npj Science of Food
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2022
·Vol. 6
·期 1
·1-9
·
IF 7
Cao Qing-Qing,Wang Jie-Qiong,Chen Jian-Xin,Wang Fang,Gao Ying,Granato Daniel,Zhang Xuebo,Yin Jun-Feng,Xu Yong-Quan
Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
·
IF 4.52
Ping Yang,Haili Wang,Qingqing Cao,Huanlu Song,Yongquan Xu,Yanping Lin
Maillard reaction could be a breakthrough in standardizing the roasting process, which is a pivotal procedure in refining Wuyi Rock tea (WRT). This study aimed to find indicators to instruct the roasting process scientifically trying to provide theoretical support for actual production. A total of 86 volatile compounds were detected by solid-phase microextraction (SPME) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and GC×GC–O–MS in three rough WRTs leaves (RL) Dahonpao, Shuixian, and Rougui and three roasting degrees, light fire (LF), moderate fire (MF), and high fire (HF). Among them, 45 key aroma-active compounds with r-OAV> 1. Significant differences existed between RL/LF and MF/HF. The Maillard reaction primarily strengthened the roasted attributes but eliminated the individual characteristics through 1-ethyl-1 H -pyrrole, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, furfural , and 5-methyl-2-furancarboxaldehyde. If combined with the analysis of amino acids , sugars, and polyphenols, eight aroma-active compounds relating to the Maillard reaction, furfural, 5-methyl-2-furancarboxaldehyde, 1-ethyl-1 H -pyrrole-2-carboxaldehyde, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 1-ethyl-1 H -pyrrole, and methylpyrazine , could be considered as indicators to monitor the roasting process. The novelty of this result was that it provides the practical knowledge for further deep investigation from the perspective of the Maillard reaction and makes it possible to industrialize WRT manufacturing, rather than only relying on empiricism.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Xiaotong Wang,Dahong Wang,Hemin Wang,Shiyang Jiao,Jinpeng Wu,Yuxin Hou,Jianrui Sun,Jiangfeng Yuan
Kombucha tea is a traditional drink with a unique flavor, which was obtained by fermenting sugared green tea or black tea with “tea fungus” (Kombucha). This study aimed to produce pure cultured Kombucha and investigate the change of functional components and flavor substances. In the study, an acetic acid bacteria, Komagataeibacter oboediens SW-1, was obtained and used to ferment Kombucha tea with one lactic acid bacteria and two Yeasts. The results showed that the Kombucha tea was prepared with the pure cultured Kombucha. The contents of polyphenols and flavonoids were increased by 55.96% (0.097–0.471 mg/mL), and 88.89% (0.113–0.612 mg/mL) in black tea Kombucha (BTK). In green tea Kombucha (GTK), their contents were increased by 134.65% (0.137–0.535 mg/mL), and by 103.56% (0.219–0.743 mg/mL). The highest titratable acidity was 12.68 g/L in BTK and 15.02 g/L in GTK, and the contents of nine organic acids were 9.82 g/L in BTK and 9.26 g/L in BTK. Flavor analysis showed that 42 and 52 flavor compounds in GTK and BTK were detected, respectively. The correlation analysis of volatile flavor compounds showed that 14 substances had a significant contribution to the composition of typical Kombucha tea flavor.
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COLLOIDS AND SURFACES B-BIOINTERFACES
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2022
·
IF 5.999
Jiajia Zhang,Yongfei Li,Xue Gong,Yi Wang,Wensheng Fu
Green tea is a popular beverage and is widely consumed due to its taste and antioxidative polyphenols. Herein, a smartphone-based colorimetric reader using cobalt oxyhydroxide (CoOOH) nanorings has been successfully applied to detect antioxidants in green tea with high reliability and robustness. By exploiting the oxidase-mimicking activity, the as-synthesized CoOOH nanorings replaces natural enzymes to directly catalyze oxidate colorless 3,3 ´ ,5,5 ´ -tetramethylbenzidine (TMB), while antioxidants can disintegrate CoOOH, leading to an antioxidant concentration-dependent color change. Benefiting from the CoOOH nanorings-based colorimetric strategy, a smartphone-assistant nanosensor was devised for portable and visual detection of antioxidants in green tea. The proposed method can be extended to visual detection of a diverse range of diseases by responding to their specific antioxidant, and thus provide a pivotal disease toolbox that is compatible for development at the point-of-care.
