Journal of Cleaner Production
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2025
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IF 10
Weiwei Yu,Yuanxin Liu,Jianglin Tan,Yue Liang,Jiang Hu,Qing Tu,Shuo Yang,Ji Li,Sikai Zhao,Yang Liu,Xinyan Li,Yan Luo,Shiling Chen
The sulfate-based advanced oxidation processes (AOPs) are an emerging and efficient remediation technology in the water treatment field, but developing efficient and eco-friendly heterogeneous catalysts remains challenging. In this study, we synthesized chitosan/tea polyphenol-functionalized nanoscale zero-valent iron (CS/GT-nZVI) to activate low-toxicity sulfite species. Compared with traditional iron-based catalytic materials, CS/GT-nZVI effectively overcomes agglomeration and oxidation issues and exposes more active sites. The system achieved high degradation efficiency for the representative PPCPs, carbamazepine (CBZ). Furthermore, it demonstrated strong performance in pilot-scale tests, effectively treating CBZ in both wastewater purification tail water and pharmaceutical tailwater samples. Degradation pathways and corresponding ecotoxicological assessments revealed the toxicity of intermediate products generated during incomplete CBZ degradation, emphasizing the need for complete mineralization to mitigate ecological risks. This study provides a safe and cost-effective approach for mitigating PPCPs pollution sourced from urban water treatment system, with significant implications for enhancing water quality and ecological safety.
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高影响因子
CHEMICAL ENGINEERING JOURNAL
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2025
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IF 13.2
Jihao Zuo,Yitong Lin,Jiayuan Tian,Jinting Cai,Li Hao,Dongjie Liu,Qin Wang,Gengsheng Xiao,Xinhua Zhou,Hongjun Zhou
Peanut sclerotium blight is a globally widespread plant disease caused by Sclerotium rolfsii Sacc. , often leading to significant reductions in peanut crop yields. Due to its soil-borne transmission, effective control of this pathogen remains challenging. This study developed a tea tree oil (TTO) Pickering emulsion (Teb/TTO-PE 5 ) for delivering the fungicide tebuconazole (Teb) by using a covalent conjugate of sodium lignosulfonate (SLS) and deamidated zein (DA-zein) as stabilizers, with further stability enhanced by adding 0.3 wt% xanthan gum (XG), producing another TTO Pickering emulsion (Teb/XG/TTO-PE 5 ). The stability of Teb/XG/TTO-PE 5 was directly demonstrated by its ability to avoid phase separation after being stored at room temperature for 21 days. Additionally, it minimized droplet rebound and enhanced surface wetting, which facilitated efficient interfacial transfer during application. The dual active components in TTO Pickering emulsions exhibited controlled release behavior, enhancing both the targeting and control of the fungicide. Seed germination assays confirmed that the TTO Pickering emulsions did not significantly affect peanut seed germination. Pot experiments revealed that Teb/XG/TTO-PE 5 therapeutic intervention group maintained an average lesion rate of below 5 % in peanut plants infected with 21-day-old Sclerotium rolfsii Sacc. strains. The successful development of these Pickering emulsion fungicide delivery system offers an environmentally sustainable and crop-safe strategy for controlling peanut sclerotium blight.
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JOURNAL OF CHROMATOGRAPHY A
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2020
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IF 4.049
Huixiao Duo,Xiaofen Lu,Xiaobin Nie,Licheng Wang,Shuai Wang,Xiaojing Liang,Yong Guo
Ferric oxide/carbon (Fe 2 O 3 @C) was fabricated via direct carbonization of metal-organic framework of iron (MOF-235) under argon atmosphere. The magnetic Fe 2 O 3 nanoparticles are evenly embedded in porous carbon matrix, while original morphology of MOF-235 was well-maintained. The synthesized Fe 2 O 3 @C was used as magnetic sorbent for extracting five benzoylurea insecticides (BUs). The materials exhibited excellent extraction performance, which benefited not only from the strong π-π interaction and hydrophobic interaction (π-conjugated system), but also to the abundant adsorption sites and flexible transport channel (the interconnected 3D porous structure). A three-factor-three-level Box-Behnken design (BBD) was selected to optimize three greatly influential parameters: amount of adsorbent (A), desorption time (B) and volume of desorption solvent (C) by response surface methodology. The established method coupled to HPLC-UV detection showed wide linearity with the range of 0.2–450 μg•L −1 , relatively low limits of detection (0.05–0.10 μg•L −1 ) with the relative standard deviation (RSD) ( n = 7) lower t than 5.47%. Moreover, the proposed method was successfully applied to analyze BUs in tea samples and investigate the removal effect of different washing on BUs residues from tea leaf. These results indicated that the synthesized Fe 2 O 3 @C is a promising adsorbent material for magnetic solid phase extraction of BUs at trace concentrations from tea samples.
