Food Chemistry-X
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2024
·
IF 6.5
Xingyu Zhu,Chong Chen,Dou Che,Hui Yan
To improve the activity of single-atom nanozymes (SAzymes) for applications in food analysis, a new bimetal SAzyme FeCe/NC was developed. Its oxidase-like activity is 40% higher than that of single metal SAzyme Fe/NC. Based on a series of characterization investigations, the catalytic mechanism is that it directly catalyzed O 2 to generate • OH, O 2 • - and 1 O 2 . It could directly catalyze oxidation 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB, thereunder, a FeCe/NC SAzyme-TMB colorimetric method for the detection of tannic acid (TA) was constructed after the optimization of catalytic conditions. The method has a high R 2 of 0.995, a low limit of detection (LOD) of 0.26 μmol/L, and high stability. The detection performance was validated by the real samples (tea). Therefore, the prepared bimetallic SAzyme FeCe/NC can be applied for TA detection without the addition of H 2 O 2 , and will have broad applications in the areas of food, feed, and life science.
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SEPARATION AND PURIFICATION TECHNOLOGY
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2016
·
IF 3.299
Yin Zhu,Hai-Peng Lv,Wei-Dong Dai,Li Guo,Jun-Feng Tan,Yue Zhang,Fang-Lin Yu,Chen-Yang Shao,Qun-Hua Peng,Zhi Lin
Aroma is one of the most important determinants of tea quality; thus, the precise characterization of the chemical composition of tea aroma is of significant value. In this study, aroma components of the most famous Chinese green tea, Xihu Longjing tea, were first systematically analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) combined with simultaneous distillation extraction (SDE). 478 volatile compounds were identified as common constituents of fifty-five Xihu Longjing tea samples based on standard mass spectra in available databases, retention times, retention indices, structured chromatograms and standards. Subsequently, the aroma qualities of Xihu Longjing tea samples were discriminated by sensory evaluation combined with multivariate analysis. The study results indicated that 37 compounds were positively correlated with aroma quality, and 65 compounds were negatively correlated with aroma quality. The above compounds with various odor characteristics were considered as the key components to affect the aroma quality of Xihu Longjing tea.
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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.
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Analytical Methods
·
2015
·Vol. 7
·期 5
·2093-2099
·
IF 1.821
Wei Xiong,Chunsheng Cheng,Yaling Yang
A method to separate and preconcentrate trace levels of chromium using silver nanoparticle (Ag NP) technology and suspension dispersive solid phase extraction is proposed. The synthesized Ag NPs combine with chromium to form aggregations. Suspension dispersive solid phase extraction is based on the reaction of zinc sulfate (ZnSO4) and sodium hydroxide (NaOH) to form a zinc hydroxide suspension. The UV-vis absorption spectra and transmission electron microscopy (TEM) confirmed the aggregation of the Ag NPs. The influence of several parameters, such as volume of silver nitrate, extraction temperature, the solution pH, type and mass of the sorbent, vortex time, equilibration time, Ag NP volume, and the type, concentration and volume of the acid and foreign ions were investigated and optimized. Linearity was investigated from 10 to 1000 μg L−1, and the correlation coefficient was 0.9988. Recoveries of 97.7–103.3% and an enrichment factor of 20 were achieved with 40 mL of sample. The LOD was 3.2 μg L−1 for total chromium, and the relative standard deviation (RSD) was 4.2% at 20 μg L−1. This method is simple and is successfully applied for the determination of chromium in tea samples with satisfactory results.
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Food Bioscience
·
2024
·
IF 4.8
Ruichun Wang,Songyi Lin,Junbo Chu,Yi Yuan,Simin Zhang
Eleutheronema Tetradactylum is commercially important marine fish and a fixture at tables. However, nonnegligible hazardous substances, such as heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), generates along during thermal processing. Herein, we determined HAAs and two representative AGEs, Nε-carboxyethyl-lysine (CEL) and Nε-carboxymethyl-lysine (CML) formation in roasted Eleutheronema Tetradactylum , and proposed inhibitory method of tea polyphenol to effectively reduce HAAs, CML and CEL, which caused 51.23, 46.72, 24.06 and 35.48 percentage reduction of Norharman, Harman, CML and CEL, respectively, led IQ, 8-MeIQx below detected limitation. Precursors (amino acids, creatin(in)e, glucose and glyoxal), lipid oxidation, fatty acid analysis and further nontargeted lipidomic approaches are attempted to reveal the inhibition mechanism. This work develops a new method to minimize HAAs and AGEs in Eleutheronema Tetradactylum , provide a comprehensive interpretation of inhibition mechanism by tea polyphenols, which is helpful to food manufacturers for healthier fish production.
