FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Yan Hu,Huahao Yu,Xinbei Song,Wei Chen,Lejia Ding,Jiayi Chen,Zhiyuan Liu,Yihang Guo,Dongyun Xu,Xuesong Zhu,Chuangchuang Zhou,Jingfei Zhang,Binhui Liao,Jihong Zhou,Xiaoli Li,Yuefei Wang,Yong He
Matcha, made from different tea leaves as raw material, exhibits diverse aromas and flavors. Therefore, there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different characteristics are accurately assessed without compromising the integrity of the product. In this study, hyperspectral imaging technology (HSI) combined with machine learning methods enabled the first visual in situ assessment of matcha quality. The physicochemical contents of matcha were determined chemically. Qualitative and quantitative detection models for different types and grades were developed using HSI (containing Vis-NIR and NIR band). The results showed that hyperspectral data in the Vis-NIR were better than in the NIR band. The accuracy of XGBoost in modelling the classification of matcha grades reached 98.10 %. After feature selection using the random forest (RF) method, partial least squares regression (PLSR) was built to predicted the quality of matcha, which showed high prediction accuracy (test set R p 2 > 0.95). The model uses HSI to visually visualize spatial variations in constitutions (catechins, free amino acids, caffeine, soluble proteins, and soluble sugars) to show compositional differences between different types of matcha, providing a rapid non-destructive method for comprehensive assessment of matcha quality.
研究领域:
食品科学
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光谱学
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人工智能
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Yun Li,Jianhui Xiao,Jin Tu,Lili Yu,Liya Niu
Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for in vitro starch digestibility . Addition of MT significantly ( p < 0.05 ) decreased rapidly digestible starch (74.97–62.59%), increased resistant starch (7.56–25.94%), and decreased the glycemic index (84.78–68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols retention rate was as high as 57.84%. Furthermore, CLSM revealed that MT polyphenols-starch-protein interactions could interfere with the reassociation of starch chains, leading to the formation of low-ordered crystalline structures (confirmed by DSC , XRD and FT-IR), and the formation of a dense microstructures as revealed by SEM. Thus, rice noodles were endowed with lower cooking losses, higher chewability and stretchability. This work demonstrated the potential use of MT as food ingredient to improve the nutritional properties and eating qualities of rice noodles.
研究领域:
食品科学
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营养学
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化学
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生物材料
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产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Danjuan Huang,Xun Chen,Rongrong Tan,Hongjuan Wang,Long Jiao,Haiyan Tang,Qingbo Zong,Yingxin Mao
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E’Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
研究领域:
食品科学
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农学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2023
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IF 4.1
Yun Li,Liya Niu,Chao Sun,Jin Tu,Jianhui Xiao
BACKGROUND To explore the utilization of polyphenols in complex digestive systems, starch-based vermicelli was employed for the carrier and matcha (MT) was used as the source of polyphenols. 4% MT was extruded with A-, B- and C-type starch of rice, sweet potato and mung bean to prepared starch vermicelli (RSV, SPSV and MBSV). The multi-scale structure of starch, the digestive kinetics of starch and bioaccessibility of polyphenols during in vitro digestion were monitored. RESULTS MT did not change the crystal configuration of vermicelli, but increased the molecular order of RSV. Vermicelli with MT possessed a more uniform structure, and the polydispersity index decreased from 3.85 ~ 4.89 to 2.56 ~ 3.69. However, these structural changes had a limited contribution to delay digestion. Detection of polyphenols during digestion revealed that the release of most polyphenols was accomplished in the first 20 min of digestion. The release amount was in the order of RSV + MT > MBSV+MT > SPSV+MT, and reached to 4.81 ~ 5.45 mg GAE/g. Correspondingly, the activity of digestive enzyme decreased in the order of RSV + MT < MBSV+MT < SPSV+MT. Consequently, MT significantly ( p < 0.05 ) reduced digestive rate of vermicelli, and the rapidly digested starch and predicted glycemic index of RSV + MT decreased from 71.28% to 56.31% and from 74.68 to 62.86, respectively. The released polyphenols were also the main source of the strong antioxidant capacity of vermicelli with MT. CONCLUSIONS These results provided a theoretical basis for using polyphenols to pursue healthy starch-based food. This article is protected by copyright. All rights reserved.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
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2021
·Vol. 15
·期 6
·4849-4857
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IF 2.431
Xu Yi,Kutsanedzie Felix Y. H.,Ali Shujat,Wang Pingyue,Li Chunyan,Ouyang Qin,Li Huanhuan,Chen Quansheng
Lead ion (Pb 2+ ) accumulation in food consumed by humans and animals possess health threats and effects. The development of a senor for its monitoring at its minutest accumulation in edible materials becomes an antidote to safeguarding human lives. A fabricated fluorescence-based sensor made of carboxyl modified upconversion nanoparticles (UCNPs), gold nanorods (GNRs), and cysteamine (Cys) were used as energy donor, receptor and a bridge respectively for the rapid sensing of Pb 2+ in Matcha. The UCNPs-Cys-GNRs sensor showed weak fluorescence signals due to the FRET, and was inhibited in the presence of Pb 2+ to form a complex with Cys, and the consequent recovery of fluorescence signals. Under optimized conditions, a good linear relationship was established between the relative fluorescence intensity and Pb 2+ concentrations from 1 to 100 μM with a low detection limit (LOD) of 0.5 μM. The developed sensor was applied to detect Pb 2+ in Matcha samples with recoveries within 93.99—102.16% and relative standard deviations (RSD) < 8%. Satisfactory results (p > 0.05) were obtained upon validation using a standard inductively coupled plasma mass spectrometry (ICP-MS).
研究领域:
分析化学
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环境科学
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食品科学
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纳米技术
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Yun Li,Liya Niu,Leiyan Wu,Dongming Li,Chao Sun,Jianhui Xiao
To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme activity during digestion and their correlation of ESPSV supplemented with matcha (MT), green tea extract (GTE), tea polyphenols (TP) and epigallocatechin gallate (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in whatever form could retard starch digestion, with EGCG working best. The predicted glycemic index (pGI) of ESPSV was decreased from 82.50 to 65.46 after adding EGCG. Starch formed larger molecular aggregates with tea products under extrusion, showing a “B + V” type pattern. The order of V-type crystals content was EGCG + ESPSV (1.41) > TP + ESPSV (1.50) > GTE + ESPSV (1.88) > MT + ESPSV (2.62) > ESPSV (3.20). Under external pressure, EGCG, as tea monomer, was more likely to enter the spiral cavity of amylose and form V-type inclusion complex. Notably, polyphenols released during digestion could still reduce digestive enzyme activity , with a 15.53% decrease in EGCG + ESPSV compared to ESPSV. This was verified by correlation analysis, where RDS content (0.961, p < 0.01 ) and pGI (0.966, p < 0.01 ) were highly significantly correlated with the enzyme activity. Furthermore, tea products did not break or even enhance the quality of ESPSV as the final product.
研究领域:
食品科学
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营养学
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化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
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2024
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IF 6.2
Siying Li,Hehe Tian,Guilong Zhu,Zhenbo Wei
In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.
研究领域:
食品科学
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分析化学
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代谢组学
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感官分析
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）