FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bangxing Ma,Yan Huang,Weijiang Sun
Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), molecular docking , and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool , nerol , and β-ionone. Notably, isovaleraldehyde , 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors , with binding energies of less than −4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
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高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Yuntao Wang,Xiuqin Guo,Zhilong Qin,Rongqin Liu,Shengjie Li,Manting Du,Si Qiu,Yanhong Bai
Chitosan (CS) films traditionally prepared from acid have poor mechanical properties, thus limiting their application as packaging materials. In this study, high strength chitosan-tea polyphenol (CS-TP) films were fabricated via a new way. Firstly, high strength CS film was prepared by regeneration of CS dissolved in alkali from hot water, then TP was incorporated into CS film through the one step self-assembly method. It was found that large amount of TP was adsorbed onto CS film due to the strong hydrogen bonding and hydrophobic interaction between CS and TP confirmed by results of adsorption tests, FTIR and XRD. Moreover, the mechanical, anti-UV, antibacterial and anti-oxidant properties of the CS-TP films gradually enhanced with increasing content of TP. The water vapor permeability rate of CS-TP films slightly increased with increasing content of TP. Pork perseveration results indicated that the CS-TP films lowered the pH, slowed the growth of bacterial and change of color, decreased the lipid oxidation products content of fresh pork compared with CS film or the control sample, thus prolonging the shelf life of fresh pork for 2 days. Therefore, this study proposed a new strategy for preparing high strength muti-functional CS-TP films as food packaging materials.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 4
·1781-1791
·
IF 2.281
Fangfang Zhang,Wangrui Yi,Jun Cao,Kunming He,Yawen Liu,Xinpeng Bai
Summary The effects of xylanase–cellulase hydrolysis, ultrasonic modification and enzymatic-ultrasonic treatment on the physicochemical properties, morphological structures and adsorption capacities in vitro of purified fibre (PF) from tea seed were determined. The results showed the ultrasonically treated fibre (UTF) had a higher water-holding capacity (60.15 g g −1 ), oil-binding capacity (30.42 g g −1 ), swelling capacity (29.93 mL g −1 ), emulsification activity (381.36 m 2 g −1 ) and emulsification stability (20.20) than PF, enzymatically hydrolysed fibre (EHF) and enzymatic-ultrasonic treated fibre (EUF). The structures of PF, UTF, EHF and EUF were characterised by scanning electron microscope, Laser particle size analyzer, X-ray diffraction, thermogravimetric analysis and Fourier transform infrared spectra. Furthermore, compared with PF, the adsorption capacity of UTF, EHF and EUF for cholesterol, glucose and nitrite ions during simulative gastrointestinal tract was improved to different degrees. This study can provide guidance for the comprehensive utilisation of byproduct of tea seed and designing novel functional dietary fibre.
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JOURNAL OF SEPARATION SCIENCE
·
2016
·Vol. 39
·期 10
·1884-1891
·
IF 2.741
Menghua Li,Junmin Wang,Caina Jiao,Chun Wang,Qiuhua Wu,Zhi Wang
A novel magnetic porous carbon derived from a bimetallic metal–organic framework, Zn/Co-MPC, was prepared by introducing cobalt into ZIF-8. Magnetic porous carbon that possesses magnetic properties and a large specific surface area was firstly fabricated by the direct carbonization of Zn/Co-ZIF-8. The prepared magnetic porous carbon material was characterized by scanning electron microscopy, transmission electron microscopy, powder X-ray diffraction, N 2 adsorption, and vibrating sample magnetometry. The prepared magnetic porous carbon was used as a magnetic solid-phase extraction adsorbent for the enrichment of chlorophenols from water and honey tea samples before high-performance liquid chromatography analysis. Several experimental parameters that could influence the extraction efficiency were investigated and optimized. Under the optimum conditions, good linearities ( r > 0.9957) for all calibration curves were obtained with low limits of detection, which are in the range of 0.1–0.2 ng mL −1 for all the analytes. The results showed that the prepared magnetic porous carbon had an excellent adsorption capability toward the target analytes.
