KEY ENGINEERING MATERIALS
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2012
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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
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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DOI
PubMed
高影响因子
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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DOI
PubMed
高影响因子
CHEMICAL PAPERS
·
2026
·
IF 2.7
Chen Jun,Xiao Ke,Cai Shaoyu,Xu Mao,Kang Luo,Pei Shuchen
Antibacterial carbon dots (CDs) were synthesized from Tieguanyin tea to expand the functional applications of tea resources. The morphological, structural, and chemical properties of the CDs were systematically characterized by TEM, FT-IR, and XPS. These analyses confirmed that the CDs possess a well-defined graphite-like lattice and surface functional groups essential for interacting with bacterial cells. Notably, the tea-derived CDs exhibited potent antibacterial activity against clinically relevant drug-resistant pathogens, effectively overcoming existing resistance mechanisms. They showed strong inhibitory effects against S. aureus (MIC = 1.00 mg/mL) and E. coli (MIC = 1.20 mg/mL). The antimicrobial mechanism is attributed to the generation of reactive oxygen species (ROS) under illumination and electrostatic disruption of bacterial membranes driven by the cationic surface charge of the CDs. This study demonstrates the potential of tea as a promising platform for designing sustainable antibacterial nanomaterials, offering new insights into the integrated valorization of biomass resources and the mitigation of antibiotic resistance.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xuhui Kan,Yingjia Yao,Zengshan Chen,Haihong Wang,Chao Che,Quanjin Rong,Fengfeng Du,Jixiang Liu,Xixi Li,Xiaojing Liu,Dongrui Yao
Green tea processing enriched flavonoids in sea buckthorn leaves. • Sea buckthorn leaf green tea extract (SBGT) exerted immunomodulatory effects. • SBGT improved intestinal barrier by upregulating tight junction proteins. • SBGT reshaped gut microbiota and increased short-chain fatty acids. Sea buckthorn leaf green tea prepared from Hippophae rhamnoides L. leaves contains a complex mixture of bioactive phytochemicals, yet its immunoregulatory potential remains unclear. The study aimed to investigate the immunomodulatory effects and underlying mechanisms of sea buckthorn leaf green tea extract (SBGT) in cyclophosphamide-induced immunosuppressed mice. Widely targeted metabolomics revealed that green tea processing significantly increased the contents of flavonoids and polyphenols in sea buckthorn leaves. Animal experiments showed that SBGT effectively alleviated cyclophosphamide-induced atrophy of the thymus and spleen, restored the secretion of cytokines and immunoglobulins, and improved systemic immune function. Meanwhile, SBGT repaired intestinal mucosal damage, increased goblet cell numbers, and upregulated the expression of tight junction proteins ZO-1, Occludin, and Claudin, thereby enhancing intestinal barrier integrity. Furthermore, SBGT remodeled the gut microbiota structure by increasing the abundance of beneficial genera such as Muribaculaceae , Bacteroides , and Ligilactobacillus , promoting short-chain fatty acids production, and reversing gut microbial dysbiosis. Collectively, SBGT exerts significant immunomodulatory effects and can be used as a promising natural functional tea product. Download: Download high-res image (293KB) Download: Download full-size image
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DOI
高影响因子
CyTA-Journal of Food
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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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高影响因子
JOURNAL OF MOLECULAR LIQUIDS
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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
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有机化学
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DOI
高影响因子
Polymers
·
2022
·Vol. 14
·期 23
·5253
·
IF 4.967
Xin Zheng,Lina He,Guipeng Yu,Yongjin Li
It is considered to be one of the most effective strategies to prepare functionalized polypropylene (PP) materials via the melt grafting of polar monomers onto PP chains. However, the grafting efficiency of functional monomers is generally low. To achieve a high grafting efficiency, we explored the effect of tea polyphenols (C), which are good free radical scavengers, on the melt grafting of glycidyl methacrylate (GMA) onto PP chains initiated by dicumyl peroxide (DCP). Specifically, 0.5~3 wt% of tea polyphenols (C) were introduced to the PP/DCP/GMA melt blending system. The morphology, melt flow rate (MFR), thermal and mechanical properties of tea polyphenols (C) incorporated PP/DCP/GMA blends were investigated systematically. The results showed that the proper amount of tea polyphenols (C) (0.5~2 wt%) promoted the grafting of GMA. Unexpectedly, the PP backbone suffered from more severe degradation with the addition of tea polyphenols (C). The phenomena were ascribed to the reaction between phenolic hydroxyl groups of tea polyphenols (C) and epoxy groups of grafted GMA, which was revealed by the FTIR results. In addition, according to DSC and the tensile test, the co-grafting of GMA and tea polyphenols (C) improved the crystallization ability, yield strength and Young’s modulus of the PP matrix.Keywords:polypropylene;melt grafting;glycidyl methacrylate;tea polyphenols (C);co-grafting
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DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Sijia Zhan,Zhibin Liu,Weiying Su,Chih-Cheng Lin,Li Ni
Roasting is one of the most critical manufacturing steps for making Wuyi Rock tea (WRT). The role of roasting in the formation of characteristic aroma of WRT was elucidated in detail in this study. First, the volatiles formed during the roasting process of WRT were investigated by using HS-SPME-GC-MS. Next, 18 volatiles were identified as odor active compounds (flavor dilution factor ≥1) and 5 volatiles were identified as key aromatic compounds (odor activity value ≥ 1) by using HS-SPME-GC- O -MS and aroma recombination tests. Furthermore, model reactions of fructose, amino acids , and epicatechin, mimicking the Maillard reaction occurred during roasting, indicated that roasting temperature, amino acid type, and catechins were critical factors for the formation of the characteristic aroma of WRT. In specific, the temperature above 120 °C facilitated the formation of 2,3-diethyl-5-methylpyrazine, 5-methyl-2-furancarboxaldehyde and 2,6-diethyl pyrazine. And high temperature roasting also facilitated the elimination of off-flavors with grassy odor formed during tea storage. The model reactions of fructose with alanine and lysine at 130 °C formed the highest abundance of characteristic aroma of WRT. Additionally, it was also found that epicatechin inhibited the formation of the characteristic aromatic compounds of WRT. Taken together, this study provides details regarding the dynamics of volatiles during roasting, and elucidates the roles of roasting on the formation of the characteristic aroma of WRT.
