ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2017
·Vol. 24
·期 23
·18946-18952
·
IF 2.741
Liu Xiaoyan,Cao Liya,Wang Qian,Zhang Xinying,Hu Xiaoxin
Tea saponin (TS), a kind of green biosurfactant produced by plants, was added into the Cd–pyrene co-contaminated soils to evaluate its influence on phytoremediation of Cd and pyrene by Lolium multiflorum . The results showed that the accumulation of pyrene in L. multiflorum was significantly promoted by the TS. Compared with no TS treatments (PL and ML), the aboveground concentrations of pyrene in TS treatments (PLT and MLT) increased by 135 and 30%, respectively, and the underground concentrations of pyrene in TS treatments (PLT and MLT) increased by 40 and 25%. The concentrations of Cd in the aboveground and underground parts in single contaminated treatments were all significantly more than those in co-contaminated treatments, while the situation of pyrene was quite the reverse. Besides, the addition of TS enhanced activities of dehydrogenase and polyphenol oxidase in soils and increased the biomass of L. multiflorum . The micromorphology of L. multiflorum was not affected by TS. The study suggests that the use of L. multiflorum with TS is an alternative technology for remediation of Cd–pyrene co-contaminated soils.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 82
·期 7
·1735-1741
·
IF 1.815
Huimin Guo,Xiushi Yang,Haitao Zhou,Xiuxiu Luo,Peiyou Qin,Jincai Li,Guixing Ren
en Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and α-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and α-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product. Practical Application pt WPT contained higher protein and total flavonoids, and demonstrated superior antioxidant and α-glucosidase inhibitory activities. However, the dissolution rate of flavonoids in the tea soup of WPT was extremely low, this was due to the water insolubility of its primary flavonoid quercetin, which comes from the conversion of rutin. Processing methods, such as hydrothermal treatment, should be applied to inhibit the conversion of rutin into quercetin and to develop a nutritional and healthy TBT product.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·588
·
IF 5.1
Hongchun Cui,Yuxiao Mao,Yun Zhao,Weihong Huang,Jianyong Zhang
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products of fruit-flavored black tea is conducive to expanding the utilization of summer and autumn tea resources. Different kinds of fruit juice were added during the fermentation and processing of classic black tea, such as bananas, apples, fragrant pear and Sydney pear, in this study. The effects of fruit juice on the flavor quality and amylase inhibitory activity of fruity black tea were researched. The sensory quality, flavor chemicals and α-amylase inhibitory activity were evaluated. The results showed that the sensory evaluation scores of black tea treated with fruit juice were significantly higher than those of black tea treated without fruit juice, especially the crown pear juice. The amylase inhibition rate of black tea treated with fruit juice was significantly higher than the control treated without fruit juice (p< 0.05). The sensory evaluation scores, polyphenol oxidase activity, water extract content, soluble sugar content, free amino acid content, theaflavin content, thearubigin content and inhibition rate of amylase activity of black tea treated with pear juice were significantly higher than those of the apple and banana juices (p< 0.05), especially crown pear juice. Tea polyphenol content and theaflavin content of black tea treated with added pear juice were significantly lower (p< 0.05) than the black tea control treated with added apple juice and banana juice, especially crown pear juice. The fruity black tea treated with crown pear juice had a redder broth, more pronounced sweet fruit aroma, sweet and mellow taste and reduced astringency. Therefore, the black tea treated with crown pear juice was preferred. The research hopes to provide a theoretical basis for the research of black tea quality control and the research of summer and autumn tea resources utilization technology.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2347
·
IF 4.7
Xiaoyu Yang,Zijun Liu,Yanhao Zhang,Shuangzhi Zhao,Shigan Yan,Liping Zhu,Qingxin Zhou,Leilei Chen
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation withEurotium cristatumof MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT’s unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT.E. cristatumfermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Haiyu Dong,Yonghui Li,Xingfei Lai,Mengjiao Hao,Lingli Sun,Qiuhua Li,Ruohong Chen,Qian Li,Shili Sun,Baijuan Wang,Zhenbiao Zhang,Xiaohui Liu
