INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Liping Mei,Jiao Wei,Ruirui Yang,Wei Guo,Yuexin Liu,Fei Ke,Chuanyi Peng,Ruyan Hou,Guijie Chen,Junsheng Liu,Daxiang Li,Xiaochun Wan,Huimei Cai
To mitigate the risk associated with water-soluble fluoride in tea and to have less influence on the contents of tea infusion, a highly selective lanthanum modified silk fibroin (SF) and polyvinyl alcohol (PVA) composite film (SF/PVA-La) was prepared to remove fluoride from brick tea infusion. Notably, SF/PVA-La could remove about 48 % of the fluoride from in brick tea infusion within 30 min. Importantly, the reduction in total tea polyphenols in brick tea did not exceed 10 %, and the reduction in caffeine was only 0.4 %. In addition, the Langmuir model revealed a maximum fluoride adsorption capacity of 9.15 mg/g for SF/PVA-La in brick tea infusion. Both FTIR and XPS analyses confirmed that SF/PVA-La engages in electrostatic adsorption of fluoride ions, with ion exchange occurring between the hydroxyl groups on its surface and the fluoride ions. These findings underscore the potential of SF/PVA-La as an effective material for selective fluoride removal from brick tea infusions.
研究领域:
材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Xuexue Zheng,He Xie,Wenjie Fu,Chao Wang,Tengfei Hu,Xingchang Ou,Jian'an Huang,Zhonghua Liu,Qin Li
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
研究领域:
食品科学
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感官分析
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yan Hu,Wei Chen,Mostafa Gouda,Huan Yao,Xinxin Zuo,Huahao Yu,Yuying Zhang,Lejia Ding,Fengle Zhu,Yuefei Wang,Xiaoli Li,Jihong Zhou,Yong He
Fuzhuan brick tea (FBT) fungal fermentation is a key factor in achieving its unique dark color, aroma, and taste. Therefore, it is essential to develop a rapid and reliable method that could assess its quality during FBT fermentation process. This study focused on using electronic nose (e-nose) and spectroscopy combination with sensory evaluations and physicochemical measurements for building machine learning (ML) models of FBT. The results showed that the fused data achieved 100 % accuracy in classifying the FBT fermentation process. The SPA-MLR method was the best prediction model for FBT quality (R 2 = 0.95, RMSEP = 0.07, RPD = 4.23), and the fermentation process was visualized. Where, it was effectively detecting the degree of fermentation relationship with the quality characteristics. In conclusion, the current study’s novelty comes from the established real-time method that could sensitively detect the unique post-fermentation quality components based on the integration of spectral, and e-nose and ML approaches.
研究领域:
食品科学
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化学计量学
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微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2021
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IF 2.45
Wenliang Ma,Xiao Ni,Ying Guo,Yu Zhang,Chaojie Zhu,Yinping Li,Chi Shen,Biao Yuan,Xiao Xu
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
PHYTOCHEMICAL ANALYSIS
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2022
·Vol. 33
·期 4
·577-589
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IF 3.024
Xiao-Lei Miao,Hui-Min Ma,Qin-Hao Ke,Shi-Yue Wang,Hong-Fu Zhou,Min Zheng
Aim To establish a fast, sensitive and accurate high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for determining the monosaccharide content of Qingzhuan Dark Tea polysaccharides in different years (2 years, 5 years and 11 years). Methods The optimised chromatographic conditions were achieved on a C18 column (5.0 μm, 250 mm × 4.6 mm inner diameter). The mobile phase flow rate was 0.9 mL/min and the column temperature was set to 27°C. The aqueous phase A (5 mM aqueous ammonium acetate) and organic phase B (acetonitrile) were used to elute the target analyses isocratically (0–60 min: 18% B). The mass spectrometer detector was equipped with an electron spray ionisation (ESI)source, and multiple reaction monitoring (MRM) mode was used for the determination of 1-phenyl-3-methyl-5-pyrazolone (PMP) derived monosaccharides. Results We carried out a comprehensive methodological validation of PMP derived monosaccharides, including linearity, precision, stability and repeatability. Nine monosaccharides (rhamnose, mannose, ribose, glucose, galacturonic acid, xylose, galactose, fucose and arabinose) of Qingzhuan Dark Tea polysaccharides were identified, in which ribose and fucose were reported for the first time. The results showed the contents of these nine monosaccharides differed significantly among different years. Conclusions The validated method is reliable, accurate, repeatable and can be applied to quality assessment of these monosaccharides.
