Polymers
·
2023
·Vol. 15
·期 3
·588
·
IF 5
Nan Chen,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔEvalue: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10−11g m−1s−1Pa−1),oxygen permeability (1.25 to 2.78 × 10−16g m−1s−1Pa−1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.Keywords:tea polyphenols;potato starch;composite film;antioxidant activity;fruit packaging
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 6
·3385-3399
·
IF 3.612
Yu Zhang,Kexin Li,Maobin Chen,Shangling Fang,Da Zhen,Jinghua Cao,Zhengqi Wu,Ke Zhang
Summary In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) ( d 32 ) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD ( d 32 ) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD ( d 32 ) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na + and Ca 2+ concentration, MPD( d 32 ) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high-temperature heat treatment, MPD ( d 32 ) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application.
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Journal of Environmental Sciences
·
2022
·
IF 6.796
Linjun Li,Jinsuo Lu,Heliang Pang,Zhiqiang Zhang,Jing Yang,Pengpeng Li,Xiaoyu Yan,Miaomiao Fan
Scale not only affects the taste and color of water, but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it. As a popular beverage, tea is rich many substances that have considerable potential for scale inhibition, including protein, tea polyphenols and organic acids. In this study, the effect of tea brewing on scale formation was explored. It was found that the proteins, catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity. The tea-released protein was able to provide carboxyl groups to chelate with calcium ions (Ca 2+ ), preventing the Ca 2+ from reacting with the carbonate ions (CO 3 2− ). The B rings of catechins were another important structure in the complexation of Ca 2+ and magnesium ions (Mg 2+ ). The carboxyl and hydroxyl groups on the organic acids was able to form five-membered chelating rings with Ca 2+ and Mg 2+ , resulting in a significant decrease in Ca 2+ from 100.0 to 60.0 mg/L. Additionally, the hydrogen ions (H + ) provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L, leading to a remarkable reduction in pH from 8.93 to 7.73. It further prevented the bicarbonate (HCO 3 − ) from producing CO 3 2− when the water was heated. The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale, leading to a significant decrease in turbidity from 10.6 to 1.4 NTU. Overall, this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Yuming Wei,Xuchao Yin,Huiting Wu,Mengjie Zhao,Junlan Huang,Jixin Zhang,Tiehan Li,Jingming Ning
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor–taste interactions.
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Frontiers in Nutrition
·
2022
·
IF 6.59
Hong Tao,Zhao Jiaying,Yin Junyi,Nie Shaoping,Xie Mingyong
Tea is a popular beverage with a long history of safe and healthy use. Tea polysaccharide is a bioactive component extracted from tea, which has attracted more and more attention in recent decades. In this article, an acidic polysaccharide Gougunao tea polysaccharide (GPS) was isolated from Gougunao green tea by hot water extraction and ethanol precipitation. After purification by a diethylaminoethyl (DEAE) Sepharose Fast Flow column and a Sephacryl S-400 column, several homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions were obtained. Fraction GPS2b with the highest yield was selected for structural characterization by methylation and nuclear magnetic resonance (NMR) analysis. GPS2b was found to be an HG-type pectic polysaccharide (degree of methyl esterification [DE], 51.6%) with low molecular weight (Mw, 36.8 kDa). It was mainly composed of →4)-α-GalpA- (1→ and →4)-α-GalpA-6-OMe-(1→. In addition, a minor highly branched RG-I domain was identified in this fraction. The investigation of structural features of tea polysaccharides can provide insights to understand their structure-bioactivity relationship.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Zhenzhen Huang,Xin Zhang,Xin Wang,Zhuoma Deji,Hian Kee Lee
Food consumption is a significant exposure route to perfluoroalkyl and polyfluoroalkyl substances (PFAS). The concentrations of 27 PFAS in fast food were determined by ultrahigh-performance liquid chromatography–high resolution mass spectrometry. In ice cream, instant noodles, and bubble tea, some PFAS were detected, among which perfluorooctanoic acid, perfluoro-n-butanoic acid, and 6:2 polyfluoroalkyl phosphate monoester showed relatively high concentrations. PFAS migrating from bubble tea cups to the food simulant of 50% ethanol aqueous solution showed a difference compared with those migrating into bubble tea matrices. The migration of 27 PFAS to bubble tea samples indicated that long storage time increased PFAS levels (up to 4.8 times) and so did high storage temperature (up to 7.3 times). The hazard ratio, defined as the ratio of the estimated daily intake and the reference dose, was calculated, and it suggests that the total PFAS exposure risk due to consumption of bubble tea should be of concern.