Fermentation durations are crucial in determining the quality of black tea flavour . The mechanism underlying the degradation of black tea flavour caused by inappropriate fermentation duration remains unclear. In this study, the taste of black teas with different fermentation durations (BTFs) was analysed using sensory evaluation, electronic tongue, and metabolomics. The results revealed significant differences in 46 flavour profile components within the BTFs. Notably, metabolites such as gallocatechin gallate, gallocatechin, and epigallocatechin were found to be primarily reduced during fermentation, leading to a reduction in the astringency of black tea. Conversely, an increase in d -mandelic acid and guanine among others was observed to enhance the bitter flavour of black tea, while 3-Hydroxy-5-methylphenol nucleotides were found to contribute to sweetness. Furthermore, succinic acid and cyclic-3′,5′-adenine nucleotides were associated with diminished freshness. This study offers a theoretical foundation for the regulation of flavour quality in large leaf black tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yifan Li,Weichun Pan,Zhihui Feng,Feina Gu,Jianxin Chen,Fang Wang,Jieqiong Wang,Mingming Zhang,Chunmei Li,David Julian McClements,Junfeng Yin
Keemun tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius ( R h ) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (-10 to -13 mV). The gyration radius ( R g ) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in R h , while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70046
·
IF 3.4
En-Zhong Chi,Li Wang,Jia-jian Pan,Qiang Zhang,Jiangxiong Zhu,Xin-huai Zhao
This study investigated the structural characteristics and hypoglycemic activity of polysaccharides isolated from Ganpu tea (GPT) in different storage periods. Three polysaccharide fractions (GPTPS1-E2, GPTPS3-E2, and GPTPS5-E2, representing 1, 3, and 5 years of storage, respectively, where GPTPS is Ganpu tea polysaccharides) were extracted and purified from GPT. Chemical composition analysis revealed that all fractions were predominantly acidic polysaccharides with total sugar content exceeding 90%. Monosaccharide composition analysis showed galacturonic acid as the primary component, along with significant amounts of galactose and arabinose. Molecular weight distribution showed that different fractions had distinct distributions, with GPTPS1-E2 and GPTPS3-E2 showing the highest and lowest molecular weights, respectively. Fourier-transform infrared and nuclear magnetic resonance spectroscopy provided insights into the structural characteristics of the polysaccharides. Scanning electron microscopy and X-ray diffraction analyses revealed distinct surface morphologies and crystalline structures. The hypoglycemic activity was evaluated using a Caco-2 cell model, demonstrating potential antidiabetic properties via the IRS1-GLUT2-SGLT1 axis. Comparative analysis revealed that storage time could influence the structural characteristics and hypoglycemic activity of GPTPSs, with a certain storage time generally associated with the transformation of structural characteristics related to hypoglycemic activity and the enhanced hypoglycemic effect. This research contributes to the understanding of GPTPS and their potential applications in functional foods and nutraceuticals.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
·
2024
·Vol. 149
·期 12
·5985-5994
·
IF 3
Liao Xueqin,Du Longjin,Sun Mengxia,Liu Hui,Liu Jianzhong
Aluminum has been long and widely used in propellants, thermite, and pyrotechnics. However, the commonly used micron aluminum has the problems of slow burning rate and incomplete release of chemical energy in the combustion process. Therefore, finding ways to promote the ignition and combustion of aluminum is essential to enhance the performance of aluminum-based energetic materials. Herein, environmentally friendly tannic acid (TA) and tea polyphenols (TP) were used to surface modify aluminum to improve its combustion performance, respectively. The results showed that TA and TP could be coated on the outer surface of aluminum particles effectively by solvent evaporation induced self-assembly method. Heat was released during the thermal decomposition of the composite particles, which was clearly beneficial in promoting aluminum ignition. Ignition and combustion tests showed that after modification with TA and TP, the samples showed shorter ignition delay, increased combustion time, increased combustion intensity, and reduced agglomeration compared to pure aluminum. This revealed that the modified samples possessed better ignition and combustion properties. The X-ray diffraction patterns of the condensed combustion products showed that the products of pure aluminum possessed more active aluminum and aluminum nitride, while the samples modified with TA and TP had more γ-Al 2 O 3 and α-Al 2 O 3 , suggesting that TA and TP could effectively enhance the combustion efficiency of aluminum. In addition, TP showed better modification than TA, which may be related to the higher heat release during thermal decomposition of TP. Although TA and TP can improve the ignition and combustion performance of aluminum to some extent, the enhancement effect is limited. Considering that TA and TP possess good adhesion, perhaps they can play a better role in promoting as intermediate layers in the future. It is hoped that this paper can provide a new idea for the surface modification of aluminum.
