JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2014
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IF 3.107
Yongsheng Chen,Gu Chen,Xiong Fu,Rui-Hai Liu
Consumption of plant foods has been negatively associated with the risk of developing chronic diseases, which is partly attributed to their rich and diverse phytochemicals. To promote the rational and effective application of Adinandra tea (Adinandra Jack), a traditional Chinese tea (Shiyacha) widely consumed as a health beverage, the complete phytochemical profile and antioxidant activity of four varieties of Adinandra tea were analyzed. They were rich in phenolics and flavonoids, ranging from 71.29 to 140.54 mg of gallic acid equivalent/g and from 19.13 to 88.72 mg of catechin equivalent/g, respectively. Their antioxidant capacities were high, as revealed by oxygen radical absorbance capacity, peroxyl radical scavenging capacity, and cellular antioxidant activity (CAA) assays. An obvious antiproliferation effect was observed in HepG2 and MCF-7 cells, with EC50 ranging from 1.05 to 6.44 mg/mL and from 2.26 to 8.02 mg/mL, respectively. Among the four varieties compared, Nitida and Millettii had a higher CAA value and antiproliferation activity, while Latifolia contained considerable bound phenolics.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yingbin Zhang,Xuwei Chen,Dingding Chen,Li Zhu,Guoqing Wang,Zhongxiu Chen
The taste of Chinese green tea is highly diverse. In this study, a combination of unsupervised and supervised learning methods was utilized to develop a model for classifying and predicting typical Chinese green tea taste. Three clustering methods were assessed based on quantitative descriptive analysis (QDA) results, with the Hierarchical-K means method chosen to classify 88 tea infusions into seven distinct taste types. Electronic tongue sensors, near-infrared spectroscopy, and metabolomics, along with the analysis of key chemical constituents, were applied to construct various datasets as model data. The performance of four multivariate statistical methods and six artificial intelligence algorithms was compared across the three datasets. Dataset 3, comprising chemical components, taste activity value (Tav), and their ratios, achieved the highest accuracy. The random forest (RF) model achieved the highest accuracy (0.98) and Kappa value (0.97) in predictions. The results indicate that key chemical components, Tav, and their relationships are more critical for classifying green tea taste. This study can provide a more accurate representation and prediction of typical Chinese tea taste profiles from a consumer standpoint. Significant variations in sensory attributes and chemical composition were observed among the identified taste categories, with the MU type displaying the lowest TavTC (total Tav of catechins)/TavTAA (total Tav of amino acids) ratio, indicating the strongest umami and sweetness characteristics. The findings of this study offer the potential for the development of personalized tea products, thereby contributing to an enhanced consumer experience.
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JOURNAL OF ALLOYS AND COMPOUNDS
·
2024
·
IF 5.8
Kuikun Gu,Xinyue Du,Xueying Song,Yu Wang,Zhongbao Luo,Xiaodong Yang,Mingzhe Zhang
The ternary metal oxides that combine two different metal cations is an interesting candidate as sensing material based on their interesting properties. Hence, ordered dendrite InWO 4 was successfully synthesized via a hydrothermal method, followed by the construction of an InWO 4 -rGO heterojunction to enhance detection capability for triethylamine (TEA) gas. The synthesized product underwent morphology and elemental composition analysis using various techniques. Gas sensing experiments revealed that the InWO 4 -rGO gas sensor, operating at the optimal temperature of 220 ℃, displayed a significantly improved response to 100 ppm TEA, with a high value of 59.5, in comparison to the pure InWO 4 gas sensor (11.5 at 250 ℃). Additionally, the recovery time was reduced from 184 s to 122 s. Based on experimental data and gas sensing reaction theory, this study attributes the improved gas sensing performance to the formation of p-n heterojunction, a larger specific surface area and rGO's catalytic effect. This study not only introduces a novel addition to the gas sensing material family but also promotes the development of advanced gas sensors.
