Food Bioscience
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2026
·
IF 6.2
Xifan Zhan,Xinying Wang,Md Mehedi Hassan,Fangling Jiang,Jiaying Xu,Yuan Zhang,Shanghua Li,Sha Zou,Hongfa Liu,Yi Xu,Quansheng Chen
Pesticide residues in tea pose significant health risks to consumers. This research focuses on developing a surface-enhanced Raman scattering (SERS) sensor using a solid-phase substrate made of Au@Ag@PVP nanoparticles (NPs), combined with machine learning chemometric techniques, for the rapid detection of trichlorfon, carbendazim, and clothianidin in tea. Au@Ag@PVP NPs were immobilized onto anodic aluminum oxide (AAO) filter membranes via vacuum filtration, yielding densely packed NPs that generate strong electromagnetic hot spots, thereby increasing SERS sensitivity. Raman spectra of tea infusions containing different concentrations of pesticides were acquired and analyzed using three machine-learning algorithms. Among these models, competitive adaptive reweighted sampling-partial least squares (CARS-PLS) demonstrated superior predictive performance, with Rc = 0.9950, Rp = 0.9942, and RPD = 9.2893 for trichlorfon; Rc = 0.9955, Rp = 0.9942, and RPD = 9.1010 for carbendazim; and Rc = 0.9981, Rp = 0.9957, and RPD = 9.7523 for clothianidin. This approach enables the rapid, quantitative detection of pesticide residues with minimal sample preparation and high sensitivity, representing a practical method for monitoring tea safety.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Hongyuan Zhao,Siyuan Wang,Meixi Zhong,Jiayi Xiao,Wenjie Guan,Haiwei Ren,Yuan Liu,Xiaoxiao Feng
This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. The dominant aroma compounds were identified as alcohols, aldehydes, esters, and ketones during processing and correlation analysis preliminarily shows that fermentation is the decisive stage for quality formation, as evidenced by the contents of tea polyphenols (84.98 ± 0.39 mg/g), total flavonoids (7.30 ± 0.06%) and water extracts (32.57 ± 0.45%). The flavor evolution of XSBT was mainly formed through lipid oxidation and the Maillard reaction during fermentation stage by the content alternations of aldehydes and ketones. Metabolomic interrogation of the fermentation stage further disclosed that α-linolenic acid metabolism constitutes the pivotal pathway, yielding 1-penten-3-ol and 1-penten-3-one (ROAV = 57.11) as key volatile metabolites, which reveals a stable and active lipid metabolism during fermentation. These findings could provide material, pathway and key component support for improving XSBT fermentation quality.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zhi-Wei Liu,Jia-Wei Zou,Xiu-Bin Liu,Waqar Ahmed,Rana Muhammad Aadil,Marwa Ezz El-Din Ibrahim,Jun-Hu Cheng,Xie-Ling He,Hou-Gang Zhou,Hong-Ying Guo
Covalent conjugates caused greater beta-lactoglobulin (β-LG) structural unfolding than non-covalent complexes. • Both interactions drove β-LG unfolding by reducing β-sheet structures. • Covalent conjugates exhibited better functionality and lower allergenicity. • Covalent β-LG-EGCG showed the highest functionality and lowest allergenicity. • Modification efficacy depends on polyphenol hydroxyl groups and galloyl units. The relative effects of non-covalent complexes and covalent conjugates of β-lactoglobulin (β-LG) with three distinct polyphenolic structures isolated from teas (TDPs; EC, EGC, EGCG) on the properties of β-LG were studied comprehensively. Formation of β-LG-TDPs complexes/conjugates was determined through analysis of polyphenol content, SDS-PAGE, and thermodynamics. The molecular docking and dynamics studies revealed that the non-covalent complexation of TDPs involved hydrogen bonds and van der Waals interaction with binding of all TDPs inside the hydrophobic calyx structure of β-LG. The multi-spectroscopy analysis indicated that both types of interactions resulted in unfolding of β-LG, leading to decrease in β-sheets and increase in β-turns/random coils. Most importantly, covalent conjugation resulted in greater restructuring than complexation, particularly for covalent β-LG-EGCG. The observed changes in protein structure have resulted in improved functionality, including enhanced emulsifying and antioxidant properties and lower allergenicity of