SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
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.
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高影响因子
Plants-Basel
·
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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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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JOURNAL OF NANOBIOTECHNOLOGY
·
2024
·Vol. 22
·期 1
·1-17
·
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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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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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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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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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
·
分子生物学
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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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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yuan Lu,Zhibin Liu,Weiying Su,Daoliang Wang,Wangxin Liu,Li Ni
Long-term tea aging induces marked carotenoid degradation. • Carotenoid-derived volatiles accumulate and contribute to aged tea aroma. • Natural aging and roasting generate distinct carotenoid-derived volatiles. • Natural aging favors the accumulation of upstream carotenoid cleavage products. • Roasting induces rapid carotenoids breakdown and their downstream products. Carotenoids are important aroma precursors in tea, yet their transformation behavior and sensory contributions during long-term aging remain unclear. In particular, the dynamic degradation patterns of carotenoids and their role in the formation of carotenoid-derived volatile compounds throughout extended tea aging have not been systematically investigated. Here, carotenoid profiles and carotenoid-derived volatiles were systematically investigated in Tieguanyin (TGY) tea aged for 0, 5, 8, and 12 years. Using targeted UHPLC–APCI–MS/MS and HS-SPME/GC–MS analyses, 21 carotenoids and 15 carotenoid-derived volatiles were identified and quantified. Natural aging caused pronounced, time-dependent carotenoid depletion, with more than 99% loss after 12 years. Concurrently, most carotenoid-derived volatiles accumulated progressively, exhibiting high OAVs and strong positive correlations with aging duration. An “in-leaf” thermal degradation model further validated the contribution of carotenoid degradation to volatile formation and revealed distinct degradation behaviors between natural aging and thermal treatment. Natural aging favored the accumulation of upstream cleavage products, whereas thermal treatment induced rapid breakdown and preferential formation of downstream oxidation products, with β-carotene and lutein following different degradation pathways. Collectively, these findings provide mechanistic insight into the origin of carotenoid-derived volatiles in aged tea. Download: Download high-res image (128KB) Download: Download full-size image
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SENSORS AND ACTUATORS B-CHEMICAL
·
2025
·
IF 7.7
Baoyu Huang,Shupeng Sun,Xi Li,Xinlei Li,Nan Wang,Xiaogan Li
The morphology of layer stacked MoTe 2 was adjusted by the liquid phase exfoliated method, and the MoTe 2 /ZnO heterojunctions were further prepared to enhance the gas sensing performance of MoTe 2 -based sensor to triethylamine (TEA) gas. The MoTe 2 /ZnO heterojunction sensor displayed a high response of 91.9% to 10 ppm TEA at room temperature, which is approximately 3.53 times that of the pure MoTe 2 sensor (26.02%). The construction of the MoTe 2 /ZnO heterojunction also enhanced the selectivity and the recovery rate of TEA gas. The sensor mechanism of TEA gas was analyzed by using AC impedance spectroscopy, in-situ diffuse reflectance infrared Fourier transformations spectroscopy (DRIFTS), and density functional theory (DFT). It was found that the improvement of gas sensing performance was mainly due to the formation of a heterojunction structure, which increased the adsorption energy and charge transfer between TEA gas and the sensing material.
研究领域:
材料科学
·
化学
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SENSORS AND ACTUATORS B-CHEMICAL
·
2025
·
IF 7.7
Yao Wang,Zhihua Zhao
Amine gases have become essential indicators for assessing seafood spoilage, with triethylamine (TEA) standing out due to its close association with the decay process. Effective detection of TEA in complex environments is therefore crucial. However, current TEA sensors often suffer from limitations such as low sensitivity, poor selectivity, or the need for high operating temperatures. In this work, a highly efficient TEA gas sensor which based on MoV 2 O 8 was successfully fabricated through hydrothermal reaction and assisted calcination. Gas sensing tests demonstrated a response of 2.63 towards 100 ppm TEA at the optimal working temperature of 160 ℃, exhibited good linearity at low TEA concentrations. Additionally, experimental results confirmed that the sensor possesses excellent selectivity, reproducibility, and stability. The gas sensing mechanism was further analyzed in depth. Finally, a TEA detection device based on MoV 2 O 8 was designed to detect TEA emissions from decayed marine fish.
研究领域:
材料科学
·
食品科学
·
环境监测
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危险品化学品经营许可证（带存储）