FOOD CHEMISTRY
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2023
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IF 8.8
Zuo-Qin Liang,Dong-Dong Song,Zhuo-Cheng Li,Su-Hang Xu,Guo-Liang Dai,Chang-Qing Ye,Xiao-Mei Wang,Xu-Tang Tao
Photoactivatable probes can switch fluorescence on from a weak or nonemission state to improve the sensitivity of the sensing system. In this work, we successfully constructed three highly emissive photoactivatable probes, 2-DP, 1-2-DP and 2-2-DP, for Cu 2+ detection. Under UV irradiation, the photoluminescence quantum yields of 2-DP, 1-2-DP and 2-2-DP display approximately 52.4-, 11.5- and 49.2-fold enhancement, respectively. Cu 2+ selectively quenches the bright photoactivated fluorescence, resulting in an approximately 38-fold fluorescence reduction. The highly selective fluorescence response to Cu 2+ yields an excellent low detection limit of 5.8 nM. Moreover, the photoactivatable probes were successfully applied for Cu 2+ determination in tap water and tea samples with recovery ranges of 95%–105% and 97%–106%, respectively. This work provides a more sensitive and efficient methodology for Cu 2+ detection in heavy metal pollution and food safety.
研究领域:
分析化学
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环境科学
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食品安全
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PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2023
·Vol. 88
·期 7
·3075-3089
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IF 3.9
Yuhua Xia,Xu Tang,Xudong Wu,Yizhen Li,Changan Xu,Shaohua Chen,Peng Wu
Bioactive packaging can improve the shelf-life of food products and enhance consumer health. It can also alleviate environmental stress on the planet by reducing food waste. Here, the electrospinning of tea tree oil-loaded 2-hydroxypropyltrimethyl ammonium chloride chitosan nanofibers was investigated. The fabricated nanofiber films were characterized by scanning electron microscopy, thermal gravimetric analysis, Fourier transform infrared spectroscopy, and contact angle meter analysis. The prepared nanofibers have a well-defined diameter of about 200 nm and a smooth shape. They have good antibacterial properties against Staphylococcus aureus and Escherichia coli in vitro. Tea tree oil-loaded chitosan-based nanofibers were found to be effective in delaying spoilage and extending the shelf life of salmon by sensory evaluation, texture analysis, color, total viable counts, thiobarbituric acid, and total volatile basic nitrogen during storage in the freshness experiments, thus indicating their health benefits in bioactive packaging.
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高影响因子
TALANTA
·
2023
·
IF 6.1
Menghui Li,Shuai Dong,Shuci Cao,Qingqing Cui,Quansheng Chen,Jingming Ning,Luqing Li
Aroma affects the quality of black tea, and the rapid evaluation of aroma quality is the key to realize the intelligent processing of black tea. A simple colorimetric sensor array coupled with a hyperspectral system was proposed for the rapid quantitative detection of key volatile organic compounds (VOCs) in black tea. Feature variables were screened based on competitive adaptive reweighted sampling (CARS). Furthermore, the performance of the models for VOCs quantitative prediction was compared. For the quantitative prediction of linalool , benzeneacetaldehyde, hexanal , methyl salicylate , and geraniol , the CARS–least-squares support vector machine model's correlation coefficients were 0.89, 0.95, 0.88, 0.80, and 0.78, respectively. The interaction mechanism of array dyes with VOCs was based on density flooding theory. The optimized highest occupied molecular orbital levels, lowest unoccupied molecular orbital energy levels, dipole moments , and intermolecular distances were determined to be strongly correlated with interactions between array dyes and VOCs.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Zhuochen Wang,Yuhuan Li,Chao Qian,Bin Feng,Guoyuan Xiong,Jian Jiang,Qi Chen
Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced ( P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 ± 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
·
IF 6.1
Maiquan Li,Can Zhang,Xing Xiao,Mingzhi Zhu,Wei Quan,Xia Liu,Sheng Zhang,Zhonghua Liu
Aging-associated cognitive dysfunction has a great influence on the lifespan and healthspan of the elderly. Theaflavins (TFs), a mixture of ingredients formed from enzymatic oxidation of catechins during the manufacture of tea, have a positive contribution to the qualities and antiaging activities of black tea. However, the role of TFs in mitigating aging-induced cognitive dysfunction and the underlying mechanism remains largely unknown. Here, we find that TFs effectively improve behavioral impairment via the microbiota–gut–brain axis: TFs maintain gut homeostasis by improving antioxidant ability, strengthening the immune response, increasing the expression of tight junction proteins, restructuring the gut microbiota, and altering core microbiota metabolites, i.e., short-chain fatty acids and essential amino acids (SCFAs and AAs), and upregulating brain neurotrophic factors. Removing the gut microbiota with antibiotics partly abolishes the neuroprotective effects of TFs. Besides, correlation analysis indicates that the decrease in gut microbiota, such as Bacteroidetes and Lachnospiraceae, and the increase in microbiota metabolites’ levels are positively correlated with behavioral improvements. Taken together, our findings reveal a potential role of TFs in mitigating aging-driven cognitive dysfunction via the microbiota–gut–brain axis. The intake of TFs can be translated into a novel dietary intervention approach against aging-induced cognitive decline.
