ACS Applied Materials & Interfaces
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2025
·
IF 8.2
Haoqi He,Wenyun Guan,Mingchuang Zhao,Jianxiang Gao,Xudong Liu,Yichao Bai,Yu Lei
Molecular sensing is of great importance in the field of food safety, as food safety constitutes the fundamental baseline for safeguarding public health. However, the application of surface-enhanced Raman spectroscopy (SERS) in this domain remains challenging due to significant fluctuations in signal intensity when low-concentration harmful additives are detected in food samples. To address this, we propose a digital SERS approach based on a two-dimensional (2D) flat WS2 monolayer and Poisson distribution statistics. This method utilizes a plasma-treated WS2 monolayer as a highly sensitive SERS substrate and was validated through the digital SERS detection of crystal violet (CV) in both single and mixed solutions. The results demonstrate that the detection limit for CV can reach as low as 1 × 10–18 M, with no interference observed in mixed solutions, indicating excellent quantitative detection capability. Furthermore, this strategy was applied to detect synthetic colorants in black tea, where it also exhibited outstanding sensitivity and accuracy. Specifically, the limits of detection for sunset yellow and erythrosine are 10–14 M and 10–18 M, respectively. In summary, by combining a highly uniform 2D SERS substrate with digital SERS technology, this study not only expands the application scope of 2D SERS substrates but also enhances their potential for the high-precision and efficient quantitative analysis of multiple analytes in complex food samples.
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高影响因子
Foods
·
2025
·Vol. 14
·期 24
·4337
·
IF 5.1
Zhiwen Hu,Zhenzhen Wu,Lingxin Yu,Shuyi Zou,Yaxuan Hu,Tengjun Jiang,Yanlei Lin,Yueyue Cai,Qibiao Weng,Jie Pang,Jiebo Chen
Tea polyphenols (TPs) are promising natural bioactive compounds; however, their practical application is hindered by poor stability and low bioavailability. To address this challenge, we synthesized TP–iron nanoparticles (TP-Fe NPs) through coordination-driven self-assembly. Comprehensive characterization (SEM, TEM, FTIR, and XRD) confirmed the successful formation of stable TP-Fe NPs, primarily mediated by phenolic hydroxyl and carbonyl groups. Among TP-Fe NPs, the TP3-Fe1 NPs exhibited superior performance, achieving DPPH and ABTS radical scavenging rates of 65.71% and 89.64%, respectively, and inhibition rates of 91.44% against E. coli and 88.67% against S. aureus . Furthermore, TP3-Fe1 NPs demonstrated excellent biocompatibility, showing no significant cytotoxicity to L929 cells at 0.01–0.1 mg/mL. These findings highlight the potential of TP3-Fe1 NPs as a safe and effective material with dual functionality for antioxidant and antibacterial applications.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lin-Kun Sun,Tian Du,Pei-Ru Zhou,Yu-Cang Zhang,Yan-Zhen Zheng
Developing appropriate packaging technologies is crucial for maintaining shrimp quality and reducing potential food safety risks. Meanwhile, concerns over the environmental impact of petroleum-based plastics have accelerated the development of biodegradable packaging from renewable resources. In this study, bioactive chitosan (CS) composite films were developed by incorporating tea stem extract obtained using a choline chloride–glycerol-based natural deep eutectic solvent (NADES). The DES tea stem extract (DTSE) served a dual function as a plasticizer and a bioactive agent. Results showed that DTSE incorporation improved film flexibility (maximum EAB of 173%), enhanced antioxidant capacity (maximum DPPH scavenging rate of 94.8%), and provided moderate UV barrier properties without compromising hydrophobicity. Application of the CS/DTSE composite films in shrimp meat preservation demonstrated significant efficacy: the films effectively maintained shrimp meat appearance, slowed pH increase, reduced weight loss, suppressed lipid oxidation and protein degradation, inhibited microbial growth, and minimized off-odor development, thereby significantly extending shrimp shelf life by 2–3 days. These findings indicate that NADES-extracted tea polyphenols can serve as a sustainable and multifunctional additive, providing an effective strategy for the development of active packaging materials that extend the shelf life of perishable seafood products while valorizing tea stem waste.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Hui Zhu,Tao Sheng,Yujie Wu,Mei Cheng,Hui Li,Yanzhe Dai,Jian Wei,Sijian Zhou,Qi Chen,Yibin Zhou
BACKGROUND Green tea contains a variety of beneficial ingredients. However, the loss of its active ingredients under improper storage conditions will reduce the overall value. In this study, H-GT (Huangshan Maofeng tea) and L-GT (Lu'an Guapian tea) were stored at 25, 8, 4, 0 and −20 °C for 300 days. The impact of different storage temperatures on green tea quality was evaluated by analyzing changes in physicochemical properties, taste-related constituents and antioxidant capacity. RESULTS During storage, the intrinsic components and antioxidant activity of both green teas changed markedly. The total catechin content decreased continuously, while theanine content initially increased before declining. In terms of antioxidant activity, both ABTS radical scavenging rate and FRAP reducing power initially rose and then fell, whereas DPPH radical scavenging rate steadily decreased. Furthermore, antioxidant capacity showed significant positive correlations ( R 2 > 0.65) with specific compounds: EGCG, CAF and GC in H-GT, and EGCG, ECG, EGC, CAF, Asp and Phe in L-GT. Based on kinetic modeling of these key components, it was found that the storage stability of both teas was optimal under dry-zone (4 °C) and frozen-zone (−20 °C) conditions, which most effectively preserved their quality and bioactivity. CONCLUSION After 300 days of storage, the dry storage zone (4 °C) not only showed excellent preservation performance but also offered lower storage costs, making it the optimal condition for the long-term storage of green tea. This study contributes to establishing a comprehensive database for dry-stored green tea under refrigeration and provides a scientific basis for low-temperature, dry-zone storage strategies. © 2025 Society of Chemical Industry.
