FOOD CONTROL
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2025
·
IF 6.3
Yilin Lin,Xie Xuan,Kabore Manegdebwaoga Arthur Fabrice,Yigang Yu,Lihua Huang,Yehui Zhang
High concentrations of tea polyphenols (TP) negatively affect the color and texture of fish. This study aimed to investigate the effects of alkaline electrolyzed water (AEW) pretreatment combined with low-concentration TP immersion on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets. The results showed that AWE-treated with 5 min (W) and immersion in 0.1 mg/mL TP (T) significantly increased hardness, springiness, and water-holding capacity (WHC), and the initial total viable count (TVC) decreased by 1.11 lg CFU/g and 0.36 lg CFU/g, respectively. Compared with the individual treatments (W or T), the combined treatment of W and T (WT) effectively reduced lipid oxidation and maintained the TVC (5.92 lg CFU/g) and total volatile basic nitrogen (15.56 mg/100 g) within acceptable limits for up to storage for 12 d. The W treatment significantly increased protein solubility and surface hydrophobicity, which is beneficial for promoting interactions between proteins and TP, improving the thermal stability and storage stability of fillets. An increase of Lys, Arg, and Phe concentration in WT treatment could promote a more compact microstructure of MPs. The WT treatment reduced the synergistic effects of Pseudomonas and Acinetobacter and delayed the spoilage of fish fillets. Furthermore, the WT treatment effectively inhibited the abundance of Brochothrix and Serratia , delaying MPs degradation and maintaining the freshness of fillets.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Gong Feng,Jiacheng Li,Jun Liu,Rong Tan
Processing techniques are critical factors influencing the quality of hawk tea, yet systematic studies on their effects are limited. This study investigates the impact of four key processing procedures—fixation, reddening, fermentation, and compressing—using sensory evaluation, LC-MS/MS, and GC × GC-TOF-MS. Analysis identified 6951 non-volatile metabolites, including 107 marker metabolites, primarily in flavonoid synthesis and degradation pathways. Fermentation increased sweetness and richness by enhancing sugars and amino acid content, while significantly reducing flavonoid levels. Reddening improved flavor, color, and retained more beneficial flavonoids. Volatile analysis detected over 1800 compounds, including 398 volatile marker metabolites. Fermentation increased alcohols and heterocyclic compounds, reducing hydrocarbons and ketones. Additionally, 26 camphoraceous and 12 pungent aroma compounds characteristic of hawk tea were identified, and an aroma-flavor correlation map was established. By elucidating the impact of processing methods on its chemical and sensory properties, this study lays the groundwork for targeted quality control of hawk tea.
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Food & Function
·
2024
·
IF 5.1
Siyu Du,Xin Chen,Rumeng Ren,Li Li,Baohui Zhang,Qi Wang,Yan Meng,Zhenpeng Qiu,Guihong Wang,Guohua Zheng,Junjie Hu
Nonalcoholic fatty liver disease (NAFLD) is the main reason for chronic liver diseases and malignancies. Currently, there is a lack of approved drugs for the prevention or treatment of NAFLD. Vine tea (Ampelopsis grossedentata) has been used as a traditional Chinese beverage for centuries. Vine tea carries out several biological activities including the regulation of plasma lipids and blood glucose, hepato-protective function, and anti-tumor activity and contains the highest content of flavonoids. However, the underlying mechanisms of total flavonoids from vine tea (TF) in the attenuation of NAFLD remain unclear. Therefore, we investigated the interventions and mechanisms of TF in mice with NAFLD using an integrated analysis of network pharmacology, lipidomics, and transcriptomics. Staining and biochemical tests revealed a significant increase in AKT-overexpression-induced (abbreviated as AKT-induced) NAFLD in mice. Lipid accumulation in hepatic intracellular vacuoles was alleviated after TF treatment. In addition, TF reduced the hepatic and serum triglyceride levels in mice with AKT-induced NAFLD. Lipidomics results showed 32 differential lipids in the liver, mainly including triglycerides (TG), diglycerides (DG), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). Transcriptomic analysis revealed that 314 differentially expressed genes were commonly upregulated in the AKT group and downregulated in the TF group. The differential regulation of lipids by the genes Pparg, Scd1, Chpt1, Dgkz, and Pla2g12b was further revealed by network enrichment analysis and confirmed by RT-qPCR. Furthermore, we used immunohistochemistry (IHC) to detect changes in the protein levels of the key proteins PPARγ and SCD1. In summary, TF can improve hepatic steatosis by targeting the PPAR signaling pathway, thereby reducing de novo fatty acid synthesis and modulating the glycerophospholipid metabolism.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Hai He,Fanrui Liu,Lei Yang,Honghao Fan,Hao Wan
This paper highlighted the structural changes of rice starch complexed with green tea catechin and lemon peel caffeic acid under thermomechanical-assist low moisture, and their prebiotic functions during in vitro digestibility and fermentation were further explained. Extruded starch with caffeic acid, characterized by enhanced short-range order, a distinct fractal structure, and a V-amylose helical arrangement, exhibited slower glucose release due to V-type inclusion crystalline structures and strong hydrogen bondings. Additionally, extruded starch with catechin or caffeic acid changed the composition of gut microbiota by increasing the proliferation of good bacteria and reducing pathogenic microorganisms, which led to a greater synthesis of short-chain fatty acids. According to a PICRUSt2 analysis, the extruded starch with caffeic acid may trigger metabolic alterations via altering the gut flora and increasing bile acid metabolism. Thus, extruded starch with caffeic acid demonstrates significant potential as a prebiotic for developing nutritionally tailored starch-based foods.
