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
·
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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高影响因子
CARBOHYDRATE POLYMERS
·
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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FOOD CHEMISTRY
·
2022
·
IF 9.231
Qing-Qing Cao,Yan-Qing Fu,Yu-Yi Liu,Yumei Qin,Jian-Xin Chen,Jun-Feng Yin,Yong-Quan Xu
Oral processing (OP), referring to the whole process of food digestion in human mouth, has a major influence on food flavor perception. This study focused on the compositional changes of the four green tea epicatechins (viz., EC, EGC, ECG, EGCG) during OP, based on targeted and nontargeted metabolomics. It was found that the four epicatechins were all extensively lost through transformation undergoing OP, among which EC was the most stable one, whereas EGCG the least. EGCG was further revealed to be susceptible to human oral cavity in the simulated OP in vitro . It could be converted physically by precipitating with mucin in saliva, and chemically through hydrolysis and dimerization, mediated mainly by the neutral pH condition. The OP of epicatechins also caused salivary composition changes possibly involving health benefits of green tea. These findings could raise awareness of the interactions between epicatechins, or any other food materials, with human mouth.
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ACS Nano
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2022
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IF 18.027
Yuan Chen,Ruiheng Luo,Jing Li,Shengfeng Wang,Jinsong Ding,Kai Zhao,Ben Lu,Wenhu Zhou
Sepsis, a life-threating illness caused by deregulated host immune responses to infections, is characterized by overproduction of multiple reactive oxygen and nitrogen species (RONS) and excessive pyroptosis, leading to high mortality. However, there is still no approved specific molecular therapy to treat sepsis. Here we reported drug-free tea polyphenols nanoparticles (TPNs) with intrinsic broad-spectrum RONS scavenging and pyroptosis-blocking activities to treat endotoxin (LPS)-induced sepsis in mice. The RONS scavenging activities originated from the polyphenols-derived structure, while the pyroptosis blockage was achieved by inhibiting gasdermin D (GSDMD) mediating the pore formation and membrane rupture, showing multifunctionalities for sepsis therapy. Notably, TPNs suppress GSDMD by inhibiting the oligomerization of GSDMD rather than the cleavage of GSDMD, thus displaying high pyroptosis-inhibition efficiency. As a result, TPNs showed an excellent therapeutic efficacy in sepsis mice model, as evidenced by survival rate improvement, hypothermia amelioration, and the organ damage protection. Collectively, TPNs present biocompatible candidates for the treatment of sepsis.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Lijuan Ma,Yuxi Peng,Liping Du,Linqi Zhang,Wenzhe Tong,Yanru Weng,Dongguang Xiao,Huiling Zhang,Jihong Huang
As a typical Chinese tea, Pu-erh tea attracts much attention due to its unique flavor formed by taste and aroma compounds. To study the effects of taste compounds on the aroma release, model solutions containing five typical methoxyphenolic compounds (MCs) and main taste compounds with different concentrations were prepared based on the analysis of Pu-erh tea samples. GC-MS results indicated that the release of five MCs was inhibited by theabrownin, tea polysaccharide, tea polyphenol and catechins. The release of 1,2-dimethoxybenzene, 3,4-dimethoxytoluene and 1,2,3-trimethoxy-5-methyl-benzene was promoted by gallic acid under a low concentration (≤4 mg/g). Statistically, gallic acid had the most significant effect on the release of MCs. Isothermal titration calorimetry suggested that hydrogen bonds and hydrophobic effects had potential contributions to the interaction between taste and aroma compounds. This work will provide the research basis for revealing the formation mechanism of tea flavor.
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FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Jing Wang,Haijun Bi,Mengru Li,Hui Wang,Manman Xue,Jieyao Yu,Chi-Tang Ho,Liang Zhang,Qinglin Zhuo,Jiadao Jiang,Xiaochun Wan,Xiaoting Zhai
Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2 H )-furanone, and Strecker aldehydes, while greatly stimulated the production of roasty pyrazines. In addition, highest amounts of pyrazines were obtained under high-fire degree. Quantification of these reaction products in Wuyi rock tea (WRT) was realized in different roasted Dahongpao teas by means of sensomics approach. The quantitative data revealed the biggest influence of roasting temperatures on the formation of reaction products among indole, lipid oxidation products, and pyrazines, while other reaction products were only slightly affected. The findings of this study provide a fresh perspective on the impact of theanine on aroma formation during the roasting process, which will help to explore the formation of key odorants during tea production.
