Food Chemistry-X
·
2024
·
IF 6.5
Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
·
2020
·
IF 6.551
Zhicheng Wu,Xiaobao Su,Zhang Lin,Nasreen Islam Khan,Gary Owens,Zuliang Chen
While iron-based nanoparticles ( n Fe) prepared using green tea extracts have been successfully used to degrade many organic contaminants , their application to remove As(V) remains limited. Thus, in this work, n Fe (GT-1) prepared using a green tea extract was used to removal As(V). The maximum adsorption capacity of GT-1 for As(V) was 19.9 mg g −1 at 298 K. The formation of GT-1 and the removal mechanism of As(V) by GT-1, was examined using XRD, TEM and SEM, which showed that GT-1 was composed of amorphous particulates sized between 50 and 100 nm. GC–MS and LC-MS analysis also showed that biomolecules presented in the green tea extract, including polyphenols and L-theanine, participated in the formation of GT-1. Mössbauer spectral analysis confirmed that an organo-Fe(III) complex was formed due to the reaction between biomolecules and Fe(III). FTIR and XPS showed that the adsorption of As(V) by GT-1 occurred both via complexation with Fe(III) in GT-1 and via coordination of As(V) with free hydroxyl groups on the surface of GT-1. Batch experiments showed that adsorption was spontaneous and conformed to the pseudo-second order kinetic model. Finally, mechanisms for the formation of GT-1 and the removal of As (V) by GT-1 were proposed.
研究领域:
环境科学
·
材料科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xuemei Tong,Xin Wang,Yamei Chen,Mengjia Ma,Yongzhen Li,Xiao Yang,Xianggui Chen,Qin Wang,Yukun Huang
Green tea extract (GTE) is rich in polyphenols that are the main body of functional activity, but the natural bitterness greatly restricts its applications in food areas. In this study, the effect of β-cyclodextrin (β-CD) on the bitterness and properties of GTE were investigated. The bitterness intensity was evaluated by determination of catechin content and the electronic tongue analysis. It was found that the bitterness of GTE decreased significantly by complexing with 20 % β-CD. Subsequently, the physicochemical properties were determined, including the determination of functional substances by high performance liquid chromatography, as well as the assessment of antioxidant activity and stability under different conditions (heat, acid/base, time). It was found that β-CD inclusion of active substances in GTE protected its functional components and delayed the deactivation rate. Additionally, the formation of a complex between β-CD and components of GTE was confirmed by UV–vis, FT-IR, thermogravimetric analysis, and scanning electron microscope. Therefore, the findings of the present work suggest that the masking of bitter substances and the protection of functional components of GTE through preparing the β-CD inclusion is a feasible way to expand its applications.
研究领域:
食品科学
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植物化学
·
功能性成分研究
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2023
·
IF 5.2
Peng Shan,Kun Wang,Fuyou Yu,Lunzhao Yi,Liping Sun,Hui Li
With the increasing environmental concern and consumption demand for fresh food of human being, development of biodegradable and active food packaging films is highly desirable. In this study, an active multilayer food packaging film was fabricated using gelatin (GEL) and sodium alginate (ALG) as matrix biopolymer , green tea extract (GTE) derived from green tea waste as cross-linking agent and active ingredient. The film-forming method was based on simple layer-by-layer (LBL) casting. SEM and FTIR demonstrated the good compatibility of the film-forming substances and the formation of a more compact LBL multilayer composite film due to occurrence of increased intermolecular hydrogen bonding , thereby improving UV-shielding, mechanical strength , water vapor and oxygen barrier, water resistance and thermal stability. The multilayer composite film also exhibited high antioxidant and antibacterial activity . Particularly, slow release of GTE from multilayer composite film was observed. Moreover, the preservation study demonstrated that obtained active film could effectively maintain postharvest quality of Boletus bicolor Peck and extend shelf-life to 7 days under 4 °C storage, indicating its promising application potential for food preservation.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Chun Yang,Jia-Hao Lu,Mei-Ting Xu,Xin-Chi Shi,Zhi-Wei Song,Tang-Min Chen,Daniela D. Herrera-Balandrano,Yun-Jiao Zhang,Pedro Laborda,Mahdi Shahriar,Su-Yan Wang
