Foods
·
2026
·Vol. 15
·期 2
·
IF 5.1
Yi-Ran Yang,Wei-Guo Cao,Chen-Yu Li,Shu-Yan Li,Qin Huang
Hawk tea (Litsea coreanaLevl. var.lanuginosa), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced camphoraceous note that often deters first-time consumers. In this study, hawk tea leaves were subjected to solid-state fermentation with four microbial strains—Monascus purpureus,Aspergillus cristatus,Bacillus subtilis, andBlastobotrys adeninivorans. The volatile compounds of unfermented and fermented hawk teas were identified by ultra-fast gas chromatography electronic nose (ultra-fast GC e-nose), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS) analyses, respectively. Furthermore, the calculation of odor activity values (OAVs) and relative odor activity value (ROAV) revealed that 6 and 25 volatile chemicals, including perillaldehyde (OAV 3.692) and linalool (ROAV 100), were the main contributors to the floral, fruity, and woody aroma of fermented hawk tea. Sensory evaluation confirmed that fermentation generally enhanced woody notes while significantly reducing the characteristic camphoraceous and oil oxidation odors. Notably, theBlastobotrys adeninivorans-fermented sample exhibited the most pronounced floral and fruity nuances, accompanied by significantly elevated aroma complexity and acceptability. Consequently,Blastobotrys adeninivoransrepresents a promising starter culture for the improvement of hawk tea flavor.
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PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Hui Xu,Jiameng Wang,Huijun Sun,Yixuan Xu,Zhongyun Zhao,Zongjun Wu,Mingming Zheng,Yibin Zhou,Yiqun Du,Zhenyu Yu
This study investigates the effects of soluble dietary fiber from large-leaf yellow tea (TSDF) on the physicochemical properties, in vitro digestibility, and 3D printing performance of buckwheat starch (BS). The results show that TSDF effectively inhibits short-term retrogradation of BS, reduces its crystallinity and short-range order, and does not form V -type complexes with BS. As the TSDF content increases, peak viscosity decreases, gelation temperature increases, and gelation enthalpy decreases from 13.93 J/g to 12.31 J/g. Additionally, TSDF reduces the digestibility of BS and promotes an increase in pore size and thickening of pore walls in the colloidal structure. A moderate amount of TSDF (0.3 %) improves the 3D printing accuracy of BS. This study provides new insights for dietary fiber-modified starch and its application in low glycemic index and 3D printed foods.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY
·
2023
·
IF 2.6
Xingle Guo,Xin Huang,Haijuan Jiang,Guisen Zhang,Liyan Jia,Xu Jing,Junxue Wu
A pre-treatment and analytical procedure for parathion-methyl (PM) in food samples was developed using cyclodextrin-based dispersive liquid-liquid microextraction (CD-DLLME) accompanied by a smartphone digital image colorimetry (SDIC). The extractant used was a green deep eutectic solvent synthesised from hexanoic acid and menthol. Cyclodextrin aqueous solutions were used as the green dispersion solvents to complete the dispersion and extraction process. Thus, a simple, fast, and environmentally friendly pre-treatment method was proposed. PM that was hydrolysed to a yellow product under an alkaline environment, and the colour intensity could be obtained using a smartphone for analysis. PM showed linearity ranging from 0.0020 to 1.0000 mg L−1, with limits of quantification and detection of 0.0020 and 0.0006 mg L−1. This method has been successfully applied in water, juice, tea, and vinegar, with recoveries ranging from 80.4 to 105.7% and relative standard deviation between 1.3 and 3.6%. This method can determine the concentration of PM in different food samples.
