Current Research in Food Science
·
2025
·
IF 7
Xizhe Zhu,Liyue Yang,Zhiwen Ge,Wen Ouyang,Jinjin Wang,Ming Chen,Yaya Yu,Shunyin Wu,Yanhua Qin,Chunyong Huang,Guofu Zhang,Yating Zhang,Haibo Yuan,Yongwen Jiang,Jinjie Hua
Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, the impact of different fixation methods and the corresponding combinations on the overall metabolites and quality of in green tea remains unclear. In this study, non-volatile metabolites (NVMs) and volatile metabolites (VMs) analyses and objective quantitative techniques were used to determine the effects of electromagnetic roller-hot air coupling fixation (ROHF), electromagnetic roller-steam coupling fixation (ROSF), electromagnetic roller-hot air-steam coupling fixation (RHSF), electromagnetic single roller fixation (ROLF), and carding fixation (CDF) on the quality of green tea. Forty-four NVMs, 99 VMs, and 15 flavor objective quantitative indexes were identified, with 12 differential NVMs and 9 differential VMs statistically screened. The green tea processed via ROLF was lustrous and emerald green with a bright and clear liquor; ROSF resulted in low caffeine and flavonoid glycosides contents and an umami (UMS) taste; and RHSF was associated with high trans -β-ionone, hexanal and 1-octen-3-ol levels, with a floral and fresh aroma. These findings provide a precise control scheme for the customized processing of green tea, and promote the upgrading of traditional fixation process to intelligent standardization.
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Experimental and Therapeutic Medicine
·
2021
·Vol. 22
·期 6
·1-10
·
IF 2.447
Qian Li,Zhaoyan Qiu,Yan Wang,Chunyan Guo,Xu Cai,Yandong Zhang,Li Liu,Hongkun Xue,Jintian Tang
Tea polyphenols (TPs) are the major bioactive extract from green tea that have been extensively reported to prevent and treat oxidative stress damage. In previous studies, TPs have been demonstrated to protect cells against oxidative injury induced by hydrogen peroxide (H2O2). However, the underlying mechanism remains unclear. The aim of the current study was to investigate whether the protective and regulatory effects of TPs on oxidative stress damage were dependent on the mammalian STE20‑like protein kinase (Mst)/nuclear factor (erythroid‑derived 2)‑like 2 (Nrf2) axis and the Kelch‑like ECH‑associated protein 1 (Keap1)/Nrf2/heme oxygenase 1 (HO‑1) pathway in RAW264.7 cells, a murine macrophage cell line. Maintaining a certain range of intracellular reactive oxygen species (ROS) levels is critical to basic cellular activities, while excessive ROS generation can override the antioxidant capacity of the cell and result in oxidative stress damage. The inhibition of ROS generation offers an effective target for preventing oxidative damage. The results of the present study revealed that pretreatment with TPs inhibited the production of intracellular ROS and protected RAW264.7 cells from H2O2‑induced oxidative damage. TPs was also demonstrated to attenuate the production of nitric oxide and malondialdehyde and increase the levels of antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase). In addition, following TPs treatment, alterations in Mst1/2 at the mRNA and protein level inhibited the production of ROS and promoted the self‑regulation of antioxidation. TPs‑induced Keap1 gene downregulation also increased the expression of Nrf2 and HO‑1. Collectively, the results of the present study demonstrated that TPs provided protection against H2O2‑induced oxidative injury in RAW264.7 cells.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Wenli Yang,Qiurong Liang,Ziqing Zeng,Kewen Yang,Weijing Shao,Xuecai Tan,Shaogang Liu,Rihui Su,Jun Yan