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FOOD AND BIOPRODUCTS PROCESSING
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2019
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IF 3.324
Liling Wang,Yifeng Zhou,Yanbin Wang,Yuchuan Qin,Bentong Liu,Minge Bai
Dihydromyricetin (DMY) is the main flavonoid present in vine tea and is also known to possess various beneficial health effects. Extractions of DMY from vine tea were investigated by ultrasonic-assisted extraction (UAE) with β-Cyclodextrin (β-CD) and ionic liquid (IL), which were the two green extraction methods attracting more attentions in recent years. Single factor and response surface methodology (RSM) were used in order to optimize the extraction conditions for obtaining maximum amount of DMY in the two approaches. The results of HPLC analysis showed that the addition of β-CD or 1-hexyl-3-methylimidazolium bromide ([HMim] Br) to the water solution had excellent effects on the extraction of DMY. In β-CD-UAE, the optimum conditions were 3.6% β-CD, ultrasonic time 8 min, liquid–solid ratio of 33 (mL/g), and ultrasonic power 360 W. Molecular docking results indicated that the ‘host-guest’ effect between β-CD and the molecule of DMY in water solution, which utilized molecular recognition and interactions through non-covalent bonding and hydrogen bonding is the main driver of the binding. And for IL-UAE, the optimal conditions were 1.25 mol/L [HMim] Br, ultrasonic time 5.5 min, liquid–solid ratio of 45 (mL/g), and ultrasonic power 240 W. Under above suitable conditions, the extraction yield of DMY can reach to about 40%; moreover, β-CD-UAE and IL-UAE can be easily applied for experimental or industrial scale in food or functional food use.
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CHEMOSPHERE
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2025
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IF 8.1
Zhiwei Cao,Zibin Pan,Zuliang Chen
Acid mine drainage (AMD) is a type of wastewater characterized by elevated concentrations of heavy metals and metalloids, posing significant threats to ecosystems and human health. This study presents an eco-friendly method for in-situ synthesis of iron nanoparticles (FeNPs) in AMD using Excoecaria cochinchinensis leaves (EC) and green tea extracts (GT) as reducing/stabilizing agents, enabling simultaneous removal of heavy metals and metalloids. Results indicate that the two FeNPs (EC-FeNPs and GT-FeNPs) produced in AMD exhibited distinct structural and reactive properties. Firstly, the removal efficiencies of EC-FeNPs for As, Ni and Cd were 20.4 %, 15.31 %, and 11.62 %, respectively, while those of GT-FeNPs were 10.07 %, 11.7 % and 19.76 %, respectively. This indicates that EC-FeNPs were generally more effective than GT-FeNPs in removing heavy metals and metalloids from AMD. Secondly, EC-FeNPs (170.14 ± 3.22 nm) displayed larger particle sizes and more stable surface charges compared to GT-FeNPs (127.14 ± 1.94 nm), which could be attributed to differences in functional groups in the respective plant extracts. Thirdly, both EC and GT extracts acted as reductants and stabilizers in the synthesis of two FeNPs, with EC extracts providing a larger amount of phenolic compounds and carboxylic acids than GT extracts. Highlighted in this study is a novel approach for resource recovery and simultaneous removal of heavy metals and metalloids from AMD.
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PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Di Zhou,Xin-yu Liu,Miao-qin Xie,Hao-jie Xu,Huai-hui Yi,Da-xiang Li,Ru-yan Hou,Hui-mei Cai,Xiao-chun Wan,Daniel Granato,Chuan-yi Peng
Tanyang Congou black tea, renowned for its distinctive floral and fruity aroma, is meticulously produced using the shaking technique. However, the specific aroma profile and the key odor-active compounds responsible for this characteristic fragrance have not been fully elucidated. This study integrated sensory evaluation with molecular sensory science approaches to identify and characterize the principal odorants contributing to the tea's aroma. Sensory analysis confirmed that the prepared black tea exhibited typical high-quality attributes, with a prominent floral and fruity aroma markedly reduced in lower-grade samples. A total of 70 volatile compounds were detected, among which 29 key aroma-active compounds were identified across all three quality grades using aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Of these, 16 volatiles exhibited high flavor dilution (FD) factors (≥8), and 11 compounds showed relative odor activity values (ROAV) greater than 1. Notably, seven compounds—( E )- β -ionone, (E)-nerolidol, geraniol, citral, linalool, hexanal, and phenylacetaldehyde—were identified as the primary contributors to the characteristic floral-fruity aroma of Tanyang Congou black tea. These findings provide comprehensive insight into the aroma profile of Tanyang Congou black tea, offering a scientific basis for quality assessment and targeted aroma modulation in tea production.