Strawberries are a widely consumed fruit that contains a variety of antioxidant metabolites. However, postharvest strawberries are highly perishable and susceptible to a variety of fungal pathogens. In this study, a chitosan-based coating containing turmeric (TU) and green tea (GT) extracts was developed and evaluated for the preservation of strawberries. Both TU and GT extracts contained high phenolic contents (>5.8 g kg −1 dry weight), but only TU extract showed strong antifungal activity. SEM observations revealed that high concentrations of extract (3–5% v/v ) caused the formation of agglomerates within the films, reduced elongation at break and increased tensile strength. The postharvest treatment of strawberries with chitosan coating containing TU extract inhibited the proliferation of Botrytis cinerea during 7 d of storage at 20 °C, whereas the coating containing GT extract extended the antioxidant properties of postharvest strawberries from 4 to 8 d at 20 °C. Sensory analysis indicated that the coatings did not significantly affect flavor and taste. Overall, TU extract was used for the first time for food packaging purposes and proved to be a great complement to the antioxidant properties of GT to extend the shelf-life of postharvest strawberries.
研究领域:
食品科学
·
植物病理学
✓ 已验证
产品关联
DOI
高影响因子
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
·
2022
·Vol. 110
·期 1
·1-7
·
IF 2.807
Du Changsheng,Chen Haijun,Gao Weidong,Sun Wu,Peng Lei,Xu Nan
The nano-zero valence iron (nZVI) via green synthesis for heavy metal remediation has attracted many attentions due to its low-cost, environmental-safety, relative reproductivity, and high stability. However, influence of synthesis conditions on the physiochemical properties of nZVI via green tea extracts and the responding suspensibility, which is required for high reactivity, has not been fully elucidated. In this study, we investigated the zeta potentials, sedimentation and lead (Pb 2+ ) removal capacity of various nZVIs synthesized using green tea extracts. The results showed that the tea extracts extracted at 80 o C presented an excellent activity, which contributed to the outstanding suspensibility and reaction activity of nZVI synthesized in a volume ratio of 1:1 (tea extraction versus Fe 2+ solution). Thus, the optimized nZVI was successfully prepared with a Pb 2+ removal capacity (377.3 mg/g), which was seven times stronger than 50.31 mg/g of traditional chemical synthesized nZVI.
研究领域:
环境科学
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材料科学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2021
·
IF 10.588
Zhi Ye,Nan Xu,Duo Li,Junchao Qian,Changsheng Du,Ming Chen
Both green tea (GT) extract and vitamin C (VC) were used for the reduction of Fe 3+ to Fe 0 using a green synthesis method. Modified nanozero-valent iron (GT-nZVI@VC nanocomposites) was successfully obtained and characterized as α-Fe 0 -iron oxide/VC by multiple analytical methods. The GT-nZVI@VC nanocomposites showed better transportability than nZVI , in that transport behavior was slightly dependent on various ratios of sand/soil in water-saturated heterogeneous porous media . Breakthrough curves of GT-nZVI@VC nanocomposites in paddy soil exhibited “blocking effects” and were well described using a first-order straining coefficient (k 2 ) on site 2 obtained from a two-site kinetic attachment model. In particular, GT-nZVI@VC (VC/Fe = 0.6) showed higher Cr(VI) removal (especially reducibility) in both paddy soil and water compared to that of nZVI and VC. It is likely that the synergistic effects of VC (ascorbic acid) and tea polyphenols can increase the released free electrons into solution, favoring the high reduction of Cr(VI) into Cr(III) (i.e., FeOCr 2 O 3 , Cr(OH) 3 and Cr 2 O 3 ), where Cr(III) is prone to be immobilized by the nanocomposites in soil. This research highlights that VC can mediate the activation of GT extract to successfully modify nZVI, which could be beneficial for efficient transport in subsurface and remediation of Cr(VI)-contaminated soil and underground water.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Long-Jie Xu,Qing-Qing Cao,Si-Han Deng,Wen-Jiang Dong,Qian Zou,Yong-Quan Xu,Xing-Hui Li