STF 4 stabilizes Tea Tree Oil with 84.2% encapsulation efficiency in emulsion. • STFEF 10 achieves 98% sterilization via photothermal synergy. • STFEF 10 had enhanced mechanical and UV/water vapor/oxygen barrier properties. • STFEF 10 can effectively prolong the shelf life of berries. Natural antimicrobial agents are both environmentally friendly and safe, and exhibit excellent biocompatibility. However, their instability and rapid release characteristics limit their application in food preservation packaging. In this study, a photothermal-responsive packaging film was developed by incorporating a Pickering emulsion of soy protein isolate-tannic acid-Fe 3+ (STF) nanoparticles stabilizing tea tree oil (TTO) into a chitosan (CS)/gelatin (Gel) matrix. The STF nanoparticles, synthesized via coordination-driven self-assembly, stabilized the Pickering emulsion and achieved an encapsulation efficiency of 84% for TTO. Under near-infrared (NIR) irradiation, STF nanoparticles transform light energy into thermal energy. On the one hand, the localized increase in temperature provides the film with a certain sterilizing effect. On the other hand, the film allows for the rapid, controlled release of tea tree oil as needed. Through the synergistic effect of localized thermal therapy and controlled release of essential oils, the film exhibits over 98% antibacterial activity against E. coli and S. aureus . Furthermore, the resultant film has outstanding mechanical strength, barrier properties, and antioxidant effects. Preservation experiments were ultimately carried out using strawberries and grapes as representative berries, and the results showed that the film can extend the shelf life by 3–8 days depending on the fruit type. These results demonstrate the application potential of this photothermal controlled-release film in the field of berry preservation. Download: Download high-res image (136KB) Download: Download full-size image
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Liuzi Du,Xiaodong Zhai,Xinyang Han,Ke Zhang,Junjun Zhang,Xiaobo Zou,Zhihua Li,Zhikun Yang,Quancai Sun,Ye Peng,Xiaowei Huang
A bilayer TPU film integrating volatile-amine-responsive colorimetric sensing and sustained antibacterial release. • Bromocresol purple/fluorescein enabled dual colorimetric and fluorescent responses over a broad pH range. • Carvacrol/tea tree oil-loaded L/HKUST-1 inhibited both Gram-positive and Gram-negative bacteria. • The film showed reversible responses to NH 3 , DMA, and TMA, while ΔE correlated well with beef TVB-N ( R 2 = 0.9417). • The bilayer film delayed refrigerated beef deterioration by about 4 days and enabled freshness monitoring. A bilayer TPU-based intelligent packaging film integrating colorimetric sensing and antibacterial preservation was developed. The film consisted of a dense cast TPU indicator layer containing a bromocresol purple/fluorescein indicator and an electrospun TPU antibacterial layer loaded with lignin-modified HKUST-1 loaded with carvacrol and tea tree oil. The indicator showed reversible responses to ammonia, dimethylamine, and trimethylamine, with detection limits of 0.37, 0.15, and 0.18 μ M, respectively. Lignin modification improved the aqueous structural retention of HKUST-1, and the electrospun layer exhibited sustained, pH-dependent release of the antibacterial components. Water vapor permeability was further evaluated under both 25 and 4 °C conditions. The film showed antibacterial activity against the four tested bacterial strains ( Escherichia coli , Staphylococcus aureus , Pseudomonas aeruginosa , and Bacillus subtilis ), while its extracts caused no detectable cytotoxicity under the tested conditions. In refrigerated beef, the selected TBF3-T-LH@CT formulation delayed quality deterioration by approximately 4 days and provided visible freshness indication from yellow to orange-red. The color variation correlated well with beef spoilage indicators, supporting visual freshness monitoring. These results demonstrate the potential of the bilayer film for intelligent active food packaging. Download: Download high-res image (212KB) Download: Download full-size image
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Food Chemistry-X
·
2026
·
IF 9.2
Yuxuan Zhang,Tianyuan Yang,Jixin Zhang,Tianzi Yu,Luyao Yang,Xuefei Peng,Yanqun Jiang,Qianfeng Yang,Xiaoyuan Zhu,Jingming Ning,Shaode Hu
