LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Hanchen Zhou,Yaqin Liu,Jihong Yang,Hui Wang,Yong Ding,Pandeng Lei
Taiping Houkui green tea is well-known in China for its noble aroma. Six tea strains from the Shidacha population (the predominant raw materials for Taiping Houkui green tea) and three other varieties were used to prepare green teas via the conventional techniques of Taiping Houkui green tea manufacture. Aroma evaluation confirmed that green teas produced from Shidacha strains possessed good aroma qualities. A total of ninety-six volatile compounds were identified and quantified. Hierarchical cluster analysis separated the nine green teas into three groups, and principal component analysis identified 16 volatiles (with variance importance values greater than one) that contributed to the separation. Thirty-three volatiles with odor activity values above one were identified, the highest twenty being methyl epi-jasmonate, octanal, ( Z )-jasmone, β-ionone, geraniol, indole, methyl jasmonate, nonanal, decanal, linalool, benzeneacetaldehyde, phenylethyl alcohol, α-ionone, 1-octen-3-ol, cedrol, benzaldehyde, dimethyl sulfide, hexanal, 3-methylbutanal, and β-cyclocitral. All of these may be key odorants in Taiping Houkui green tea. This study suggests that the unique aroma of Taiping Houkui green tea depends both on a premium tea plant and the manufacturing process.
研究领域:
食品科学
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农学
·
化学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 22
·4105
·
IF 5.2
Kang Wei,Yang Wei,Peng Zhou,Jiangxiong Zhu,Lanlan Peng,Lizeng Cheng,Yuanfeng Wang,Xinlin Wei
The research on the activity of selenium (Se)-enriched agricultural products is receiving increasing attention since Se was recognized for its antioxidant activities and for its enhancement of immunity in trace elements. In this study, antioxidant Se-containing peptides, namely, Se-TAPepI-1 and Se-TAPepI-2, were optimally separated and prepared from Se-enriched tea protein hydrolysates by ultrafiltration and Sephadex G-25 purification, and subsequently, their physicochemical properties, oligopeptide sequence, and potential antioxidant mechanism were analyzed. Through the optimization of enzymatic hydrolysis conditions, the Se-enriched tea protein hydrolyzed by papain exhibited a better free radical scavenging activity. After separation and purification of hydrolysates, the two peptide fractions obtained showed significant differences in selenium content, amino acid composition, apparent morphology, peptide sequence, and free radical scavenging activity. Therein, two peptides from Se-TAPepI-1 included LPMFG (563.27 Da) and YPQSFIR (909.47 Da), and three peptides from Se-TAPepI-2 included GVNVPYK (775.42 Da), KGGPGG (552.24 Da), and GDEPPIVK (853.45 Da). Se-TAPepI-1 and Se-TAPepI-2 could ameliorate the cell peroxidation damage and inflammation by regulating NRF2/ARE pathway expression. Comparably, Se-TAPepI-1 showed a better regulatory effect than Se-TAPepI-2 due to their higher Se content, typical amino acid composition and sequence, higher surface roughness, and a looser arrangement in their apparent morphology. These results expanded the functional activities of tea peptide and provided the theoretical basis for the development of Se-containing peptides from Se-enriched tea as a potential natural source of antioxidant dietary supplements.Keywords:selenium;tea protein;tea peptide;identification;antioxidant activity
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PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 10
·1655
·
IF 6
Shenghong Zheng,Bo Zhu,Chunju Peng,Hongling Chai,Qi Huang,Zhengwen Niu,Ke Zhang,Guanghui Zeng,Xingjun Wen,Huajing Kang