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Food Quality and Safety
·
2024
·
IF 3
Dai Binwei,Chen Weixuan,Huang Weihong,Liu Junsheng,Li Bo,He Puming,Grierson Donald,Tu Youying,Wu Yuanyuan
Osmanthus black tea (OBT) is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans (O. fragrans) and this scenting process is crucial for forming the unique aroma of OBT. In this study, more than eighty volatile compounds of OBT were analyzed by gas chromatography-mass spectrometry (GC-MS) and six compounds, α-ionone, β-ionone, γ-decalactone, dihydro-β-ionone, dihydro-β-ionol, and 6-pentyl-2-pyrone, were identified as the key volatiles of OBT by weighted gene co-expression network analysis (WGCNA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Variations in the amounts of these compounds occurred with different scenting process conditions such as scenting time (ST) and the ratio of flower to tea (RFT) were discussed. In addition, base teas with a high proportion of pekoes produced higher quality OBT by absorbing more key volatile compounds from O. fragrans. Comparing OBTs made from the fast-scenting process (FS) and the traditional scenting process (TS), showed that a higher aroma quality was obtained through repeated scenting rounds of TS. This study provides valuable insights into the volatile compounds and base tea requirements for an effective scenting process and a theoretical basis for improving scenting technology.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Yongquan Xu,Lijun Li,Hui Ni,Feng Chen
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinxin Wang,Zhihang Weng,Xinyu Feng,Huichun Ye,Helin Lv,Anran Yan,Yani Pan,Yiliang Wei,Tianyuan Chen,Lixin He,Yunyun Yang,Haowei Guo,Hesham R. El-Seedi,Li Niu,Qiang Chu,Ping Chen
Consumer preferences for rich flavor drive rapid growth in the new-style tea beverage market ($4.74 billion by 2030). Coffee-tea, a newly emerging product that integrates both coffee and tea flavor by blending process. While holding significant market promise, it faces a critical flavor challenge: burnt bitterness due to high-temperature coffee roasting (∼200 °C) and powerful adsorptive capacity of tea. This study innovatively employed cascaded improvement strategies to coffee white tea, with sensory evaluation and chemical analysis method, to mask burnt bitterness: 1) coffee bean roasting process optimization (220 °C, 12 min) to activated coffee aroma while achieving harmony flavor; 2) scenting process introduction to remove coffee beans that present bitterness; 3) Rooibos blending to mask burnt notes by introducing sweet-floral volatiles (lauric acid, etc.) and preserving key coffee aromas. This synergistic approach achieving burnt flavor masked and flavor balance in coffee-tea, offering a template for new-style tea beverages development.
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Food Chemistry-X
·
2025
·
IF 8.2
Mingming Zhang,Meiqin Li,Fang Wang,Jianxin Chen,Yifan Li,Gensheng Chen,Yuwan Wang,Zhihui Feng,Junfeng Yin
Tea aroma is significantly influenced by hydrogen carbonate (HCO 3 − ) in brewing water. This study investigated the impact of HCO 3 − in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography–mass spectrometry techniques. As the concentration of HCO 3 − in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO 3 − changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the presence of HCO 3 − markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and β-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.
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JOURNAL OF NANOBIOTECHNOLOGY
·
2024
·Vol. 22
·期 1
·1-16
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IF 10.6
Guo Yiming,Wu Jicheng,Chen Lefan,Liu Lujie,Bi Tianxiang,Pan Yuanwei,Meng Qian-Fang,Wang Chaoliang,Rao Lang,Li Qi
Androgen deprivation therapy (ADT) is a crucial and effective strategy for prostate cancer, while systemic administration may cause profound side effects on normal tissues. More importantly, the ADT can easily lead to resistance by involving the activation of NF-κB signaling pathway and high infiltration of M2 macrophages in tumor microenvironment (TME). Herein, we developed a biomimetic nanotherapeutic platform by deriving cell membrane nanovesicles from cancer cells and probiotics to yield the hybrid cellular nanovesicles (hNVs), loading flutamide (Flu) into the resulting hNVs, and finally modifying the hNVs@Flu with Epigallocatechin-3-gallate (EGCG). In this nanotherapeutic platform, the hNVs significantly improved the accumulation of hNVs@Flu-EGCG in tumor sites and reprogramed immunosuppressive M2 macrophages into antitumorigenic M1 macrophages, the Flu acted on androgen receptors and inhibited tumor proliferation, and the EGCG promoted apoptosis of prostate cancer cells by inhibiting the NF-κB pathway, thus synergistically stimulating the antitumor immunity and reducing the side effects and resistance of ADT. In a prostate cancer mouse model, the hNVs@Flu-EGCG significantly extended the lifespan of mice with tumors and led to an 81.78% reduction in tumor growth compared with the untreated group. Overall, the hNVs@Flu-EGCG are safe, modifiable, and effective, thus offering a promising platform for effective therapeutics of prostate cancer. Graphical Abstract
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Huan Liu,Ronger Ai,Bi-zhi Liu,Li He
Diabetic wound healing remains a significant clinical challenge for the complex wound microenvironment characterized by oxidative stress, inflammation, and bacterial infection. To address these challenges, we present a novel hydrogel incorporates tea polyphenol-stabilized silver nanoparticles (TP@Ag NPs) into a dynamic hyaluronic acid-phenylboronic acid network crosslinked via borate ester bonds. This design leverages the inherent biocompatibility and biodegradability of hyaluronic acid alongside the antioxidant, anti-inflammatory, and antibacterial properties of tea polyphenols and silver nanoparticles. The HP-TP@Ag hydrogel exhibited glucose-responsive degradation and TP@Ag NPs release, enabling targeted delivery within the diabetic wound microenvironment. In vitro assays demonstrated the hydrogel's potent antioxidant activity, effectively scavenging ROS and protecting both HaCaT and RAW264.7 cells from oxidative stress. Furthermore, the HP-TP@Ag hydrogel significantly suppressed the production of pro-inflammatory cytokines and exhibited robust antibacterial activity against both E. coli and S. aureus . In vivo studies using a diabetic mouse model revealed accelerated wound closure, reduced inflammation, enhanced collagen deposition, and promoted angiogenesis and tissue remodeling in HP-TP@Ag hydrogel-treated wounds. These findings highlight the promise of HP-TP@Ag hydrogel as an advanced wound dressing for effective diabetic wound management, offering a synergistic approach to overcome the multifaceted challenges associated with this complex condition.