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Applied Food Research
·
2024
·
IF 4.5
Zhiyang Deng,Qing Zhang,Piaopiao Long,Mingchun Wen,Zisheng Han,Daniel Granato,Jun Qi,Liang Zhang,Mengting Zhu
Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investigated the effect of green tea (GT), TP, and epigallocatechin gallate (EGCG) at additive levels of 0.05%, 0.25%, and 0.5% on the formation of HAAs, antioxidant capacity and quality characteristics during the roasting of pork patties at 250°C. Low levels of GT (0.05%, and 0.25%) and EGCG (0.05%) slightly inhibited the formation of HAAs (MeIQx, 4,8-DiMeIQx, PhIP), with inhibition rates for MeIQx, 4,8-DiMeIQx, and PhIP ranging from 4.70%–8.32% (except for 0.05% GT), 6.15%–16.19%, and 5.69%–24.69%, respectively, while the other groups (0.5% GT, 0.05% TP, 0.25% TP, 0.5% TP, 0.25% EGCG, and 0.5% EGCG) promoted the formation of HAAs. Patties with higher levels of HAAs showed greater consumption of precursors (glucose, free amino acids, and creatine) and protein oxidation. Despite this, all three additives enhanced antioxidant activities (DPPH, ABTS, FRAP) and lipid oxidation stability dose-dependently. Additionally, the additives reduced the luminance ( L* ), redness ( a* ), and yellowness ( b* ) of roasted pork patties. TP and EGCG caused more weight loss in patties and negatively affected their texture, whereas GT had no significant effect on these parameters. Overall, EGCG (0.05%, and 0.25%) had the greatest impact on the formation of HAAs, antioxidant capacity, and quality characteristics of roasted pork patties, followed by TP (0.05%, and 0.25%) and GT (0.05%, and 0.25%). These findings suggest that the addition of low levels of GT (0.05%, and 0.25%) can inhibit HAAs formation, enhance antioxidant capacity, and maintain the quality characteristics of roasted pork patties, whereas the addition of TP and EGCG (0.05%, 0.25%, and 0.5%) is not an effective method for improving quality characteristics and inhibiting HAAs formation in roasted pork patties.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Biyun He,Siqing Du,Wen Zeng,Weijiang Sun
White Peony Tea (WPT) is valued for its unique flavor and pleasant sensory effects. However, the specific aroma compounds in WPT contributing to this pleasant sensation and the underlying mechanisms remain unclear. This study integrates GC–MS, computational modeling, and sensory evaluation to systematically explore the key pleasant aroma compounds in WPT and their potential mechanisms. Seven key components were identified as eliciting the pleasant sensation of WPT, including cedrol and β -ionone. These compounds activate human pleasure receptors, influencing neurological pathways to enhance sensory pleasure. Molecular simulations validated the stability of the interactions between the aroma compounds and their targets, specifically cedrol–CHRM4, cedrol–ADORA1, β -ionone–ADORA2A, and cedrol–MAOB. Sensory evaluation revealed pleasantness scores for these aroma compounds between 2.60 and 6.80, supporting the positive effects on sensory experience. This research provides scientific insight into the relationship between tea aroma and sensory pleasure, providing a foundation for the development of tea products.
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FOOD CONTROL
·
2024
·
IF 5.6
Jingbo Liu,Lu Han,Dongkun Cheng,Shengrao Li,Xiumei Chen,Yiding Yu,Deju Zhang,Ting Zhang
Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days and its effects on egg quality, and protein oxidation and structure were determined. The CS–NH–TC coating exhibited the highest antioxidant and antibacterial activities among all coatings. Compared to uncoated marinated eggs (Sulfhydryl: 12.02 μmol/g, dityrosine: 6251.8, protein hydrophobicity: 3691, turbidity: 0.13 mg/mL, particle size: 342.13 nm), CS- and CS–NH–TC-coated eggs exhibited improved protein stability, as evidenced by a higher sulfhydryl (22.20 and 30.92 μmol/g) and lower dityrosine content (4722 and 4216), protein hydrophobicity (2891.72 and 865.75), turbidity (0.06 and 0.03 mg/mL), and particle size (292.06 and 256.57 nm). Additionally, edible coatings, especially CS–NH–TC coatings, were positively correlated with smaller intermolecular force changes in marinated eggs, corresponding to suppressed protein oxidation and conformational changes. Furthermore, CS–NH–TC-coated samples showed more stable protein secondary structures and less disorderly and aggregated protein microstructure, and better color, texture, and sensory scores. Our study could provide a theoretical basis for stabilizing the protein structure of egg processing products.
