NEW JOURNAL OF CHEMISTRY
·
2026
·
IF 2.6
Wen Su,Tao Yao,Fen Ran
ZIF-8 have been extensively studied in water treatment membranes, and they exhibit excellent modification effects in the membranes. In this study, tea polyphenol-coated ZIF-8 nanoparticles are synthesized via one-pot synthesis and then are blended to modify polyethersulfone ultrafiltration membrane. The shape of the nanoparticles is affected by changing the content of tea polyphenol. Different nanoparticles blends polyethersulfone for ultrafiltration membranes. It is found that adding ZIF-8@Tea polyphenol with hydrophilic properties could significantly improve wettability of membrane; when 0.3 g of ZIF-8@Tea polyphenol is added, the film contact angle decreases to 27.3 ° and shows an excellent rejection rate for methylene blue, methyl orange, and Congo red. The addition of ZIF-8 significantly enhances the retention rate of bovine serum albumin by water treatment membranes, which is mainly attributed to its precise size sieving effect. The accumulation or growth of ZIF-8 particles creates more uniform nanoscale channels, ultimately reducing the average and maximum pore diameters. The effective separation layer of membranes make much smaller than the size of bovine serum albumin. The strategy not only enables the ultrafiltration membrane to maintain high water flux under different pressures but also endows it with the ability to resist Escherichia coli microorganisms.
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Frontiers in Nutrition
·
2026
·
IF 5.5
Jie Zhou,Wentao Li,Jinyun Peng,Yifan Cai,Junjie Lu,Yongfa Guo,Shuaiwen Yin,Xiaojin Liang,Huimin Sun,Xinjun Liao
Fixation is a central thermal step in green tea processing, but Gougunao tea uses a distinctive two-stage fixation and rolling workflow that has not been systematically evaluated at the metabolomic level. Here, four fixation processing workflows were compared: fully mechanical fixation (M1), mechanical–manual hybrid fixation (M2), manual–mechanical hybrid fixation (M3), and fully manual fixation (M4). An integrated UHPLC-MS/MS and HS-SPME-GC-MS strategy was used to profile non-volatile and volatile metabolites. In total, 2,105 non-volatile metabolic features and 1,066 volatile metabolites were putatively annotated. PCA showed clear workflow-associated separation in both LC-MS and GC-MS datasets, while OPLS-DA supported pairwise discrimination among most comparisons. Differential screening using FDR < 0.05 and |log₂FC| > 1 identified 16–183 differential non-volatile metabolites and 0–26 differential volatile metabolites across the six pairwise comparisons. Non-volatile differences were mainly distributed among lipids and lipid-like molecules, organoheterocyclic compounds, organic acids and derivatives, benzenoids, and phenylpropanoids and polyketides, indicating broad changes in metabolite pools related to tea taste formation, phenolic transformation, lipid-derived reactions, and secondary metabolism. Representative taste-associated compounds, including amino acids, catechins, methylxanthines, phenolic acids, and theaflavin-related metabolites, showed workflow-dependent abundance patterns. For volatile compounds, FDR-significant markers and relative odor activity value (rOAV) ranking highlighted aldehydes, esters, alcohols, ketones, and sulfur-containing compounds as candidate aroma-related volatiles. These results provide metabolomic evidence that different fixation processing workflows are associated with distinct chemical profiles in Gougunao green tea, while sensory validation remains necessary to confirm their direct quality implications.
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Science Advances
·
2026
·Vol. 12
·期 13
·
IF 13.9
Taisong Fang,Songbai Liu
Efficient oral delivery of RNA to the target site is a long-standing issue for nucleic acid–based therapy. Herein, we adopted a vesicle-to-vesicle transfer strategy and established an efficient approach to encapsulate and stabilize RNA for targeted oral delivery. The amphiphilic specifically acylated epigallocatechin directly performed encapsulation of RNA and generated nanovesicles in high efficiency without assistance of additional materials. The RNA encapsulated in the nanovesicles was efficiently transferred to outer membrane vesicles (OMVs) derived from Escherichia coli Nissle 1917 probiotic through membrane fusion with simple operation. The derived hybrid vesicles (HVs) were further anchored with bilirubin and Lys-Asp-Glu-Leu grafted hyaluronic acid (HA-BR-KDEL) ligand for sequential cellular and intracellular targeting to the endoplasmic reticulum of inflammatory cells in inflamed intestinal tract. Oral delivery of HVs@HA-BR-KDEL notably alleviated colitis symptoms in mice and contributed to the restoration of intestinal homeostasis. The tea polyphenol hybrid OMV strategy holds great promise for oral gene-mediated treatment.