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MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Honglin Qin,Yuan Tao,Ruiting Niu,Bingyan Han,Lizhen Qiao
In this work, magnetic flower-like and fluorine-doped nickel oxide composites Fe 3 O 4 @SiO 2 @F/NiO were prepared and applied for the magnetic solid-phase extraction (MSPE) of five imidazole fungicides. The obtained materials were characterized by scanning electron microscopy, X-ray diffraction, energy-dispersive X-ray photoelectron spectroscopy and Brunauer-Emmett-Teller analysis to verify the successful synthesis. The effect of some experimental parameters on the extraction efficiency were explored to optimize the MSPE conditions, including the adsorbent dosage, ultrasonic time, salt concentration, sample solution pH, elution solvent type and volume. Then, method validation was performed under the optimal conditions in combination with high-performance liquid chromatography-ultraviolet detection. The determination coefficients ranged from 0.9956 to 0.9991, and the limits of detection and limits of quantification for the imidazole fungicides were 0.1–3 μg·L −1 and 0.3–10 μg·L −1 , respectively. Moreover, the intra-day and inter-day precisions were evaluated in three different concentrations with relative standard deviations in the range of 1.34 %-13.31 % and 4.96 %-13.92 %. At last, the proposed MSPE method was used to enrich and determine imidazole fungicides in tap water, milk and green tea samples, and the spiked recoveries were in the range of 77.93 %-119.38 %, demonstrating the potential of the method in the determination of imidazole fungicides from real samples.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xiao-Hua Zhang,Ren-Jun Liu,Jing-Jing Zheng,Xiang-Dong Qing,Kai-Long Yang,Ya-Qian Zhang,Le-Yuan Pan,Jin-Fang Nie
This study aimed to authenticate the production season of Xinyang Maojian green tea, and screen and identify its characteristic components through non-targeted metabonomics methods based on two-dimensional fingerprints combined with chemometric analysis. Firstly, two-dimensional fingerprints of spring and autumn teas were obtained through HPLC-DAD analysis to form a three-dimensional array (retention time × absorption wavelength × sample). Subsequently, the multiple co-elution peaks and spectral profiles in two-dimensional HPLC-DAD fingerprints were resolved by using alternating trilinear decomposition assisted multivariate curve resolution (ATLD-MCR) algorithm. We obtained the relative concentration matrix C (24 × 122), which was further used to distinguish the production season of Xinyang Maojian green tea through chemometric pattern recognition analysis. The evaluation results of both orthogonal partial least squares-discriminant analysis (OPLS-DA) and partial least squares-discriminant analysis (PLS-DA) models were better than those of PCA models, and could effectively distinguish the production season of Xinyang Maojian green teas. Moreover, 5 variables were selected through VIP method to build new UV-scaling and Par-scaling OPLS-DA models. In conclusion, the following characteristic components were identified in accordance with the analytical standards and published data: gallocatechin (GC), theobromine (THB), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and epicatechin gallate (ECG).
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Huijun Wang,Jianxun Li,Chaoyang Zhang,Baoshan Sun,Yawen Zhou,Yanyan Zhou,Haiyu Zhao
Plucking position and harvest time influence the metabolites of vine tea which are closely related to the taste quality and antioxidant activity. In this study, 75 vine tea samples produced by three plucking positions and harvested in five months were analyzed by untargeted metabolomics, and in vitro and in vivo antioxidant activities of different vine teas were evaluated. 37 compounds were tentatively identified through various methods. Compared with the high-concentration results, VIP scores of the major components in the low-concentration model were much higher and were filtered as characteristic markers. Chemometrics analysis showed that plucking position had a stronger influence on vine tea quality than harvest time. 16 identified metabolites, including flavonoids, organic acids and catechins, were found to be responsible for the recognition of the plucking position. Vine tea infusion made of young green leaves exhibited higher scavenge radical activity in vitro , and tender tip leaves exhibited higher antioxidant activities in vivo zebrafish, which may be due to the presence of a higher concentration of flavonoids in their phytochemical profile. This research is anticipated to provide useful enlightenment for the effective utilization of vine tea resources.