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Journal of Integrative Agriculture
·
2024
·
IF 4.6
Jie Li,Shanjie Han,Ruhang Xu,Xuchen Zhang,Junquan Liang,Mengxin Wang,Baoyu Han
Phthalate esters (PAEs) are an emerging pollutant due to widespread distribution in environmental mediums that have attracted widespread attention over recent years. However, there is little information about tea plantation soil PAEs. A total of 270 soil samples collected from 45 tea plantations in the major high-quality tea-producing regions of Jiangsu, Zhejiang, and Anhui provinces in China were analyzed for seven PAEs. The detection frequency of PAEs in tea plantation soil was 100%. DBP, DEHP, and DiBP were the main congeners in tea plantation soil. The PAEs concentrations in the upper soil were significantly higher than those in the lower soil. The concentration of tea plantation soil PAEs in Jiangsu Province was significantly lower than those in Zhejiang and Anhui provinces. Intercropping with chestnuts can effectively reduce the contamination level of PAEs in tea plantation soil. Correlation analysis, redundancy analysis, partial correlation analysis, and SEM methods further confirmed the strong direct influence of factors such as chestnut-tea intercropping, temperature, and agricultural chemicals on the variation of PAEs in tea plantation soil. The health and ecological risk assessments indicated that non-carcinogenic risk was within a safe range and that there was a high carcinogenic risk via the dietary pathway, with DBP posing the highest ecological risk.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhi-Quan Li,Xiao-Li Yin,Hui-Wen Gu,Zhi-Xin Peng,Baomiao Ding,Zhenshun Li,Ying Chen,Wanjun Long,Haiyan Fu,Yuanbin She
The duration of storage significantly influences the quality and market value of Qingzhuan tea (QZT). Herein, a high-resolution multiple reaction monitoring (MRM HR ) quantitative method for markers of QZT storage year was developed. Quantitative data alongside multivariate analysis were employed to discriminate and predict the storage year of QZT. Furthermore, the content of the main biochemical ingredients, catechins and alkaloids, and free amino acids (FAA) were assessed for this purpose. The results show that targeted marker–based models exhibited superior discrimination and prediction performance among four datasets. The R 2 X cum , R 2 Y cum and Q 2 cum of orthogonal projection to latent structure–discriminant analysis discrimination model were close to 1. The correlation coefficient ( R 2 ) and the root mean square error of prediction of the QZT storage year prediction model were 0.9906 and 0.63, respectively. This study provides valuable insights into tea storage quality and highlights the potential application of targeted markers in food quality evaluation.
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Food Bioscience
·
2024
·
IF 4.8
Danyang Liu,Yiming Song,Xinyi Chen,Jianhua Xie,Yi Chen,Xiaobo Hu,Jiayan Xie,Qiang Yu
Previous studies have shown that bound polyphenols from tea residue dietary fiber (TBP) were novel natural food ingredient with hypoglycemic activity, but the protective effects against aging have not been fully explored. This study investigated the potential of TBP to alleviate aging in Caenorhabditis elegans induced by 3-monochloropropane-1,2-diol (3-MCPD) and elucidated the underlying mechanisms through transcriptomic and metabolomic analyses. The results demonstrated that TBP markedly prolonged the lifespan of the nematodes, improved body morphology and locomotion, and effectively reduced reactive oxygen species and lipofuscin accumulation, while enhancing antioxidant defenses. Transcriptomic and metabolomic analyses further highlighted the critical role of the Insulin/Insulin-like Growth Factor 1 (insulin/IGF-1) signaling pathway in lifespan extension, with validation provided through gene expression and fluorescent mutants. These findings underscored the significant potential of TBP to counteract the adverse effects of 3-MCPD and extend lifespan, thereby providing a solid theoretical foundation for developing health products and exploring novel applications.
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JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Zichen Zhao,Ruiyang Ma,Juntao Wang,Qing Zhang,Miao Jing,Chun Wang,Qiuhua Wu,Zhi Wang
A boric acid functionalized hyper-crosslinked polymer (HCP), designated as NPCBA/TBM-HCP, was successfully synthesized via Friedel-Crafts reaction by copolymerizing N-phenylcarbazole-2-boronic acid (NPCBA) and 2,4,6-Tris(bromomethyl)mesitylene (TBM). The NPCBA/TBM-HCP showed a large surface area and a good adsorption property for phenylurea herbicides (PUHs). A method with NPCBA/TBM-HCP based solid phase extraction and high-performance liquid chromatographic detection was developed for the simultaneous analysis of PUHs in lake water, green tea drink and tomato samples. Under the optimized experimental conditions that the amount of the NPCBA/TBM-HCP was 30 mg, sample solution was 100 mL, sample loading rate was 4 mL min -1 , and eluent was 0.3 mL acetonitrile, the linear response for the PUHs was in the range of 0.06–80.0 ng mL -1 , 0.6–80.0 ng mL -1 and 0.9–200 ng g -1 for lake water, green tea drink and tomato samples, respectively, with a good linearity (the coefficients of determination ( r 2 ) ≥ 0.9916). The detection limits (S/N = 3) for lake water, green tea drink and tomato samples were 0.02–0.03 ng mL -1 , 0.2 ng mL -1 and 0.3–0.5 ng g -1 , respectively. The method recoveries for spiked samples were 80.0 %-119.1 % and RSDs were lower than 9.9 % for the determination. The method provides a new and feasible approach for the determination of phenylurea herbicide in real samples.
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