β-LG. Structure-dependent differences were observed, with covalently bound compounds displaying better functionality than those associated through non-covalent interactions. In particular, a significant improvement in the functionality of the covalent β-LG-EGCG conjugate has been observed. Compared to native β-LG, there was a 1.65-fold increase in emulsifying properties (ESI), a 3.25-fold increase in emulsifying activity index (EAI), a 9.25-fold increase in DPPH free radical scavenging ability, and a 6.62-fold increase in ABTS radical cation decolorization. Additionally, it had the least binding of IgG (74.10 ± 0.91%) and IgE (60.68 ± 0.69%). The results prove that the ability of TDPs to act as effective regulators depends on their chemical structures, especially the presence of phenolic hydroxyl groups and galloyl units. The research indicates that using covalent modification is the best way to improve protein performance and reduce allergenicity. Download: Download high-res image (254KB) Download: Download full-size image
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高影响因子
EUROPEAN POLYMER JOURNAL
·
2022
·
IF 5.546
Yan Liu,Yongfeng Zhu,Bin Mu,Xicun Wang,Aiqin Wang
Much increasing attention recently has been paid for the design of superabsorbent composites with superior adsorption/retention performances by economic and efficient preparation process. Herein, a facile and economic preparation strategy were employed for preparation of high-performance superabsorbent composites based on the redox-reaction between the components derived from natural green tea (GT) and calcined oil shale semi-coke (COSSC). The as-prepared chitosan-grafting-polyacrylic acid/green tea/calcined oil semi-coke (CS- g -PAA/GT/COSSC) superabsorbent composites showed the favorable water absorption capability and water uptake rate of 404 g/g in distilled water and 62 g/g in 0.9 wt% NaCl solution in 30 mins. After being buried for 90 days in soil, the superabsorbent composites indicated a 57 % biodegradation rate due to the presence of natural polymer of CS and GT residues. The superabsorbent composites also exhibited the perfect water retention capacity in soil, the total seed biomass and stem length of cabbage increased by 27.20 % and 30 %, after incorporation of 0.5 % of superabsorbent composites in soil, respectively. Based on the excellent water absorption, water retention and growth-promoting properties, the high efficient and economic superabsorbent composites prepared via low temperature-initiated polymerization presented a great potential in the charge of arid and semi-arid agriculture.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Shimin Wu,Qinyan Yu,Shuai Shen,Xujiang Shan,Jinjie Hua,Jiayi Zhu,Jieren Qiu,Yuliang Deng,Qinghua Zhou,Yongwen Jiang,Haibo Yuan,Jia Li
Rolling is a crucial step in congou black tea manufacturing. Herein, the influence of rolling time (50, 75, 100, 125 min) on the sensory quality and chemical composition of black tea was investigated by human sensory evaluation, electronic tongue, colorimetric analysis, tea pigments quantification and liquid chromatography-mass spectrometry (LC-MS) based non-targeted metabolomics. With increasing rolling time, tea liquor color attributes a*, b*, C* and pigments theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) were significantly increased. Fifty-two key differential metabolites were identified among four treatments. Catechins, dimeric/trimeric catechins, amino acids were significantly declined. The changes of flavonol/flavone glycosides depended on the linkage pattern. Flavonol O -glycosides such as myricetin 3- O -glucoside were decreased, whereas flavone C -glycosides such as vitexin were increased. These results suggested that different rolling times influenced the catechins oxidative polymerization, flavonol O -glycosides hydrolysis and amino acids oxidation. Black tea by 100-min rolling rendered optimal sensory quality, with highest umami and low bitter intensities in electronic tongue, and higher quality index (10 TFs + TRs)/TBs. Similar result was obtained in a validation batch in a different year. This study provides novel insights into the effect of rolling on black tea quality, which may serve as guidance for the manufacturing of high-quality congou black tea.