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Current Research in Food Science
·
2026
·
IF 7.7
Zexin An,Rongrong Ma,Xiangxiang Huang,Yuhang Zhang,Jianan Huang,Zhonghua Liu,Kunbo Wang,Mingzhi Zhu
Epigallocatechin gallate (EGCG) is the most abundant and bioactive compound in tea, but its microbial biotransformation and mechanisms in vitro and in vivo remain unclear. Here, we investigated metabolisms of EGCG and dark tea by Aspergillus cristatus and A. niger , alongside EGCG biotransformation in rat intestines and in vitro gut microbiota. Epigallocatechin-(4β→8)-epicatechin 3,3'-digallate, epigallocatechin, oolongtheanin, and theasinensin B were among the EGCG-associated metabolites detected during fermentation by both fungi, whereas samarangenin A was detected as an early-stage EGCG-associated metabolite in A. cristatus fermentation. 3-Hydroxyflavone is a major late-stage EGCG-associated metabolite in A. cristatus , while A. niger produces a more complex array of metabolites. In liquid culture, A. cristatus showed faster EGCG disappearance than A. niger , whereas A. niger showed faster EGCG depletion in dark tea, indicating a substrate-dependent difference between the two fungi. The key intestinal transit window for EGCG in rats is 6-12 hours post-administration. In vitro , gut microbiota converted EGCG to monomeric catechins,while several sulfated catechin-related features were also detected. 16S rDNA sequencing revealed temporal changes in the relative abundances of dominant genera, including Ligilactobacillus, Lactobacillus, Streptococcus, and Escherichia-Shigella. This study lays the groundwork for optimizing dark tea fermentation and EGCG functional product development.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
·
IF 7.1
Wenxin Chen,Zhichang Deng,Shuxin Ye,Jing Li,Wei Gao,Bin Li,Hongshan Liang
Green tea improves whipped cream texture without low-molecular-weight emulsifiers. • Tea infusions increase gliadin nanoparticle surface hydrophobicity. • Green tea infusion enhances foaming and modifies fat and protein aggregation. • Epigallocatechin gallate is a key contributor to whipped cream performance. Producing stable plant-based whipped cream without low-molecular-weight emulsifiers (LMWEs) requires protein stabilizers that support both emulsion stability and efficient aeration. This study investigated natural tea infusions as modifiers of gliadin nanoparticles (GNPs) to improve whipped-cream performance at a reduced protein addition level. Green tea infusion enabled a high overrun (>250%), enhanced firmness (>190 g), and low serum loss (<20%) at 3 g/kg added GNP protein. These properties did not differ significantly from those of a benchmark system containing 5 g/kg added protein. The improvements were associated with increased GNP surface hydrophobicity, enhanced foaming capacity, and changes in fat aggregation and serum-phase microrheology, supporting contributions from both interfacial and continuous-phase interactions. A knock-out/knock-in strategy identified epigallocatechin gallate (EGCG) as a key functional component. Across the selected tea infusions, EGCG content decreased with increasing fermentation degree, broadly paralleling the changes in GNP functionality and overall whipped-cream performance. These findings support the use of natural tea infusions to tailor protein functionality in whipped creams without LMWEs and connect the functional effects of complex tea matrices with the contribution of a specific constituent.
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INORGANIC CHEMISTRY COMMUNICATIONS
·
2026
·
IF 5.9
Shihan Kang,Letian Gao,Le-Le Zhang,Xue Zhang,Lei Wang,Nannan Lu,Lin-Wei Chen
N,F co-doped porous carbon materials were synthesized from waste tea leaves via a facile pyrolysis approach. • Highly dispersed Fe species and abundant Fe-N x active sites enhanced electrocatalytic activity toward caffeic acid. • The Fe/N,F-TC-0.25/GCE sensor exhibited a wide detection range (0.05–100 μM) and a low detection limit of 0.014 μM. • Synergistic effects of porous carbon structure and Fe-N x sites improved electron transfer and sensing performance. • The sensor reliably caffeic acid in tablet and blueberry samples, confirming practical applicability. Caffeic acid (CA), a phenolic compound widely present in natural foods, exhibits multiple pharmacological activities and plays an important role in regulating food quality. However, its dose-dependent biotoxicity and the demand for accurate determination in complex matrices pose significant challenges to analytical techniques. In this study, waste tea leaves were employed as a