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Food Science & Nutrition
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2022
·Vol. 11
·期 3
·1212-1222
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IF 3.553
Qian He,Kailin Yang,Xinyan Wu,Chunhong Zhang,Chunnian He,Peigen Xiao
Sea buckthorn leaf tea, an emerging potential functional beverage product, has not yet had appropriate product standards and corresponding quality evaluation methods, and its poor taste directly affects the acceptance of the population, thus limiting its market consumption potential. In this study, two major packaging forms of sea buckthorn leaf tea available in the Chinese market were selected. The contents of total phenolics, total flavonoids, and 10 phenolic compounds, as well as the in vitro antioxidant capacity and sensory characteristics of sea buckthorn leaf tea were analyzed. Results showed that the quality of sea buckthorn leaf tea in the Chinese market varied widely. The total phenolic content, total flavonoid content, antioxidant activity, and consumer acceptance of bagged sea buckthorn leaf tea were higher than those of bulk sea buckthorn leaf tea. Multifactorial statistical analysis showed that the taste astringency of sea buckthorn leaf tea was closely related to ellagic acid and isorhamnetin-3-O-neohesperidin. Furthermore, isorhamnetin-3-O-neohesperidin had a greater effect on the antioxidant activity of sea buckthorn leaf tea. Therefore, ellagic acid and isorhamnetin-3-O-neohesperidin can be used as potential quality markers for sea buckthorn leaf tea. This work provides a reference for taste improvement and quality control of sea buckthorn leaf tea.
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INDUSTRIAL CROPS AND PRODUCTS
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2023
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IF 5.9
Jiayin Liu,Jialing Tan,Hao Liu,Yunjie Yin,Chaoxia Wang
Linen, an important industrial crop, is commonly used in the textile field. The development of temperature-controlled linen fabrics is important for the high-value utilization of cellulose-based industrial products. The linen fabrics with color and performance changes controlled by temperature are prepared via the vacuum impregnation process utilizing biomass three-component thermochromic dyes. Currently, three-component thermochromic dyes based on the bisphenol A (BPA) color developer have received special attention due to high saturation color and reversible color-changing performance. However, the toxicity and carcinogenicity of BPA limit its applications in security inks, decorative coatings, plastics, etc. Exploiting excellent and safe biomass color developers for three-component thermochromic dyes remains a challenge. Tea polyphenols (TP) are proposed as alternatives to BPA to prepare the blue, red, yellow, and green three-component thermochromic dyes. According to the laws of subtractive color mixing, multicolor-tunable thermochromic dyes are obtained by color matching of red, yellow, and blue dyes to span multiple shades. Biomass thermochromic dyes are adopted to fabricate temperature-controlled linen fabrics by the vacuum impregnation process. Temperature-controlled linen fabrics can change color reversibly between the original color and achromatic color. The color-changing occurs due to the ring opening and closing of leuco dyes triggered by the solid-to-liquid transition of solvent. The phase transition temperature of the thermochromic dyes absorbed on the linen fabric is 46 ℃. As the temperature increases, the contact angle of temperature-controlled linen fabrics decreases from 129° to 29°, resulting in a change from hydrophobic to hydrophilic with 49 J g −1 of thermal energy stored. The linen fabrics exhibit temperature-controlled changes in color, surface wettability, strength, and thermal insulation. This eco-friendly method with biomass thermochromic dyes for the preparation of color-changing linen fabrics provides a new approach, which is contributing to the development of cellulose-based smart color-changing textiles.