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MATERIALS & DESIGN
·
2021
·
IF 7.991
Di Chuan,Min Mu,Huan Hou,Na Zhao,Jinglun Li,Aiping Tong,Bingwen Zou,Haifeng Chen,Bo Han,Gang Guo
Epigallocatechin Gallate (EGCG) is the main component of green tea which can strongly bind to proteins, small molecular drugs, and DNA. Therefore, EGCG can be used to deliver biomacromolecules and drugs. In this study, a doxorubicin (DOX) delivery system (FPE/DOX NPs) based on the folic acid-functionalized EGCG was developed for the targeting therapy of ovarian cancer. Cellular uptake studies showed that FPE/DOX NPs enhanced DOX uptake by SKOV3 cells compared with PE/DOX NPs that without folic acid modification. In vitro , the toxicity of FPE/DOX NPs to SKOV3 cells was stronger than nanoparticles without folic acid modification. In vivo , the SKOV3 tumor growth inhibition effect of FPE/DOX NPs was substantially more effective than other groups. Together, the results of this study suggested that FPE/DOX NPs may have promising applications in ovarian cancer therapy.
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JOURNAL OF MOLECULAR LIQUIDS
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2021
·
IF 6.165
Yue Sun,Minting Zou,Changyi Li,Xiaoran Li,Taoyan Mao,Cheng Zheng
Due to the benign features of biosurfactants such as their low toxicity and desirable biodegradability, there has been growing interest in developing these materials for environmental remediation applications. In this work, the relationship between the temperature and the solubilization of tea saponin was investigated via critical micelle concentration (CMC), particle size, and thermodynamics measurements. In addition, the aqueous solubility enhancements of naphthalene provided by micellar solutions of biosurfactants (tea saponin) and a synthetic surfactant (Tween 80) were measured and compared. Results indicated that the solubilization effect of tea saponin increased as the temperature was elevated from 298 to 313 K, which thus indicated that this effect had a strong dependence on temperature. An increase in the temperature also led to a lower CMC value, an increase of the particle diameter, and an enhancement of the molecular activity, which thus led to the enhanced solubilization effect of tea saponin. Moreover, the solubilization effect of tea saponin was better than that provided by Tween 80. The results confirmed the potential applicability of tea saponin for enhanced remediation of naphthalene.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiangyang Guo,Chi-Tang Ho,Wilfried Schwab,Xiaochun Wan
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined. The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds. Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β- ionone with odor activity value above 1600 and 39 respectively offered roasted, floral odors, respectively in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2020
·
IF 3.004
Xinya Liu,Mengyuan Chen,Zilin Meng,Heng Qian,Sanbing Zhang,Runhua Lu,Haixiang Gao,Wenfeng Zhou
In this study, low-density deep eutectic solvent combined with dispersive liquid-liquid microextraction was applied to the extraction of five benzoylurea insecticides (BUs, including diflubenzuron, triflumuron, hexaflumuron, flufenoxuron, and chlorfluazuron) from beverages. Then the extracted and concentrated samples were analyzed and detected using the high-performance liquid chromatography combined with an ultraviolet detector. The DESs were synthesized by [P14,6,6,6]Cl as hydrogen bond acceptor and tetradecyl alcohol as hydrogen bond donor, and then characterized by Fourier transform infrared spectroscopy. In the experiment, the key factors affecting the extraction efficiency were screened by Plackett-Burman design and optimized with the central composite design. The extraction recovery rates were 85.91–95.12%. The limits of detection and correlation coefficients of the method were 0.30–0.60 μg L −1 and 0.9992–0.9997. Finally, the method was applied to determine the BUs in four beverage samples, and satisfactory recoveries, within the range of 76.87–101.19% were achieved. The present method has the potential to be applied to the detection of BUs in aqueous samples.