biomass-derived carbon source naturally containing elements such as N and F. Through Fe 3+ pre-complexation followed by pyrolysis, N,F co-doped porous carbon modified with highly dispersed Fe species was obtained. Under optimized conditions, the constructed Fe/N,F-TC-modified glassy carbon electrode (Fe/N,F-TC/GCE) electrochemical sensor exhibited excellent performance for CA detection. This superior performance can be mainly attributed to the porous structure of N,F-TC, which facilitates CA mass transfer and enhances reaction efficiency. Meanwhile, the high density of Fe-N active sites provides abundant catalytically active centers. Their synergistic catalytic effect significantly amplifies the redox signal of CA, thereby improving the electrocatalytic activity. The Fe/N,F-TC-0.25/GCE electrode showed a good linear response in the range of 0.4–7 μM and an overall working range over 0.05–100 μM. The statistically estimated limit of detection (LOD) was as low as 0.014 μM. Moreover, the sensor was successfully applied to the spiked detection of CA in tablet and blueberry samples, with recoveries close to 100%, demonstrating the excellent analytical performance of this method and its applicability to real-sample analysis. This study provides a simple, environmentally friendly, efficient, and sensitive detection strategy for CA related food quality control and pharmaceutical analysis, highlighting both theoretical significance and practical application potential. A Fe-containing N,F co-doped porous carbon (Fe/N,F-TC) was constructed from waste tea leaves through Fe 3+ pre-coordination followed by pyrolysis. The hierarchical porous framework, highly dispersed Fe species, and Fe-N x sites facilitate CA mass transport and electrocatalytic oxidation, markedly enhancing the electrochemical sensing performance toward caffeic acid. Download: Download high-res image (198KB) Download: Download full-size image
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ACS Sustainable Chemistry & Engineering
·
2025
·
IF 7.3
Wenlong Chen,Xu Zhang,Chunxiao Zhang,Biyu Peng
To mitigate chromium pollution in leather manufacturing, a novel biomass-based chrome-free tanning agent (polyphenol-cyanuric chloride derivative, PCC) was developed through molecular modification of tea polyphenol (TP), a renewable agricultural byproduct, with cyanuric chloride (CC). Leveraging the pH-responsive phenolic hydroxyl groups of TP, PCC demonstrates a phase-adaptive tanning mechanism: it initially permeates as nanoscale particles (100–200 nm) under mild acidic conditions (pH 4.5–6.0) and then undergoes HCl-triggered supramolecular self-assembly into micron-scale networks (2000 nm) via π–π stacking under strong acidity (pH < 3.0). This biphasic behavior eliminates salt (NaCl) requirements while enabling complete collagen cross-linking, as evidenced by a significantly increased shrinkage temperature (Ts) of 80.7 ± 1.2 °C, which is comparable to commercially available glutaraldehyde tanning agents. The TP-derived architecture enhances leather fullness and resistance to yellowing (Δb* < 1.5 after UV aging), which is superior to aldehyde-tanned leather (Δb* > 4.0). This study establishes a sustainable strategy for converting agricultural residues into high-performance tanning materials, offering a viable solution for eco-friendly leather production.
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Foods
·
2025
·Vol. 14
·期 19
·3405
·
IF 5.1
Congnan Cen,Xinxuan Wang,Huan Li,Song Miao,Jian Chen,Yanbo Wang
Essential oils play important roles in the modern food industry as additives and spices. At the same time, most essential oils have broad-spectrum bacteriostatic properties and can be used as natural antimicrobial materials. However, the application of essential oils is limited due to their strong volatility and insolubility in aqueous substrates. In this study, we used ultrasonic emulsification, carboxymethyl chitosan, and Tween 80 to formulate tea tree essential oil (TTO) nanoemulsions with high stability. With a minimum diameter of about 51 nm (PDI = 0.236 ± 0.021) post-emulsification, the TTO nanoemulsions disperse effectively in the drainage system and exhibit good stability after 14 days of storage. In addition, the bioactivity (antibacterial and antioxidant) of TTO nanoemulsions was significantly enhanced following emulsification, as evidenced by MIC and DPPH assays, indicating that nano-emulsification is beneficial to the development of various essential oils. TTO nanoemulsions can be used as a new food preservative to control the growth of bacteria and prevent the deterioration of food via oxidation.
