JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 3
·e70951
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IF 4.1
Li Xiong,Yangyu Zhou,Ruishu Peng,Yue Xiao,Yina Huang,Hong Gao
This research conducts a systematic exploration of the impacts of three fixation methods—50-type electric heating tube roller fixation (CQ), mixed fixation (HC), and steam fixation (ZQ)—on the quality formation of green tea. By means of quantitative analysis of aroma components, catechins, free amino acids, and alkaloids, in combination with electronic tongue taste fingerprint and untargeted metabolomics analysis, it is discovered that distinct fixation methods exert significant influences on the volatile and non-volatile metabolite profiles of green tea. CQ notably elevated the content of total polyphenols and gallic acid to 3.57 mg/g, intensifying its bitter and astringent taste profile. In contrast, ZQ produced the brightest green infusion and yielded the highest electronic tongue response value for sweetness. HC achieved a superior balance, retaining the highest levels of key aroma compounds like linalool (1.42 mg/kg) and D-limonene, while also preserving the highest total free amino acid content (13,983.2 µg/g). Metabolomics analysis further disclosed that fixation methods affect metabolite composition by regulating pathways such as phenylpropanoid biosynthesis and caffeine metabolism. Molecular docking experiments verify that the disparity in binding affinity between key differential metabolites (e.g., Chrysophanol 8-(6-galloylglucoside)) and taste receptors (TRPM5, TAS2R14, T1R1/T1R3) serves as the material foundation for taste differentiation. This study provides a theoretical basis for the development of precision processing technologies and quality control of green tea. Practical Applications This study provides a decision-making framework for green tea producers to select fixation techniques based on desired sensory profiles. To enhance floral and citrus notes, mixed fixation (HC) is recommended. Steam fixation (ZQ) is ideal for preserving a bright green color and sweeter taste, suitable for premium-grade teas. Roller fixation (CQ) can be applied where a stronger, more astringent profile is targeted. These insights enable the precision manufacturing of green teas with customized flavor characteristics.
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高影响因子
KEY ENGINEERING MATERIALS
·
2012
·
IF 0
Jian Jun Fang,Rong Fa Guan,Jie Qing Ma,Chang Rui,Hai Tao Shen,Jin Jie Zhang
The fuzzy orthogonal design is a method that the orthogonal results were fuzzed and then analyzed using fuzzy mathematical theory. It took the full advantage of the information from orthogonal experiments to obtain the optimal liposome preparation conditions by considering all the evaluation indexes. With the fuzzy comprehensive evaluation for the objective function, main technological parameters of process in liposome preparation were optimized using fuzzy orthogonal design. The optimal processing parameters were pH values of phosphate-buffer solution of 7,soybean phosphatidyl-choline and cholesterol proportion of 1:1,the concentration of Catechin of 5mg/mL,Oilwater proportion of 3:1.The catechin-loaded liposomes prepared under the optimized conditions has high encapsulation efficiency. The entrapment rate of catechin nanoliposome measured by validated test was 61.7%±0.015,while the mean diameter was 193.6±0.119 nm.
研究领域:
药剂学
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纳米技术
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药物递送
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实验设计
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DOI
JOURNAL OF MOLECULAR LIQUIDS
·
2021
·
IF 6.165
Fulin Li,Cheng Peng,Ke Yuan,Qiwei Xu,Hang Song
Terpinen-4-ol in natural Tea tree oil (TTO) plays an important role in physiological activities. Selectively removing of 1,8-cineole and the monoterpenes such as γ-terpinene from TTO is necessary for TTO comfort and safety. In this study, the density functional theory (DFT) was employed to estimate the interaction energies between ILs and terpinen-4-ol for preliminarily screening ionic liquid type of extraction agents. It was found hexalkylguanidinium ionic liquids (ILs) [diBTMG]Br exhibited good extraction distribution coefficient of terpinen-4-ol (2.54) and higher extraction selectivity of terpinen-4-ol (6.9 to 1,8-cineole and 9 to γ-terpinene, respectively). The single extraction yield of terpinen-4-ol by the IL could reach to 90%. After the extraction, subsequent twice extractions with n-hexane and water can realize satisfactorily recovery and reuse of all extraction agents. The deterpenation of TTO has advantages of lower energy consumption, safety, environmentally friendly and less cost. It would provide an alternative strategy for the practical deterpenation production of essential oil with ionic liquids.
