FOOD CHEMISTRY
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2024
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IF 8.5
Xinyu Chen,Yangyu Wu,Yani Zeng,Jinjin Liu,Xiangheng Niu
With the popularity of health-conscious tea drinking, precise sensing of polyphenols as a main class of antioxidants in tea becomes critical for tea authentication and brewing evaluation. Sensor arrays show great potential for the goal, but currently available sensor arrays always need multiple sensing units and/or multi-dimensional signals, resulting in cumbersome sensor construction and operation as well as data processing. Developing easy-to-fabricate and easy-to-use sensor arrays for efficient discrimination is still challenging. Here we propose a new sensor array that only uses a single signal collected dynamically with oxidase-like MnOOH as a sole sensing material. The synthesized MnOOH nanowires exhibit favorable activity to catalyze the chromogenic oxidation of colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB. By taking gallic acid, tannic acid, L-epicatechin, (−)-epigallocatechin, (−)-epicatechin gallate and (−)-epigallocatechin gallate as models, the six tea polyphenols show discrepant inhibitory effects on the above catalytic system. As a result, these polyphenols, no matter as a single component at various concentrations or multi-component mixtures with different ratios, can be well distinguished by the single-nanozyme single-readout sensor array. Besides, different Chinese tea species, black tea varieties and impacts of brewing methods are accurately identified. Evidently, our sensor array avoids the requirement for multiple sensing units and multi-dimensional signals, greatly simplifying the fabrication of sensor arrays and their use, which provides an efficient yet facile tool for tea authentication and brewing evaluation.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Rui Min,Jianxin Chen,Jing Zhu,Qian Zhou,Fangxiang Xu,Fang Wang,Yuwan Wang,Jizhong Yu,Junfeng Yin
This study compared three drying methods for instant green tea (IGT): conventional spray-drying (CSD, inlet air temperature 170 °C, outlet air temperature 78 °C), freeze-drying (FD, initial temperature −45 °C), and electrostatic spray-drying (ESD, inlet air temperature 70 °C, outlet air temperature 38–42 °C).Statistical analysis revealed significant differences in IGT quality among the drying methods. Freeze-dried IGT demonstrated the lowest moisture content (3.6 ± 0.11 %) and water activity (0.23 ± 0.01), with Electrostatic spray-dried IGT showing comparable results, Conventionally spray-dried IGT exhibited significantly higher moisture content. Freeze-dried IGT achieved the highest yield (42 ± 0.32 %) and solubility, while Electrostatic spray-dried IGT (38 ± 0.27 %) outperforming Conventionally spray-dried IGT (35 ± 0.43 %). Sensory evaluations indicated that Freeze-dried and Electrostatic spray-dried IGT exhibited more balanced flavors, Electrostatic spray drying IGT scored closely to Freeze-dried IGT in astringency (4.92 ± 0.10 vs 5.77 ± 0.15) and bitterness (4.23 ± 0.06 vs 4.74 ± 0.15), with both significantly outperforming Conventionally spray-dried IGT (p < 0.05). Chemical analysis showed Freeze-dried IGT retained the highest levels of caffeine (7.74 ± 0.01 mg/g), amino acids (231.99 ± 0.36 mg/g), gallic acid (1.55 ± 0.52 mg/g), and total polyphenols (301.3 ± 8.16 mg/g), followed by Electrostatic spray-dried IGT. Conventionally spray-dried IGT showed significantly lower concentrations. Antioxidant capacity followed the order Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, consistent with polyphenol content. Volatile compound analysis identified 103 aroma compounds in Freeze-dried IGT, 66 in Electrostatic spray-dried IGT, and 32 in Conventionally spray-dried IGT. Odor activity value (OAV) analysis determined 13 key aroma compounds, including linalool, β-damascenone, geraniol, and decanal, as well as benzeneacetaldehyde, nonanal, and (E,E)-2,4-heptadienal, critical contributors to the chestnut-like aroma. The total concentration of these compounds showed a trend of Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, aligning with sensory evaluation results for chestnut-like aroma intensity. Overall, the three drying methods significantly impacted IGT quality. Research shows that electrostatic spray drying is more suitable than conventional spray drying for producing high quality and high fidelity IGT, when using high-quality tea raw materials, with product quality close to that of freeze dried IGT. Thus, electrostatic spray drying offers a novel method for manufacturing high quality instant green tea.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Li Wang,En-Zhong Chi,Xin-Huai Zhao