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Foods
·
2021
·Vol. 10
·期 11
·2627
·
IF 4.35
Bernard Ntezimana,Yuchuan Li,Chang He,Xinlei Yu,Jingtao Zhou,Yuqiong Chen,Zhi Yu,Dejiang Ni
The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.Keywords:black tea;withering;quality;volatile compounds;nonvolatile;compounds;nutritional characteristics
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Zhikun Miao,Yanfei Zhang,Panfang Lu
A novel active food packaging film was developed by casting a corn starch/tea polyphenol (TP)-loaded porous starch (PS, obtained by enzymatic hydrolysis) film forming solution, with the latter helping to regulate the slow release of TP. Results showed that PS had a favorable TP adsorption capacity, and the casted films had a homogeneous distribution of the formulation components. Likewise, the active films had good mechanical properties, UV barrier properties, thermal stability, and excellent antioxidant properties. The slow release of TP from the films was sustained, which is a desired characteristic for extending the protection afforded by the active film to the food under consideration.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Haihuan Xie,Yingying Li,Jin Wang,Yi Lei,Anastasios Koidis,Xiangmei Li,Xing Shen,Zhenlin Xu,Hongtao Lei
Sulfonylureas (SUs) are a series of anti-diabetic drugs widely used for type 2 diabetes mellitus for clinic treat. However, it is often illegally adulterated in multi-herbal tea to improve the claimed anti-diabetic activity in recent years. In this study, a novel hapten was rationally designed, and a broad-specific monoclonal antibody (anti-SUs mAb) recognizing nine SUs was developed. This mAb was used to develop a colloidal gold lateral flow immunochromatographic assay (CG-LFIA). The anti-SUs mAb demonstrated half inhibitory concentration (IC 50 ) ranged from 0.15 ng/mL to 3.25 ng/ mL for nine SUs by ELISA. The cut-off value of developed CG-LFIA for nine SUs was from 3 to 100 ng/ mL for the spiked samples. LC-MS/MS confirmed the reliability of the new CG-LFIA. The results indicated that the proposed CG-LFIA could be an ideal method in on-site screening surveillance assay for SUs illegally adulterated in multi-herbal tea products.
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JOURNAL OF APPLIED POLYMER SCIENCE
·
2021
·Vol. 139
·期 15
·51928
·
IF 3.125
Xietian Yu,Li Lin,Liping Mei,Chengyi Sun,Zhijie Zhu,Xianfeng Du,Peirong Chen
Corn starch/polyvinyl alcohol (PVA) composite films containing different concentrations of tea polyphenols (TP) were fabricated by casting. Scanning electron microscopy and atomic force microscopy images showed that when the TP content was less than 8%, the films were relatively uniform, but with increasing TP concentration, the films became rougher and uneven. Fourier transform infrared, 13 C nuclear magnetic resonance, and X-ray diffraction techniques were used to investigate the interactions between TP, starch, and PVA. The incorporation of TP deepened the color and increased the opacity and solubility of the films. The tensile strength and elongation at break first increased and then decreased with increasing TP content. Furthermore, the addition of TP increased the antioxidant activity of the films, specifically, their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis (3-ethylberizothiazoline-6-sulfonic acid). The addition of TP can effectively enhance the performance of starch composite films and their potential for application in antioxidant food packaging.
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APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2021
·Vol. 193
·期 10
·3062-3078
·
IF 2.926
Wei Yanli,Chen Xi,Yang Ting,Wan Junfen,Cao Xuejun
Aqueous two-phase systems (ATPS) have the advantages of environmentally friendly, high mass transfer efficiency, and mild extraction conditions. However, it is difficult to recycle these polymers, which limits the large-scale application of ATPS. In this study, a novel recyclable ATPS was constructed with thermo-responsive polymer P N and pH-responsive polymer P ADB4.78 for the partition of tea saponin. P N represents poly-( N -isopropylacrylamide), and P ADB4.78 represents poly-(acrylic acid-dimethylamine ethyl methacrylate-butyl methacrylate), where 4.78 in the subscript indicate the isoelectric point of the polymer. The recoveries of P N and P ADB4.78 were 95.36% and 93.48%, respectively, after two cycles. Meanwhile, the phase formation mechanism of ATPS was studied by surface tension and low-field nuclear magnetic resonance (LF-NMR). The effects of polymer concentration, pH, temperature, types and concentrations of salt were investigated on tea saponin partition. In the 1.5% (w/v) P N /3.5% (w/v) P ADB4.78 ATPS, the optimal partition coefficient ( K ) of crude tea saponin were 0.15 in the presence of 1.5 mM KCl at pH 7.6 and 25 °C while the extraction recovery (ER b ) reached 92.13%. The K and ER b of tea saponin from tea seeds were 0.12 and 94.50% with 7.5 mM LiBr at pH 8.0 and 25 °C, respectively.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Qing-Qing Cao,Fang Wang,Jie-Qiong Wang,Jian-Xin Chen,Jun-Feng Yin,Lijun Li,Fan-Ke Meng,Yong Cheng,Yong-Quan Xu
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.
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