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ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
·
2026
·Vol. 119
·期 9
·205
·
IF 2
Raj Pranay,Sharma Harshit Kumar,Selvaraj Venkatesan,Pandey Abhay Kumar
The present research investigates the chemical profile of secondary metabolites produced by Bacillus paramycoides BOK01 and Microbacterium barkeri BPATH02 rhizospheric bacteria originating from the tea rhizosphere and their antifungal activity against major tea pathogens. GC–MS analysis revealed that dimethyl sulphate (77.09%) was a major compound (Compound I ) of B. paramycoides BOK01 and 1H-Purin-6-amine, [(2-fluorophenyl) methyl- (CAS) (Compound II; 16.88%), and docosane (Compound III; 11.75%) as putative major compounds in M. barkeri BPATH02. Furthermore, the ethyl acetate extract of both bacterial antagonists and compounds I, II , and III were evaluated for their efficacy against major tea pathogens, namely Exobasidium vexans , Pseudopestalotiopsis theae, and Fusarium concentricum causing respective blister blight, gray blight, and Fusarium dieback in tea crops using two-sealed-base-plate method. Laboratory screening of ethyl acetate (EA) extracts of both bacterial antagonists at 200 µg/mL provided a 65.95 to 82.5% range of growth inhibition of tested pathogens. At similar dose, compounds I, II, and III provided 70.88 to 77.53%, 67.7 to 78.0% and 71.8 to 73.07% range of growth inhibition of tested pathogens, respectively. Thus, this study shows that bacterial metabolites and their compounds are sources of putative antifungal agents, which can be harnessed for bio-fungicides development against tea diseases.
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Frontiers in Sustainable Food Systems
·
2023
·
IF 4.7
Cui Hui-Na,Gu Hui-Wen,Li Zhi-Quan,Sun Weiqing,Ding Baomiao,Li Zhenshun,Chen Ying,Long Wanjun,Yin Xiao-Li,Fu Haiyan
The production season is one of the judgment standards of the green tea quality and spring tea is generally considered of higher quality. Moreover, early spring tea is usually more precious and sells for a higher price. Therefore, a multifaceted strategy that integrates lipidomics and metabolomics, based on UPLC-Triple-TOF/MS coupled with chemometrics, was developed to discriminate early spring green tea (ET) and late spring green tea (LT). Twenty-six lipids and forty-five metabolites were identified as characteristic components. As for characteristic lipids, most of glycerophospholipids and acylglycerolipids have higher contents in ET. By contrast, glycoglycerolipids, sphingolipids and hydroxypheophytin a were shown higher levels in LT samples. Most of the differential metabolites identified were more abundant in ET samples. LT samples have much higher catechin, procyanidin B2, and 3',8-dimethoxyapigenin 7-glucoside contents. Based on the integration of differential lipids and metabolites, the reconstructed orthogonal partial least squares discriminant analysis (OPLS-DA) model displayed 100% correct classification rates for harvest time discrimination of green tea samples. These results demonstrated that the integration of lipidomics and metabolomics approaches is a promising method for the discrimination of tea quality.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuwei Hua,Guangyang Liu,Zhihao Lin,Zhou Jie,Chenxi Zhao,Jiatong Han,Ge Chen,Linyun Li,Xiaodong Huang,Zhongxiao Liu,Jun Lv,Donghui Xu
As more and more adverse health effects of caffeine are being discovered, decaffeinated drinks are receiving increasing attention. In this work, a magnetic imidazole zeolite backbone compounded with three-dimensional graphene was successfully synthesized as a solid adsorbent using a layer-by-layer self-assembly technique, which can rapidly and effectively adsorb caffeine from tea. Meanwhile, the structure and properties of caffeine in tea were investigated by various physicochemical characterization tools. The analytical data showed that Fe 3 O 4 @3DGA@ZIF-8 had a specific surface area of 162.9754 m 2 /g and an adsorption capacity of up to 19.57 mg/g with a maximum adsorption rate of 96.55%, which could be maintained with good adsorption repeated utilization three times. The adsorption isotherm and the adsorption kinetic better fit with the Langmuir model and the preudo-second order kinetic model , respectively. Therefore, Fe 3 O 4 @3DGA@ZIF-8 is a good magnetic adsorbent for the separation and the effective removal of caffeine from tea sample.
