AQUATIC TOXICOLOGY
·
2023
·
IF 4.5
Yitong Lu,Xinxin Jiang,Hongzhou Xu,Chengrong Liu,Yanzhen Song,Kuiquan Pan,Lixin Wang,Liang Du,Haixia Liu
Global warming has increased the frequency of Microcystis aeruginosa blooms, leading to the deterioration of water quality and loss of biodiversity. Therefore, developing effective strategies for controlling M. aeruginosa blooms has become an important research topic. Plant extracts, 4‑tert-butylpyrocatechol (TBC) and tea polyphenol (TP) are commonly used for water purification and to increase fish immunity, which have great potential to inhibit cyanobacterial blooms. The inhibitory effects of TBC and TP on M. aeruginosa were investigated in terms of growth characteristics, cell membrane morphology, physiological, photosynthetic activities, and antioxidant enzymes activities . The results showed that TBC and TP inhibited the growth of M. aeruginosa by decreasing the chlorophyll fluorescence transients or increasing the antioxidant enzymes activities of M. aeruginosa . TBC damaged the cell morphology of M. aeruginosa , reduced extracellular polysaccharides and protein contents, and up-regulated the antioxidant activity-related gene ( sod and gsh ) expressions of M. aeruginosa . TP significantly decreased the photosynthetic pigment content, influenced the phycobiliprotein content, and strongly down-regulated the photosynthesis-related gene ( psbA, psaB, and rbcL ) relative expressions of M. aeruginosa . TBC caused significant oxidative stress , dysfunction of physiological metabolic processes, and damaged crucial biomacromolecules (e.g., lipids, proteins and polysaccharides), prompted the loss of cell integrity, ultimately leading to the death of M. aeruginosa . However, TP depressed photosynthetic activities and consequently inhibited the transfer of electrons, affected the electron transfer chain , decreased the photosynthetic efficiency , and eventually caused the death of M. aeruginosa cells. Our study showed the inhibitory effects and algicidal mechanisms of TBC and TP on M. aeruginosa , and provide a theoretical basis for restrain the overgrowth of M. aeruginosa .
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Dahe Qiao,Junyan Zhu,Xiaozeng Mi,Hui Xie,Mingtao Shu,Minyi Chen,Rui Li,Shengrui Liu,Chaoling Wei
Withering time of fresh leaves is a key factor affecting the stability of flavor quality of Taiping Houkui tea (TPHK). It's effect and mechanism on the formation of flavor in TPHK remain unelucidated. Here, metabolomics and transcriptomics were combined to comprehensively investigate changes in the main flavor compounds and the expression patterns of related genes under different withering times. The results showed that withering had the greatest influence on the content of most amino acids and aroma volatiles. The relative content of most volatiles was observed to be highest at 6–8 h of withering time, which was consistent with the results from the sensory evaluation of aroma quality. Plant hormone signal transduction pathways played a key role in the variation of the flavor compound content under different withering times, especially ABA and JA signals. WGCNA demonstrated that ABA, JA, IAA, SA and different flavor substances were significantly associated with specific modules. JA may be involved in the metabolism of theanine during withering, while ABA may be involved in the accumulation of aromatic amino acids and main aroma components of TPHK. This research may serve as a reference for the optimization of the processing technology for TPHK.
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL DAIRY JOURNAL
·
2023
·
IF 3.1
Hongbo Li,Meng Bian,Yuelu Jiang,Chunshuang Li,Yang Zou,Xiaohong Chen,Hongjuan Li,Jinghua Yu
To better monitor and reduce the generation of Maillard reaction products (MRPs) during the heat treatment and storage of dairy products , a reaction kinetic model was established to evaluate the inhibitory effects of tea polyphenols on MRPs in the milk simulation system. The inhibition of MRPs by tea polyphenols followed first order kinetics, while the inhibition of 5-hydroxymethyl-2-furfural (5-HMF) was most pronounced at 95 °C with the reaction rate constant of −0.0683 d −1 . Arrhenius model showed that the conversion rate of 5-HMF (35.672 d −1 ) was higher than N ε -carboxyethyllysine (2.585 d −1 ) and N ε -carboxymethyllysine (0.53 d −1 ) after the addition of tea polyphenols, which indicated that 5-HMF was the main intermediate product of Maillard reaction. Moreover, the shelf life of the two-stage sterilised milk containing tea polyphenols was 141 d, which was 2.1 times longer than that of the control sample (67 d), which provided reference for consumers during the drinking period.