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SCIENCE OF THE TOTAL ENVIRONMENT
·
2023
·
IF 9.8
Jiaqing Huang,Jing Ye,Wenhui Gao,Cenwei Liu,G.W. Price,Yanchun Li,Yixiang Wang
Pyrolytic biochar (PL-BC, pyrochar) and hydrothermal biochar (HT-BC, hydrochar) derived from branches and leaves of tea plants had different pH, electrical conductivity (EC), total carbon nitrogen content, BET surface area, total pore volume, average pore diameter, and functional groups. HT-BC had a larger specific surface area and more functional groups than PL-BC. Ralstonia Bcul-1 ( R -B) was the dominant and functional bacteria in a fertilized vegetable soil supplemented with TBB - immobilized R -B (TBB + R -B). R -B vitality was more closely related to BET surface area, total pore volume, and functional groups of tea-based biochar (TBB: PL-BC and HT-BC). R -B was able to maintain high oxidase activity. R -B and TBB + R -B can increase the activities of urease and peroxidase in vegetable soil playing an essential role in the biotransformation of ammonium nitrogen (NH 4 + -N) and nitrate nitrogen (NO 3 − -N). TBB was able to simultaneously increase the content of NO 3 − -N and NH 4 + -N, and TBB + R -B also significantly increased NO 3 − -N content but decreased NH 4 + -N content in a fertilized vegetable soil. These results indicated that R -B promoted nitrification in the soil, i.e. conversion of NH 4 + -N into NO 3 − -N, by enhancing the activities of urease and peroxidase. R -B had high adsorption capacity for cadmium (Cd) and chromium (Cr) (Cd&Cr: Cd and Cr). Moreover, TBB + R -B was able to convert weak acid extractable and reducible Cd&Cr into a more stable residual fraction and oxidizable Cd&Cr. The overall effect of the treatments was to reduce plant uptake of Cd&Cr by cabbage. TBB + R -B significantly promoted R -B growth, changed inorganic nitrogen speciation, increased NO 3 − -N supply, reduced Cd&Cr bioavailability, and decreased plant tissue Cd&Cr content.
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PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Qianqian Li,Bei Li,Chaoyang Zhang,Xiaoqian Zhou,Wei Liu,Yu Mi,Zuorong Xie,Yi Li,Jianxun Li
It is an urgent requirement to explore the key aroma of vine tea to provide the guidance for tea quality evaluation. In this study, three levels of vine tea of bud tip, tender leaf, and aged leaf were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS). The relative odor activity value (rOAV) calculation coupled with gas chromatography-olfactometry (GC-O) technology were implemented to seek the aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the critical volatile compounds on the basis of S-line, variable importance for projection (VIP), jack-knifing confidence interval, p values (<0.05), and fold change (FC). As a result, five aroma compounds of ethyl acetate, (E,E)-2,4-heptadienal, geraniol, hexanal, and geranyl acetone were considered as key markers by taking an overall consideration of rOAV, GC-O and chemometrics methods. Finally, the mathematical equation of the vine tea grade with respect to the key aroma was established. The ethyl acetate and geraniol were positively related with the vine tea level evaluation, whereas the hexanal, geranyl acetone, and (E,E)-2,4-heptadienal were negatively correlated with the tea grade, among which the hexanal played a significant role on tea level assessment. This study provides compelling evidence for the vine tea quality evaluation in the perspective of key aroma compounds.
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ELECTROCHIMICA ACTA
·
2023
·
IF 6.6
Junhong Li,Danhua Zhu,Hui Huang,Shuqian Xie,Jingkun Xu,Ruirui Yue,Xuemin Duan
Herein, the electrochemical sensing platform has been proposed based on metal-organic framework doped Au/poly(3,4-ethylenedioxythiophene) (PEDOT) composites to simultaneously detect the catechin and sunset yellow in tea beverage. The characterization reveals that the Au nanoparticles distribute well on/in conducting PEDOT, and the relatively few UIO-66 particles as the dopant intersperse the Au/PEDOT composites. The electrochemical test has been used to study the sensing properties toward catechin and sunset yellow simultaneous detection. The results show that the Au/PEDOT/MWCNT-CONH-UIO-66 performs a wide range of 0.03∼60 µM and 0.3∼40 µM, low detection limit as 0.01 μM / 0.15 μM towards catechin and sunset yellow simultaneous detection, respectively. Furthermore, the Au/PEDOT/MWCNT-CONH-UIO-66 possesses a wide linear detection range and high sensitivity for catechin and sunset yellow detection. Moreover, the Au/PEDOT/MWCNT-CONH-UIO-66 composite also has great stability and anti-interference ability. Finally, the sensing platform was applied to detect catechin and sunset yellow in the tea beverage compared with the high-performance liquid chromatography method. To the best of our knowledge, our work first reported the electrochemical sensing materials for catechin and sunset yellow simultaneous detection in food, which will provide a certain theoretical analysis and experimental experience for the preparation of materials used for catechin and sunset yellow simultaneous detection in food.