BACKGROUND Tea dregs, typically generated during the production of instant tea or tea beverages, have conventionally been regarded as waste material and routinely discarded. Nevertheless, contemporary research endeavors are concentrating on discovering efficient methods for utilizing the potential of this discarded resource. RESULTS In this study, we employed a sequential extraction method using chemical chelating agents to extract and isolate four distinct cell wall polysaccharides, designated as CWTPS-1 through CWTPS-4, from the tea dregs of Liubao brick tea. A comprehensive investigation into their physicochemical, structural, and hypoglycemic properties was conducted. The analysis of chemical composition and physicochemical characteristics revealed that all four CWTPSs were characterized as acidic polysaccharides, albeit with varying chemical compositions and physicochemical attributes. Specifically, the xyloglucan fractions, CWTPS-3 and CWTPS-4, were found to be rich in glucose and xylose, displaying a more uniform molecular weight distribution, greater structural stability, and a more irregular surface compared to the others. Moreover, they exhibited a higher diversity of monosaccharide residues. Importantly, our research unveiled that all four CWTPSs exhibited the capacity to modulate key glucose-regulated and antioxidant enzyme activities within HepG2 cells via the IRS-1-PI3K/Akt signaling pathway, thereby ameliorating cellular insulin resistance. Furthermore, our correlation analysis highlighted significant associations between monosaccharide composition and neutral sugar content with the observed hypoglycemic activity of CWTPSs. CONCLUSIONS This study highlights the potential of utilizing tea dregs as a valuable resource, making a significant contribution to the advancement of the tea industry. Furthermore, CWTPS-4 exhibits promising prospects for further development as a functional food ingredient or additive. This article is protected by copyright. All rights reserved.
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MOLECULES
·
2025
·Vol. 30
·期 19
·3844
·
IF 4.6
Jian Li,Lu-Yao Zhang,Yuan-Cheng Huang,Jian-Ming Deng,Min Yu,Christos C Zouboulis,Jin-Hua Li,Guang-Li Wang,Jing Wang
A fast-paced lifestyle contributes to heightened emotional stress, driving the demand for milder and safer cosmetic ingredients that can counteract stress-induced skin damage—a focus of cutting-edge research in the field. Aim: The aim was to elucidate the role and mechanistic basis of tea (Camellia sinensis) seed meal saponin (Sap) in regulating stress-induced sebum overproduction and inflammatory responses. Methods: The composition and chemical structure of Sap were analyzed using UV-vis absorption spectroscopy, Fourier-transform infrared spectroscopy (FT-IR), and ultra-high-performance liquid chromatography–mass spectrometry (UHPLC-MS). In vitro models of cortisone-induced excessive lipid accumulation and the tumor necrosis factor-alpha (TNF-α)-stimulated inflammatory models were established on sebaceous gland cells (SZ95) and normal human epidermal keratinocytes (NHEKs), respectively. Cortisol and inflammatory cytokine secretion levels in cells were detected using ELISA. Additionally, the signaling pathways were revealed by Western blot (WB) and real-time quantitative polymerase chain reaction (RT-PCR). Results: Five saponins were identified in the Sap extract, all belonging to the oleanolic-acid-type pentacyclic triterpenes. Sap treatment significantly attenuated cortisone-induced cortisol secretion and lipid accumulation in SZ95 sebocytes. Mechanistically, Sap inhibited the 11β-HSD1/SREBP-1 pathway, which mediates its sebosuppressive effects, while concurrently down-regulating the mRNA expression of key downstream transcription factors and enzymes, including SREBP-1, FAS, and ACC. Additionally, Sap treatment significantly attenuated TNF-α-stimulated cortisol secretion and inflammatory cytokine (IL-1β, IL-6, and IL-8) production in NHEK cells through the inhibition of the 11β-HSD1/TLR2/NF-κB signaling pathway. Conclusion: Sap demonstrated dual inhibitory effects, suppressing both emotional-stress-induced sebum overproduction and inflammatory cytokines secretion.
