MATERIALS & DESIGN
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2026
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IF 8.2
Yanchuan Pu,junjie Zhao,Jianhang Zhao,Jinpeng Lou,Tao Jin,Haiyan Zhao,Wenji Wang
Tea polyphenols preserves chondrocyte homeostasis by mitigating mitochondrial stress. • Tea polyphenols protects chondrocytes by suppressing the PI3K/Akt signaling pathway. • Cartilage-affinity liposomes enhance local retention and in vivo efficacy of Tp. Tea polyphenols (Tp) have been reported to possess anti-inflammatory and antioxidant properties, but their application in osteoarthritis (OA) therapy is limited by poor bioavailability and lack of mechanistic clarity. Here, we show that Tp attenuates IL1β-induced chondrocyte inflammation, oxidative stress, and catabolic gene expression (MMP13, MMP3, ADAMTS5) while restoring COL2 levels. Transcriptomic analysis identifies the PI3K/Akt pathway as a key mediator of Tp’s chondroprotective effects, which was confirmed using the PI3K/Akt agonist YS-49. Tp also preserves mitochondrial membrane potential and reduces mitochondrial ROS production. To improve intra-articular delivery, we developed a cartilage-affinity peptide-modified liposomal nanocarrier (LipTp-T) with favorable size, stability, high encapsulation efficiency, and good biosafety. The peptide modification enhances chondrocyte uptake and prolongs joint retention beyond one week. In a mouse OA model, LipTp-T outperforms free Tp in preserving cartilage integrity, lowering OARSI scores, and suppressing ADAMTS5 and MMP13 expression, while consistently inhibiting the PI3K/Akt axis. Collectively, these findings demonstrate that Tp protects against OA by suppressing the PI3K/Akt pathway, and that cartilage-targeted liposomal delivery significantly enhances its therapeutic efficacy. Download: Download high-res image (193KB) Download: Download full-size image
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高影响因子
Foods
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2026
·Vol. 15
·期 11
·1897
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IF 6
Jiayi Zhang,Shengyang Shi,Yingxi Chen,Sufang Zhang,Chaofan Ji
Kombucha quality is largely governed by polyphenol transformation during fermentation. However, interaction between substrate composition and microbial communities regulating phenolic transformation and quality formation remains unclear. In this study, six tea substrates (white, green, yellow, black, oolong, and mint tea) were fermented using three defined microbial communities (SMC1-SMC3) and a traditional symbiotic culture of bacteria and yeast (SCOBY) to evaluate carbon metabolism, phenolic transformation, antioxidant activity, and sensory quality. After 10 d of fermentation, SMC2 and SMC3, containing acetic acid bacteria, showed stronger acidification (pH 2.2–2.5) and lower ethanol (0.34–0.52 mg/mL) than SMC1 (13.09–15.88 mg/mL). Phenolic transformation was substrate-dependent: total phenolics and flavonoids decreased in green tea, both increased in white tea, while flavonoids increased in oolong and black tea. Meanwhile, rutin decreased in white and green tea, whereas gallic acid accumulated in yellow, black, and oolong teas and was positively correlated with antioxidant activity. Sensory evaluation showed SMC3 achieved higher overall acceptability in most substrates, whereas SCOBY performed best in mint tea. These findings indicate substrate-microbiota interactions play a key role in phenolic transformation and quality formation in kombucha. Rational matching of tea substrates with defined microbial communities enables coordinated optimization of antioxidant activity, ethanol control, and sensory quality.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Shuihe Yun,Jiakun Fan,Yanyan Liu,Wei Wang,Shanming Long,Liyong Luo,Jianan Huang,Yushun Gong,Zhonghua Liu,Shi Li
Inoculation fermentation can effectively enhance the quality of primary dark tea. • Saccharomyces cerevisiae enhanced honey-like and sweet aromas. • Debaryomyces fabryi significantly increased flavor richness and intensity. • Debaryomyces robertsiae imparted a distinctive sweet and mellow sensation. Pile fermentation is a crucial process in shaping the flavor of primary dark tea, while inoculation fermentation offers an effective strategy to improve the unstable quality. Here, three yeast strains ( Saccharomyces cerevisiae , Debaryomyces fabryi , and Debaryomyces robertsiae ) were isolated from primary dark tea, and their effects on tea quality were investigated. The results showed that inoculation with S. cerevisiae increased the levels of compounds such as 1-pentanol, 3-methyl-2,4-nonanedione, and L-allothreonine, imparting a pronounced honey-like sweetness. Inoculation with D. fabryi reduced ester-catechin levels and increased non-esterified catechin levels, thereby enhancing the richness and mellowness. In the case of D. robertsiae , compounds with floral and fruity aromas, such as n-decanal, continued to accumulate. At the same time, caffeine content was markedly lower, resulting in a distinctive, sweet, mellow flavor profile. Overall, these three yeast strains demonstrated significant potential for targeted modulation of the flavor of primary dark tea. Download: Download high-res image (403KB) Download: Download full-size image