研究领域:
食品科学
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分析化学
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植物化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2019
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IF 3.571
Xiaoqiang Chen,Yuntian Zhang,Yu Han,Qian Li,Li Wu,Jia Zhang,Xiaoling Zhong,Jianchun Xie,Shengrong Shao,Yinjun Zhang,Zhengqi Wu
Chin-brick tea polysaccharide conjugates (TPC-C) were prepared to study their emulsion capabilities. Interfacial tension and the effects of some factors, such as storage time, metal ion concentrations (Na+, Ca2+), pH (2.0–8.0), and heat treatment (70–100 °C) on the emulsions stabilized by TPC-C were studied. The interfacial tension of TPC-C (10.88 mN/m) was lower than that of gum arabic (15.18 mN/m) at a concentration of 0.08%. As the TPC-C concentration increased from 0.1 to 3.0 wt %, the mean particle diameter (MPD) (d32) of emulsions stabilized by TPC-C decreased from 1.88 to 0.16 μm. Furthermore, at a concentration of 0.5 wt % or higher, the MPD (d32) of emulsions stabilized by TPC-C at 25 and 60 °C for 10 days was between 0.20 and 0.50 μm. In the tested pH conditions from 2.0 to 8.0, the MPD (d32) of emulsions stabilized by 2.0 wt % TPC-C was less than 0.20 μm. At Na+ concentration conditions between 0.10 and 0.50 mol/L, the MPD (d32) of emulsions was between 0.19 and 0.20 μm, and the zeta potential values varied from −34.10 to −32.60 mV. However, with an increasing Ca2+ concentration from 0.01 to 0.05 mol/L, the MPD (d32) of emulsions was between 0.20 and 21.65 μm, and the zeta potential raised sharply from −34.10 to −28.46 mV. The emulsions stabilized by TPC-C have a decent storage stability after a high-temperature heat treatment. Overall, tea polysaccharide conjugates strongly stabilized the emulsions, which support their new application as natural emulsifiers.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Fan Yang,Bo Feng,Yong Jie Niu,Ching Yuan Hu,Yong Hong Meng
Fatty liver disease is a global public health threat. Fu instant tea is a new tea product made from the Fu brick tea fermented by Eurotium cristatum . This study explored Fu instant tea's effects on improving fatty liver disease and intestinal microbiota dysbiosis caused by a high-fat diet. We found that Fu instant tea's production process increased polyphenols content from 36.3 ± 1.4 mg/g to 111 ± 6 mg/g, and the Fu instant tea had higher antioxidant activity than Fu brick tea. More importantly, Fu instant tea prevented fatty liver disease by reducing liver edema and reduced liver fat accumulation and inflammation. Meanwhile, Fu instant tea also reduced the ratio of the Firmicutes / Bacteroidetes that decreased energy intake. Fu instant tea increased the abundance of Bifidobacterium , Lactobacillus , Ruminococcaceae , and Lachnospiraceae and reduced Helicobacter and Desulfovibrio , contributing to inhibiting liver inflammation. Fu instant tea also increased the short-chain fatty acids, which indirectly contributed to increasing intestinal epithelial cells' growth, which helped prevent fatty liver disease. Our results demonstrate the health function of Fu instant tea and support the development of other tea products.
研究领域:
营养学
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微生物学
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食品科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Mingjia Wang,Guijie Chen,Dan Chen,Hong Ye,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
One purified fraction from crude Fuzhuan brick tea polysaccharides (FBTPS), FBTPS-3, was obtained through column chromatography of DEAE Sepharose Fast Flow. The chemical properties and probiotic effects of FBTPS-3 were evaluated by fermentation in vitro . Moreover, the effects of FBTPS-3 on the function and metabolic pathway of gut microbiota were investigated by metagenomic sequencing. The results showed that FBTPS-3 was an heteropolysaccharide with molecular weight of 741 kDa, which was mainly composed of Man, Rha, GalA, Gal and Ara in molar ratio of 8.7:15.5:42.2:19.7:13.9. The contents of carbohydrates and uronic acid in FBTPS-3 were 44.78 ± 2.85% and 40.4 ± 2.11%, respectively. After fermentation, the molecular weight of FBTPS-3 and content of carbohydrates were significantly decreased, indicating that FBTPS-3 could be utilized by gut microbiota. Furthermore, the relative abundances of Bacteroides , Megasphaera and Prevotella were significantly increased by FBTPS-3. FBTPS-3 also significantly promoted the production of acetic, propionic and n-butyric acids. Based on the metagenomic sequencing, it was found that FBTPS-3 significantly enriched the metabolic pathway of starch and sucrose. All the results suggest that FBTPS-3 is expected to be developed as functional ingredients or foods to improve the host health through regulating the gut microbiota and physiological metabolic functions.