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高影响因子
Analytical Methods
·
2022
·Vol. 15
·期 4
·529-536
·
IF 3.532
Zian Wang,Zhiwei Liu,Tian Guan,Xi Zeng,Runlin Shen,Zhaodong Li,Yi Lei,Zhenlin Xu,Zhili Xiao,Hongtao Lei,Dingqiang Huang
With the popularity of herbal tea in China, many food fraudsters have added illegal drugs to herbal tea to enhance its functions, among which aminopyrine is widely abused as an antipyretic and analgesic. Presently, there is no immunoassays for aminopyrine, and it is difficult to achieve real-time detection in the field. Based on a polyclonal antibody of aminopyrine with high specificity and sensitivity, an optimal combination of coating antigen/antibody was obtained by screening different coating antigens. On this basis, a sensitive ic-ELISA method was established to detect aminopyrine in herbal tea. The detection limit of the ic-ELISA was 0.18 ng mL−1, which was much lower than the 100 ng mL−1 required as a standard. The method had good consistency with LC-MS in the detection of actual samples and could be used as a reliable method for the detection of aminopyrine in herbal tea.
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DOI
PubMed
高影响因子
Food & Function
·
2023
·Vol. 14
·期 5
·2313-2325
·
IF 6.1
Sibo Zhao,Shanshan Hu,Kang Sun,Liyong Luo,Liang Zeng
Blue light emitted by smartphones and tablets at night increases the risk of depression. Pu-erh tea has been reported to reduce the risk of depression by regulating tryptophan metabolism, but its underlying protective mechanism on depression induced by blue light at night (BLAN) remains unclear. In this work, two groups of C57BL6/J mice were given water or 0.25% (w/v) Pu-erh tea for 120 days, followed by a 45-day BLAN treatment (400 lux blue light between 21:00 and 23:00) to simulate blue light emitted from electronic equipment. Our results indicated that BLAN induced depression-like behaviors and gut microbiota disorders in healthy mice. Pu-erh tea intake significantly reshaped the gut microbiome (especially Bifidobacterium) and regulated the metabolism of short-chain fatty acids (SCFAs) which protected the integrity of the intestinal barrier. This improvement further reduced blood–brain barrier (BBB) damage and alleviated neuroinflammation by inhibiting MyD88/NF-κB pathways which finally regulated neurotransmitters such as brain-derived neurotrophic factor (BDNF) and serotonin (5-hydroxytryptamine, 5-HT). Collectively, 0.25% (w/v) Pu-erh tea has the potential to prevent BLAN-induced depression-like behaviors by reshaping the gut microbiota and increasing the generation of SCFAs via the gut–brain axis.
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DOI
PubMed
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2022
·
IF 5.572
Shanshan Hu,Zhiyuan Lin,Sibo Zhao,Bowen Zhang,Liyong Luo,Liang Zeng
Brain inflammation develops with increased colitis . Pu-erh tea is considered a potential dietary intervention to improve colitis. However, it's unclear whether Pu-erh tea helps alleviate colitis-mediated brain dysfunction . Here, we found that colitis triggered brain dysfunction and increased the risk of depression. Pu-erh tea improved gut-brain barrier function (increased ZO-1 and Occludin) and restored short-chain fatty acids (SCFAs) as well as neurotransmitter release (γ-GABA, 5-HT, and dopamine), which stemmed from the production of butyric acid (BA). Pu-erh tea and BA promoted the production of SCFAs by reshaping the gut microbes (increased Lactobacillus , Akkermansia , Faecalibaculum ), thereby downregulating gut inflammatory protein expression (PI3K/AKT/NF-κB). SCFAs, especially BA, intervened directly in the blood-brain barrier via the gut-brain axis to restore neurotransmitter release. Collectively, our results highlighted that increasing BA through Pu-erh tea consumption may be a key mechanism for improving colitis-mediated brain dysfunction by lowering gut inflammation and balancing gut microbe-gut-brain axis homeostasis . These results provide a promising step that might encourage further investigations of Pu-erh tea as a protective agent for brain function in colitis patients.
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高影响因子
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