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yuan-Yuan Zhang,Peng Zhang,Miao-Miao Le,Yan Qi,Zi Yang,Feng-Lin Hu,Tie-Jun Ling,Guan-Hu Bao
Cordyceps militaris ( C. militaris ) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d -mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro- β -ionone and β -ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
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高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3768
·
IF 5.561
Ziwei Wang,Fujun Liu,Ying Luo,Xiangbo Zeng,Xuechen Pei,Guanhua Zhao,Min Zhang,Dayong Zhou,Fawen Yin
Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.Keywords:antarctic krill;oil;antioxidant;tea polyphenol;composite antioxidants;ethanol
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高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Wei Chen,Die Hu,Aiqing Miao,Guangjun Qiu,Xiaoyan Qiao,Hongling Xia,Chengying Ma
Dancong is a Chinese oolong tea famous for its aroma diversity. However, this diversity in characteristic is challenging to be clarified in either sensory or chemical aspects. In this study, the aromas from Dancong teas were characterized based on the typical odors of “floral” and “honey”. The volatile compounds underlying the odors were investigated through chemometrics. Seventy Dancong teas of various categories were collected to approximate the diversity in aroma. According to the sensory evaluation, the floral or honey odor was detected in every sample. For volatile characterization, 57 compounds were identified by gas chromatography-mass spectrometry (GC-MS) coupled with headspace-solid phase microextraction (HS-SPME) across samples. The difference in floral and honey odors was related to volatile variation among the teas, as both the odor-based classification and the volatile-based unsupervised learning analyses yielded consistent sample clustering patterns. Nine volatiles were identified as putative markers for the odor difference, where indole, ( E )-nerolidol, 2-phenylacetonitrile, and γ-caprolactone accounted for the floral odor predominance, while hexyl 2-methylbutanoate, ( Z )-3-hexenyl pentanoate, ( Z )-linalool oxide (pyranoid), ( E )-linalool oxide (furanoid), and ( Z )-linalool oxide (furanoid) contributed to the honey odor perception. These results point to a volatile-endorsed categorization framework based on the floral and honey odors that can assist in Dancong aroma quality control.
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高影响因子
CHINESE JOURNAL OF CHEMICAL ENGINEERING
·
2022
·
IF 3.898
Lijian Shi,Yaping Zhang,Yujia Tong,Wenlong Ding,Weixing Li
Membrane pollution caused by separating oily wastewater is a big challenge for membrane separation technology. Recently, plant-/mussel-inspired interface chemistry has received more and more attention. Herein, a high antifouling poly (vinylidene fluoride) (PVDF) membrane, coated with tea polyphenols (TP, extracted from green tea) and 3-amino-propyl-triethoxysilane (APTES), was developed to purify oil-in-water emulsions. ATR-FTIR, XPS and SEM were used to demonstrate the evolution of surface biomimetic hybrid coatings. The performances of the developed membranes were investigated by pure water permeability and oil rejection for various surfactant-stabilized oil-in-water emulsions. The experimental results revealed that the membrane deposited with a mass ratio of 0.1/0.2 exhibited ultrahigh pure water permeability (14570 L·m −2 ·h −1 ·bar −1 , 1 bar=0.1 MPa) and isooctane-in-water emulsion permeability (5391 L·m −2 ·h −1 ·bar −1 ) with high separation efficiency (>98.9%). Even treated in harsh environment (acidic, alkaline and saline) for seven days, the membrane still maintained considerable underwater oleophobic property (148°–153°). The fabricated plant-inspired biomimetic hybrid membranes with excellent performances light a broad application prospect in the field of oily wastewater treatment.