✓ 已验证
产品关联
DOI
高影响因子
DYES AND PIGMENTS
·
2025
·
IF 4.2
Di Wu,Chengpei Du,Lingyan Ma,Rui Xiao,Long Tan,Wenjing Qi
Owing to Zn 2+ -sensitized fluorescent effect, boric acid functionalized zinc-europium binuclear metal-organic frameworks ( Zn-Eu-MOFs ) are synthesized and applied in fluorescent quenching detection of luteolin in Chrysanthemum tea for the first time. Eu 3+ /Zn 2+ and 5-boronobenzene-1,3-dicarboxylic acid (BBDC) are utilized via a fast one-pot microwave process at 120 °C for 1 h. Due to energy transfer efficiency change by “antenna” effect and better effective energy transfer of Zn 2+ than Eu 3+ , Zn 2+ increases fluorescence of Zn-Eu-MOFs nearly 3.5 times. Different ligands and different metal ions are compared to synthesize Zn-Eu-MOFs . Highly specific binding affinity of boric acid towards cis-diol structure in luteolin and chelating of Zn 2+ with luteolin achieves fluorescent quenching detection of luteolin with low limit of detection of 16 nΜ and high selectivity. When it is utilized in fluorescent detection of luteolin in water and Chrysanthemum tea, mean recoveries are obtained from 99.5 % to 102.7 % and from 99.3 % to 100.6 %, respectively.
✓ 已验证
产品关联
DOI
高影响因子
VACUUM
·
2025
·
IF 3.9
Junsheng Wen,Boyan Fu,Leyao Bi,Jiahui Lin,Jiaxing Fu,Wenyue Tian,Chunjie Wang,Yue Wang
Recently, the monitoring of TEA has garnered significant attention, particularly concerning food safety, which could potentially lead to health risks. However, current studies on the detection of TEA using tungsten trioxide (WO 3 ) materials are suboptimal and require the exploration of effective WO 3 -based sensitive materials. This work employs a one-step solvothermal method to synthesize Sn-doped WO 3 materials with varying ratios and analyzes their selectivity and sensitivity to gases. The physicochemical properties of materials were characterized using multiple techniques including XRD, SEM, XPS, BET and Raman spectroscopy. The high response to TEA gas is successfully achieved by adjusting the doping amount of Sn 4+ (∼12 wt%). Qualitative analyses indicate that 10 wt% Sn-WO 3 exhibits superior response to TEA in all samples, showcasing a response of 94.5 at 175 °C for 100 ppm TEA, which is 5.7 times higher than that of WO 3 . Also, the related mechanisms were studied in detail. The low-intensity ratio of the (002) facet, small particle size, large specific surface area, and high concentration of oxygen vacancy defects resulting from Sn 4+ doping play pivotal roles in enhancing the response to TEA. It is expected that this work will contribute to advancements in WO 3 -based materials in the field of gas sensing.
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Minghao Fan,Xun Sun,Yilin Qian,Ying Xu,Dongfeng Wang,Yanping Cao
Total tea polysaccharides (TTPS) were extracted from two kinds of pruning leaves of tea plant and fractionated into neutral tea polysaccharides (TPSI) and acidic tea polysaccharides (TPSII) by anion exchange resin D315. Some physicochemical properties, including structure, monosaccharide composition, and molecular weight distribution, as well as the 4 in vitro antioxidant activities and inhibitory effects on α-glucosidase of above polysaccharides before and after removing metal ions were investigated. By comparing TTPS and TPSII, we found that they exhibited different antioxidant activities and inhibitory actions against α-glucosidase after their metal ions were removed. However, the in vitro antioxidant activities and inhibitory effects on α-glucosidase of TPSI were substantially improved. The study can be a certain reference for tea and soil selection. At the same time, we suggested that pruning leaves of tea plant could be treated as a potential resource for the development of polysaccharide antioxidants and hypoglycemic products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）