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JOURNAL OF FOOD BIOCHEMISTRY
·
2020
·Vol. 45
·期 3
·e13183
·
IF 1.662
Mengke Wang,Xing Liu,Zejie Zhang,Jiawen Yu,Jiajia Liu,Yiqiang Wu
This paper aims to investigate the constituent phytochemicals and biological activities of six Lithocarpus litseifolius (Hance) Chun ( L. litseifolius ) cultivars. Processed by UPLC-MS/MS and untargeted metabolomics analysis software (MS-DIAL and MS-FINDER), components of different L. litseifolius cultivars were analyzed qualitatively and quantitatively. By conducting a comprehensive analysis of spectra, MS/MS fragmentation, and retention time, 40 compounds (including 6 phenolic glycosides and 34 flavonoids) were identified rapidly and accurately. Moreover, the total phenolic content (TPC), total flavonoid content (TFC), antioxidant, antimicrobial effects, and pheochromocytoma (PC12) cell viability of different L. litseifolius varieties were evaluated. Purple small leaf (PSL) was found to be the most superior variety with the highest antioxidant activities (8.27, 10.09, and 10.80 mg TE/g for DPPH, ABTS, and FRAP assays, respectively), broad-spectrum antimicrobial activity, and lowest cell cytotoxicity. The results showed that these bioactivities were closely related to phytochemicals among the six cultivars. Practical applications L. litseifolius is well known as an important folk drink in the Southern China folklore for its specific efficacy in preventing diabetes. However, there is still a paucity of information on L. litseifolius , as other active components and bioactivities of it remain to be investigated. The wide range of flavonoids discovered in L. litseifolius provides abundant natural health-promoting agents for further applications in medicine and functional food.
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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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JOURNAL OF MOLECULAR STRUCTURE
·
2022
·
IF 3.841
Fangzhou Wen,Peiyuan Li,Ying Zhang,Haiyi Zhong,Hongjun Yan,Wei Su
Carbon quantum dots with good biocompatibility can be used as nanomaterial carriers to improve the bioavailability of curcumin. In this paper, green tea was used as raw material to provide a green synthesis method for preparing carbon dots nanoparticles, and Curcumin was loaded to prepare carbon quantum dots/Curcumin nanocomposites (CQDs/Cur). A series of characterization methods were used to study the morphology and chemical structure of composite nanoparticles. The tea carbon dots had the characteristics of excitation wavelength dependence, salt solution stability and light stability. Finally, the antioxidant activities of CQDs/Cur nanocomposites were investigated by DPPH, ABTS •+ , hydroxyl radical, metal ion chelating and reducing power assays. The compound system not only improved the antioxidant performance of curcumin, but also retained the antibacterial activity of curcumin. These results suggested that tea carbon quantum dots loaded with curcumin had the potential to be developed as natural antioxidants and antibacterial agents.
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Journal of Materials Chemistry B
·
2023
·
IF 7
Zeng Yi,Yaqin Ran,Xiangyu Chen,Qiulan Tong,Lei Ma,Yunfei Tan,Xiaomin Ma,Xudong Li
Rheumatoid arthritis (RA) is a chronic autoimmune inflammatory disease characterized by synovial inflammation, cartilage damage and bone erosion. In the progression of RA, the inflammatory mediators including ROS, NO, TNF-α, and IL-6 play important roles in the aggravation of inflammation. Hence, reducing the generation and release of inflammatory mediators is of great importance. However, the high dose and frequent administration of clinical anti-inflammatory drugs such as glucocorticoids (GCs) usually lead to severe side effects. The development of nanotechnology provides a promising strategy to overcome these issues. Here, polyphenol-based nanoparticles with inherent anti-oxidative and anti-inflammatory activities were developed and used as a kind of nanocarrier to deliver dexamethasone (Dex). The in vitro experiments confirmed that the nanoparticles and drugs could act synergistically for suppressing inflammatory mediators in the LPS/INF-γ-induced inflammatory cell model. After intravenous administration, the Dex-loaded nanoparticles with good biosafety showed effective accumulation in inflamed joints and improved therapeutic efficacy by inducing anesis of synovial inflammation and cartilage destruction over free Dex in a collagen-induced arthritis (CIA) mouse model. The results demonstrated that polyphenol-based nanoparticles with therapeutic functions may serve as an innovative platform to synergize with chemotherapeutic agents for enhanced treatment of inflammatory diseases.
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