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ANALYTICAL LETTERS
·
2025
·
IF 1.8
Yating Liu,Li Tian,Yuan Gao,Zhonghai Tang,Yuzhu Xiong
An attapulgite-multi-walled carbon nanotube (ATP-CNTs) composite material was synthesized to enhance the QuEChERS method. When coupled with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), an accurate, rapid, and reliable analytical method was established for the determination of multiple pesticide residues in tea. The ATP-CNTs purification agent was characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), and scanning electron microscopy (SEM). Pesticides in tea were extracted under ultrasonication using water and acetonitrile, followed by purification with ATP-CNTs. Key experimental parameters—including extraction solvent, extraction time, soaking time, soaking water temperature, adsorbent combination ratio, and adsorbent amount—were systematically optimized. Under optimal conditions, the method’s limits of detection (LOD) and quantification (LOQ) were 1.05–4.11 μg/kg and 3.49–13.69 μg/kg, respectively. Recovery experiments at three spiked concentration levels yielded average recoveries ranging from 75.2% to 114.3%, with relative standard deviations (RSDs) between 2.3% and 13.8%. The results demonstrate that this method is simple, accurate, rapid, and suitable for the detection of relevant pesticide residues in tea.
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Food Analytical Methods
·
2015
·Vol. 9
·期 5
·1188-1198
·
IF 1.956
Xu Yong-Quan,Wang Chao,Li Chang-Wen,Liu Shun-Hang,Zhang Chen-Xia,Li Li-Wei,Jiang Dong-Hua
Aroma volatiles from ripened and raw pu-erh tea were extracted by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME including fiber selections and sampling condition optimization have been previously investigated. With the two methods, 39 and 33 aroma-active compounds were detected and characterized in ripened and raw pu-erh tea samples, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the floral aroma (33.01 %), stale/musty aroma (25.24 %), and woody aroma (11.17 %) were the major aroma categories in ripened pu-erh tea. Alcohols ( floral aroma notes), methoxyphenolic compounds ( stale/musty aroma notes), and ketones ( woody or floral aroma notes) play a vital role in the special flavor of ripened pu-erh tea. In raw pu-erh tea, the floral aroma (38.62 %) and fruity aroma (16.55 %) were the major aroma categories. These aromas were closely related to the characteristics of raw pu-erh tea aroma and its sensory perception.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Songjie Li,Ruimin Wang,Xiaoping Hu,Congfa Li,Lu Wang
Cerasus humilis (Bge.) Sok. leaf-tea (CLT) has a potential anti- α -glucosidase effect. However, its anti- α -glucosidase functional compositions remain unclear. Results showed that 70% methanol extract of CLT (IC 50 = 36.57 μg/mL) with the highest total phenolic/flavonoid contents exhibited significantly higher α -glucosidase inhibitory activity ( α -GIA) than acarbose (IC 50 = 189.57 μg/mL). Additionally, phenolic constituents of the CLT extract were analyzed for the first time in this work. Ten major potential α -glucosidase inhibitors ( α -GIs) with high bio-affinity degree in the CLT extract were recognized using a bio-affinity ultra-filtration and HPLC-ESI-qTOF-MS/MS method. In vitro α -GIA assay confirmed that myricetin (IC 50 = 36.17 μg/mL), avicularin (IC 50 = 69.84 μg/mL), quercitrin , isoquercitrin, prunin and guajavarin were responsible for the α -GIA of the CLT extract. More importantly, the interaction mechanism between α -GIs and α -glucosidase was investigated via in silico analysis. This study provides a high-throughput screening platform for identification of the potential α -GIs from natural products.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Ya Liu,Jiuhong Du,Wenyi Ran,Lihui Huang,Wenyue Yu,Huan Guo,Yue Xiao,Yanping Wu,Kai Zhong,Yina Huang,Hong Gao
Low-salt sausages are gaining popularity due to health risks from high salt intake. In this study, the effects of electron beam irradiation (EBI) at various doses (0, 3, 6 kGy) combined with inclusion complexes (ICs) of tea-polyphenol/β-cyclodextrin/NaCl on the quality of low-salt Sichuan-style sausages during ambient storage (25 °C) were investigated. Additionally, machine learning algorithms were employed, and the accuracy and R 2 of both SVM and Extra Tree models exceeded 99.9%, highlighting the key oxidation biomarkers to establish the oxidation mechanism. ICs demonstrated enhanced antioxidant properties that effectively suppressed excessive oxidation in sausages accelerated by 3 kGy EBI, thereby reducing the oxidative products contributing off flavors while preserving desirable flavor compounds derived from spices, pepper oil and microbial metabolism. These findings offer novel insights into utilizing ICs and 3 kGy EBI for preserving low-salt Sichuan-style sausages while providing valuable information regarding potential volatile biomarker for detecting sausage oxidation levels.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiarun Gao,Le Yu,Xiang Wan,Yuxue Shan,Jingfang Zhang,Mingbo Li,Leilei Sun
Ready-to-eat sea cucumbers (RSC) cannot be preserved at room temperature due to severe autolysis. This study systematically examined the quality-preserving effects of tea polyphenol (TP) and N-(3-Dimethylaminopropyl)-N′-ethylcarbodiimide hydrochloride/N-hydroxysuccinimide (EDC/NHS), two cross-linking treatments, on RSC during storage at room temperature. The results demonstrated that both cross-linking treatments significantly delayed the deterioration of quality and exhibited antimicrobial effects, accompanied by enhanced the structural and thermal stability of collagen in RSC. Microstructural analysis further confirmed that TP and EDC/NHS strengthened the collagen fibers. Molecular docking simulations suggested that TP interacts with collagen primarily through non-covalent binding, whereas EDC/NHS achieves positional localization via electrostatic attraction, subsequently reinforcing the collagen structure through covalent amide bonds. Both strategies effectively slowed the deterioration of RSC during storage at room temperature, thereby providing a theoretical foundation for the development of advanced preservation technologies for RSC.