The warm and smooth taste, combined with the pleasant sweet aroma, are unique quality characteristics of Pingyang Huangtang (PYHT) tea. However, the potential to refine the quality through agricultural practices remains poorly explored. In this study, a one-year field experiment was conducted in the core production region of PYHT tea to assess the impacts of organic fertilizer substitution on tea quality. The experiment consisted of three fertilization regimes: T0 (pure chemical fertilizer), T1 (chemical fertilizer with rapeseed cake), and T2 (chemical fertilizer with newly organic fertilizer). Through sensory evaluation, determination of major biochemical components, and GC-MS analysis of aromatic compounds, combined with multivariate statistical methods, results showed that varied fertilization treatments significantly affected the aroma quality of PYHT tea, as indicated by T2 scoring the highest, surpassing the T0 and T1 scores, whereas no significant differences were observed in appearance, taste, liquor color, infused tea, or total score. Compared with chemical fertilization, organic fertilizer substitutes significantly reduced the total content of ammonia acids, a change primarily attributed to the decrease in the Thea, Arg, and Val levels, while the tea polyphenols and caffeine had no significant differences among treatments. GC-MS and multivariate analysis identified five key volatiles as octan-1-ol, linalool, geraniol, benzeneacetaldehyde, and δ-cadinene that differentiated the tea samples’ aroma profile. The distinct abundance patterns of these compounds are likely responsible for a fresher and more pronounced floral style of T2 tea, compared to the slightly less fresh floral notes of T0 tea and the stuffy floral expression of T1 tea. In summary, the research findings offer actionable guidelines for fertilizer application to PYHT tea production, improving aroma quality and increasing its overall market value.
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2023
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IF 4.4
Chengxiang Chu,Xianfeng Wang,Yuanyi Deng,Yi Ma,Chengyue Zou,Mei Yang,Huibo Luo,Danqun Huo,Changjun Hou
A facile and rapid fluorescence sensor array based on Tb (III) and Eu (III) doped Zr (IV) metal–organic frameworks was proposed for Chinese green tea discrimination. According to large porosity of Tb@UiO-66-(COOH) 2 and Eu@UiO-66-(COOH) 2 , phenolic hydroxyl groups of tea polyphenols could coordinate with free carboxylic acid groups and was captured into the pores, which led to the disturbance of electronic structure of ligand and inhibited the energy transfer efficiency from ligand to Tb (III) and Eu (III) center, causing the fluorescence quenching effect. Based on Hierarchy Cluster Analysis and Linear Discrimination Analysis, the fluorescence sensor array was employed for successful tea polyphenols classification through the analysis of different fluorescence quenching effect to tea polyphenols. Green tea samples within different categories and grades were also successfully discriminated using this assay according to tea polyphenols, providing a new method for Chinese green tea identification.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Plants-Basel
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2025
·Vol. 14
·期 12
·1851
·
IF 4.1
Xinghai Zhang,Xinyu Feng,Yani Pan,Hanfei Wuzeng,Xinxin Wang,Anran Yan,Lin Xiang,Yaping Lin,Ping Chen,Qiang Chu,Liping Liu
Pu’er raw tea, a representative tea with a positive correlation between quality and storage time, has a unique aging process. It can not only reduce the heavy astringent taste of newly produced tea, but also has a complex and fragrant aging aroma. However, the extremely slow natural aging process often takes years or even decades for quality transformation, along with the risk of termite infestation, odor absorption, etc. This study found that UV-C irradiation could significantly accelerate the aging process of tea. It enhanced the richness of the aroma, while reducing astringency and creating a smoother and mellower taste. The results of substances analysis revealed an increase in key aroma compounds such as alcohols, aldehydes and terpenes, and a decrease in catechin and caffeine with UV-C irradiation, which is consistent with the natural aging trend. An efficient and safe rapid aging technology of Pu’er raw tea has been successfully established.
