Theranostics
·
2016
·
IF 8.854
Tangjian Cheng,Jinjian Liu,Jie Ren,Fan Huang,Hanlin Ou,Yuxun Ding,Yumin Zhang,Rujiang Ma,Yingli An,Jianfeng Liu,Linqi Shi
Chemotherapy for cancer treatment has been demonstrated to cause some side effects on healthy tissues and multidrug resistance of the tumor cells, which greatly limits therapeutic efficacy. To address these limitations and achieve better therapeutic efficacy, combination therapy based on nanoparticle platforms provides a promising approach through delivering different agents simultaneously to the same destination with synergistic effect. In this study, a novel green tea catechin-based polyion complex (PIC) micelle loaded with doxorubicin (DOX) and (-)-Epigallocatechin-3-O-gallate (EGCG) was constructed through electrostatic interaction and phenylboronic acid-catechol interaction between poly(ethylene glycol)- block -poly(lysine- co -lysine-phenylboronic acid) (PEG-PLys/PBA) and EGCG. DOX was co-loaded in the PIC micelles through π-π stacking interaction with EGCG. The phenylboronic acid-catechol interaction endowed the PIC micelles with high stability under physiological condition. Moreover, acid cleavability of phenylboronic acid-catechol interaction in the micelle core has significant benefits for delivering EGCG and DOX to same destination with synergistic effects. In addition, benefiting from the oxygen free radicals scavenging activity of EGCG, combination therapy with EGCG and DOX in the micelle core could protect the cardiomyocytes from DOX-mediated cardiotoxicity according to the histopathologic analysis of hearts. Attributed to modulation of EGCG on P-glycoprotein (P-gp) activity, this kind of PIC micelles could effectively reverse multidrug resistance of cancer cells. These results suggested that EGCG based PIC micelles could effectively overcome DOX induced cardiotoxicity and multidrug resistance.
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Food Chemistry-X
·
2024
·
IF 6.5
Xin Meng,Fang Wang,Chao-Hong Fu,Lin Zeng,Zhen-Hua Chen,Qizhen Du,Zhi-Hui Feng,Jun-Feng Yin,Yong-Quan Xu
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro- β -ionone, nonanal, β -cyclocitral, β -ionone, benzaldehyde, α -ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yanqun Jiang,Zhenbin Chen,Jixin Zhang,Wei Zhao,Caiyan Sheng,Mingxia Lu,Tiehan Li,Jingming Ning
Fermentation is a key process in the production of Keemun black tea (KBT), and oxygen, time, temperature, and humidity are key factors affecting black tea fermentation. However, the effect of oxygen concentration on the aroma quality of KBT remains unclear. To deeply investigate the effect of oxygen concentration (16 %, 21 %, 35 %, and 45 %) on the volatile compounds of KBT during fermentation, the aroma characteristics of tea fermented with different oxygen concentrations were assessed. A total of 80 volatile compounds were detected based on gas chromatography–mass spectrometry. Gas chromatography-olfactometry, modified detection frequency, odor activity value, and p -values demonstrated that ten aroma-active compounds, including phenylethyl alcohol, geranyl alcohol, and linalool, that were more significantly altered by oxygen were the key compounds contributing to the differences in the aroma of KBT, and their aroma contributions were confirmed by subsequent aroma addition experiments. Additionally, the role of oxygen in the formation of key compounds was further investigated. The results revealed that oxygen-enriched fermentation significantly increased the total concentration of volatile compounds and yielded stronger sweet and fruity aromas, whereas low-oxygen fermentation resulted in weak and single aromas. This study provides new insights into the effect of oxygen on the volatile compounds of KBT and provides theoretical support for the production of high-flavor KBT.