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Frontiers in Pharmacology
·
2025
·
IF 4.8
Zeting Huang,Lanyue Zhang,Jie Xuan,Duoling Xu,Jiyu Weng,Bing Yu,Weihua Peng
Background: Tea, with a long history in China, is known for its anti-inflammatory and antioxidant properties. Limited research exists on its use in eczema treatment. This study explores the effects and mechanisms of three tea extracts—Camellia sinensis var. assamica (Royle ex Hook.) (Theaceae) (CS), Camellia ptilophylla Hung T. Chang (Theaceae) (CP), Camellia arborescens Hung T. Chang, F. L. Yu & P. S. Wang (Theaceae) (CA). On eczema induced by 1-chloro-2,4-dinitrobenzene (DNCB) in mice and to explore the underlying anti-inflammatory and immune regulatory mechanisms.Methods: The metabolites of tea extracts were analyzed using ultra-high performance liquid chromatography/quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS). A DNCB-induced dermatitis model in mice was established, with histological staining and immunohistochemistry to assess eczema lesions and cytokine expression. In vitro tests were performed on RAW 264.7 cells and HaCaT cells to analyze the effects on inflammation, immune regulation, and cell migration.Results: All three tea extracts alleviated DNCB-induced epidermal thickening, reduced mast cell infiltration, and decreased TNF-α and IL-1β levels. The extracts suppressed nitric oxide (NO), reactive oxygen species (ROS), and NF-κB expression. Additionally, they downregulated immune-related factors such as IL-1, IL-6, IFN-γ, and TGF-β. Scanning electron microscopy revealed morphological changes in Escherichia coli and Staphylococcus aureus.Conclusion: CS, CP, and CA show potential for treating eczema, demonstrating anti-inflammatory and immune-regulatory effects. These tea extracts could serve as promising natural treatments for eczema and related inflammatory skin conditions.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Ziyue Chen,Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Shuyi Weng,Lijun Li,Hui Ni,Feng Chen
Tea aroma is largely shaped by volatile compounds released from glycosidic aroma precursors. This study investigated the effects of two Aspergillus niger β-glucosidases, An-G3987 and An-G8816, on modulating the aroma profile of instant Oolong tea powder. Quantitative descriptive analysis (QDA), gas chromatography–mass spectrometry (GC–MS), and odor activity value (OAV) assessments revealed that An-G3987 significantly enhanced floral, sweet, and grassy aromas by releasing key volatile compounds such as benzyl alcohol, (Z)-3-hexen-1-ol, and 1-hexanol. In contrast, An-G8816 generated a broader spectrum of volatile compounds but had a less pronounced impact on overall aroma enhancement. Kinetic studies and molecular docking analyses demonstrated that An-G3987, compared to An-G8816, exhibited higher catalytic efficiency and stronger binding affinity for typical glycosidic aroma precursors, driven by hydrogen bonding networks (e.g., Arg107/Tyr254) and hydrophobic interactions (e.g., Pro428/Tyr497). These findings indicate that An-G3987 is better suited for targeted aroma intensification, while An-G8816 may be preferable for balanced flavor modulation.
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Journal of Functional Biomaterials
·
2025
·Vol. 16
·期 4
·124
·
IF 5.2
Wei Shen,Qilian Ye,Hongbo Zhang,Shenghong Xie,Shiqi Xie,Cailian Chen,Jinying Liu,Zhengwei Huang,Hai-Bin Luo,Ling Guo
Psoriasis is a chronic and recurrent inflammatory disease driven not only by intrinsic factors such as immune system dysregulation but also by external factors, including bacterial infections. In contrast to the control of a single pathogenic pathway, combination therapies addressing both the immune and infectious components of psoriasis pathogenesis may offer a more effective strategy for controlling its progression. In this study, we developed a sprayable hydrogel incorporating tea polyphenol-loaded lauric acid liposomes (TP@LA-Lipo gel) to investigate its anti-inflammatory and antibacterial role in psoriasis. Our results demonstrated that TP@LA-Lipo modulated macrophage activity, reduced the expression of iNOS and TNF-α, and remodeled the immune microenvironment. Meanwhile, TP@LA-Lipo effectively eliminated Staphylococcus aureus and Escherichia coli through membrane disruption, mitigating the provoked inflammatory response. More importantly, TP@LA-Lipo gel, when sprayed onto the psoriasis lesions, provided sustained drug release over three days, enabling deeper penetration through the thickened stratum corneum to reach the inflamed layers beneath. Furthermore, in an imiquimod-induced psoriasis mouse model, TP@LA-Lipo gel effectively restored the damaged skin, alleviated histopathological changes, and reduced the systemic immune response. In summary, these findings indicate that TP@LA-Lipo gel offers a comprehensive strategy for effective disease management and improving the quality of life for psoriasis patients.