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MOLECULES
·
2026
·Vol. 31
·期 9
·1463
·
IF 5.1
Chang Chen,Yaohui Xu,Qin Wang,Zhao Ding
Achieving tunable morphologies of Fe3O4using a single iron source remains challenging, mainly due to the oxidation of Fe2+and the difficulty of regulating anisotropic crystal growth. In this study, Fe3O4was synthesized via a one-step hydrothermal method using FeSO4·7H2O as a single iron source in a TEA–NaOAC synergistic system. The effects of hydrothermal temperature, additive ratio, and dosage were systematically investigated. Time-dependent and TEA dosage-dependent experiments were also designed to elucidate the morphological evolution mechanism. The results show that pure-phase Fe3O4can be obtained with TEA alone, as TEA controls the release rate of Fe2+and inhibits its oxidation. However, the synergistic addition of NaOAC provides a mild alkaline environment that not only maintains phase purity but also further promotes anisotropic crystal growth and enables a broader morphological tunability. By tuning the reaction conditions, a systematic morphological evolution from flower-like to cubic, regular octahedral, and polyhedral structures was achieved. Time-dependent experiments reveal a complete dissolution–recrystallization pathway from flower-like to cubic structures. TEM and SAED confirm that the polyhedral particles are micrometer-sized single crystals. Under optimized conditions (160 °C, TEA 3 mL, NaOAC 26 mmol), the polyhedral Fe3O4exhibits a saturation magnetization of 91.4 emu/g, approaching the bulk theoretical value (92 emu/g), and a coercivity of approximately 100 Oe. This study provides new experimental evidence for morphology regulation of Fe3O4using a single iron source, achieving high saturation magnetization close to the bulk theoretical value and moderate coercivity suitable for non-biomedical applications.
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CONSTRUCTION AND BUILDING MATERIALS
·
2026
·
IF 8.9
Hao Duan,Sanpeng Mao,Quantao Liu,Zhenyu Zou,Shi Xu,Jianying Yu
To promote sustainable road construction and reduce harmful emissions during asphalt paving, a green bio-based adsorbent was developed by activating tea-stalk-derived biochar (TB) using phytic acid, a biodegradable plant-derived organophosphate. This activation introduced a multiple adsorption mechanism that integrates physical adsorption, chemical interactions, and catalytic transformation. The results show that phytic acid significantly increased the specific surface area and micropore volume of TB, facilitated the development of graphitic structures to enhance π–π interactions with aromatic hydrocarbons, and incorporated phosphorus-containing functional groups that enabled chemical bonding and catalytic conversion. At only 0.5% dosage, the activated biochar (PTB) achieved a 64.2% reduction in VOCs and a 93.1% for H 2 S, both exceeding the higher dosage of 2% TB (58.6% and 85.4%, respectively). GC-MS results confirmed that, under the influence of multiple adsorption mechanisms, PTB exhibited higher suppression efficiency across all categories of asphalt fume components, particularly for highly hazardous compounds such as benzene derivatives, alkenes, thiophenes, and ketones. This biochar-based approach offers a sustainable pathway for reducing asphalt-related air pollution during road construction, thereby supporting cleaner transport infrastructure and contributing to improved urban air quality.
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Food Chemistry-X
·
2026
·
IF 9.2
Rida Niaz,Shuang Wu,Qian Pu,Hina Niaz,Anlan Qu,Minghui Qi,Tianci Shen,Chengtao Wang,Lixia Chen,Mingjin Li,Youyi Huang
Temperature acts as a master regulator of microbial metabolism in dark tea fermentation, but how to precisely steer this process to craft flavor profiles remains a significant challenge. The metabolic fingerprint of Aspergillus tubingensis during dark tea fermentation under varying temperatures was decoded by utilizing HS-SPME-GC–MS and UHPLC-Q-Exactive HF/MS techniques. The results revealed that temperature acts as a precise metabolic switch. Low temperatures produced a mushroom-like aroma profile dominated by 1-octen-3-ol at dark tea fermentation, while high temperatures yielded a floral-woody profile via massive accumulation of β -ionone. This temperature-dependent control extended to non-volatile compounds, modulating taste by balancing flavonoid degradation with carbohydrate metabolism. Critically, temperature significantly regulated the production of lovastatin by A. tubingensis . This study not only provides a clear metabolic blueprint for understanding the dark tea fermentation but also offers a theoretical basis for the targeted regulation of tea quality via precise temperature control.
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Food Chemistry-X
·
2026
·
IF 9.2
Yutong Ye,Lingfei Ji,Yiyang Yang
Brewing water significantly influences tea infusion quality, yet its role in cold-brewed green tea remains underexplored. This study investigated the effects of four water types—direct drinking water (DDW), pure water (PW), mineral water (MW), and distilled water (DW)—on the sensory and physicochemical properties of cold-brewed green tea. Mineral dissolution varied by water type, with Se, Ca, Hg, Pb, and As being key differentiating elements. Brewing with MW resulted in a flat taste and dark color attributable to low flavor components and interactions involving Ca 2+ and Mg 2+ . PW and DW led to higher catechin and caffeine levels, which intensified astringency and bitterness. In contrast, DDW enhanced sweetness, reduced bitterness, possessed a vibrant infusion color, and achieved the highest Se content. With its moderate Ca/Mg levels and neutral pH, DDW is optimal choice for cold brewing, offering practical guidance for both consumers and the tea industry.
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