研究领域:
食品科学
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微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xuexue Zheng,Tengfei Hu,He Xie,Xingchang Ou,Jianan Huang,Chao Wang,Zhonghua Liu,Qin Li
Fu brick tea (FBT) is popular for its unique ‘fungal flower’ aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of “stale-fungal” aroma (CJX), “fresh-fungal” aroma (QJX), and “fermentation-fungal” aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of dihydroactindiolide (4596–13189 µg/L), (E) -linalool oxide (2863–6627 µg/L), and benzyl alcohol (4992–6859 µg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Zhi-Quan Li,Xiao-Li Yin,Hui-Wen Gu,Dan Zou,Baomiao Ding,Zhenshun Li,Ying Chen,Wanjun Long,Haiyan Fu,Yuanbin She
It’s generally believed that the longer the storage, the better the quality of dark tea, but the chemical differences of Qingzhuan tea (QZT) with different storage years is still unclear. Herein, in this work, an untargeted metabolomic approach based on SWATH-MS was established to investigate the differential compounds of QZT with 0–9 years’ storage time. These QZT samples were roughly divided into two categories by principal component analysis (PCA). After orthogonal projections to latent structures discriminant analysis (OPLS-DA), 18 differential compounds were putatively identified as chemical markers for the storage year variation of QZT. Heatmap visualization showed that the contents of catechins, fatty acids, and some phenolic acids significantly reduced, flavonoid glycosides, triterpenoids, and 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased with the increase of storage time. Furthermore, these chemical markers were verified by the peak areas corresponding to MS2 ions from SWATH-MS. Based on the extraction chromatographic peak areas of MS and MS2 ions, a duration time prediction model was built for QZT with correlation coefficient R 2 of 0.9080 and 0.9701, and RMSEP value of 0.85 and 1.24, respectively. This study reveals the chemical differences of QZT with different storage years and provides a theoretical basis for the quality evaluation of stored dark tea.
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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茶叶科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Renliang Zhao,Hengbin Yao,Ziyan Hou,Qiongqiong Zhou,Mengyao Zhao,Chunlai Wu,Lipan Zhang,Chao Xu,Hui Su
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including ( E,E )-2,4-heptadienal, ( E,E )-2,4-nonadienal, ( E )-2-nonenal, ( E,Z )-2,6-nonadienal, ( E )-2-octenal, ( E )- β -ionone, 4-ketoisophorone, dihydroactinidiolide, ( E )- β -damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.
研究领域:
食品科学
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农学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Guijie Chen,Minhao Xie,Peng Wan,Dan Chen,Hong Ye,Ligen Chen,Xiaoxiong Zeng,Zhonghua Liu
The aim of present study was to examine whether the digestive system (saliva, simulated gastric and small intestinal conditions) could break down and large intestinal microbiota could utilize the polysaccharides from Fuzhuan brick tea (FBTPS). The results showed that there was no change in molecular weight, monosaccharide content and content of reducing sugars before and after saliva, simulated gastric and small intestinal digestion, indicating that FBTPS could pass through the digestive system without being broken down and reach the large intestine safely. The content of carbohydrate was significantly decreased by fermentation in vitro of gut microbiota, suggesting that FBTPS could be broken down and utilized by gut microbiota. FBTPS could significantly modulate the composition and abundance of gut microbiota. Furthermore, the contents of short-chain fatty acids were significantly increased. Therefore, FBTPS is expected to be a functional food to improve human health and prevent disease through promoting the gut health.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
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）