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Shuya Han,Hanting Zou,Jianxin Chen,Hongzhi Liu,Qizhen Du,Gensheng Chen,Junfeng Yin
The cell breakage rate can be used as an effective reference for the rolling degree. • The spectral information corresponding to different rolling degrees is quantifiable differences. • Multi-layer perceptron can realize the prediction of tea pigment and the classification of rolling degree. Rolling is the key step linking withering and fermentation in black tea processing, directly affecting the formation and transformation of tea pigments. This study aims to realize the rapid detection of tea pigment content and objective evaluation of rolling degree suitability during rolling based on near-infrared spectra. Firstly, the spectral data of different rolling stages are collected. After preprocessing and feature wavelength extraction, the key spectral information related to tea pigment content is screened out. Secondly, the linear, nonlinear, and neural network models are constructed and compared, and the non-destructive detection of theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) is successfully realized. Meanwhile, the water bath method combined with machine vision is used to obtain the results of cell breakage rate as the classification standard of rolling degree. The feature wavelengths related to rolling degree are screened and the classification model of rolling degree is constructed based on multi-layer perceptron (MLP). The results show that MLP performs well in both quantitative prediction and qualitative classification tasks. The Rp values of testing set of prediction models are higher than 0.990, and the accuracy of classification model is 0.983. This study provides a potential technical solution for objective evaluation of rolling quality.
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高影响因子
JOURNAL OF NANOBIOTECHNOLOGY
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2024
·Vol. 22
·期 1
·1-17
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IF 10.6
Wang Hui,Tang Cui,Xiang Yuxia,Zou Chan,Hu Jianming,Yang Guoping,Zhou Wenhu
Thrombotic diseases impose a significant global health burden, and conventional drug-based thrombolytic therapies are encumbered by the risk of bleeding complications. In this study, we introduce a novel drug-free nanomedicine founded on tea polyphenols nanoparticles (TPNs), which exhibits multifaceted capabilities for localized photothermal thrombolysis. TPNs were synthesized through a one-pot process under mild conditions, deriving from the monomeric epigallocatechin-3-gallate (EGCG). Within this process, indocyanine green (ICG) was effectively encapsulated, exploiting multiple intermolecular interactions between EGCG and ICG. While both TPNs and ICG inherently possessed photothermal potential, their synergy significantly enhanced photothermal conversion and stability. Furthermore, the nanomedicine was functionalized with cRGD for targeted delivery to activated platelets within thrombus sites, eliciting robust thrombolysis upon laser irradiation across diverse thrombus types. Importantly, the nanomedicine’s potent free radical scavenging abilities concurrently mitigated vascular inflammation, thus diminishing the risk of disease recurrence. In summary, this highly biocompatible multifunctional nanomaterial holds promise as a comprehensive approach that combines thrombolysis with anti-inflammatory actions, offering precision in thrombosis treatment.
研究领域:
纳米医学
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血栓治疗
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光热疗法
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炎症研究
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药物递送系统
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DOI
PubMed
高影响因子
APPLIED CLAY SCIENCE
·
2024
·
IF 5.3
Kairui Tian,Xiangyu Chen,Xinyuan Zhou,Yuqian Xu,Mingxian Liu
Tea, as one of the three major beverages in the world, has antioxidant, anti-cancer, inhibitory inflammation, immune regulation, diabetes prevention, antibacterial and other effects. In this study, black tea and FeCl 3 ·6H 2 O were chelated to functionally modify the outer surface of halloysite clay nanotube (Hal). A new nanomaterial with excellent photothermal properties, tea nanoparticles@Hal, was successfully synthesized. Tea nanoparticles@Hal powder can raise to 225.8 °C in 25 s, and the corresponding solution can raise to 50.5 °C in 8 min with a photothermal efficiency of 77.3 %. The tea nanoparticles@Hal was assembled on the polyurethane (PU) sponges by simply soaking to prepare conductive sensor. The flexible sensor shows a fast response time (132.8 ms) and a long service time (400 cycles), which have wide range of applications. The resistance changes with the pressure is in a regular functional relationship, and the sensor can measure the weight of objects with high accuracy. In addition, the sensor can stably monitor various physiological activities of the human body. When finger is bent, the sensor can produce the difference output signals. The prepared tea nanoparticles@Hal/PU sensor has broad prospects in fields such as human-computer interaction and medical detection.