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xuchao Yin,Yuming Wei,Tiehan Li,Jixin Zhang,Li Zou,Qingqing Cui,Chengye Lu,Jingming Ning
Maillard reactions occurred during the roasting process of large-leaf yellow tea (LYT) were the main reason for the formation of their unique flavor. However, the contribution of different amino acids and soluble sugars to the formation of heterocyclic compounds in the Maillard reaction is still unclear. First, this study found that trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine and 2,5-diethylpyrazine, which had higher odor activity values (OAV), were significantly increased with the increase of roasting temperature. In contrast, only five amino acids ( l -theanine, glutamic acid, lysine, glutamine, histidine) and three monosaccharides ( d -glucose, d -fructose, and l -fucose) decreased significantly with increasing roasting temperature, which were significantly and positively correlated with each other. This indicates that these five amino acids and three monosaccharides were involved in the Maillard reaction during the roasting process. In addition, the model thermal reaction results showed that lysine contributed significantly to the formation of pyrazine especially with d -glucose to methylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine, while l -theanine contributed significantly to the formation of 1-ethylpyrrole-2-carbaldehyde. The d -glucose and d -fructose were the main contributors to the Maillard reaction among soluble sugars. This study lays the foundation for future studies on the relationship between volatile compounds and Maillard reactions.
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Mengyao Liu,Shan Shan,Xin Gao,Yudong Shi,Weihong Lu
In this study, we investigated the effect of sweet tea polysaccharide (STP) on the physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels, and explored the potential mechanism. The results indicated that STP promoted the unfolding and cross-linking of WPI to form a stable three-dimensional network structure, and significantly improved the strength , water-holding capacity and viscoelasticity of WPI gels. However, the addition of STP was limited to 2 %, too much STP would loosen the gel network and affect the gel properties. The results of FTIR and fluorescence spectroscopy suggested that STP affected the secondary and tertiary structures of WPI, promoted the movement of aromatic amino acids to the protein surface and the conversion of α-helix to β-sheet. In addition, STP reduced the surface hydrophobicity of the gel, increased the free sulfhydryl content, and enhanced the hydrogen bonding, disulfide bonding , and hydrophobic interactions between protein molecules . These findings can provide a reference for the application of STP as a gel modifier in the food industry.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMER BULLETIN
·
2023
·Vol. 80
·期 12
·13319-13341
·
IF 3.2
Zhang Qunli,Zhai Weili,Cui Linlin,Liu Yupeng,Xie Wenjing,Yu Qimeng,Luo Hao
Polylactic acid (PLA)/starch acetate (SA) base film was prepared by scraping film method with PLA as the base film material, modified SA as the filling phase and polyethylene glycol (PEG) as plasticizer. Chitosan (CS)/tea polyphenol (TP) antibacterial agent was coated on the surface of PLA/SA base film by coating method. The morphology and structure of the composite film were characterized by FTIR, XRD, SEM and thermogravimetric analysis, and the mechanical, optical and antibacterial properties were tested and analyzed. The results showed that CS/TP compound antibacterial agent was well combined with PLA/SA base film. Compared with the PLA/SA base film, when the content of TP (based on the mass of PLA/SA base film, the same below) was 0.4%, the tensile strength of the composite film increased by 29.33%, had good mechanical strength (24.96 ± 0.65 MPa), and the elongation at break increased by 29.34%; There was no obvious change in transparency, the light transmittance decreased by 0.86%; At the same time, the antibacterial composite film had good antibacterial effect on Escherichia coli , Staphylococcus aureus and Bacillus subtilis . PLA/SA/CS/TP antibacterial composite film could be used in food packaging, especially those designed to protect food from light and microbial decay.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·321
·
IF 5.2
Weitao Wang,Huaixu Wang,Zhongjun Wu,Tingting Duan,Pengzhan Liu,Shiyi Ou,Hani El-Nezami,Jie Zheng
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%–53.2%), glyoxal (26.9%–36.6%), and methylglyoxal (16.1%–75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.Keywords:potato chips;tea extract;5-hydroxymethylfurfural;acrylamide;dicarbonyl compounds;advanced glycation end-products
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2023
·
IF 8.6
Ming Liu,Mei Lin,Pan Wu,Gary Owens,Zuliang Chen