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PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Aiping Li,Chen Wang,Yunfeng Chai,Zhiming Huang,Binbin Yao,Chengyin Lu,Miao Yu,Hongping Chen
Validamycin A (VA) and spinosyn A (SA) have been utilized as antibiotic pesticides in tea plantations for the control of pests and diseases. Both pesticides pose significant risks to human health and have been listed as key controlled new pollutants in China. So far, there have been few reports for the risk assessment of antibiotic pesticides in tea. In this study, a hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry (HILIC-MS/MS) method was developed for the simultaneous detection of VA and SA residues in tea. Method validation demonstrated good accuracy and precision. During tea planting, SA and VA in tea shoots degraded fast, with the half-life of 0.36 to 0.43 days for SA and 0.72 to 0.92 days for VA. SA and VA in tea shoots degraded fast initially and then followed by a slower phase. Both SA and VA degraded rapidly during the withering and drying stages. Compared to green tea, the degradation rates of both pesticides were faster during black tea manufacturing. Transfer rates of VA and SA from tea into infusions had transfer rates of 76.7 % to 99.5 % and 1.5 % to 2.7 %, respectively. The chronic risk quotient (RQc) < 1 for both antibiotic pesticides indicated negligible consumer risk from tea.
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FOOD CHEMISTRY
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2025
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IF 9.8
Chen Liu,Yihong Liao,Meiyi Ning,Hong Chen,Yang Yang,Qian Tang,Daiwen Chen
Instant tea powder is a convenient, shelf-stable product with growing global popularity, yet the impact of cultivar type on its composition and functionality remains underexplored. This study compared two instant green tea powders from green-leaf (ZYQ) and purple-leaf (ZY) cultivars in terms of metabolite profiles, sensory attributes, and anti-inflammatory effects. Metabolomics and sensory evaluation revealed distinct characteristics: ZYQ contained higher levels of epicatechin, proanthocyanidins, total flavonoids, etc., while ZY was enriched in anthocyanin glycosides and EGCG. ZYQ showed greater umami, sweetness, and harmony, whereas ZY exhibited stronger bitterness, astringency, and a purplish-red infusion. Both powders significantly alleviated LPS-induced inflammation in RAW 264.7 macrophages by inhibiting NF-κB and ferroptosis-related oxidative stress, reducing ROS, MDA, iron, and inflammatory mediators. ZY induced stronger upregulation of Nrf2 , Gpx4 , and Txnrd1 , indicating enhanced antioxidant defense. These findings demonstrate that cultivar selection shapes instant tea's flavour and bioactivity, with purple-leaf products offering distinctive functional advantages.
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FOOD CHEMISTRY
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2026
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IF 10.4
Dong Wang,Xinrui Huang,Yan Liu,Lian He,Xiaoqin Wu,Fan Wu,Liyong Luo,Liang Zeng
Dali-variety ( Camellia taliensis (W. W. Sm.) Melch.) black tea (DLBT) possesses distinctive tropical fruit and citrus aromas, yet its key aroma compounds and formation mechanism remain unclear. To address this, we employed a molecular sensory science approach. GC–MS identified 143 volatiles across 10 DLBT samples, from which 21 aroma-active compounds were screened via GC-O/AEDA. OAV calculations further pinpointed 9 key aroma compounds. Reconstitution and omission experiments definitively identified octanal as the primary source of the tropical fruit note, while linalool, nonanal, and decanal were crucial for the sweet citrus character. Dynamic profiling of volatiles, enzyme activities and gene expression during processing identified withering and drying as key stages for DLBT's unique aroma. Water stress during withering rapidly upregulates the activities of fatty acid metabolic enzymes and the expression levels of related genes, promoting the accumulation of key aroma precursors and laying the material foundation for the final aroma.
