{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T22:41:23Z","timestamp":1790289683627,"version":"4.1.0"},"reference-count":106,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Matcha tea is renowned for its rich phytochemical profile; however, optimizing its bioactive potential through formulation and extraction conditions requires further investigation. This study tested the hypothesis that strawberry powder creates an acidic microenvironment that stabilizes matcha catechins during thermal extraction while contributing complementary bioactives.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Aqueous extracts from pure matcha (MT) and an 85:15 matcha\u2013strawberry blend (ST) were prepared at 5\u202f\u00b0C, 70\u202f\u00b0C, and 100\u202f\u00b0C. Total phenolics, flavonoids, anthocyanins, vitamin C, individual phenolic compounds (HPLC), and\n                      <jats:italic>in vitro<\/jats:italic>\n                      antioxidant (DPPH, ABTS) and anti-inflammatory activities were evaluated. Two-way ANOVA and a Synergistic Enhancement Index (SEI) were used to quantify formulation \u00d7 temperature interactions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results and discussion<\/jats:title>\n                    <jats:p>\n                      The ST blend exhibited a significantly lower pH (\u223c3.70) compared to MT (\u223c6.20\u20136.30), remaining stable across all temperatures. This acidic environment dramatically enhanced catechin recovery: at 70\u202f\u00b0C, SEI\u202f=\u202f+24.8% (2631.18 vs. 2109.08\u202f\u03bcg\/g); at 100\u202f\u00b0C, SEI\u202f=\u202f+28.9% (2042.11 vs. 1584.33\u202f\u03bcg\/g). Strawberry substitution introduced protocatechuic acid, cinnamic acid, and anthocyanins (13.89\u201335.14\u202fmg\/100\u202fg). Antioxidant activity peaked at 100\u202f\u00b0C for ST (80.21% DPPH, 81.34% ABTS), representing a 34.9% enhancement over MT. Anti-inflammatory activity was highest at 70\u202f\u00b0C (85.52% inhibition). Vitamin C and anthocyanins were optimally preserved at 5\u202f\u00b0C, with ST providing 2.5-fold higher concentrations. Two-way ANOVA confirmed significant formulation\u202f\u00d7\u202ftemperature interactions for all major outcomes (\n                      <jats:italic>p<\/jats:italic>\n                      \u202f&amp;lt;\u202f0.01).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Strategic formulation with strawberry powder fundamentally alters the thermal extraction window of matcha. Brewing the blend at 100\u202f\u00b0C maximizes antioxidant potential, while 70\u202f\u00b0C optimizes anti-inflammatory effects, and cold brewing at 5\u202f\u00b0C preserves heat-labile nutrients. These findings enable targeted functional beverage development through precise temperature control and synergistic ingredient blending.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1824862","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T08:10:13Z","timestamp":1778487013000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":3,"title":["Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities"],"prefix":"10.3389","volume":"13","author":[{"given":"Nourh A. M.","family":"Aleid","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raghad M.","family":"Alhomaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rehab F. M.","family":"Ali","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raed","family":"Alayouni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,5,11]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"1167","DOI":"10.3390\/foods13081167","article-title":"Matcha green tea: chemical composition, phenolic acids, caffeine and fatty acid profile","volume":"13","author":"Kika","year":"2024","journal-title":"Foods"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"100396","DOI":"10.1016\/j.crfs.2022.11.015","article-title":"The therapeutic potential of matcha tea: a critical review on human and animal studies","volume":"6","author":"Sokary","year":"2022","journal-title":"Curr Res Food Sci"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"3","DOI":"10.31435\/ijitss.3(47).2025.3837","article-title":"Matcha tea in the prevention of lifestyle diseases: from oxidative stress to nervous system regulation","volume":"3","author":"Jadanowski","year":"2025","journal-title":"Int J Innovative Technol Soc Sci"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"447","DOI":"10.1007\/s11130-022-00998-9","article-title":"A prospective non-randomized open-label comparative study of the effects of matcha tea on overweight and obese individuals: a pilot observational study","volume":"77","author":"El-Elimat","year":"2022","journal-title":"Plant Foods Hum Nutr"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"55912","DOI":"10.12775\/qs.2024.32.55912","article-title":"The advantage of matcha green tea over other drinks: a comprehensive review","volume":"32","author":"Starzomska","year":"2024","journal-title":"Qual. 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