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Analytical Methods
·
2025
·
IF 2.6
Lili Zhou,Guangyue Hou,Dan Xi,Yue Guo,Yanping Gou,Hanlin Li,Yaning Zhang,Yongxin Mo,Xiaoli Dai,Rongjin Xu,Hany S. El-Mesery,Wenjie Lu
Mercury ion (Hg²⁺) pollution in tea poses significant risks to human health due to its high toxicity, bioaccumulation, and potential to cause neurological and kidney damage. Sensitive monitoring of Hg²⁺ in tea is therefore critical for food safety and public health. Here, we developed an electrochemical biosensor for ultrasensitive Hg²⁺ assay by integrating thymine-Hg²⁺-thymine (T-Hg²⁺-T) mismatch recognition with exonuclease III (EXO III)-assisted dual signal amplification. The sensing mechanism relies on Hg²⁺-triggered formation of T-Hg²⁺-T structures, which activate EXO III to release Hg²⁺ for cyclic reuse while generating reporter DNA (RDNA). Signal amplification is further enhanced by MOF(Zr)/Th/AuPt nanocomposites, where Zr-based metal-organic frameworks (MOF(Zr)) and AuPt nanoparticles synergistically catalyze thionine (Th) oxidation, producing a strong electrochemical response. This dual-amplification strategy achieves a detection limit of 4.45 pM, surpassing conventional methods. The biosensor demonstrates high specificity against interfering metal ions (e.g., Cd²⁺, Cu²⁺) and reliable performance in real tea samples (93.7%~103.4% recovery), offering a promising tool for monitoring Hg²⁺ contamination in food products.
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Foods
·
2025
·Vol. 14
·期 11
·1894
·
IF 5.1
Xiaomin Chen,Yao Hu,Zhen Zeng,Xu Zhang,Yahui Huang
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing. However, the traditional fermentation process has some problems such as a long fermentation period and unstable quality. Monascus, a kind of fungus used in both medicine and food, has been proved to have many beneficial effects such as lowering cholesterol and regulating blood lipids. Therefore, in this study we investigated whether the fermentation of mixed monascus could significantly improve the flavor quality and lipid-lowering activity of Pu-erh raw tea. We added four kinds of monascus to unfermented Pu-erh raw tea (UT) to obtain a fermented Pu-erh raw tea (FT). The quality of the two tea samples was determined and an in vitro lipid-lowering experiment was conducted. The results show that the contents of water extractives, flavone, trans-catechins (GCG and CG), theabrownins, and caffeine in FT are significantly higher than those in UT, increasing by 19.41%, 14.47%, 18.76%, 29.82%, and 10.67%, respectively. In terms of aroma, linalool was the characteristic compound of UT, presenting a floral note. D-Limonene was the key characteristic substance of FT, manifested as lemon, toast, and wood. In terms of taste, FT has a high content of bitter amino acids and caffeine, a low content of catechins, and is rich in carbohydrate substances, forming a characteristic mild and mellow slightly bitter taste with reduced astringency. In addition, the relative contents of active substances with lipid-lowering effects such as quercetin, quercitrin, ascorbic acid, and sorbitol in FT were higher than those in UT, increasing by 83.09%, 81.73%, 89.86%, and 92.76%, respectively. The effect of FT on regulating cellular lipid metabolism was superior to UT based on cell experiments. The research results provide a scientific basis for the deep processing and functional development of Pu-erh raw tea.