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Zhiyuan Lin,Han Yan,Longyu Guo,Jiakun Peng,Ying Wang,Jianjian Gao,Jiatong Wang,Huimin Jiang,Ying Wang,Liang Zeng,Yin Zhu,Zhi Lin,Weidong Dai
The aging process reshapes the aromatic profile of white tea, yet the associated volatile transformation pathways remain poorly understood. In this study, Shoumei white tea samples sourced from distinct production years (2001, 2006, 2010, 2014, and 2017) were stored and collected annually from 2018 to 2022. A decrease in grassy and floral notes and an increase in woody and stale scents were observed in aroma profile during storage. In total, 125 volatile compounds were identified by gas chromatography–mass spectrometry. Dihydroactinidiolide (woody), cedrol (woody), and 1,2,3-trimethoxybenzene (musty) were identified as key volatile compounds responsible for the characteristic aroma of aged Shoumei by gas chromatography–olfactometry and odor activity value measurement. Aroma precursors and microbial community structure analyses suggested that the degradation of carotenoids and the microbial transformation of farnesyl diphosphate and gallic acid may contribute to the aroma evolution of Shoumei white tea during storage.
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高影响因子
Journal of Advanced Research
·
2025
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IF 13
Yuming Wei,Ya-Ya Yu,Yuan-Chao Li,Xiao-Yu Zhong,Chun Zou,Jingming Ning,Wen-Jiang Dong,Kegang Wu,Yong-Quan Xu
Introduction Tea ( Camellia sinensis ) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution is not well understood in tea infusion. Objectives This study aimed to identify aroma compounds that enhance sweetness in tea infusion using a sensomics approach, and explore their synergistic effects through molecular docking. Results The aroma increased the sweetness of the tea infusion by more than 24.0 %. Eighteen aroma-active compounds linked to sweetness were identified, among which ( E )- β -damascenone (apple-like), linalool (citrus-like), geraniol (citrus-like), dimethyl sulfide (corn-like), ( E,E )-2,4-heptadienal (floral), ( E,Z )-2,6-nonadienal (cucumber-like), ( E )-linalool oxide (furanoid) (floral), dihydroactinidiolide (fruity), γ -nonalactone (coconut-like), and ( E )- β -ionone (floral) had higher sweetness similarity and significantly increased the sweet intensity of sucrose ( p < 0.05). They likely enhance sweetness by reducing the binding energy of sucrose to sweet taste receptors, forming new hydrogen bonds and hydrophobic interactions. Conclusion This study provides new insights into the role of aroma compounds in tea sweetness and suggests a potential mechanism for their sweetening effect. These compounds could be used as flavour enhancers or additives to improve the sweetness of tea beverages.
研究领域:
食品科学
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植物化学
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感官科学
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高影响因子
Foods
·
2025
·Vol. 14
·期 13
·2206
·
IF 5.1
Ying Yu,Zijun Liang,Lei Zhang,Zhizhi Chen,Yixuan Zhao,Qiang Chen,Naixing Ye,Ruxing Yang
To explore the taste characteristics and flavor characteristics of Baiyun 0492 white tea, Fuyun 6 was used as a comparison to describe and analyze the taste of the tea by the standard tea sensory evaluation method and quantitative descriptive analysis. A total of 1083 nonvolatile metabolites were identified by ultrahigh-performance liquid chromatography and mass spectrometry (UPLC–MS–MS). N-Feruloyl tyramine, with strong biological activity, may be the specific metabolite of Baiyun 0492 white tea, and 3,4,5-tricaffeoylquinic acid, with a bitter taste, may be the specific metabolite of Fuyun 6 white tea. Most of the different metabolite contents were negatively correlated with the Baiyun 0492 and Fuyun 6 white tea grades. KEGG metabolic pathway analysis showed that Baiyun 0492 and Fuyun 6 white teas had higher enrichment levels of flavonoids, caffeine, amino acids and carbohydrate-related metabolic pathways. Correlation analysis using widely targeted metabolomics and quantitative taste description showed that most flavonoid differences and some amino acid and phenolic acid differences were significantly positively correlated with bitterness and astringency, including quercetin-3-o-rhamnoside (quercetin), L-arginine, 3,4,5-tricaffioylquinic acid, and neochlorogenic acid. Some soluble sugars were positively correlated with sweetness, including D-maltose and D-sucrose, which were the key taste components of Baiyun 0492 and Fuyun 6. These metabolites may be responsible for the taste characteristics of Baiyun 0492, which is characterized as sweet and mellow, while the taste of Fuyun 6 is mainly mellow. In this study, a wide range of targeted metabolomics techniques were used to screen out different metabolites related to the quality of Baiyun 0492 and Fuyun 6 white teas, providing a reference for clarifying the quality characteristics of Baiyun 0492.