Withering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of hot-air withering (HW), mixed-mode withering (MW), and constant temperature and humidity withering (CTHW) on the aroma characteristics and their underlying formation mechanisms in TKBT. The results showed that HW exhibited stronger floral, fruity, sweet, and potato-like aroma, whereas CTHW was dominated by green aroma. Combined with gas chromatography–olfactometry, odor active value, aroma recombination, and aroma omission experiments, 9 key aroma-active compounds contributing to the characteristic aroma profile of the samples were further identified. Variations in these metabolites were mainly driven by heat-regulated enzyme activities and aroma precursors, leading to the redistribution of volatile compounds. This study provides a theoretical basis and technical support for improving the aroma quality of TKBT.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Cong Chen,Fei Yu,Xinli Wen,Shuna Chen,Kaixi Wang,Feiquan Wang,Jianming Zhang,Yuanyuan Wu,Puming He,Youying Tu,Bo Li
Two major green leaf volatiles (GLVs) in tea that contribute greatly to tea aroma, particularly the green odor, are (E)-2-hexenal and (Z)-3-hexenal. Until now, their formation and related mechanisms during tea manufacture have remained unclear. Our data showed that the contents of (E)-2-hexenal and (Z)-3-hexenal increased more than 1000-fold after live tea leaves were torn. Subsequently, a new (Z)-3:(E)-2-hexenal isomerase (CsHI) was identified in Camellia sinensis . CsHI irreversibly catalyzed the conversion of (Z)-3-hexenal to (E)-2-hexenal . Abiotic stresses including low temperature, dehydration, and mechanical wounding, did not influence the (E)-2-hexenal content in intact tea leaves during withering, but regulated the proportions of (Z)-3-hexenal and (E)-2-hexenal in torn leaves by modulating CsHI at the transcript level. For the first time, this work reveals the formation of (E)-2-hexenal during tea processing and suggests that CsHI may play a pivotal role in tea flavor development as well as in plant defense against abiotic stresses.
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FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Zhiyong Xie,Yixuan Bai,Guijie Chen,Wei Dong,Yujia Peng,Weiqi Xu,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
Aspergillus cristatus is the dominant fungus involved in the fermentation of Fuzhuan brick tea (FBT). The intracellular polysaccharides (IPSs) from A. cristatus (MK346334, NCBI), isolated from FBT, exhibited immunomodulatory activity in vitro while the effects in vivo on immune system and gut microbiota remain unclear. In this study, IPSs and the purified fraction (IPSs-2) from IPSs were prepared and their immunomodulatory activities were investigated with cyclophosphamide (Cy)-induced immunosuppressive mice. As results, IPSs strengthened the immune function, manifesting in the improvement of body weight, daily intake, immune organ indices, cytokines and immunoglobulin. Meanwhile, IPSs attenuated Cy-induced intestinal barrier injury and promoted the expression of tight junction proteins and mucin, reinforcing the intestinal barrier function. Moreover, IPSs not only promoted the production of short-chain fatty acids and the expression of G protein-coupled receptor (GPR), but also balanced dysbiosis of gut microbiota through elevating the growth of beneficial bacteria while reducing pathobionts to maintain the homeostasis of the microbial ecology. These results suggested that IPSs exerted immunomodulatory activity linking with the restoration of intestinal barrier function and regulation of gut microbiota, which contributes to the development of novel probiotics and effective immunomodulators for strengthening host immunity and gut health.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 248
·期 1
·45-56
·
IF 2.998
Ma Lijuan,Gao Manman,Hu Jiangnan,Tong Wenzhe,Du Liping,Yu Aiqun,Huang Jihong,Li Jianxun,He Ronglin
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiaojing Wang,Mei Li,Fuguo Liu,Fei Peng,Feng Li,Xinman Lou,Yu Jin,Jun Wang,Huaide Xu