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Processes
·
2021
·Vol. 9
·期 12
·2140
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IF 2.847
Bin Liu,Zhe Cui,Wende Tian
Tertiary amines have been used as alternative absorbents for traditional primary and secondary amines in the process of carbon capture. However, the carbon dioxide (CO2) absorption rates in these kinds of amine are relatively slow, which implies greater investment and construction costs and limits the large-scale application of carbon capture. Carbonic anhydrase (CA) is considered to be an ideal homogeneous catalyst for accelerating the rate of CO2into aqueous amine solution. In this work, CO2absorption combining CA with two single aqueous tertiary amines, namely triethanolamine (TEA) and 2-(diethylamino)ethanol (DEEA), was studied by use of the stopped-flow apparatus over temperature ranging from 293 to 313 K. The concentrations of selected aqueous amine solution and CA used in the experiment were ranging among 0.1–0.5 kmol/m3and 0–50 g/m3, respectively. Compared to the solution without the addition of CA, the pseudo first-order reaction rate in the presence of CA (k0,withCA) is significantly increased. The values ofk0,withCAhave been calculated by a new kinetics model. The results of experimental and calculatedk0,amineandk0,withCAin CO2-amine-H2O solutions were also investigated, respectively.Keywords:carbon capture;CO2absorption;carbonic anhydrase;reaction kinetics
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Advanced Science
·
2023
·
IF 15.1
Xingjie Zan,Dong Yang,Yi Xiao,Yaxin Zhu,Hua Chen,Shulan Ni,Shengwu Zheng,Limeng Zhu,Jianliang Shen,Xingcai Zhang
Treating the most widespread complication of diabetes: diabetic wounds poses a significant clinical obstacle due to the intricate nature of wound healing in individuals with diabetes. Here a novel approach is proposed using easily applicable injectable gelatin/metal/tea polyphenol double nanonetworks, which effectively remodel the wound microenvironment and accelerates the healing process. The gelatin(Gel) crosslink with metal ions (Zr 4+ ) through the amino acids, imparting advantageous mechanical properties like self-healing, injectability, and adhesion. The nanonetwork's biological functions are further enhanced by incorporating the tea polyphenol metal nanonetwork through in situ doping of the epigallocatechin gallate (EGCG) with great antibacterial, self-healing, antioxidant, and anticancer capabilities. The in vitro and in vivo tests show that this double nanonetworks hydrogel exhibits faster cell migration and favorable anti-inflammatory and antioxidant properties and can greatly reshape the microenvironment of diabetic wounds and accelerate the wound healing rate. In addition, this hydrogel is completely degraded after subcutaneous injection for 7 d ays , with nondetectable cytotoxicity in H&E staining of major mice organs and the serum level of liver function indicators. Considering the above-mentioned merits of this hydrogel, it is believed that the injectable gelatin/metal/tea polyphenol double nanonetworks have broad biomedical potential, especially in diabetic wound repair and tissue engineering.
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MATERIALS LETTERS
·
2023
·
IF 3
Ying Li,Meiqi Liu,Bindong Li
TP has similar advantages to dopamine and can form hydrogen bonds with energetic materials, enhancing interfacial interactions and achieving desensitization. In this study, RDX@TP and HNIW@TP were successfully prepared using TP as desensitized shells. The results indicated that the thermal decomposition temperature of RDX@TP and HNIW@TP increased by 4.4℃ and 11℃ respectively. Moreover, the impact sensitivity of RDX@TP and HNIW@TP decreased by 1.63 times and 2 times respectively. These findings demonstrate the successful application of TP as desensitized shells in energetic materials.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Zhiqi Zhang,Hanchuan Wang,Zhulingzhi Kuang,Hui Liang,Yan Ju,Dali Meng
Abrus mollis Hance is a characteristic medicinal herb which is used in Guangdong and Guangxi provinces of China for making soup, medicinal meals, and herbal tea to treat dampheat jaundice and rib discomfort. Current phytochemical study on A. mollis led to the isolation of four new flavones, mollisone A-D (1–4), and thirty two known compounds (5–36). Their structures were characterized by an extensive analysis of spectroscopic data including IR, UV, HR-ESI-MS, and 1D and 2D NMR, as well as electronic circular dichroism calculation. In addition, in order to initially understand their biological activities for traditional applications, in vitro antioxidant and hepatoprotective tests were carried out, whose results illustrated that 25 compounds had significant free radical scavenging ability, and compounds 13 and 16 exhibited protective activities on D-GalN-induced LO2 cell damage than the positive control. Moreover, network pharmacological analysis revealed that the hepatoprotective activity of A. mollis involved multitargets and multipathways such as PI3K/Akt, MAPK, and JAK-STAT pathways and various biological processes such as positive regulation of phosphorylation and regulation of kinase activity. These results suggested that this species could serve as a potential hepatoprotective agent for functional food or medicinal use.
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危险品化学品经营许可证（带存储）