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FOOD CHEMISTRY
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2019
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IF 5.399
Qianqian Wang,Lingfang Yao,Lei Hao,Yun Li,Chun Wang,Qiuhua Wu,Zhi Wang
Ferrocene-based nanoporous organic polymer (Fc-NOP) was used as solid-phase extraction (SPE) adsorbent and showed excellent adsorption capacity for chlorophenols (CPs) compared with commercial C18 and multi-walled carbon nanotubes. Then, a SPE method with Fc-NOP packed cartridge combined with HPLC-UV detection was developed to determine CPs in tap water, black tea drinks and peach juice samples. Under optimal conditions, the detection limits of the method measured at the signal to noise ratio of 3 (S/N = 3) were 0.04–0.06 ng mL −1 for tap water and 0.10–0.20 ng mL −1 for black tea drinks and peach juice samples. Satisfactory method recoveries were achieved in the range of 87.6–119% with relative standard deviations of 3.11–7.83%. Result proved that this method was a sensitive and efficient method for determination of trace CPs in foods. The extraction result for more other compounds confirmed that the developed method had a great application potential for analysis of other trace pollutants in food samples.
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Journal of Future Foods
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2026
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IF 10.6
Ting Zhang,Zhiying Xu,Mengyang Wei,Xiao Liu,Manyou Yu,Yongqing Zhu,Xiaobo Tang,Shengxiang Chen,Yuanyuan Xiong,Yun Wang,Chen Xia,Chen Liu
Comparative profiling of aroma formation in piling and flowering Tibetan tea. • Stem decoction–assisted flowering enhanced fungal–floral and medicinal aromas. • Nine key volatiles were identified across Tibetan teas pile-fermentation types. • GC–O–MS and ROAV integrated with microbiome data to link aroma with taxa. • Thermophilic fungi and actinobacteria associated with the woody note. Solid-state fermentation can generate diverse aroma profiles, but the outcomes are often difficult to predict and standardize, which limits scalable production and intelligent quality control in fermented foods. Tibetan dark tea provides a relevant model because pile fermentation followed by flowering can produce distinct aroma styles. In this study, we compared four processing regimes to examine flowering under different pile fermentation levels: short piling (S1), tea stem decoction assisted flowering after short piling (S2), long piling (S3), and long piling followed by stem-decoction-assisted flowering (S4). Sensory evaluation revealed clear differences among regimes. S3 showed balanced woody and sweet notes, whereas S4 exhibited stronger medicinal notes together with fungal and floral impressions. GC-O-MS (gas chromatography-olfactometry-mass spectrometry), untargeted volatilomics, and ROAV (relative odor activity value) analysis identified nine key odorants with distinct trends across processes. Correlation analysis suggested that thermophilic fungi such as Thermomyces lanuginosus and heat-tolerant bacteria including Saccharopolyspora gregorii and Staphylococcus gallinarum were positively associated with woody-associated volatiles. In contrast, Leuconostoc, Weissella , and several proteobacteria taxa were negatively associated with grassy aldehydes such as hexanal. Overall, this study integrates sensory profiling, odorant prioritization, and microbiome association analysis to identify candidate odorant markers and associated microbial signatures, providing a basis for future process optimization and aroma quality control in flowering Tibetan dark tea. The framework may also inform aroma design and quality control for other solid-state fermented foods. Download: Download high-res image (183KB) Download: Download full-size image
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POLYMER DEGRADATION AND STABILITY
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2026
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IF 8.1
Yi-Zi Wang,Shao-Peng Zhao,Han-Qiao Zhang,Tao Chen,Jiang-Yu Li,Peiqi Yu,Yu Han,Yue Ren,Chuntai Liu,Changyu Shen
Although antioxidants such as vitamin E (VE) and tea polyphenols have been employed to enhance the oxidation resistance of ultra-high molecular weight polyethylene (UHMWPE) for artificial joint applications, the long-term oxidative behavior of tea polyphenol-stabilized, crosslinked UHMWPE under real-time shelf aging remains insufficiently understood. In this study, the performance evolution of crosslinked UHMWPE containing VE, epigallocatechin gallate (EGCG), and lipid-soluble EGCG ( ls EGCG) was investigated after 7 years of real-time shelf storage. Notably, the EGCG-stabilized UHMWPE exhibited a markedly higher crosslink density (≥ 40% increase compared with the VE group) and superior tribological performance, with the coefficient of friction reduced by 16‒35%. Furthermore, it reduced the fraction of submicron wear particles (≤ 1 µm), lowering the potential risk of osteolytic inflammation. The enhanced stabilization efficacy of tea polyphenols, particularly EGCG, originates from their polyphenolic hydroxyl groups, which could effectively quench free radicals and preserve crosslink network during long-term storage. Overall, these findings demonstrate that tea polyphenols represent a durable and effective antioxidant strategy for UHMWPE, with significant potential to extend the clinical service life of joint implants.
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高影响因子
危险品化学品经营许可证（带存储）