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.
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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.
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Foods
·
2025
·Vol. 14
·期 16
·2759
·
IF 5.1
Mingming Zhang,Zhihui Feng,Fang Wang,Jianxin Chen,Yifan Li,Yuqiong Chen,Junfeng Yin
Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, extraction at 30 °C for 30 or 45 min were identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity. The cosine value of the aroma attribute scores between the optimal parameter set and the control group (tea brewed at 1 g:10 mL ratio for 4 min) exceeded 0.979, and the correlation coefficient surpassed 0.828. Test evaluation results indicate the method had good reproducibility and effectively highlighted the differential impacts of ionic content in brewing water on tea aroma constituents. This approach effectively solved the problem of sensory distortion caused by conventional high-temperature and long-duration extraction, enabling precise analysis of how water quality authentically influences tea infusion aroma characteristics.
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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.
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Foods
·
2025
·Vol. 14
·期 18
·3159
·
IF 5.1
Changlian Wu,Huang Li,Qingxiu Lin,Zhong Wang,Chengzhe Zhou,Cheng Zhang,Yuqiong Guo
One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography–mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, −20 °C freezing for 5 h, 25% strength rolling for 9 min, and drying at 75 °C for 2 h. The relative content of esterified catechins in summer tea produced by the optimal processing method was reduced by 14.62% compared with the control group. There were alterations in the content of amino acid components, with fresh and sweet amino acids increasing by 4.96% and 2.95%, respectively, and bitter amino acids reducing by 2.15%. Furthermore, γ-aminobutyric acid and L-theanine contents increased by 0.51% and 5.77%, respectively. Five characteristic volatile compounds were identified, namely, methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, and isobutyraldehyde. The volatile profile was dominated by floral and fruity notes, except for dimethyl sulfide, which exhibited a distinct cooked corn-like aroma characteristic. This process was shown to improve the quality of summer tea. The results of this study provide a metabolite-level grounds for improving the quality of summer tea.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Shuhua Li,Shen Zhang,Dong Li,Tianhui Jiao,Jie Wei,Xiaomei Chen,Qingmin Chen,Quansheng Chen
Pesticide residues in tea pose a significant risk to food safety and human health, calling for sensitive and specific analytical methods capable of multi-residue detection.In this study, a dual-aptamer fluorescence sensor was developed based on fluorescence resonance energy transfer (FRET) between upconversion nanoparticles (UCNPs) and gold nanoparticle–aptamer conjugates (AuNPs-Apt) for the multi-residue detection of dimethoate and thiram. The competitive binding of target pesticides to AuNPs-Apt triggered their displacement from magnetic nanoparticle-cDNA complexes (MNPs-cDNA), enabling magnetic separation and individual quantification. The sensor exhibited high sensitivity, with detection limits of 0.0019 ng/mL for dimethoate and 0.0029 ng/mL for thiram, and wide linear ranges of 0.01–100 ng/mL and 0.01–500 ng/mL, respectively. The method was successfully applied to tea samples, confirming its reliability and potential utility for pesticide monitoring in food safety applications.
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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.
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Agronomy-Basel
·
2024
·Vol. 14
·期 6
·1113
·
IF 3.3
Jing Wang,Linfang Guo,Fengmin Yang,Jian Xiang,Lizhi Long,Kang Ni
The excessive application of nitrogen in tea plantations leads to severe soil acidification and N2O emission boosting. To promote sustainable agriculture, nanoparticles (NPs) have emerged as alternative fertilizers, but their effects on soil nitrification and greenhouse gas emissions in tea plantations remain unclear. In this study, the effects of NP type (ZnO-NPs and Fe2O3-NPs) and dose (0, 1, 10, and 100 mg·kg−1) on soil N2O emissions were investigated via a lab incubation trial. Soil pH, ammonium, and nitrate changes were also monitored during the incubation period. The abundance of functional genes related to nitrification and denitrification processes was analyzed as well. The results showed that ZnO-NPs led to a decrease in N2O emissions. The reduction effect was stronger with increasing dose and resulted in a 33% reduction at an addition rate of 100 mg·kg−1. The cumulative N2O emissions had significantly positive correlations with NH4+-N and NO3−-N. ZnO-NP addition showed a significantly negative effect on Ammonia-Oxidizing Archaea (AOA) but a positive effect on Ammonia-Oxidizing Bacteria (AOB) gene abundance. In contrast, Fe2O3-NPs showed an insignificant impact on N2O emissions and soil N content, as well as nitrification–denitrification gene abundance, regardless of different doses. These results imply that the application of ZnO-NPs may inhibit nitrification through the retarding of AOA activity. This study provided us with a potential practice to reduce N2O emissions in tea plantations by applying ZnO-NPs, but the efficiency of this reduction needs further examination under ambient conditions before field application.
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FOOD CHEMISTRY
·
2020
·
IF 6.306
Yan-Qing Fu,Jie-Qiong Wang,Jian-Xin Chen,Fang Wang,Jun-Feng Yin,Liang Zeng,John Shi,Yong-Quan Xu
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.
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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.
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Foods
·
2022
·Vol. 11
·期 16
·2502
·
IF 5.561
Huiting Wu,Yuyu Chen,Wanzhen Feng,Shanshan Shen,Yuming Wei,Huiyan Jia,Yujie Wang,Weiwei Deng,Jingming Ning
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography–mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met weredimethyl sulfide,2-methyl-butanal,1-penten-3-one,hexanal,(Z)-4-heptenal,β-Myrcene, linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increasedhexanal. The results could be used to select processing methods for producing white tea with a superior aroma.Keywords:white tea;withering treatment;volatile compounds;aroma extract dilution analysis;odor activity value
研究领域:
食品科学
·
茶叶加工学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Wenjing Huang,Zhibin Ye,Shengmei Xie,Zihao Qi,Mengying Zhang,Shimao Fang,Jingming Ning
The sweetness of Keemun black tea (KBT) is a critical determinant of its overall sensory quality. This study used sensory analysis to quantitate the sweet odor and flavor of KBT. The results indicated that volatile compounds, rather than soluble sugars or free amino acids, are the main contributors to KBT’s sweet flavor. Ten odorants with an odor activity value > 1 were identified by the Sensomics approach and screened by applying the odor-induced taste enhancement (OITE) method, i.e. β-damascenone, (E)-β-ionone, linalool, methional, dimethyl sulfide, geraniol, β-myrcene, coumarin, citral, and 2-phenylacetaldehyde, which were identified as the key drivers of KBT’s sweet flavor. Omission and addition experiments confirmed that the intensity of sweet odor was correlated with sweet flavor (r = 0.71). These findings demonstrate that the sweet flavor of KBT mainly originates from its odorants, which synergistically enhance sweetness through OITE, resulting in the high overall flavor quality of KBT.
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