astringent taste. Notably, in vitro fecal fermentation experiments demonstrated that sweet tea significantly promoted short-chain fatty acid (SCFA) production and modulated gut microbiota composition (with a 3.2-fold increase in acetate content in the black-tea decoction group). Black tea particularly enhanced beneficial genera (Roseburia and Coprococcus) after 24 h fermentation (p < 0.05) and exhibited superior prebiotic properties. Principal coordinate analysis confirmed there were significant structural differences in microbial communities among the treatment groups. This study is the first to reveal that processing methods regulate the prebiotic efficacy of sweet tea by modulating the bioaccessibility of active compounds, providing a theoretical foundation for the development of functional sweet tea products.
Keywords: sweet tea; tea-making method; in vitro simulated digestion; in vitro fecal fermentation; antioxidant activity; prebiotic properties sweet tea; tea-making method; in vitro simulated digestion; in vitro fecal fermentation; antioxidant activity; prebiotic properties

Share and Cite

MDPI and ACS Style

Zeng, Z.; Zhang, Q.; Zhang, L.; Hu, B.; Wen, X.; Wang, Z.; Wu, W.; Liu, Y. Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods 2026, 15, 110. https://doi.org/10.3390/foods15010110

AMA Style

Zeng Z, Zhang Q, Zhang L, Hu B, Wen X, Wang Z, Wu W, Liu Y. Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods. 2026; 15(1):110. https://doi.org/10.3390/foods15010110

Chicago/Turabian Style

Zeng, Zhen, Qiyun Zhang, Lijia Zhang, Baichuan Hu, Xinyue Wen, Zihan Wang, Wenjuan Wu, and Yuntao Liu. 2026. "Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation" Foods 15, no. 1: 110. https://doi.org/10.3390/foods15010110

APA Style

Zeng, Z., Zhang, Q., Zhang, L., Hu, B., Wen, X., Wang, Z., Wu, W., & Liu, Y. (2026). Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods, 15(1), 110. https://doi.org/10.3390/foods15010110

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