Hyperoside (HYP) has various potential benefits, however, its low water-solubility and poor bioavailability have restricted its application. Here, HYP-loaded zein-tea polyphenols (TP)-pectin ternary complex nanoparticles (Z/TP/P-HYP) were prepared by the antisolvent precipitation method for HYP delivery. The formed Z/TP/P-HYP are negatively charged spherical particles with a size of 246 nm, and have the highest HYP encapsulation efficiency (94.2%) at TP was 0.25 mg/mL. Fourier transform infrared spectroscopy revealed that hydrogen bonding, electrostatic interactions, and hydrophobic effects were major interactions to Z/TP/P-HYP formation. Differential scanning calorimetry confirmed that encapsulated HYP was in an amorphous state. Freeze-dried Z/TP/P-HYP displayed good water-redispersibility and high particle yield (95.2%). Z/TP/P-HYP exhibited improved pH (2.0–8.0) and ionic (0–500 mM) stability. Furthermore, Z/TP/P-HYP demonstrated stronger antioxidant properties than free HYP and provided HYP sustained release under simulated gastrointestinal conditions. Therefore, Z/TP/P-HYP have great potential as an effective HYP delivery system for applications in foods.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Peipei Zhou,Wei Zhang,Xuedong Wang
Inevitably, the residues of polycyclic aromatic hydrocarbons (PAHs) in tea leaves will be transferred to hot tea infusion, constituting a certain drinking risk; consequently, it is imperative to develop rapid, sensitive, and robust approaches for their trace-level detection. Herein, we developed a syringe membrane-based microextraction (SMME) method for preconcentration/extraction of PAHs in tea infusions. This method utilized metal–organic framework-mixed matrix membranes (MOF-MMMs) as adsorbents, which anchored the nanoparticles of MOFs onto the surface of PVDF membrane. The UiO-66 (Zr)-based MMM possessed high Brunauer-Emmett-Teller (BET) surface area (320.5 m 2 g −1 ) and pore volume (0.18 cm 3 g −1 ), thus enhancing extraction/adsorption efficiency. Under optimized conditions, the limits of detection for PAHs reached as low as 0.02–0.08 μg L −1 with extraction recoveries of 85.5–102.1%, and the inter-day and intra-day precision was lower than 8.4% in tea infusions. Consequently, the SMME/HPLC-DAD method shows a great potential in conventional monitoring of PAHs in tea samples.
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Food Bioscience
·
2021
·
IF 4.24
Fan Yang,Bo Feng,Yong Jie Niu,Ching Yuan Hu,Yong Hong Meng
Fatty liver disease is a global public health threat. Fu instant tea is a new tea product made from the Fu brick tea fermented by Eurotium cristatum . This study explored Fu instant tea's effects on improving fatty liver disease and intestinal microbiota dysbiosis caused by a high-fat diet. We found that Fu instant tea's production process increased polyphenols content from 36.3 ± 1.4 mg/g to 111 ± 6 mg/g, and the Fu instant tea had higher antioxidant activity than Fu brick tea. More importantly, Fu instant tea prevented fatty liver disease by reducing liver edema and reduced liver fat accumulation and inflammation. Meanwhile, Fu instant tea also reduced the ratio of the Firmicutes / Bacteroidetes that decreased energy intake. Fu instant tea increased the abundance of Bifidobacterium , Lactobacillus , Ruminococcaceae , and Lachnospiraceae and reduced Helicobacter and Desulfovibrio , contributing to inhibiting liver inflammation. Fu instant tea also increased the short-chain fatty acids, which indirectly contributed to increasing intestinal epithelial cells' growth, which helped prevent fatty liver disease. Our results demonstrate the health function of Fu instant tea and support the development of other tea products.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Wenwen Deng,Anqi Huang,Qutong Zheng,Long Yu,Xiao Li,Hankun Hu,Yuxiu Xiao
A novel density-tunable liquid-phase microextraction (DT-LPME) system was developed with high-density deep eutectic solvents (DESs) as extractant and low-density organic solvents as emulsifier and density regulator. DES-rich phase was induced to form in the bottom or in the top by adjusting the emulsifier amount. This system was used to directly extract polycyclic aromatic hydrocarbons (PAHs) from liquid and solid foods, and the obtained DES-rich phase was easy to be collected for quantification. The method (LPME with HPLC-fluorescence detector) has linearity (R 2 > 0.9974), detection limits of 0.6–4.2 ng L -1 for liquid foods and 0.05–0.35 ng g −1 for solid foods, recoveries of 86.2–114.9%, and intra-day/inter-day RSDs below 6.6%. The method was applied to detect PAHs in real samples, and the PAHs residue was found in honey and five solid foods. The DT-LPME method is simple, fast, green and suitable for direct extraction of analytes from both liquid and solid samples.
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