Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols

Abstract

Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to “curdle” when mixed with tea can affect the consumer acceptability for oat milk tea. In this study, a model system for oat milk tea was made by combining oat milk and green tea extract to evaluate the impacts of the oat milk matrix and green tea extract concentration on the stability and polyphenol bioaccessibility. The stability analysis results showed that adding green tea extract to oat milk influenced the stability of the oat milk tea model systems. In contrast, the 3.0% fat oat milk tea model system exhibited a higher stability than the 1.5% fat oat milk tea model system. In simulated gastrointestinal digestive experiments, tea polyphenols in the oat milk tea model systems were relatively stable in oral and stomach digestive stages, while they clearly degraded in the small intestine digestive stage. Furthermore, the bioaccessibility of tea polyphenols was higher for the 3.0% fat oat milk tea model system than for the 1.5% fat oat milk tea model system, especially at low concentrations of green tea extracts (0.05%~0.25%). These results may provide a theoretical reference and data for the formulation of oat milk tea and the bioaccessibility of tea polyphenols in food matrices.