In this study, the effect of calcium ions (Ca 2+ ) on the astringency sensation in green tea infusion was explored using sensory evaluation, in vitro oral soft tribology, and targeted metabolomics. Ca 2+ enhanced the astringency intensity (from 2 to 6) and the turbidity (from 10.0 to 83.3), and decreased the particle size (from 1468.0 to 817.65) in cold-brewing tea. Catechins influenced the astringent sensation in the presence of Ca 2+ and the content of (−)-Epicatechin, (−)-Epigallocatechin, and (−)-Epigallocatechin gallate (EGCG) solution in green tea infusion after oral processing all reduced. The friction coefficient of hot-brewed tea (μ, 1.6–2.8) was greater than that of cold-brewed tea (μ, 1.0–2.6), and EGCG increased with the enlarged Ca 2+ concentrations. Ca 2+ increased the astringency mainly through catechins and saliva lubrication. The in vitro soft oral tribology could be usefully explored the enlarged astringency sensation by Ca 2+ , and applied to the astringency regulation of beverages.
研究领域:
食品科学
·
生物学
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产品关联
DOI
PubMed
高影响因子
Chinese Journal of Natural Medicines
·
2015
·
IF 1.114
Chong-Ye FANG,Xuan-Jun WANG,Ye-Wei HUANG,Shu-Mei HAO,Jun SHENG
The present study was designed to determine the effects of Puer tea and green tea on blood glucose level. Male BALB/c mice were administered green tea extract (GTE) or Puer tea extract (PTE), either intragastrically or in their drinking water. The major components of these teas are epigallocatechin gallate (EGCG) and caffeine, respectively. Blood glucose measurement results showed that mice fed intragastrically or mice that drank GTE, PTE or caffeine showed significantly lower blood glucose levels compared to the control group. However, EGCG exhibited no influence on the blood glucose levels. When caffeine was eliminated from the GTE and PTE, the effect on the blood glucose levels was abolished, but the effect was recovered when caffeine was re-introduced into the extracts. Evaluation of hematological and biochemical indices at the time of the greatest caffeine-induced decrease in blood glucose levels showed that the effect of caffeine was specific. Microarray analyses were performed in 3T3-L1 preadipocytes and mature adipocytes treated with 0.1 mg·mL −1 caffeine to identify factors that might be involved in the mechanisms underlying these effects. The results showed that few genes were changed after caffeine treatment in adipocytes, and of them only phospholipid transfer protein (PLTP) may be ralated to blood glucose. In conclusion, this study indicates that caffeine may be the key constituent of tea that decreases blood glucose levels, and it may be used to treat type 2 diabetes.
研究领域:
营养学
·
代谢生物学
·
糖尿病研究
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DOI
PubMed
高影响因子
ADVANCED POWDER TECHNOLOGY
·
2022
·Vol. 33
·期 11
·103807
·
IF 4.969
Jingxi Zhang,Yifan Niu,Yu Zhou,Shaohua Ju,Yongwan Gu
In this study, green tea was used as a reducing agent to prepare GT-nZVI/Cu nano-zero-valent iron-copper bimetallic materials for nitrate degradation. Through single factor experiments, the process conditions for nitrate removal by GT-nZVI/Cu were optimized. By measuring the contents of nitrate, nitrite, and ammonia nitrogen in the reaction products, the reduction pathway of nitrate-nitrogen in GT-nZVI/Cu was studied. In addition, the removal mechanism of nitrate by GT-nZVI/Cu was also analyzed by scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), X-ray photoelectron spectroscopy (XPS), Fourier transform infrared spectroscopy (FTIR) and kinetic experiments. The results showed that the size of GT-nZVI/Cu particles is between 50 and 70 nm, and they are irregular spherical shapes. The polyphenol antioxidants in green tea make GT-nZVI/Cu have stronger antioxidant properties, and the denitration products are mostly nitrogen. The addition of copper ions accelerates the reaction time and reaction rate. The maximum removal rate of nitrate by GT-nZVI/Cu within 75 min can be up to 99 %. After three repeated experiments, the removal rate of GT-nZVI/Cu can still reach 70 %. The removal mechanism of GT-nZVI/Cu has enhanced nitrate removal through complexation, redox, and adsorption co-precipitation. This study provides a new route for the green preparation and efficient application of nZVI.