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高影响因子
FOOD AND CHEMICAL TOXICOLOGY
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2022
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IF 5.572
Jin Wang,Wei Lai,Zhaodong Li,Tian Guan,Yi Lei,Anastasios Koidis,Xing Shen,Xiangmei Li,Xiaojun Yao,Xinan Huang,Hongtao Lei
Herbal tea is a highly popular and widely consumed beverage. However, a pain-relieving and fever-reducing drug, acetophenetidin , was recently found to illegally occur in herbal tea for a fraud purpose. Due to the potential health risk and urgent requirement for on-site screening method, a one-step and high specificity strip for identifying acetophenetidin was developed for the first time. Assisted by computational chemistry, four haptens were designed to prepare immunogens and coating antigens for antibody generation, and a specific antibody with ultra-sensitivity and high specificity was generated, showing half maximal inhibitory (IC 50 ) of 16.46 ng/mL for acetophenetidin, less than 3.5% of cross-reactivity to analogs by ELISA . A gold nanoparticles immunochromatographic strip was developed for detection of acetophenetidin in herbal tea, demonstrating a cut-off value of 160 ng/mL and a limit of detection of 1.63 ng/mL. The recovery rates were ranged from 102.2% to 106.1% with coefficient of variation between 2.21% and 7.20%. The analysis of real samples (n = 20) by the strip was well correlated with that of the confirmatory method, liquid chromatography−tandem mass spectrometry. The proposed strip has the potential to be used for rapid screening of acetophenetidin in herbal tea.
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高影响因子
ACS Sensors
·
2025
·
IF 9.1
Tianrun Zheng,Yi Lu,Yilin Wang,Hong Zhou,Kang Yang,Mingxue Zhang,Yueying Liu,Fengmin Liu,Geyu Lu
Optimizing and improving the surface activity of Co3O4 sensing materials are crucial for applications in triethylamine detection. Herein, indium-doped Co3O4 hollow microflowers (InCo HMfs), assembled from ultrathin nanosheets, were prepared via a hydrolysis reaction. Three distinct crystal facets─{1 1 0}, {1 1 1}, and {0 0 1}─were observed in 2-InCo HMfs. Results from TEM, XPS, and XAS characterization show that the increase of Co2+ content induced by indium doping promotes the formation of highly active crystal planes in Co3O4. DFT calculations revealed the reasons for the improvement in the gas sensing performance of 2-InCo HMfs and the multiple effects of In ions. Our dual strategy of doping with indium and hydrolysis markedly improved the intrinsic TEA sensing performance of Co3O4, offering a novel avenue for designing high-performance TEA sensors.
研究领域:
材料科学
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化学传感器
·
表面化学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Ping Shao,Ben Niu,Hangjun Chen,Peilong Sun
Edible packaging films using polymer for food preservation have been developed for a long time. In this study, the effects of different concentrations (0.5%, 1%, 1.5%, w/v) of tea polyphenols incorporated into pullulan-Carboxymethylcellulose sodium (Pul-CMC) solutions on electrospun nanofiber films were evaluated. The fiber size distribution was characterized by scanning electron microscopy. The morphological features of nanofibers were modulated through adjusting process parameters (e.g. concentration of polymer solution, applied voltage and feeding rate). Increasing the applied voltage from 19 to 21 kV and the feed rate from 0.36 to 0.6 mL/h leads to a reduction in mean fiber diameter. Fruit packaging potential was evaluated using strawberry. The pullulan-CMC-TP nanofibers significantly decreased weight loss and maintained the firmness of the strawberries, and improved the quality of the fruit during storage. The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.