研究领域:
化学工程
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药学
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环境科学
·
有机化学
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高影响因子
npj Science of Food
·
2026
·
IF 7.8
Xie Hujun,Wang Han,Huang Min,Zhou Zhenbang,Gao Ying,Cao Qing-Qing,Jiao Qingbo,Ren Gerui,Xu Yong-Quan
As widely consumed beverage, the stability is crucial to the quality and shelf life of tea beverage. In this study, whey protein isolate (WPI)-beta-cyclodextrin (β-CD) was added to investigate its effect on the stability of jasmine tea beverage by pH, thermal and storage stability. The results showed tea beverages under neutral and acidic conditions are more stable than those under alkaline conditions, and have higher antioxidant activity and total phenol retention rate. The storage stability experiments (25 °C for 30 d, and 4 °C for 150 d) showed the higher the storage temperature, the less stable the tea beverages were. WPI-β-CD addition was beneficial to delaying the degradation of tea polyphenols in the tea beverages, delayed by 6.41% after 150 d of storage. This study provides a theoretical basis for the development of new tea beverage products and the wide application of EGCG.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qianwei Ma,Yang Wei,Qitong Liu,Yuzhi Zhu,Xiaoping Yu,Xinlin Wei
Although black tea polysaccharides have numerous health benefits, limited studies have investigated the structural and fermentation characteristics. Herein, the structural characteristics and interaction with the gut microbiota of a black tea polysaccharide (BTPS3) fraction were systematically evaluated. Results showed that BTPS3 was an acidic heteropolysaccharide with a molecular weight of 2.10 × 10 5 Da, primarily composed of arabinose, galactose, and galacturonic acid in a molar ratio of 31.23:24.06:16.69. Methylation and NMR analyses indicated that BTPS3 is a pectic polysaccharide, with glycosidic linkages including →2,5)-α-L-Ara f -(1→, →5)-α-L-Ara f -(1→, →4)-β-D-Gal p -(1→, and →4)-α-D-Gal p A-(1→, among others. During in vitro fecal fermentation, BTPS3 promoted the production of short-chain fatty acids, particularly acetic and propionic acids, thereby lowering the pH. This was associated with an increased relative abundance of SCFA-producing bacteria ( Bacteroides ) and a decreased relative abundance of opportunistic pathogen-associated taxa ( Morganella and Bilophila ). Thus, BTPS3 shows prebiotic-like potential for gut microbiota modulation under in vitro conditions.
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CyTA-Journal of Food
·
2026
·
IF 3
Ling Xiang,Peifei Wang,Yangjun Lv,Yating Xu
To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technology. The sensory results showed that the flavored tea beverages could be characterized by high sweetness, low bitterness, low astringency, and little jasmine tea aroma. Pure tea beverages presented the characteristic aroma of jasmine tea but revealed a stewed and stuffy odor and a bitter and astringent taste. Flavored tea beverages had higher solids, free amino acids, tea polyphenols, and catechins content than pure products. Correlation analysis indicated that sensory profiles, especially taste, were closely related to physicochemical components. Sweetness, bitterness, astringency, and aftertaste-A were obviously fluctuated among the pure tea samples. Accordingly, this study is conducive to a comprehensive understanding of the quality of jasmine tea beverages and provides data references for the industry.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Lele Jiang,Chengzhe Zhou,Caiyun Tian,Yu Pan,Cheng Zhang,Anru Zheng,Zhendong Zhang,Jiaxin Fang,Wenwen Wei,Jiayao Tan,Yanping Lin,Shuilian Gao,Yuqiong Guo
During oolong tea production, the requirement for highly mature fresh leaves inevitably generates by-products. These include teas with coarse, loose shapes and a yellowish appearance, collectively known as “Huangpian” (HP). HP is usually discarded because of its weak flavor, which leads to a waste of resources and increased production cost of oolong tea. The objective of this study was to elevate the flavor of HP via optimized reprocessing methods. The results demonstrated that the taste thickness and aroma richness of the optimized HP (HP-O) were enhanced after 5 min of steam fumigation, 25 min of rolling, and 45 min of drying. Moreover, non-volatile metabonomics and volatile metabonomics technologies were applied to explore the relevant mechanisms leading to improved HP quality. The improvement in taste was mainly related to flavonoid glycoside degradation and epigallocatechin isomerization, causing gallocatechin and flavonols to accumulate. A total of 19 metabolites were the potential key components contributing to the quality improvement of HP-O tea infusion. Additionally, α-ionone, ( E , E )-2,4-decadienal, dehydrolinalool, and safranal may be the potential key volatiles to enhance the aroma of HP-O. This optimized reprocessing approach could provide a viable strategy for quality improvement of HP, thereby significantly improving the product's market acceptability.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Baogui Liu,Jingjing Yang,Yunxian Wang,Yunxiong Zhao,Siting Gao,Renyuan Qin,Zongyou Wei,Jing Huang,Guangzhi Liang,Lianfeng Luo,Qiongyan Feng,Ziping Li
Liupao tea is known for its lipid-lowering properties; the key to its quality lies in its microorganism-driven secondary fermentation. However, systematic research on the microbial regulation of flavonoid metabolism in Liupao tea remains scarce. We compared the effects of different fermentation temperatures on Liupao tea quality. The sensory quality and biochemical characteristics of the 45 °C constant-temperature fermentation group (HW) and variable-temperature fermentation group (BW) were significantly superior to those of other groups. Compared to the natural fermentation (CK) group, the temperature-controlled fermentation groups showed an average fourfold increase in flavonoid content, with 25/41 flavonoid compounds exhibiting significant changes. The phyla Ascomycota and Mucoromycota, and the genera Aspergillus, Lichtheimia, Fennellomyces, Syncephalastrum, Rhizopus, and Circinella showed high abundance; 12 functional microbial taxa were significantly correlated with flavonoid accumulation in Liupao tea. Overall, these findings provide a theoretical foundation for optimizing Liupao tea fermentation and enhancing flavonoid biosynthesis through microbial regulation.
