Foods
·
2024
·Vol. 13
·期 8
·1252
·
IF 4.7
Yinxiang Gao,Zhiyong Lei,Jigang Huang,Yongming Sun,Shuang Liu,Liping Yao,Jiaxin Liu,Wenxin Liu,Yanan Liu,Yan Chen
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Linlin Wu,Qilin Xu,Cheng Su,Xianggang Yin,Xinyi Huo,Xiaohan Zhao,Yifeng Zhou,Jun Huang
Anji white tea, a premium green tea renowned for its distinctive characteristics and considerable economic value, traditionally relies on sensory evaluation and chemical analysis for quality assessment. Sensory methods, though intuitive, are subjective and time consuming, while chemical techniques such as gas chromatography and high performance liquid chromatography, provide only a limited view of a few chemical components. This study introduces hyperspectral imaging (HSI) technology to evaluate Anji white tea quality by simultaneously capturing spectral and image data. Spectral data were preprocessed and analyzed to extract features related to catechins, tea polyphenols, and free amino acids. Image data texture features were extracted using the gray-level co-occurrence matrix, and significant features related to tea grades were identified through correlation analysis. Classification models using support vector machine and K-nearest neighbors (KNN) algorithms were developed. To enhance model accuracy, two data fusion strategies—low-level and mid-level—were applied. The results showed that both fusion strategies outperformed single-data models, with the KNN model using mid-level fusion achieving 100 % accuracy in both the training and test sets. This study demonstrates the potential of HSI and data fusion in improving the accuracy of tea quality assessment, providing a solid framework for the scientific evaluation of Anji white tea.
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Results in Engineering
·
2024
·
IF 6
Wei Li,Shengxian Chen,Yongqi Lu,Jiangjie Yu,Shiguang Zhao
The co-immobilized laccase-mediator system (LMS) has broad development prospects in the fields of biocatalysis, biochemistry, and environmental remediation. In this study, laccase and mediator molecules were co-immobilized in functionally modified calcium alginate microspheres to improve their catalytic activity and stability and to systematically characterize the physicochemical properties and evaluate the catalytic performance of the co-immobilized laccase-mediator system. The co-immobilized LMS was used to catalyze the synthesis of theaflavins (TFs) from tea polyphenols, improve the catalytic efficiency, realize the recycling of the system, and explore the safety of the catalytic products. The results showed that the catalytic efficiency of the co-immobilized LMS was significantly improved and the relative activity remained above 50% after 10 cycles. The in vitro safety of the catalytic product was verified by Human hepatocellular carcinoma (HepG2) cell-related indexes. The results show that the co-immobilized laccase mediator system has great development potential in the industrial application of theaflavins.
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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
·
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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FOOD CHEMISTRY
·
2024
·
IF 8.5
Siying Che,Yiwan Zhuge,Xinxiang Shao,Xiutan Peng,Haiyan Fu,Yuanbin She
Food fraud caused by the violation of glyphosate use in tea is frequently exposed, posing a potential health risk to consumers and undermining trust in food safety. In the work, an ionic fluorescent probe “[P 66614 ] [4HQCA]-Cu 2+ ( PHQCA-Cu 2+ )” was constructed using Cu 2+ and ionic liquids coordination through a competitive coordination strategy to detect glyphosate. This probe exhibited a prominent “turn-on” fluorescence response in glyphosate detection. PHQCA-Cu 2+ was destroyed by glyphosate with its strong coordination capability, and a new complex re-formed simultaneously between glyphosate and the Cu 2+ in it, where Cu 2+ served as an “invisible indicator” influencing fluorescence changes. Remarkably, PHQCA-Cu 2+ formed rapidly within 5 s, demonstrated exceptional sensitivity and selectivity, and satisfactory detection performance on paper strips impregnated with PHQCA-Cu 2+ . Importantly, PHQCA-Cu 2+ showed excellent recoveries in various green tea, which offered a viable method for identifying contaminated products from the supply chain quickly to enhance overall food safety surveillance.
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Horticultural Plant Journal
·
2024
·
IF 5.7
Sanyan Lai,Ning Yi,Shixin Yin,Yipeng Huang,Tianlin Shen,Qianying Dai,Liping Gao,Xiaolan Jiang,Tao Xia
Tea flavor is a comprehensive representation of its aroma and other characteristics. The formation of volatile odor compounds during tea processing depends on a variety of enzymatic and non-enzymatic activities. ( Z )-3-hexenol is considered the primary source of the green odor and is also the most important component in tea aroma, significantly affecting the overall aroma. However, the biosynthesis and accumulation of ( Z )-3-hexenol during tea processing have not been fully analyzed. In this study, we found that withering treatment at different times and withering plus shaking treatment at different degrees promoted the accumulation of important volatile components of green tea odor, especially ( Z )-3-hexenol by GC-MS. The RNA-seq and qRT-PCR results showed that withering and withering plus shaking treatments enhanced the expression of ( Z )-3-hexenol-related genes in tea leaves, including synthetic pathway 1 genes ( CsLOX3 , CsHPL1 , CsADH4 , and CsAHD1 ), synthetic pathway 2 genes ( CsGLU ), and synthetic pathway 3 genes ( CsCXEs ). Correlation analysis of the key odorants and important genes in the three synthetic pathways revealed that some CsCXEs were positively correlated with green odor compounds. The in vitro enzyme activity results showed that rCsCXE3 (GWHTASIV011658), and rCsCXE6 (GWHTASIV031480) exhibited hydrolytic activity against three tea acetate compounds [hexyl acetate, ( E )-2-hexyl acetate, and ( Z )-3-hexyl acetate], resulting in the production of corresponding alcohol compounds. In summary, withering and shaking treatment during tea processing promoted the expression of CsCXE3 and CsCXE6 , thereby enhancing the production of hexenol compounds. These compounds play a crucial role in increasing the green odor of tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Song Hu,Wen-Jing Ma,Li-Juan Fu,Xiao-Yun He,Guo-Hong Wang,Jian-Wei Fu,Min-He Yang
This study explores the biochemical indices across three distinct experimental groups: the Curcuma longa L. fermentation Group (CF), the Curcuma longa L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of Curcuma longa L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms.