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Food Chemistry-X
·
2023
·
IF 6.1
Shan Zhang,Shimin Wu,Qinyan Yu,Xujiang Shan,Le Chen,Yuliang Deng,Jinjie Hua,Jiayi Zhu,Qinghua Zhou,Yongwen Jiang,Haibo Yuan,Jia Li
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification, E-tongue, colorimeter and sensory evaluation was used to evaluate the effect of rolling pressure on black tea quality. As the rolling pressure increased, theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) significantly elevated. The tea metabolic profiles fluctuated and 47 metabolites were identified as key differential metabolites including flavan-3-ols, flavonol/flavone glycosides, phenolic acids, amino acids. These substances altered possibly due to the variations in enzymatic oxidation of tea phenolics and amino acids. Overall, black tea with moderate rolling pressure presented higher sweetness, lower bitterness, and higher quality index (10 TFs + TRs)/TBs. The results were verified by a validation batch. This study provided new insights into the regulation of rolling pressure and a guidance for black tea processing.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Dongzhu Huang,Mengru Li,Hong Wang,Maoyin Fu,Shaode Hu,Xiaochun Wan,Zhuochen Wang,Qi Chen
Gamma-aminobutyric acid green tea (GAGT) is a tea with health benefits by a special anaerobic process to increase the GABA content. However, the effect of this special processing on tea flavor during processing has been rarely reported. In this study, GC-IMS was combined with principal component analysis (PCA) to clarify the effects of different times of anaerobic treatment on the volatile profiles in finished GAGT. GC-O-MS and quantitative descriptive analysis (QDA) were used to investigate the flavor characteristics of GAGT infusion. The results showed that the aroma abundance of GAGT peaked at about 8 h after anaerobic treatment, and then the GAGT flavor delayed. At this point, the differential compounds including nonanal, octanal, heptanal and linalool could be perceived by panalists. Other compounds that didn't change very much in content during processing but had high FD factors, such as β -damascenone, ( E )- β -ionone, 1-octen-3-ol and 1-octen-3-one, were also screened as odor-active compounds. Together, they constitute the characteristic flavors of “sweet”, “ketchup” and “slightly fermented” of GAGT infusion. This study will help to better understand the mechanism of GAGT aroma generation and improve the processing.
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RSC Advances
·
2015
·Vol. 5
·期 80
·65321-65327
·
IF 3.84
Chunlei Fan,Shengxu Luo,Rong Liu
In this work, 2′,7′-di(2-benzothiazolyl)-fluorescein (BTF) was synthesized by using 2-(2′,4′-dihydroxyphenyl) benzothiazole (BT) and phthalic anhydride. BTF is colorful and its absorption maximum occurs at 559 nm. Interestingly, the introduction of Cu2+ affords a dramatic decrease of the absorbance at 559 nm, which is due to the spirolactonization of BTF induced by Cu2+. BTF shows high selectivity toward Cu2+ over other common metal ions in real samples, such as K+, Mg2+, Ca2+, Na+, Fe3+, Cd2+, Al3+, Co2+, Cr3+, Mn2+, Ni2+, La3+ and Zn2+. On this basis, a cloud point extraction (CPE) was developed for copper determination by a UV-vis method. The BTF–Cu2+ complex was explored for pre-concentration, and dissolved in a micellar phase composed by octylphenoxypolyethoxyethanol (Triton X-114). Under optimal experimental conditions, the decrease of the absorbance value (ΔA) at 559 nm is linear with Cu2+ concentration in the range from 0.03 to 2 μmol L−1 (1.90–127 μg L−1) with a limit of detection of 7.48 nmol L−1 (3σ). The method has been successfully applied for the determination of copper in tea and water samples.
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危险品化学品经营许可证（带存储）