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AAPS PHARMSCITECH
·
2025
·Vol. 26
·期 1
·1-13
·
IF 4
Lan Sumin,Chen Kexi,Feng Liqiang,Sima Panle,Ji Xiaoyao,Wu Feihua,Lin Yining
Albendazole serves as a broad-spectrum anthelmintic medication for treating hydatid cysts and neurocysticercosis. However, its therapeutic effectiveness is limited by poor solubility. Nanocrystals offer a promising technology to address this limitation by enhancing drug solubility. The objective of this study is to evaluate an effective stabilizer for creating an albendazole nanocrystal formulation to improve oral absorption. Among different surfactants and polymers examined, tea saponins were used as the stabilizer to develop a nanosuspension with the particle size of 180 nm through a wet grinding approach. The physical characteristics of the nanocrystals were assessed using SEM, DSC, and XRPD. The nanocrystals significantly enhanced solubility by 2.9–2602 fold in different media and showed significant enhancement in dissolution rate compared to albendazole crystals in both pH 1.0 and pH 6.8 medium. Everted gut sacs experiments demonstrated that the nanocrystals increased P app by 3.60-fold in duodenum, 3.76-fold in jejunum, 3.71-fold in ileum, and 5.26-fold in colon, respectively. Furthermore, pharmacokinetic studies revealed that the nanocrystals significantly enhanced oral bioavailability, resulting in a 4.65-fold increase in plasma AUC 0−t value of albendazole sulfoxide (the primary active metabolite of albendazole) compared to the albendazole group. The present data indicates that tea saponins are potential natural stabilizers for preparing nanocrystals with enhanced oral bioavailability for insoluble drugs. Graphical
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Food Chemistry-X
·
2025
·
IF 8.2
Zixuan Li,Mohammad Rizwan Khan,Naushad Ahmad,Wanli Zhang,Gulden Goksen
In this study, pectin (PE) composite films containing tea polyphenol (TP) and graphene oxide (GO) were developed. The effects of TP and GO on the appearance, structure, mechanical properties, barrier properties, hydrophobicity, and antioxidant properties of pure PE films were investigated. The results demonstrated that the addition of 1 % w /w TP and 1 % w/w GO increased the tensile strength (TS) and elongation at break (EB) of the composite films to 20.22 MPa and 34.18 %, respectively. Additionally, the water vapor permeability (WVP) was reduced to 0.67 ± 0.17 (×10 −10 g −1 s −1 Pa −1 ), and both the moisture content and water contact angle were significantly decreased. Furthermore, the incorporation of TP enhanced the antioxidant properties of the composite films and demonstrated the slow-release capability of TP. Blueberry fruits packaged in PE-TP-GO film maintained an optimal appearance after eight days of storage at 25 °C, with a reduction in shrinkage index of approximately 29.4 % compared to those packaged in PE film.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Zuo,Xiongyuan Si,Mangmang Tan,Wenting Li,Jiaomei Xie,Wuxiong Yang,Zhihui Chen,Mingzhi Zhu,Zhi Zhou,Changsong Chen,Zhonghua Liu,Jian Zhao
Novel Chimonanthus teas with appealing flavors and enhanced health benefits were created by scenting various tea dhools with medicinal Chimonanthus praecox flowers. Primary volatile compounds, including linalool, methyl salicylate, indole, cinnamyl alcohol, and eugenol, were effectively absorbed into tea dhools. Averagely 12 volatile compounds were absorbed into the scented black and green tea. Approximately 9.4 % and 17.8 % of new aroma were transferred from white flowers to scented black and green tea, respectively. Phenylmethyl acetate emerged as the most significantly absorbed volatile in both scented black tea and green tea. Moreover, the green tea scented with yellow flowers contained more aroma (34.2 %) than these with white flowers. ( E )- β -ocimene was the most abundantly absorbed volatile in yellow flowers-scented green tea. Green tea dhools performed better in absorbing fragrances from Chimonanthus flowers than black tea. Storage effect on Chimonanthus tea aroma persistence were evaluated for Chimonanthus tea production.
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