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Foods
·
2026
·Vol. 15
·期 6
·
IF 6
Xiao-Lan Yu,Xizhe Zhu,Xinxin Lv,Jingming Ning,Haibo Yuan
The α-glucosidase inhibitory activity of Keemun black tea arises from complex interactions among its major polyphenols, which cannot be reliably predicted from the activities of isolated compounds. In this study, eight dominant polyphenols were investigated using a quantitative reconstruction–omission framework designed to reflect typical household tea brewing. The fully reconstructed system recovered approximately 72% of the inhibitory activity of the diluted native infusion, supporting the functional representativeness of the selected compounds. Systematic omission experiments revealed that antagonistic interactions, particularly among theaflavins, dominated the net inhibitory outcome, with removal of the most potent inhibitor, theaflavin-3,3′-digallate (TFDG), paradoxically increasing overall activity. Pairwise Combination Index analysis further demonstrated concentration-dependent biphasic interactions, exemplified by the epigallocatechin-3-gallate (EGCG)–TFDG pair, while molecular docking suggested overlapping binding sites as a potential structural basis for competitive inhibition. Collectively, this work provides a system-level dissection of α-glucosidase inhibition in black tea. Although the reconstructed system does not fully capture all contributions, the proposed framework offers a generalizable strategy for investigating interaction-driven bioactivity in complex dietary matrices and for further mechanistic studies.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Dan Chen,Rong Zhang,Zhongqi Tang,Chengyang Xie,Panpan Liu,Bo He,Lihui Wang,Jiamin Nan,Chunhui Wang,Jun Zhang,Pengcheng Zheng,Tianshan Zhou
Tumbling timing in withering dually regulates key aroma volatiles. • Floral and green volatiles antagonistically shape aroma quality. • Phenylethyl alcohol dominates the floral aroma of Ziyang population black tea. • Tumbling timing and fermentation time interact to influence aroma quality. Distinct floral aroma is a key sensory attribute of high-quality black tea. Here, response surface methodology (RSM) was applied to systematically optimize the processing technology of floral-flavored black tea from the fresh leaves of Ziyang population tea plant, with the timing of tumbling during withering (expressed as leaf moisture content), rolling time, and fermentation time as independent variables and sensory aroma score as the response value. Volatile compounds in the resulting tea samples were analyzed using gas chromatography-mass spectrometry (GC-MS). The optimal floral quality was achieved when tumbling started at a moisture content of 713.9 g/kg (wet basis) during withering, with 47.19 min rolling and 3.05 h fermentation. Through gas chromatography-olfactometry (GC-O), odor activity value (OAV) calculation, and aroma recombination, five compounds were identified as the key floral aroma contributors: benzeneacetaldehyde, linalool, geraniol, phenylethyl alcohol, and β -damascenone. Enrichment analysis of the key aroma compounds (OAV > 1) during processing revealed that an appropriate tumbling timing (at 700–720 g/kg moisture content, wet basis) synergistically elevated the levels of most key floral volatiles while effectively suppressing the accumulation of grassy volatiles. Moreover, moderate prolongation of rolling (45–55 min) and fermentation (3.0–3.5 h) facilitated the enrichment of specific floral volatiles (phenylethyl alcohol, linalool, and β -damascenone) and significantly reduced the contents of typical grassy volatiles (hexanal and ( Z )-3-hexen-1-ol). Overall, this study offers new insights into the precise regulation and enhancement of floral aroma substances in black tea processing. Download: Download high-res image (297KB) Download: Download full-size image
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Insects
·
2025
·Vol. 16
·期 10
·1065
·
IF 2.9
Li-Hua Xie,Tong Liu,Wen-Qiang Yang,Yu-Gu Xie,Si-Yu Zhao,Xiao-Guang Chen