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Journal of Advanced Research
·
2025
·
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.
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Journal of Materials Chemistry C
·
2025
·
IF 5.1
Bing Wang,Yonglin Wang,Ming Cui,Ting Yu,Zurong Du,Wanfu Wang,Pengbo Lyu
Lead-free copper halides have emerged as promising candidates for solid-state lighting, yet many reported systems still face challenges of limited efficiency, severe self-absorption, or insufficient device stability. Here, we report the synthesis of transparent millimeter-sized single crystals of (C8H20N)2Cu2Br4 (TEA2Cu2Br4) via a facile antisolvent-assisted evaporation method. Structural analysis confirmed that bulky TEA+ cations encapsulate [Cu2Br4]2− units, forming a spatially confined low-dimensional framework that promotes efficient radiative recombination of self-trapped excitons (STEs). TEA2Cu2Br4 exhibits deep-blue emission at 478 nm with a large Stokes shift of 166 nm, a long photoluminescence lifetime of 54 µs, and an ultrahigh PLQY of 98%. The material demonstrates remarkable robustness against continuous illumination, thermal cycling, electrical bias, and ambient exposure, with decomposition occurring only above 300 °C. Furthermore, ultraviolet-excited WLEDs fabricated by integrating TEA2Cu2Br4 with CsCu2I3 deliver balanced white emission with CIE coordinates of (0.3175, 0.3593), a correlated color temperature of 6138 K, and retain 93.8% of their initial electroluminescence intensity after 20 days of continuous operation. These results highlight TEA2Cu2Br4 as a structurally well-defined, high-performance hybrid copper halide with strong potential for environmentally friendly solid-state lighting.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Tao Feng,Jiaqing Sun,Kai Wang,Shiqing Song,Da Chen,Haining Zhuang,Jun Lu,Dejun Li,Xianle Meng,Mingliang Shi,Lingyun Yao,Chi-Tang Ho
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC–IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC–O–MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that “fatty”, “green”, “fruity”, and “floral” are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiao Feng,Junyang Wu,Kailong Liu,Shuping Ye,Kexin Lin,Linling He,Xiangxiang Huang,Dongliang Qiu,Wei Wang,Zhilong Hao
While environmental airflow impacts white tea withering, its role in taste formation remains unclear. This study investigated the effects of appropriate airflow (AF, speed = 0.5 m/s) on the synthesis of taste-related metabolites by integrating metabolomics, transcriptomics, and microstructure analysis. Sensory evaluation results indicated that AF enhanced sweetness/freshness while reducing bitterness/astringency of white tea. AF altered water distribution, stomatal morphology and submicroscopic structure of withering leaves. In the early withering stage, apparent stomatal density, stomatal aperture, stomatal area index and cell wall/vacuole degradation of AF were significantly increased, which were accompanied by metabolic shifts. Bitter and astringent compounds (flavonoids and catechins) in AF decreased, while sweet compounds increased, which improved the sweetness of white tea. Transcriptome analysis further revealed the upregulation of key genes ( SPP , SUS , UGP2 , otsA , TREH ) in starch and sucrose synthesis pathway. These multi-scale changes demonstrate how appropriate airflow promotes sweet taste formation in white tea, providing a scientific basis for precision withering control.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 6.6
Zixin Ni,Yiqin Chen,Hongjing Pan,Jiayi Chen,Wangjing Wu,Danqiu Li,Jiaying Yang,Zi Wang,Jiaxin Wu,Yuefei Wang,Jihong Zhou
This study investigated volatile changes during the industrial-scale production of steamed green tea flakes ( Camellia sinensis from Meitan, Guizhou, China) using the Tencha processing procedure. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) analysis, quantitative descriptive analysis (QDA) and aroma recombination/omission assays, we identified 247 volatile compounds, with 26 key odorants significantly shaping the aroma. Among them, ( E )-6-nonenal (nutty), phenethyl isovalerate (floral), and thiophene-2-methanethiol (roasted) exhibited the highest aroma contributions. Steam fixation induced a marked loss (84.79%) in volatiles, while secondary oven drying enhanced the formation of terpenoids, esters, and aldehydes. Terpenoids and aldehydes were predominantly associated with floral, fresh, and woody notes via the terpenoid, and lipid oxidation pathways; esters imparted fruity and sweet nuances; and heterocyclic Maillard byproducts conferred roasted characteristics. These findings offer a basis for optimizing industrial processing to enhance the quality and utility of tea flakes in food applications.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Yiqin Chen,Xinyu Liu,Wan Zhu,Zi Wang,Jiaxin Wu,Zixin Ni,Hongjing Pan,Danqiu Li,Yuefei Wang,Jihong Zhou
Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this study, we systematically investigated the impact of roasting durations (10–30 min) and temperatures (210–230 °C) on the sensory attributes, biochemical composition, and volatile organic compounds (VOCs) of Longjing tea, while elucidating aroma perception through molecular docking. Sensory evaluation revealed enhanced “roasted” and “burnt” notes, alongside increased astringency and bitterness, with intensified roasting treatment. These sensory shifts coincided with substantial degradation of umami-related free amino acids and soluble sugars, as well as oxidation and epimerization of catechins. Using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS/MS), we identified 1286 VOCs. Heterocyclic compounds, particularly pyrazines, were markedly enriched and closely correlated with the roasted aroma. Relative odor activity value (ROAV) analysis pinpointed 27 key aroma-active compounds, including 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-methoxy-3,5-dimethylpyrazine, and 2,6-diethylpyrazine. Molecular docking simulations further demonstrated that pyrazines bind stably to olfactory receptors OR1A1 and OR1D2, primarily through cooperative hydrophobic, hydrogen-bonding, and π–π stacking interactions. These findings elucidate the molecular basis of the roasted aroma in Longjing tea and provide scientific guidance for optimizing the roasting process.
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 1
·e70866
·
IF 3.4
Shuang Zhao,Yu-Xin Xie,Nan Chen,Qian-Da Xu,Wei-Cai Zeng
Effects of non-covalent interactions between tea polyphenols (TPs) and soybean protein isolate (SPI) on the structural and functional properties of soy protein gels were investigated, and the potential action mechanism was further explored. SPI was firstly non-covalent bound with TP to form the SPI–TP gel, and its structural characteristics, physicochemical properties, rheological properties, and digestion properties were determined. TP exhibited the strong capability to form hydrogen bonds and/or hydrophobic interactions with SPI, which was concentration-dependent. Moderate addition of TP could effectively regulate the strength of different interactions in gel, such as interactions of proteins and interactions between proteins and water molecules, thereby yielding gels with good gel strength and hydration capacity. With increase of addition concentration, TP showed the capability to induce protein structural unfolding and formed new non-covalent interactions with proteins, which facilitated the formation of a more robust and uniform gel network, thereby improving gel's properties. However, excessive addition of TP caused the excessive cross-linking of protein, ultimately compromising gel strength and structural stability. Additionally, during in vitro digestion, the addition of TP reduced the digestion of protein in gel but significantly enhanced the antioxidant properties of the digesta. All results suggest that TPs have the potential to effectively regulate the structure and function of SPI gels, which provides the theoretical guidance and research foundations for the application of protein–polyphenol complexes as functional food ingredients or biomaterials in food and chemical industries.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Zixin Ni,Yiqin Chen,Hongjing Pan,Jiayi Chen,Wangjing Wu,Danqiu Li,Jiaying Yang,Zi Wang,Jiaxin Wu,Yuefei Wang,Jihong Zhou
Discarded tea stems possess unique flavor profiles yet remain an underutilized resource. This study aimed to evaluate their potential by investigating the dynamic changes in sensory constituents during processing on a tencha production line. Using non-targeted metabolomics and sensomics (QDA, GC–MS, LC-MS, and aroma recombination/omission experiments), we analyzed the chemical and sensory profiles. Processed stems exhibited enhanced umami and sweetness with reduced bitterness compared to leaves. Among 1440 non-volatiles, catechins and caffeine decreased significantly, whereas specific flavonoids, dipeptides, and glycosylated derivatives increased. We identified 243 volatiles, dominated by terpenoids. Although total volatile content declined during processing, heterocyclic compounds increased, and several key volatiles—including damascenone, cedrol, and 1-(2-furanyl)-1-pentanone—either increased markedly or newly appeared. Aroma recombination and omission tests confirmed 11 key volatiles as essential contributors to the characteristic aroma of processed stems. Overall, these findings highlight the potential of tea stems as a novel raw material for developing substantial tea-based products.
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