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Plants-Basel
·
2023
·Vol. 12
·期 21
·3719
·
IF 4.5
Xiaogang Lei,Haoyu Li,Pingping Li,Huan Zhang,Zhaolan Han,Bin Yang,Yu Duan,Ndombi Salome Njeri,Daqiang Yang,Junhua Zheng,Yuanchun Ma,Xujun Zhu,Wanping Fang
The elite germplasm resources are key to the beautiful appearance and pleasant flavor of Biluochun tea. We collected and measured the agronomic traits of 95 tea plants to reveal the trait diversity and breeding value of Biluochun tea plant populations. The results revealed that the agronomic traits of Biluochun tea plant populations were diverse and had high breeding value. Additionally, we resequenced these tea plant populations to reveal genetic diversity, population structure, and selection pressure. The Biluochun tea plant populations contained two groups and were least affected by natural selection based on the results of population structure and selection pressure. More importantly, four non-synonymous single nucleotide polymorphisms (nsSNPs) and candidate genes associated with (−)-gallocatechin gallate (GCG), (−)-gallocatechin (GC), and caffeine (CAF) were detected using at least two GWAS models. The results will promote the development and application of molecular markers and the utilization of elite germplasm from Biluochun populations.Keywords:Biluochun tea plant;genome-wide association study;agronomic traits;single nucleotide polymorphisms;marker-assisted breeding
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 11
·6039-6051
·
IF 3.713
Ruifei Wang,Meimei Fang,Xinyi Hu,Yigang Yu,Xinglong Xiao
Summary The development of effective natural antibacterial agents is important due to the insecurity of synthetic antimicrobial agents and consumer preferences. In this study, kojic acid (KA) and tea polyphenols (TP) were found to exhibit synergistic inhibitory effect against Escherichia coli O157:H7 with a fractional inhibitory concentration index of 0.25. KA combined with TP at 25% of their minimum inhibitory concentrations (MICs) completely inactivated E. coli O157:H7 within 4 h. Subsequently, propidium iodide uptake tests, genomic DNA interaction analysis, molecular docking, field emission scanning electron microscopy and biofilm formation assay were conducted to understand the synergistic antibacterial mechanism of KA-TP. The results demonstrated that KA-TP attacked the cell membrane cooperatively, thus disturbing membrane integrity and cell structure, and KA could bind to the genomic DNA to affect the biofilm formation of E. coli O157:H7. Moreover, the contamination of E. coli O157:H7 on raw salmon fillets was eliminated to varying degrees after soaking treatments with KA and/or TP for 30 min. The depuration effect was further enhanced when KA combined with TP, and more than 2-log reduction of E. coli O157:H7 was obtained under the treatment of KA-TP at 2 MIC, suggesting that KA-TP may serve as a natural compound disinfectant for ready-to-eat aquatic products.
