FOOD CHEMISTRY
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2014
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IF 3.259
Jin Feng,Ying Chen,Xin Liu,Songbai Liu
Novel strategy of Gemini-like modification has been applied in development of new nonionic surfactants, tea saponin esters, with enhanced surface activity by simple esterification. Tea saponin was treated with acyl chlorides of different chain length and different ratio of tea saponin and acyl chloride under alkaline condition. The structures of tea saponin esters were analysed and confirmed by FT-IR, NMR and ESI-MS. Surface activity investigation revealed that esterification with the chain length of C12 and C14 and the ratio of 1:4 to 1:6 produced superior surface activity compared with tea saponin. The exceptional surface activity of the new surfactants suggested their great potential application in food industry as green surfactants due to their environmental benign nature as well as simple and inexpensive preparation. The strategy of Gemini-like modification will facilitate development of green surfactants based on natural resources.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2014
·
IF 3.107
Rong Shi,Qiuyue Zhang,Frank Vriesekoop,Qipeng Yuan,Hao Liang
Food-grade organogels are semisolid systems with immobilized liquid edible oil in a three-dimensional network of self-assembled gelators, and they are supposed to have a broad range of potential applications in food industries. In this work, an edible organogel with tea polyphenols was developed, which possesses a highly effective antioxidative function. To enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid–surfactant–tea polyphenols complex (organogel complex) was first prepared according to a novel method. Then, a food-grade organogel was prepared by mixing this organogel complex with fresh peanut oil. Compared with adding free tea polyphenols, the organogel complex could be more homogeneously distributed in the prepared organogel system, especially under heating condition. Furthermore, the organogel loading of tea polyphenols performed a 2.5-fold higher antioxidation compared with other chemically synthesized antioxidants (butylated hydroxytoluene and propyl gallate) by evaluating the peroxide value of the fresh peanut oil based organogel in accelerated oxidation conditions.
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INDUSTRIAL CROPS AND PRODUCTS
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2015
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IF 2.837
Li-Hong Tan,Dan Zhang,Gang Wang,Bao Yu,Sheng-Ping Zhao,Jian-Wei Wang,Ling Yao,Wei-Guo Cao
The aim of this study was to compare the flavonoids compositions, content and antioxidant activities of Hawk tea from six botanical origins for screening the most suitable botanical origins. The main flavonoids of Hawk teas from Litsea coreana Levl. var. lanuginose were identified, and six high contents of individual flavonoids (hyperin, isoquercitrin, quercitrin, astragalin, quercetin and kaempferol) were quantitative and comparative analysis. Moreover the potential antioxidant capacity of Hawk tea was measured by using in vitro antioxidant assays. The above experimental data were all used for the principal component analysis. The statistical results showed that the extracts from Machilus chuanchienensis S. Lee and L. coreana Levl. var. lanuginose appeared closely positioned in the positive regions, indicated the higher flavonoids and antioxidant activity compared with other species. Thus, they were temporarily considered as good sources of Hawk tea.
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FOOD CHEMISTRY
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2017
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IF 4.529
Hua Zhou,Hai-Mei Li,Yang-Min Du,Ri-An Yan,Shi-Yi Ou,Tian-Feng Chen,Yong Wang,Li-Xin Zhou,Liang Fu
YingDe black tea is produced from crude tea prepared from leaves of Camellia sinensis var. assamica . In this work, we isolated and identified five novel flavanones, namely, amelliaone A – E ( 1 – 5 ), along with seven known compounds 6 – 12 from the ethanol extract of YingDe black tea. The structures of these five novel phenolic compounds were determined using extensive 1D and 2D nuclear magnetic resonance spectroscopy experiments. The compounds were further evaluated for antioxidant, α -glucosidase inhibitory, and cytotoxic activities. Compound 1 exhibited higher α -glucosidase inhibitory activity with a half-maximum inhibitory concentration value (IC 50 ) of 10.2 µM compared with acarbose (18.2 µM).