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JOURNAL OF ENVIRONMENTAL MANAGEMENT
·
2025
·
IF 8.4
Yuliang Tu,Jianle Wang,Yanfeng Huang,Hong Deng,Xueming Liu,Jiaxin Lv
Hexavalent chromium [Cr(VI)] presents substantial environmental and health hazards due to its pronounced toxicity and mobility in soils. Traditional chemical reduction methods for Cr(VI) are often inadequate for treating chromium-contaminated soils, as they may fail to fully reduce Cr(VI), leading to incomplete remediation. Consequently, there is a critical need to develop more efficient and environmentally sustainable methods for the treatment of hexavalent chromium. This study explores an innovative approach using microwave-enhanced reduction of soil iron minerals facilitated by tea polyphenols to achieve transformational fixation of Cr(VI). The microwave-assisted treatment (0.5 wt% TP combined with MW at 700 W for 10 min) significantly reduced Cr(VI) concentrations in iron-rich soil from 363.4 mg kg −1 to 0.3 mg kg −1 , achieving a removal rate of 99.9%, compared to TP treatment alone (0.5 wt%). Transmission electron microscopy (TEM), scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM-EDS), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) analyses revealed that the enhanced removal efficiency of Cr(VI) by microwave-assisted tea polyphenols is attributable to the accelerated reduction of soil iron minerals by the polyphenols. Furthermore, microwave enhancement facilitated the transformation of Cr into more stable forms, such as Cr 2 O 3 and FeCr 2 O 4 . Additionally, the Cr(VI) content in the treated soil remained below 3 mg kg −1 after 360 days of atmospheric exposure, indicating sustained immobilization. This study demonstrates that the integration of tea polyphenols with microwave irradiation constitutes a promising strategy for the remediation of Cr(VI)-contaminated soils.
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Food Bioscience
·
2025
·
IF 5.9
Zhi-Peng Cheng,Yao-Zeng Zhang,Zhong-Zheng Guan,Rui-shan Liu,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Xiao-Juan Zhang,Zheng-Hong Xu
To improve the nutritional and sensory qualities of black tea extract, this study explores the potential of lactic acid bacteria (LAB) fermentation to enhance flavor and bioactive polyphenols through microbial metabolism and enzymatic transformation.Twenty-four LAB strains were screened for their growth, acid production, sugar consumption, and phenol metabolism. Three strains (LPL048, LPL043, LPL007) were identified as optimal for fermentation. These strains significantly increased the content and variety of volatile substances and enriched polyphenol content, with catechin, epicatechin, and epigallocatechin levels rising by 33%–73%, and phenolic acids (ferulic, caffeic, sinapic acids) increasing by 16%–75%. Quercetin levels rose by 9%–18%, and indole-3-lactic acid increased by 50%–119% post-fermentation. Fermentation enhanced the aftertaste of bitterness and astringency, enriched the flavor profile, and improved sensory complexity. This research provides a foundation for developing specialized LAB strains for black tea fermentation, potentially enhancing the health benefits and sensory experience of fermented tea products.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yongjia Cheng,Yao Chen,Jianjun Liu,Dongyang Li,Juan Zhang,Chaojie Li,Wen Yang,Zhiwei Lei
Plants release a variety of defensive volatiles in response to biotic stress. The present study examined interactions between Colletotrichum fructicola and the defense volatiles induced by this fungal species in the tea cultivar “Qiancha No. 1”. Analysis of the volatiles emitted from C. fructicola-infected leaves of “Qiancha No. 1” revealed that four volatiles showed a relative content increase of more than 2%. Fungicidal activity assays demonstrated that decanal exhibited the strongest antifungal activity among the four volatiles. Further physiological experiments demonstrated that the antifungal mechanism of decanal was associated with disruption of the cell wall and the membrane. Transcriptome analysis revealed that the genes encoding Chitinase 1, chitin synthase 1, and endochitinase42 were identified as potential targets that may be involved in cell wall degradation by decanal. Additionally, genes encoding cytochrome P450-DIT2 and multidrug resistance protein fer6 were identified as potential targets that may be associated with membrane damage. This study is the first to demonstrate that decanal acts as a direct defense volatile in the interaction between C. fructicola and “Qiancha No. 1,” highlighting its potential as an effective antifungal agent.
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