Simple SummaryDiseases transmitted byAedesmosquitoes, including dengue, Zika, and chikungunya, lack effective vaccines and specific treatments, making vector control critical for disease prevention. Oviposition attractants offer a promising tool for managing mosquito populations. Effective oviposition attractants forAedesmosquitoes are urgently needed. While green tea attractsAedes aegypti, it is unclear how different tea fermentations affect the Asian tiger mosquito (Aedes albopictus). We tested teas across fermentation stages, evaluating attraction, the role of microbes, and chemicals. Results showed aged Liu-pao tea strongly attracts them at 5 g/L after 1–2 weeks. Notably, even a weak Liu-pao (0.5 g/L) solution successfully attractedAe. aegyptimosquitoes with an oviposition activity index (OAI) of 0.89 (day 21). Crucially, we discovered that this attraction was not due to living microbes in the tea water, but rather natural chemicals released from the tea leaves. Also, we identified one specific chemical, cedrol, as part of this attraction, but found that the full tea solution worked much better than cedrol alone. These findings establish Liu-pao tea as a potent botanical attractant and support the development of multi-volatile “attract-and-kill” strategies for gravidAedesmosquitoes.Oviposition attractants can enhance both the surveillance and control of container-breedingAedesmosquitoes. Although green tea has been reported to attractAe. aegypti, the specific bioactive botanical compounds responsible remain unidentified. We evaluated teas across fermentation stages (non-fermented, fully fermented, and post-fermented) at 5 g/L for gravidAe. albopictususing dual-choice assays. The most attractive tea (Liu-pao) was further tested across concentrations (0.5–5 g/L) and infusion ages (1–28 days). Autoclaved vs. non-autoclaved infusions assessed microbial contributions, while headspace volatiles were analyzed via HS-SPME-GC-MS. Individual compounds (cedrol and linalool oxide) were bioassayed. Only Liu-pao tea consistently attractedAe. albopictus(OAI ≥ 0.3), peaking at 5 g/L after 7–14 days (OAIs 0.73/0.67). A 0.5 g/L infusion aged 21–28 days also attractedAe. aegypti(OAIs 0.89/0.63). Autoclaving did not reduce attraction, confirming volatile compounds, not live microbe-mediated effects. Cedrol (1 mg/L) elicited moderate attraction (OAI 0.29) inAe. albopictus, while linalool oxide was inactive. Post-fermented Liu-pao tea acts as a potent botanical attractant forAedesmosquitoes. Cedrol contributes partially, but whole tea infusions outperform single compounds. These findings support developing multi-volatile “attract-and-kill” strategies targeting gravid mosquitoes.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Jieyao Chen,Jiaxing Xie,Pei Chen,Lingyun Chen,Weijuan Huang
While plant protein-based emulsion gels have attracted widespread attention, their physical stability remains a challenge. To address this, we improved the physical stability of pea protein isolate (PPI) emulsion gels through the incorporation of tea saponin (TS). Emulsion gels were fabricated by crosslinking PPI-TS complex emulsions with calcium ions. The PPI-TS/Ca 2+ emulsion gel exhibited a higher storage modulus and superior physical stability than the PPI/Ca 2+ emulsion gel (i.e., 5.0% PPI and 6 mM Ca 2+ ). Increasing the concentration of both PPI and calcium ions led to a more compact gel structure, enhanced gel elasticity and physical stability. Moreover, the structural changes in PPI induced by TS were examined. The increase in free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence intensity indicated that tea saponin promoted the unfolding of PPI. This unfolding exposed hydrophobic groups, and the addition of calcium ions facilitated the cross-linking of PPI, thereby enhancing the hydrophobic interactions within the protein molecules. These structural modifications facilitated stronger hydrophobic interactions and more efficient cross-linking between protein molecules upon calcium ions addition, ultimately leading to a denser and more robust gel network with improved physical stability. These findings present a promising strategy for the development of stable emulsion gel-based products.
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高影响因子
危险品化学品经营许可证（带存储）