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SEPARATION AND PURIFICATION TECHNOLOGY
·
2024
·
IF 8.1
Zhijun Wang,Hao Chen,Zhiqing Wu,Yijia Li,Hao Liu,Zhongyun Ma,Peng He,Qi Liu,Feng Tao
Discharging wastewater containing oils, fats, and organic solvents into water bodies poses a significant threat to the already limited freshwater resources. In recent years, three-dimensional (3D) porous adsorbent materials, such as aerogel materials, have gained attention for their high separation effectiveness in adsorption technology. However, the poor mechanical strength of existing aerogel materials limits their application in oil–water separation. To address this challenge, this study proposes to use carbon coils obtained from tea waste as a template for producing low-cost, ultra-light, elastic, and highly recyclable bio-carbon coil aerogels (BCCA). The BCCA, featuring high porosity and a hierarchical porous structure, demonstrated exceptional performance in oil–water separation applications. Specifically, it exhibited a high adsorption capacity for organic solutions (39 ∼ 117 g/g) and oils (32 ∼ 41 g/g), respectively, along with excellent selectivity, rapid adsorption time of approximately 30s, and good reuse capability, maintaining an adsorption efficiency of 85 %. These remarkable properties can be attributed to the exceptional hydrophobicity of the BCCA, with a contact angle of 134°, and the rapid capillary action facilitated by the helical network structure. The use of tea waste-derived carbon coils as a precursor for producing efficient and sustainable carbon coil aerogels presents a promising solution for environmental remediation, particularly in oil–water separation applications. This research addresses the issue of wastewater contamination and contributes to the utilization of tea waste, a readily available and abundant biomass resource, in the development of value-added materials for environmental sustainability.
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ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Haowen Jiang,Zuxue Mo,Xuerui Xie,Yilong Wu,Xiangyong Xue
This study introduces an anode material for lithium-ion batteries, achieved by integrating tea polyphenols (TP) with the widely utilized polyacrylic acid (PAA) binder. The composite material capitalizes on the intrinsic self-healing properties of TP, enhancing the anode’s durability and adhesiveness without the need for additional organic synthesis. The incorporation of TP has been demonstrated to significantly elevate ionic conductivity and expedite lithium ion diffusion, thereby reducing interfacial resistance and decelerating the rate of capacity fade due to electrolyte decomposition and silicon particle expansion. Employing a comprehensive analytical toolkit, including Fourier transform infrared spectroscopy, thermogravimetric analysis, peel strength measurements, and density functional theory calculations, we elucidated the physicochemical properties of the Si@PAA-TP anode. The anode’s electrochemical performance was systematically assessed through galvanostatic charge–discharge, cyclic voltammetry, and electrochemical impedance spectroscopy, with scanning electron microscopy providing insights into postcycling mechanical property alterations. This research advances a cost-effective, high-performance adhesive strategy for silicon anodes and contributes to the development.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenyuan Pang,Qinyuan Fu,Caixia Xu,Chunyan Zhang,Lu Wang,Shoujing Zheng,Jie Pang,Jiebo Chen
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC–MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhilong Hao,Jinyuan Wang,Jiayun Zhuang,Xinyu Feng,Helin Lv,Jiao Feng,Shuping Ye,Weisu Tian,Guanjun Pan,Ping Chen,Hongzheng Lin,Qiang Chu
Shaking, essential in oolong tea production, is becoming an innovative method to impart floral fragrance. Research on shaking primarily concentrates on biological underpinnings, including modifications in gene expression and stress-triggered enzymatic catalysis, and consequent physicochemical properties. Water phase and distribution, reshaped by shaking and affected the biological and physicochemical alterations of tea leaves, is always ignored. This work utilized TEM, LF-NMR, UPLC-QqQ-MS, and GC-TOF-MS to explore physicochemical alterations during shaking. Results revealed shaking induced stomatal opening, water migration from stems to leaf veins, and a reduction in free water, transformed into bound water. Mechanical stimulation disrupted cell microstructures, including vacuoles, chloroplasts, and cell walls, releasing precursors and enzyme substrates. Shaking triggered intracellular physicochemical reactions that decreased polyphenols, amino acids, chlorophyll, and carotenoids, while increasing organic acids and sugars. Also catalyzed the synthesis of aromatic compounds like ( E )-nerolidol, β -ionone epoxide, and α -farnesene, shaping the floral-fruity aroma and mellow taste of tea.
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