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Foods
·
2024
·Vol. 13
·期 21
·3456
·
IF 4.7
Yamin Wu,Xinghua Wang,Lijiao Chen,Qiang Li,Junjie He,Xiujuan Deng,Jiayi Xu,Raoqiong Che,Jianyun Zhou,Wenxia Yuan,Tianyu Wu,Juan Tian,Yaping Chen,Baijuan Wang
To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun–natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (p< 0.05) in the contents of nonvolatile constituents including caffeine, polyphenols, soluble sugars, free amino acids and their components, theaflavins, thearubigins, and catechins among the five different withering methods, with varying degrees of correlation between these components. A total of 227 aroma compounds were detected, and significant differences in the contents of alcohols, aldehydes, and ketones were observed. A relative odor activity value (ROVA) analysis of the aroma compounds revealed that 19 compounds had an ROVA > 1. Among them, benzylaldehyde, trans-2-decenal, decanal, benzaldehyde, nonanal, hexanal, trans-linalool, and geraniol from the shaking withering method had significantly higher ROVA values than those from the other withering methods, which may be the reason for the prominent floral and fruity aroma of shaking withering. This study revealed the impact of different withering methods on the quality of Congou black tea, providing a scientific basis for the development of Congou black tea with different flavors and the improvement of Congou black tea processing techniques.
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Analytical Methods
·
2025
·
IF 2.6
Desen Su,Yunyun Zheng,Minmin Huang,Ziqiang Chen,Lisong Chen,Meizhen Chen,Qinghua Yao
Depending on the manufacturing process, Tieguanyin tea (TGY) is classified into three main groups, light flavor type (LFT), heavy flavor type (HFT), and stale flavor type (SFT). However, the compositions and contents of volatile compounds among TGY types were still unclear. This study aimed to develop an efficient method for the nonselective determination of volatile compounds in teas via direct-headspace injection coupled with gas chromatography mass spectrometry (DHI-GC-MS), and to perform a comprehensive comparison among these teas. One hundred and twelve volatile compounds belonging to 9 classes were identified. Among them, 33 common volatiles from 4 categories (aldehydes, alcohols, ketones, and acids) were the dominant volatiles and accounted for 71.5%, 73.0%, and 71.8% of the total amount in LFT, HFT, and SFT, respectively. E-Nerolidol, ethanol, acetic acid, and some volatiles with five and six-carbon chains were the key chemicals to distinguish three different TGY teas. With PLS-DA analysis, distinct differences among different groups were observed. The results generated from this study may offer valuable insights for better grading of TGY teas.
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CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Huiyang Bian,Dan Luo,Jieying Shi,Xuelian Zhou,Tingting Xu,Huining Xiao,Hongqi Dai,Tingting Li,Chen Huang,Arthur J. Ragauskas
Developing biomass-based food packaging materials could alleviate resource scarcity and environmental pollution. This study successfully fabricated cellulose nanofibrils-based packaging films synergistically reinforced by lignin and tea polyphenols for fruit preservation. Thanks to the abundant carboxyl and hydroxyl groups in modified lignin and tea polyphenol, the composite film delivered the highest tensile strength and Young’s modulus of 230.7 MPa and 11.9 GPa, respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of composite film were as low as 2.53 × 10 −11 g m −1 s −1 Pa −1 and 1.69 × 10 −16 cm m −2 s −1 Pa −1 , respectively, demonstrating excellent barrier performance. Furthermore, the composite film possessed remarkable antibacterial (100 % antibacterial activity against two types of bacteria), antioxidant (DPPH free radical scavenging activity of 90 %), and UV shielding properties (impressive UV shielding rate of 99.0 %). Strawberry preservation experiments showed that these composite films could significantly extend shelf life, owing to the excellent barrier and antimicrobial properties. Our research indicated that these composite films could be promising food packaging material compared with traditional plastic and showed great application potential in fruit preservation.