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Food and Bioprocess Technology
·
2022
·Vol. 15
·期 12
·2683-2696
·
IF 5.581
Liu Jingbo,Cheng Dongkun,Zhang Deju,Han Lu,Gan Yiming,Zhang Ting,Yu Yiding
This study aimed to develop and characterize the chitosan-edible coating solution (CS-NH-TC) incorporated with ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid and then investigate their effect on physicochemical, antibacterial, and sensory properties of marinated eggs stored at 4 °C for 24 days; marinated eggs without coating were set as control. The CS-NH-TC edible coating solution exhibited the lowest particle size (582.6 ± 16.6 nm) and polydispersity index (0.49) and highest zeta potential (30.96) among the coatings. The FT-IR spectra showed that TP, VC, nisin, and ε-PLH were successfully encapsulated in the CS edible coating solution. The moisture content and water-holding capacity of the marinated eggs coated with CS-NH-TC remained stable up to 20 days. Marinated eggs coated with CS-NH-TC edible coating solution exhibited lower total viable counts of microorganisms and more stable color and pH values compared to the control during the entire storage time. Furthermore, the texture and sensory evaluation results demonstrated that marinated eggs coated with CS-NH-TC edible coating solution had low degradation rate and improved overall acceptability scores. This study confirmed that CS-NH-TC edible coating solution was a promising coating for improving the quality and shelf life of marinated egg products and may have a broad application prospect in the preservation of other food products.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jirui Kun,Qing Meng,Chia-Cheng Wei,Guanhua Xie,Jingna Yan,Chi-Tang Ho,Huarong Tong
Cup aroma refers to the volatiles emitted from an empty cup after tea infusion. In this study, gas chromatography–olfactometry (GC–O) and the odor activity value (OAV) approach were employed to investigate the composition of fermented soybean-like cup aroma from raw Pu-erh tea. Further, the aroma recombination and omission tests were performed, and the results demonstrated that 2-methylbutyric acid, acetic acid, 4-methyl-3-penten-2-one, ethyl isobutyrate, nonanoic acid, and phenylacetic acid exhibited relatively high aroma intensities (AI) and OAVs among the 12 odor-active compounds that were detected in the fermented soybean-like cup aroma. The aroma recombination, which was performed employing the 12 odorants with AI ≥1 successfully mimicked the overall aroma profile of the fermented soybean-like cup aroma. The omission test revealed that 2-methylbutyric acid contributed significantly to the fermented soybean-like cup aroma. And the enantiomeric ratio (ER) of the ( S )- to ( R )-forms of 2-methylbutyric acid was 67:33.
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NEW JOURNAL OF CHEMISTRY
·
2022
·Vol. 46
·期 10
·4693-4699
·
IF 3.925
Ziwei Ju,Heng Qian,Nianyou Pan,Yuting Huang,Qinqin Xu,Chen Yan,Wenfeng Zhou
In this study, a novel enhanced dispersive liquid–liquid microextraction method was developed for the determination of four pyrethroid insecticides (deltamethrin, etofenprox, bifenthrin and fenpropathrin) in tea infusions, based on solidified floating organic solvents containing [P4,4,4,12][PF6] generated in situ and a hydrophobic mixture of 1-chlorododecane and 1-dodecanol. Both the hydrophobic mixture and [P4,4,4,12][PF6] were used as extractants in this method. Several key factors, such as the solvent mixture dosage, the molar ratio of [P4,4,4,12]Br to KPF6, the reaction temperature and the added salt concentration, that affected the recovery were optimized. According to the results of spiked recovery experiments under optimized conditions, the recoveries of all four pyrethroid pesticides ranged from 81.2% to 103.7%, with relative standard deviation (RSD) values ranging from 2.2% to 5.1%. The limit of detection (LOD) values for deltamethrin, etofenprox, bifenthrin and fenpropathrin were 0.39 μg L−1, 0.47 μg L−1, 0.42 μg L−1 and 0.68 μg L−1, respectively. This method fully utilizes the advantageous characteristics of ionic liquids (ILs) and adds the extractant mixture simultaneously to the IL, making the whole experimental process environmentally friendly, efficient, simple and fast. Overall, this is an effective method for the detection of pyrethroid pesticide residues in tea infusions.
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高影响因子
危险品化学品经营许可证（带存储）