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高影响因子
Foods
·
2022
·Vol. 11
·期 5
·628
·
IF 5.561
Meng Tao,Wenli Guo,Wenjun Zhang,Zhengquan Liu
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.Keywords:Keemun black tea;GC-O-MS;storage;aroma volatile
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高影响因子
Foods
·
2022
·Vol. 11
·期 12
·1694
·
IF 5.561
Kai Xu,Caiyun Tian,Chengzhe Zhou,Chen Zhu,Jingjing Weng,Yun Sun,Yuling Lin,Zhongxiong Lai,Yuqiong Guo
Rougui Wuyi Rock tea (WRT) with special flavor can be affected by multiple factors that are closely related to the culturing regions of tea plants. The present research adopted non-targeted metabolomics based on liquid chromatography–mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC-MS), aroma activity value method (OAV), and chemometrics to analyze the characteristic metabolites of three Rougui WRTs from different culturing regions. The results of sensory evaluation showed that the three Rougui Wuyi Rock teas had significantly different flavor qualities, especially in taste and aroma. Rougui (RG) had a heavy and mellow taste, while cinnamon-like odor Rougui (GPRG) and floral and fruity odor Rougui (HGRG) had a thick, sweet, and fresh taste. The cinnamon-like odor was more obvious and persistent in GPRG than in RG and HGRG. HGRG had floral and fruity characteristics such as clean and lasting, gentle, and heavy, which was more obvious than in RG and GPRG. The results of principal component analysis (PCA) showed that there were significant metabolic differences among the three Rougui WRTs. According to the projection value of variable importance (VIP) of the partial least squares discriminant analysis (PLS–DA), 24 differential non-volatile metabolites were identified. The PLSR analysis results showed that rutin, silibinin, arginine, lysine, dihydrocapsaicin, etc. may be the characteristic non-volatiles that form the different taste outlines of Rougui WRT. A total of 90 volatiles, including aldehydes, alcohols, esters, and hydrocarbons, were identified from the three flavors of Rougui WRT by using GC-MS. Based on OAV values and PLS-DA analysis, a total of 16 characteristic volatiles were identified. The PLSR analysis results showed that 1-penten-3-ol, α-pinene, 2-carene, β-Pinene, dehydrolinalool, adipaldehyde, D-limonene, saffron aldehyde, and 6-methyl-5-hepten-2-one may be the characteristic volatiles that form the different aroma profile of Rougui WRT. These results provide the theoretical basis for understanding the characteristic metabolites that contribute to the distinctive flavors of Rougui WRT.Keywords:Rougui Wuyi Rock tea;LC-MS;GC-MS;characteristic components;flavor quality
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JOURNAL OF HAZARDOUS MATERIALS
·
2021
·
IF 10.588
Jing Yang,Shiqi Wang,Nan Xu,Zhi Ye,Han Yang,Xinxing Huangfu
The nano-zero-valent iron composite (nZVI@TP-Mont) was successfully prepared using a low-cost and environmental-friendly green synthesis via tea leaves extract (tea polyphenols, TPs) and the montmorillonite (Mont). The batch and column experiments and characterization were conducted to investigate the transport behavior and Cr(VI) remediation by nZVI@TP-Mont in water/soil. Due to its particular surface characteristics and morphology (i.e., the Fe 0 core wrapped by TPs, the doped sulfur, and interlayer structure), the nZVI@TP-Mont composite showed a great removal capacity of Cr(VI) and sufficient mobility under different soil conditions. We opine the increase in the Cr(VI) reduction of nZVI@TP-Mont was attributed to the tethering of Fe 2 O 3 on the surface of Fe 0 core by the support of Mont interlayer, especially the TP-coverage around nZVI@TP-Mont surface unwrapped, thereby increasing the regenerated reactive Fe 2+ and the exposed reaction sites of Fe 0 cores to Cr(VI). The increased transportability of nZVI@TP-Mont slightly depends on the heterogeneous soil properties (i.e., ionic strength, sand/soil ratio, and pH). The two-site kinetic attachment model fitting results suggest Cr(VI)/Cr(III) speciation associated with the agglomerated nZVI@TP-Mont were efficiently immobilized in soil. Therefore, this study would benefit the efficient application of the green-synthesized nZVI@TP-Mont in in-situ remediation of soils contaminated by Cr(VI).
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高影响因子
危险品化学品经营许可证（带存储）