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Cereal Grain Tea Beverages and Their Potential Health Properties

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Functional Cereals and Cereal Foods

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Abstract

Cereal grains are the world’s leading and popular food products. As a conventional food, cereal grains have been consumed by people worldwide for a long time. Cereal grains and their products embrace a high level of bioactive phytochemicals. They have been demonstrated to possess a plethora of bioactivities encompassing antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antifungal, and anticancer characteristics. There is, therefore, escalating attention to the development of functional foods employing cereal grains. The utilization of cereal grains for grain tea beverages is a recent trend. However, specific antinutritional components, such as trypsin inhibitors, phytates, tannins, and protein crosslinkers, make cereal grains within certain limits. The gratification of consumers with tea is determined by its quality, which is a fundamental quality attribute for the nutritional profile. Therefore, comprehending the nutritional profile of cereal grain tea and the effects of processing strategies is crucial for the food industry. This book chapter throws light on the nutritional significance of different types of cereal grains and explores their impending health-promoting features. Further, the bioactive phytochemicals profile in cereal grain and its physiological activities have been highlighted. Moreover, volatile compounds of different cereal grain tea beverages have been systematically catalogued. Furthermore, nanotechnological aspects of cereal grain-based beverages have been highlighted. Lastly, the challenges and opportunities for augmenting cereal tea beverages’ ingestion for human health wellbeing have been proposed.

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Acknowledgements

The work described in this paper was fully supported by a grant from the National Natural Science Foundation of China (No. 31830069, No. 31671793, No. 31201449, No. 31371723), the Beijing Municipal Natural Science Foundation & Beijing Municipal Education Commission (No. KZ202010011018) and the Foundation of Beijing Technology and Business University (No. PXM2017_014213_000036, No. PXM2018_014213_000033).

Conflicts of Interest

The authors confirm that they have no known competing financial interests or personal relationships that could have influenced the manuscript.

Authors’ Contributions

Prasanna J Patil, Muhammad Usman: Conceptualization; Data curation; Visualization; Writing – original draft; Writing – review & editing. Arshad Mehmood, Shabbir Ahmad, Chengnan Zhang, Chao Teng: Writing – review & editing. Xiuting Li: Writing – review & editing; Funding acquisition; and Supervision.

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  1. Authors Prasanna J. Patil and Muhammad Usman have equally contributed to this chapter.

Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

    Prasanna J. Patil, Muhammad Usman, Arshad Mehmood, Chengnan Zhang, Chao Teng & Xiuting Li

  2. School of Food and health, Beijing Technology and Business University, Beijing, China

    Prasanna J. Patil, Muhammad Usman, Arshad Mehmood, Chengnan Zhang, Chao Teng & Xiuting Li

  3. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China

    Arshad Mehmood, Chengnan Zhang, Chao Teng & Xiuting Li

  4. Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan

    Shabbir Ahmad

  5. Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tinajin, China

    Junaid Haider

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Correspondence to Xiuting Li .

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  1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  2. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Anil Kumar Siroha

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Patil, P.J. et al. (2022). Cereal Grain Tea Beverages and Their Potential Health Properties. In: Punia Bangar, S., Kumar Siroha, A. (eds) Functional Cereals and Cereal Foods. Springer, Cham. https://doi.org/10.1007/978-3-031-05611-6_11

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