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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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Foods
·
2024
·Vol. 13
·期 2
·284
·
IF 4.7
Liying Huang,Ronglin Liao,Nitong Bu,Di Zhang,Jie Pang,Ruojun Mu
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones againstE. coliandS. aureusof 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
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C-Journal of Carbon Research
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2024
·Vol. 10
·期 3
·84
·
IF 3.9
Khurram Abbas,Haimei Zhu,Weixia Qin,Meiyan Wang,Zijian Li,Hong Bi
Bacterial infections and their increasing resistance to antibiotics pose a significant challenge in medical treatment. This study presents the synthesis and characterization of novel carbon dots (CDs) using levofloxacin (Lf), curcumin (Cur), and tea polyphenols (TP) through a facile hydrothermal method. The synthesized curcumin-tea polyphenol@carbon dots (Cur-TP@CDs) and levofloxacin-tea polyphenol@carbon dots (Lf-TP@CDs) were characterized using transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman spectroscopy, confirming their unique structural and chemical properties. Cur-TP@CDs exhibited an average particle size of 1.32 nanometers (nm), while Lf-TP@CDs averaged 1.58 nm. Both types demonstrated significant antibacterial activity, with Lf-TP@CDs showing superior effectiveness againstStaphylococcus aureus(S. aureus) andEscherichia coli(E. coli) in broth dilution and disc diffusion assays. Biofilm inhibition assays revealed a significant reduction in biofilm formation at higher concentrations. The ultraviolet-visible (UV-vis) and photoluminescence (PL) spectral analyses indicated efficient photon emission, and electron paramagnetic resonance (EPR) analysis showed increased singlet oxygen generation, enhancing bactericidal effects. Live and dead bacterial staining followed by scanning electron microscopy (SEM) analysis confirmed dose-dependent bacterial cell damage and morphological deformities. These findings suggest that Cur-TP@CDs and Lf-TP@CDs are promising antibacterial agents, potentially offering a novel approach to combat antibiotic-resistant bacterial infections.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yuxin Li,Ziqi Hua,Yangjing Li,Tao Chen,Abdulhakeem S. Alamri,Yu Xu,Wei Gong,Yiyang Hou,Majid Alhomrani,Jiangning Hu
Incorporating polysaccharide-based composite films with nanobiotechnology offers a new strategy for food preservation. This study initially focuses on the preparation of tea polyphenol nanoparticles (TPNP), novel and derived from natural antibacterial agents, which serve to improve stability. Afterwards chitosan-based composite films loaded with TPNP (CTN film) were developed using solution casting method. The incorporation of TPNP significantly improved the UV/water/oxygen barrier properties, mechanical properties and thermal stability, alongside notable physical properties including water contact angle (93.65 ± 0.04°), low water vapor permeability (33.72 ± 3.32 g/m 2 h) and oxygen permeability (0.11 ± 0.02 g/m 2 h), tensile strength (61.83 ± 0.70 %), and elongation at break (31.60 ± 6.12 %). The CTN film not only exhibited exceptional biodegradability and nontoxicity, but also demonstrated remarkable antimicrobial efficacy against Escherichia coli and Bacillus subtilis . Additionally, it showcased potent antioxidant activity, boasting DPPH and ABTS radical scavenging rates up to 89.25 ± 0.18 % and 93.84 ± 0.42 %. The CTN film was successfully formed on the surface of strawberries through dip-coating process and their shelf life was extended from 4 to 6 days at 20 °C without side-effect on the weight loss, harness, pH and total soluble solids, illustrating its potential for enhancing food preservation.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Caiyan Sheng,Mingxia Lu,Qiuyan Liu,Huan Zhou,Zhichao Xiong,Tiehan Li,Yuming Wei,Jixin Zhang,Han Ke,Yida Wu,Yujie Wang,Jingming Ning
Roasting is a key process in the production of large-leaf yellow tea (LYT) and substantially affects the formation of its aroma. In order to investigate the effect of roasting method on the aroma of large-leaf yellow tea and to identify the potential causes. In this study, guided by molecular sensory science, the aroma components of charcoal-roasted, electric-roasted and drum-roasted LYTs were analyzed using headspace solid phase microextraction and solvent-assisted flavor evaporation in conjunction with gas chromatography-mass spectrometry, and the data were visualized and analyzed using SMICA, SPSS and Origin. The results of quantitative descriptive analysis revealed that rice crust, burnt, corn and floral aromas were significantly different between the three samples. The results of aroma extract dilution and odor activity value analyses revealed that 2,4,5-trimethyloxazole, 1-ethylpyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, linalool, 2,3-diethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, β -damascenone, and ( E )- β -ionone were the main compounds responsible for differences in the aroma of LYT subjected to different roasting methods. Aroma recombination and addition experiments verified these findings. All in all, charcoal roasting enhances the rice crust and burnt aromas of LYT, and drum roasting facilitates the presentation of floral and corn aromas. This study provides a theoretical basis for the processing of high-quality LYT.
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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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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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