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JOURNAL OF HAZARDOUS MATERIALS
·
2021
·
IF 10.588
Zhi Ye,Nan Xu,Duo Li,Junchao Qian,Changsheng Du,Ming Chen
Both green tea (GT) extract and vitamin C (VC) were used for the reduction of Fe 3+ to Fe 0 using a green synthesis method. Modified nanozero-valent iron (GT-nZVI@VC nanocomposites) was successfully obtained and characterized as α-Fe 0 -iron oxide/VC by multiple analytical methods. The GT-nZVI@VC nanocomposites showed better transportability than nZVI , in that transport behavior was slightly dependent on various ratios of sand/soil in water-saturated heterogeneous porous media . Breakthrough curves of GT-nZVI@VC nanocomposites in paddy soil exhibited “blocking effects” and were well described using a first-order straining coefficient (k 2 ) on site 2 obtained from a two-site kinetic attachment model. In particular, GT-nZVI@VC (VC/Fe = 0.6) showed higher Cr(VI) removal (especially reducibility) in both paddy soil and water compared to that of nZVI and VC. It is likely that the synergistic effects of VC (ascorbic acid) and tea polyphenols can increase the released free electrons into solution, favoring the high reduction of Cr(VI) into Cr(III) (i.e., FeOCr 2 O 3 , Cr(OH) 3 and Cr 2 O 3 ), where Cr(III) is prone to be immobilized by the nanocomposites in soil. This research highlights that VC can mediate the activation of GT extract to successfully modify nZVI, which could be beneficial for efficient transport in subsurface and remediation of Cr(VI)-contaminated soil and underground water.
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2020
·
IF 3.004
Xiangrong Wu,Beibei Qiu,Yanan Chen,Yuqiong Shi,Jinhua Zhu,Xiuhua Liu,Dongbao Zhao
In this work, α-glucosidase was immobilized on a type of nanoscaled magnetic materials Fe 3 O 4 @ZIF-67 to construct a biomicroreactor for rapid screening α-glucosidase inhibitors. The parameters that affected the immobilization efficiency were investigated. Under optimal conditions, the amount of α-glucosidase loaded was up to 79.07 μg·mg −1 . Then, the enzyme biomicroreactor was immobilized by an external magnetic field in a tube connecting HPLC and micro-injection pump at both ends to form a magnetic online screening system. The screening flow rate and eluent organic solvent ratio during the screening process were optimized. XinYang MaoJian crude tea extract was tested to verify this online screening method, and three inhibitors (catechin, epigallocatechin gallate and epicatechin gallate) were fished by this magnetic online screening system. Based on the classical p NPG method, the inhibitory activities on α-glucosidase were further verified and studied. Compared with the traditional ligand fishing methods, the screening method established in this work can integrate screening, elution and analysis. It can simply, efficiently and directly screen and identify potential α-glucosidase inhibitors from natural sources. This method was expected to provide an effective basis for accelerating the development of new hypoglycemic drugs.
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FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Chengying Ma,Junxing Li,Wei Chen,Wenwen Wang,Dandan Qi,Shi Pang,Aiqing Miao
Oolong tea is a typical semi-fermented tea and is famous for its unique aroma. The aim of this study was to compare the volatile compounds during manufacturing process to reveal the formation of aroma. In this paper, a method was developed based on head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) combined with chemometrics to assess volatile profiles during manufacturing process (fresh leaves, sun-withered leaves, rocked leaves and leaves after de-enzyming). A total of 24 aroma compounds showing significant differences during manufacturing process were identified. Subsequently, according to these aroma compounds, principal component analysis and hierarchical cluster analysis showed that the four samples were clearly distinguished from each other, which suggested that the 24 identified volatile compounds can represent the changes of volatile compounds during the four steps. Additionally, sun-withering, rocking and de-enzyming can influence the variations of volatile compounds in different degree, and we found the changes of volatile compounds in withering step were less than other two manufacturing process, indicating that the characteristic volatile compounds of oolong tea might be mainly formed in rocking stage by biological reactions and de-enzyming stage through thermal chemical transformations rather than withering stage. This study suggested that HS-SPME/GC–MS combined with chemometrics methods is accurate, sensitive, fast and ideal for rapid routine analysis of the aroma compounds changes in oolong teas during manufacturing processing.
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高影响因子
危险品化学品经营许可证（带存储）