WATER RESEARCH
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2020
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IF 9.13
Di Zhang,Feifei Wang,Youli Duan,Shenghua Chen,Aihong Zhang,Wenhai Chu
Disinfection by-products (DBPs) are associated with various adverse health effects. Diversiform advanced treatment processes have been applied for the control of DBPs, but DBPs can still be frequently detected in tap water . Tea-leaves can be made into popular beverage and is itself a porous bio-adsorbent. By simulating tea brewing process, this study evaluated the removal of DBPs from drinking water during the tea brewing process. Removal of four trihalomethanes (THMs) and four haloacetamides (HAMs) by different fermentation degree tea-leaves was investigated. Little DBPs were removed by unfermented and semi-fermented tea-leaves (i.e., Meitan turquoise bud and Dahongpao tea) with less than 5% removal of HAMs, whereas 40% HAMs can be removed by fermented tea (i.e., Jinjunmei tea and Shuixian tea). Tea soup is neutral and slightly acidic, so little DBP hydrolysis was observed under typical tea-leaf brewing process. DBPs were mainly removed by volatilization and adsorption during tea brewing. Removal difference caused by DBP volatilization is very small. The DBP removal difference of four kinds of tea-leaves may be caused by fermentation degree. The surface of unfermented Meitan turquoise bud had a smooth and regular morphology, whereas a rough, irregular, hollow and spongy surface of fermented tea (i.e., Jinjunmei and Shuixian tea) was observed. Generally, the higher the degree of tea fermentation, the more adsorption sites, and the more removal of DBPs. Finally, the model, which takes the DBP initial concentration, tea-leaf dose and brewing time into account, was established under the experimental conditions to predict the variation of DBP concentration during tea brewing, and suggestions for DBP removal were provided to reduce DBP exposure risk. The integrated toxic risk during tea brewing was also investigated, and about 30% integrated cytotoxicity and 26% genotoxicity was reduced during Jinjunmei and Shuixian tea-leaf brewing.
研究领域:
环境科学
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公共卫生
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Huiyan Jia,Wenxuan Yuan,Zhengyu Ren,Jingming Ning,Yong-Quan Xu,Yujie Wang,Wei-Wei Deng
Herein, a new indicator-displacement array (IDA) sensor was developed for the quality evaluation of black tea fermentation. On the principle of the reversible covalent binding of phenylboronic acid and catechol, phenylboronic acids were selected as acceptors for targeted binding to polyphenols. Pyrocatechol violet and alizarin red S were used as indicators of the reaction. The IDA sensors have sensitive differential responses to fermented tea samples, achieving an assessment of the fermentation degree with accuracies of 80.39–88.00% by support vector machine (SVM). In addition, the key polyphenol components of the fermentation process were accurately predicted by the IDA and SVM regression with ratio of prediction to deviation values of 1.55–1.72, 2.03–2.21, and 2.03–2.08 for total polyphenols, total catechins, and epigallocatechin-3-O-gallate, respectively. In conclusion, the developed IDA sensor is capable of the in-situ quality monitoring of black tea fermentation, with the advantages being cost-effectiveness, sensitivity, and rapidity.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Chuanhai Tu,Tingfu Yu,Shaobiao Feng,Ning Xu,Aneth Massawe,Shanshan Shui,Bin Zhang
In this study, a novel kombucha-fermented Sargassum fusiforme beverage was prepared, and physicochemical properties, volatile flavor compounds, and microbial communities during the beverage fermentation were investigated. The results indicated that after fermentation, the pH decreased to 2.77 ± 0.05, titratable acid content increased to 4.42 ± 0.20 mg/mL, organic acids content increased and acetic acid became the main organic acid, values for total sugar content decreased and the reducing sugar content increased during fermentation. The clearance rates of DPPH radicals, hydroxyl radicals, superoxide anion radicals, and ABTS radicals increased after fermentation. In addition, the results of high-throughput sequencing showed that Zygosaccharomyces was the main fungi, and Komagataeibacter and Acetobacter were the main genera of bacteria in kombucha-fermented S. fusiforme beverage. Gas chromatography-ion migration spectrometry results showed that ethanol, acetic acid, acetone, and ethyl acetate were the main volatile flavor compounds. The correlation results between the dominant microbial community and the major volatile flavor compounds indicated that Pichia , Aspergillus , Zygosaccharomyces , Acetobacter, and Ralstonia had a positive effect on the flavor formation of beverages, which provided the direction for the later development and accurate screening of flavorous functional microorganisms.
研究领域:
食品科学
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微生物学
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化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yifan Zuo,Shuai Dong,Jingfei Shen,Yurong Chen,Qianfeng Yang,Yongning Wei,Jingming Ning,Luqing Li
Porphyrin-based colorimetric sensing arrays (CSA) are frequently used to evaluate the black tea quality, but the mechanisms behind the interaction between porphyrin structures and volatile organic compounds (VOCs) remain unclear. Six VOCs that can be used to distinguish the degree of fermentation in black tea were identified and analysed. Response surface optimisation revealed the optimal conditions for CSA: reaction temperature of 65 °C, reaction time of 8 min and dye volume of 5 μL. The predictive coefficients and relative predictive deviations of the simplified quantitative model ranged from 0.82 to 0.94 and 1.72 to 2.92, respectively. Finally, density functional theory (DFT) calculations were used to elucidate the intrinsic relationship between the structural features of porphyrin molecules and their responsiveness to sensing by analysing variations in binding energy, dipole moment, charge and bond length. This provides a theoretical basis for constructing targeted CSA to monitor aroma.
研究领域:
化学传感
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材料科学
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食品化学
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计算化学
✓ 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）