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Biosensors-Basel
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2022
·Vol. 12
·期 9
·745
·
IF 5.743
Li Gao,Yixi Deng,Haolu Liu,King Solomon,Bianjiang Zhang,Huimei Cai
Tea is an important economic crop and health beverage in China. The presence of heavy metal ions in tea poses a significant threat to public health. Here, we prepared an aptamer biosensor labelled with AIEgen nanospheres to detect Pb2+in tea. The dsDNA modified by amino and phosphoric acid was combined with the carboxylated AIEgen NPs to form AIEgen-DNA with a fluorescence group, which was then fixed to the surface of Zr-MOFs to quench the fluorescence of AIEgen NPs. At the same time, PEG was added to remove nonspecific adsorption. Then Pb2+was added to cut the DNA sequences containing the cutting sites, and AIEgen NPs and part of the DNA sequences were separated from the Zr-MOFs surface to recover the fluorescence. By comparing the fluorescence changes before and after adding Pb2+, the detection limit of Pb2+can reach 1.70 nM. The fluorescence sensor was applied to detect Pb2+in tea, and the detection results showed that the tea purchased on the market did not contain the concentration of Pb2+within the detection range. This study provides new insights into monitoring food and agriculture-related pollutants based on fluorescent biosensors.Keywords:lead ions;fluorescent biosensors;metal-organic frames;tea
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Food Chemistry: Molecular Sciences
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2022
·
IF 0
Jihong Yang,Hanchen Zhou,Yaqin Liu,Hui Wang,Yujie Xu,Jianqin Huang,Pandeng Lei
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas. CsTA (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for β -glucogallin biosynthesis being abundant in HJY. CsPDX2.1 (responsible for theanine hydrolyzation) had a lower expression level in NB than HJY shoots. Fatty acid–derived volatiles (FADVs), glycosidically bound volatiles (GBVs) and carotenoid–derived volatiles (CDVs) were highly concentrated in HJY green teas, whereas amino acids–derived volatiles were highly concentrated in NB green teas.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Jing Wang,Mengru Li,Hui Wang,Wenjing Huang,Fang Li,Lili Wang,Chi-Tang Ho,Yanyan Zhang,Liang Zhang,Xiaoting Zhai,Xiaochun Wan
Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and γ-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including γ-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea.
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CARBOHYDRATE POLYMERS
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2022
·
IF 10.723
Ran Wang,Jiang Zhou
Waxy maize starch (WMS) and tea polyphenols (TPs) were combined to prepare WMS/TP nanoparticles through precipitation. Physicochemical properties and emulsifying capacity of the WMS/TP nanoparticles were investigated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles, and the size of the WMS/TP nanoparticles increased with increasing TP addition (from 5 % to 15 %). The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical stability. After 15 days of storage, the emulsified phase volume fraction remained at 100 % in the emulsion stabilized by the WMS/TP nanoparticles (15 % of TPs). Moreover, the WMS/TP nanoparticles also enhanced the oxidative stability of the emulsions characterized by a lower peroxide value and thiobarbituric acid reactive substances. The results of this study demonstrate that WMS/TP nanoparticles are potential food-grade Pickering emulsifiers with the capacity not only to stabilize emulsions but also to inhibit oil oxidation of the emulsions.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2022
·
IF 5.518
Nitong Bu,Liying Huang,Guoyu Cao,Huanglong Lin,Jie Pang,Lin Wang,Ruojun Mu
Biopolymers , such as polysaccharides are increasingly concern in preparation of food packaging. However, those materials have weakness in properties of mechanics, hydrophobicity , and antibacterial, which limit their applications. In this work, we prepared emulsion (K-PL-CEOs) films with double network (DN) matrix by using konjac glucomannan (KGM) and Pullulan (PL), and incorporated with cellulose nanofibrils (CNF)-stabilized tea tree essential oil (TTEO) Pickering emulsions (CEOs). The effect of CEOs content on the structural and physicochemical properties of K-PL films was investigated. The results showed that CEOs were well dispersed in K-PL film forming matrix. The addition of CEOs could improve the thermal stability, UV-shielding, water resistance and mechanical properties of K-PL-CEOs films. Moreover, K-PL-CEOs films exhibited good antibacterial activity against E. coli and S. aureus . This paper demonstrated that K-PL-CEOs films can be potentially applied as food packaging.
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危险品化学品经营许可证（带存储）