研究领域:
环境化学
·
纳米材料科学
·
水处理技术
·
环境功能材料
·
污染控制化学
·
应用催化
✓ 已验证
DOI
高影响因子
Journal of Materials Chemistry B
·
2019
·Vol. 7
·期 39
·5972-5982
·
IF 5.047
Xue Jiang,Yu Sun,Lihuang Shang,Conglian Yang,Li Kong,Zhiping Zhang
“Green chemistry” is a newly developed approach that uses natural products to fabricate drug delivery systems; it has many advantages, such as low cost, simplicity, rapidity and environmental friendliness. In this study, we fabricated doxorubicin-loaded gold nanoclusters via a “green chemistry” method, involving the use of green tea extract to realize combinational photothermal and chemotherapy against melanoma. Green tea extract acted as a reducing agent of chloroauric acid and a stabilizer of the nanoclusters, and it also provided a co-polymerization site for doxorubicin. Gold nanoclusters were formed in the presence of the reductive polyphenols in the green tea extract. The accordingly converted polyphenol oxides could assemble into oligomers to stabilize the formulated nanoclusters while co-polymerizing with doxorubicin through π–π stacking and electrostatic interactions. This drug delivery system showed good stability, pH-sensitive drug release properties and enhanced cellular uptake. In vitro and in vivo experiments both demonstrated that our system with combinational photothermal and chemotherapy could achieve significantly enhanced tumor growth inhibition compared to monotherapy. Overall, this platform may provide a safe and efficient strategy for cancer treatment and new insight into green, natural extracts for nanoparticle fabrication.
研究领域:
纳米技术
·
癌症治疗
·
材料科学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 12
·5291-5308
·
IF 3.9
Yani Pan,Helin Lv,Fuyuan Zhang,Shuxi Chen,Yan Cheng,Shicheng Ma,Hao Hu,Xiyu Liu,Xiaoyong Cai,Fangyuan Fan,Shuying Gong,Ping Chen,Qiang Chu
Oral cavity contains the second largest microbial community in the human body. Due to the highly vascularized feature of mouth, oral microbes could directly access the bloodstream and affect the host healthy systemically. The imbalance of oral microbiota is closely related to various oral and systemic diseases. Green tea extracts (GTE) mainly contain tea polyphenols, alkaloids, amino acid, flavones, and so on, which equipped with excellent anti-inflammatory activities. Previous studies have demonstrated the beneficial effects of GTE on oral health. However, most researches used in vitro models or focused on limited microorganisms. In this study, the regulatory effect of GTE on oral microbiome and the alleviative effect on oral inflammation in vivo were evaluated. The results showed that GTE could efficiently alleviate the inflammations of the tongue, cheek pouch, as well as throat. GTE effectively inhibited the activation of NF-κB through the upregulation of the anti-inflammatory cytokine interleukin (IL)-10, consequently leading to reduced expression of pro-inflammatory cytokines IL-6 and tumor necrosis factor-α. The indexes of spleen and thymus were also elevated by GTE in stomatitis mice. Moreover, GTE promoted the growth of probiotics Lactobacillus and Bacillus , inhibited the reproduction of pathogens Achromobacter , reversing the microbiota disorders in oral cavity. This study not only presents a novel approach for enhancing oral microecology but also facilitates the wider adoption of tea consumption.
研究领域:
药理学
·
微生物学
·
免疫学
·
口腔健康
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）