研究领域:
材料科学
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生物医学工程
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纳米技术
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DOI
高影响因子
Biomimetics
·
2025
·Vol. 10
·期 3
·149
·
IF 3.9
Ziwei Wu,Zhipeng Li,Yixiao Li,Haoyu Wang,Jiang Yue,Tieling Xing
Although many tissue adhesives with good biocompatibility are currently available, their lack of wet adhesion capacity significantly hinders their clinical application. Therefore, further development and exploration of new medical adhesives are necessary. Inspired by the adhesion mechanism of marine mussels, through modifying gelatin protein with gallic acid (GA) for wet adhesion and cross-linking gelatin (Gel) molecular chains with tea polyphenols (TP), the adhesive TP-GA/Gel was developed. The adhesive exhibited an adhesion strength of up to 130.47 kPa to porcine skin tissues and maintained a high adhesion state in various aqueous environments, demonstrating excellent and reproducible adhesion. Additionally, TP-GA/Gel possessed outstanding antimicrobial, antioxidant, and biocompatibility properties. In an in vivo wound healing study with SD rats, the wound area treated with TP-GA/Gel adhesive decreased from 10.3 mm2to 0.9 mm2after 15 days, promoting effective and scarless wound healing. These results highlight the promising clinical potential of TP-GA/Gel as a medical adhesive.
研究领域:
生物材料学
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医学工程
·
仿生学
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PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Zixin Ni,Wei Chen,Hongjing Pan,Dengchao Xie,Yuefei Wang,Jihong Zhou
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
研究领域:
食品科学
·
植物化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Li Zou,Caiyan Sheng,Dongzhou Xia,Jixin Zhang,Yuming Wei,Jingming Ning
Withering is a crucial process that determines the quality of white tea (WT). Solar withering (SW) is reported to contribute to the aroma quality of WT. However, the mechanism by which aroma is formed in WT subjected to SW remains unclear. In this study, through headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) and transcriptomics, we found that 13 key genes enriched in the mevalonic acid and methylerythritol phosphate pathways, such as those of 1-deoxy- D -xylulose-5-phosphate synthase and terpineol synthase, were significantly upregulated, promoting the accumulation of α -terpinolene, geraniol, and nerolidol, which imparted floral and fruity odors to WT subjected to SW. Additionally, the significant upregulation of lipoxygenases enriched in the lipoxygenase pathway promoting the accumulation of hexanol, 1-octen-3-ol, ( E , Z )-3,6-nonadien-1-ol, and nonanal, which contributed to the green and fresh odor in WT subjected to SW. This study provided the first comprehensive insight into the effect mechanism of SW on aroma formation in WT.
研究领域:
植物学
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食品科学
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分子生物学
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DOI
PubMed
高影响因子
Food Production Processing and Nutrition
·
2024
·Vol. 6
·期 1
·1-15
·
IF 4
Liang Zijian,Zhang Pangzhen,Ma Wen,Zeng Xin-An,Fang Zhongxiang
An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were systematically examined. A total of 165 phenolic and non-phenolic substances were characterized, including 27 newly formed phenolic substances and 10 non-phenolic substances that were not found in both black tea and Chardonnay wine. Catechin was found to be the phenolic compound with the largest amount detected, which was responsible for the potentiated antioxidant activities. The wine exhibited a profile of 44 volatile compounds, with 13 volatiles as odor-active compounds. Black tea infusion resulted in a decline in fruity, fermented and spicy aromas, but an increase in green and citrus odors, while ultrasound processing further intensified these odors. This study anticipated that ultrasound technology could hold promise for crafting flavored wines with heightened functionalities and appealing flavor profiles. Graphical Abstract Ultrasound-assisted infusion of black tea potentiated the antioxidant activity and enriched the volatile and phenolic profiles of Chardonnay wine.
研究领域:
食品科学
·
化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）