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Food Chemistry-X
·
2024
·
IF 6.5
Qiu-Yue Ma,Qian-Da Xu,Nan Chen,Wei-Cai Zeng
The novel gelling polysaccharides (NPGP) were extracted and characterized from Nicandra physalodes (Linn.) Gaertn. seeds, while properties and potential application of NPGP gels with tea polyphenols were further explored. NPGP was composed of GalA, Glc, Rha, Gal, Xyl, Ara, and Man at a molar ratio of 71.87:17.13:3.10:2.55:2.19:1.64:1.52, with molecular weight of 6.32 × 10 4 Da and low methoxylation degree of 45.21%. The gelling properties of NPGP gel induced by tea polyphenols showed that tea polyphenols significantly improved the structural and rheological properties of NPGP gel, due to the formation of dense network by hydrogen bonds and the increase of crystalline degree of NPGP. NPGP gels with tea polyphenols could significantly ameliorated the texture, water-holding capacity, aggregation, leading force, and moisture distribution of surimi during freeze-thaw cycles. All results suggest that NPGP gels with tea polyphenols has fine properties and show potential to be applied as natural additives in food industry.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanyan Cao,Anan Xu,Meng Tao,Shanshan Wang,Qinyan Yu,Sixu Li,Zheng Tu,Zhengquan Liu
The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accelerated shelf-life testing, this research investigated sensory-chemical changes in naturally stored USGTB (0–7 months) through multi-omics integrating metabolomics and sensomics. Results identified the 5-month as a critical point for flavor preservation. The EC-EGCG dimer emerged as a novel aging marker, contrasting with freshness indicators (ascorbic acid and other antioxidants). Protocatechuic acid and 2-furoic acid served as multi-flavor contributors (yellowish, sweetness and astringency), whereas L -tartaric acid and malic acid enhanced sourness. Concurrently, aroma deterioration was driven by the diminished ( E )- β -ionone and accumulated methyl salicylate. Mechanistically, oxidations of ascorbic acid, catechins, and fresh aroma-related volatiles, flavonoid glycosylation, and oligosaccharides hydrolysis collectively drove color darkening, astringency enhancement, sweetness intensification, and cooked-off flavor development. These findings provided targeted quality control points for USGTB during actual shelf-life.
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Food Chemistry-X
·
2024
·
IF 6.5
Jianfeng Liang,Hailin Wu,Mingfei Lu,Ya Li
This study used headspace solid-phase microextraction-gas chromatography–mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P < 0.05, and |Log 2 FC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolites increased significantly throughout the fermentation process, whereas 31 metabolites decreased continuously. Annotation of these differential compounds revealed significant changes in sensory flavor characteristics in “green, sweet, fruity, floral, and woody” flavors. The results demonstrated significant variations in the volatile components of Liupao tea fermentation, along with notable changes in flavor characteristics.
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INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Jinghui Zhou,Renpan Xing,Yuming Wu,Meilin Shen,Weiming Wang,Ming Li,Jun Xiong,Xue Min
Interfacial solar desalination technology holds immense promise in combatting global freshwater scarcity. However, salt accumulation on solar evaporators poses a significant hurdle in sustaining desalination performance. Therefore, the development of salt-resistance solar evaporators remains a formidable challenge. Herein, we have exploited a full tea waste-based photothermal aerogel (TWPA) to achieve steady desalination performance. This TWPA is fabricated with carbonized tea waste (TWC) and tea waste fiber (TWF) with a simple crosslinking method and liquid nitrogen freeze-drying. The TWPA efficiently absorbs 97% of sunlight, which results in an exceptional evaporation rate of 1.63 kg m –2 h –1 under 1-solar intensity. Moreover, the vertical water transport channels and large pore structure within TWPA expedite solution transport and salt ion backflow diffusion, ensuring stable desalination of 10 wt% brine at a rate of 1.37 kg m –2 h –1 . Long-term indoor and outdoor experiments demonstrate that TWPA is durable. Notably, a 1 m 2 TWPA can generate about 6.34 kg freshwater per day from 10 wt% brine. This simple waste-to-treasure approach not only demonstrates a sustainable solution but also promises to drive the development of waste-based solar evaporators, addressing freshwater scarcity while mitigating environmental pollution.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Qifang Sun,Furu Wu,Wei Wu,Wenjie Yu,Gaowei Zhang,Xueyong Huang,Yingbin Hao,Liping Luo
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids , sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayao Tan,Zhou Fang,Caiyun Tian,Chengzhe Zhou,Cheng Zhang,Lele Jiang,Anru Zheng,Niannian Yang,Yuqiong Guo
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRT O) prepared from rain-soaked leaves compared with those before optimization. The high content of soluble sugars, L-theanine, catechins, esters, alcohols, terpenoids, ketones, aldehydes and aromatics contributed significantly to the formation of the unique flavor of WRT O, which was significantly increased after optimizing the withering process. The flavor wheel of WRT-O was constructed, and its unique flavor was dominated by thickness and smoothness taste and floral, fruity, and sweet aroma. This study offers a theoretical reference for quality control of WRT produced from rain-soaked leaves.
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危险品化学品经营许可证（带存储）