研究领域:
食品科学
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材料科学
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高分子化学
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农产品贮藏与加工
·
功能食品
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高影响因子
ANALYST
·
2026
·
IF 3.6
Jincheng Ni,Yanyan Lu,Xuewen Chen,Haoming Bao,Yu Qiao,Shuai Zhang,Daoshuan Ding,Jiamei Jin,Huaiyuan Zhao,Qian Zhao,Jinhua Wang,Hongwen Zhang,Weiping Cai
Multidimensional tea profiling is crucial for both consumer experience, brand reputation, and market integrity. Here, we introduce a rapid and systematic strategy for multidimensional tea authentication based on a single surface-enhanced Raman spectroscopy (SERS) measurement integrated with machine learning. We first demonstrated, through machine learning analyses of individual variables, that a single SERS spectrum inherently encodes multidimensional information encompassing tea category, grade, storage quality, and pesticide residue levels.Partial least squares discriminant analysis enabled highly accurate classification of tea categories and grades (accuracies ≥ 98.9%), while support vector machine regression achieved precise prediction of storage quality and pesticide residue levels (R 2 > 0.99). Building upon these results, we developed a two-tier framework that integrates these multidimensional predictions from a single spectrum, enabling comprehensive authentication in one step. This framework was further implemented in a user-friendly application for real-time, singlespectrum analysis, achieving an overall accuracy of 98.2%. Collectively, this work demonstrates that SERS coupled with machine learning provides an efficient, cost-effective, and scalable approach for multidimensional tea authentication, offering a foundation for collaborative improvement and data sharing across the tea industry.
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高影响因子
MICROCHEMICAL JOURNAL
·
2026
·
IF 5.2
Xiangfeng Meng,Wei Liu,Min Zhang,Teng Wang,Conghui Hao,Zhixin Zhang,Sijia Li,Xinyue Du,Junwei An
Rational construction of In 2 O 3 /ZnO n-n heterojunction hollow hexagonal structure nanotubes via MOF template strategy. • In 2 O 3 /ZnO sensor exhibits an ultrafast response of 1 s to TEA at a low operating temperature of 90 °C. • Compared with the pristine In 2 O 3 sensor, the In 2 O 3 /ZnO composite exhibits a 3.08-fold higher response toward TEA, with a limit of detection of 1 ppm. • The superior gas-sensing performance originates from the unique porous hollow structure of In 2 O 3 /ZnO and the n-n heterojunction constructed at the interface, which provides a promising strategy for the rapid low-temperature detection of TEA. Metal-organic frameworks (MOFs) have designed frame structures and excellent catalytic properties, which can effectively address practical application challenges of triethylamine (TEA) gas sensors. In this study, a hollow porous nanotube composite of In 2 O 3 /ZnO was synthesized using a solvothermal method with MOFs serving as sacrificial templates, and it was then utilized for low-temperature rapid detection of TEA. This composite material, characterized by a unique porous hollow structure and n-n heterojunction, boasts a high specific surface area and numerous active sites, resulting in outstanding gas sensitivity performance at lower operating temperatures. At the optimal operating temperature of 90 °C, the In 2 O 3 /ZnO-2 sensor exhibits a rapid response (1 s) to 200 ppm TEA, and its response value of 34.3 is 3.08 times that of the original In 2 O 3 sensor. In addition, this sensor also exhibits excellent selectivity, reproducibility, and moisture resistance. This experiment provides an effective solution for the rapid detection of TEA at low temperatures. The In 2 O 3 /ZnO sensor exhibits a response value of 34.3 toward 200 ppm TEA at a low operating temperature of 90 °C, with a response time as low as 1 s, as well as excellent selectivity, repeatability and long-term stability. The enhanced depletion layer induced by the n-n heterojunction and the unique hollow hexagonal structure are considered to be the key factors responsible for the improved gas-sensing performance of the composite. Download: Download high-res image (112KB) Download: Download full-size image
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ailong Hu,Zongwei Hao,Xinran Liu,Jinhua Song,Lihua Chu,Daxiang Li,Yiqun Du
Natural biopolymer-based nanoparticles are promising candidates for emulsion stabilization and delivery of hydrophobic compounds. In this study, tea protein (TP) and chitosan (CS) were employed to fabricate complex nanoparticles (NPs) using a pH-dependent method. At a mass ratio of 2:1 (TP:CS), the NPs exhibited favorable properties (206.62 nm, −30.86 mV, 85.41° contact angle) owing to electrostatic interactions, hydrogen bonding, and hydrophobic interactions (binding energy of the complex was −5.40 kcal/mol). At a particle concentration of 2 % and an oil-phase volume fraction of 60 %, the Pickering emulsion stabilized by TP-CS 2:1 NPs remained physically stable. Compared with TP alone, TP-CS 2:1 NPs significantly enhanced the encapsulation efficiency and antioxidant capacity (DPPH/ABTS) of curcumin (Cur). In vitro digestion confirmed that the emulsions reduced gastric degradation of Cur, increasing its bioaccessibility by 17.4 %. Accordingly, this study provides a strategy for designing natural protein-polysaccharide NPs for functional emulsions and sustained delivery systems.
研究领域:
食品科学与技术
·
纳米技术
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药物递送
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胶体与界面化学
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高影响因子
危险品化学品经营许可证（带存储）