A green tea extract was used as a natural reducing agent to prepare three different manganese oxides (Mn 3 O 4 , Mn 2 O 3 and MnO) which after carbonization in different atmospheres, were evaluated for their ability to degrade estriol (E3). Catalytic ability of the three manganese oxides varied in the order Mn 2 O 3 > Mn 3 O 4 > MnO; corresponding to E3 degradation efficiencies of 100, 100 and 92.5 % after 180 min. After calcination, no new functional groups were observed on the surface of three manganese oxides, except the corresponding spectra. The morphology of the manganese oxides was primarily olive-shaped, with numerous small cubic particles stacked at the nanoscale, with a uniform distribution of elements. Free radicals and Mn ion leaching was observed from the prepared manganese oxides where leaching of manganese ions was related to the intensity of singlet oxygen. Advanced material characterization showed while green synthesis resulted in materials being doped with a small amounts of elements such as C and S, the broad crystal structure of the three materials was still the main factor affecting the removal efficiency of E3; with Mn(III) playing a major role in the catalytic peroxydisulfate (PDS) process.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·374
·
IF 5.2
Shengyue Zhong,Bin Huang,Teng Wei,Zeyuan Deng,Jing Li,Qiang Wen
Red-flowered oil-tea camellia (ROC) is an important woody oil species growing in the south, and its oil has high nutritional value. There are four main species ofROCin China, namely,Camellia chekiangoleosa(CCH),Camellia polyodonta(CPO),Camellia semiserrata(CSE) andCamellia reticulata(CRE). Reports on the comprehensive comparative analysis ofROCare limited. This study investigated the fruit characteristics and nutritional components of fourROCfruits, and the results showed thatROChad high oil content with levels of 39.13%–58.84%, especially theCCHfruit, which reached 53.6–58.84%. The contents of lipid concomitants ofROCoil were also substantial, including β-amyrin (0.87 mg/g–1.41 mg/g), squalene (0.43 mg/g–0.69 mg/g), β-sitosterin (0.47 mg/g–0.63 mg/g) and α-tocopherol (177.52 μg/g–352.27 μg/g). Moreover, the transverse diameter(TD)/longitudinal diameter (LD) of fruits showed a significant positive correlation with the oil content, andROCfruits with thinner peels seemed to have better oil quality, which is similar to the result of the oil quality evaluation obtained by the gray correlation coefficient evaluation method. FourROCoils were evaluated using the gray correlation coefficient method based on 11 indicators related to the nutritional value ofROC.CCHoil had the highest score of 0.8365, and YS-2 (a clone ofCCH) was further evaluated as the bestCCHoil. Finally, the results of heatmap analysis showed that triglycerides could be used as a characteristic substance to distinguishCCHoil from the other threeROCoils. The PLSDA (Partial least squares regression analysis) model and VIP (Variable important in projection) values further showed that P/S/O, P/O/O, P/L/L, P/L/Ln, S/S/O, S/O/O and P/S/S (these all represent abbreviations for fatty acids) could be used as characteristic differential triglycerides among the fourROCoils. This study provides a convenient way for planters to assess the nutritional quality of seed oil depending on fruit morphology and a potential way to distinguish between variousROCoils.Keywords:red-flowered oil-tea camellia;Camellia chekiangoleosaoil;correlation analysis;gray correlation coefficient;triglycerides
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Baosong Wang,Mingguang Yu,Yuan Tang,Ying Wang,Tianze Xia,Huanlu Song
Different methods for extraction and analysis of odor-active compounds in Dahongpao (DHP) Wuyi Rock Tea (WRT) were compared. The results showed that two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) is a better method than GC–O–MS, stir bar sorptive extraction (SBSE) can extract more odor-active compounds. Aroma extraction dilution analysis (AEDA) and odor activity value (OAV) further indicated that 15 compounds were the most important odor-active compounds in DHP: phenethyl alcohol, ( E )- β -ionone, nonanal, linalool, hexanal, geraniol, benzaldehyde, α -ionone, methyl salicylate, 6-methyl-5-hepten-2-one, geranylacetone, benzyl alcohol, tea pyrrole and hexyl hexanoate. The roasting process affected the overall odor characteristics of DHP, and appropriate roasting would enhance the sensory quality of DHP. As the roasting temperature increases, the contribution of compounds such as tea pyrrole, 2-ethyl-6-methylpyrazine, and 2,6-dimethylpyrazine to the roasted and burnt odor of the samples gradually increase, and the concentration of typical floral compounds such as phenethyl alcohol, ( E )- β -ionone, α -ionone and linalool increase decidedly under light fire roasting, which was consistent with the sensory evaluation results. This study is helpful to further guide the production process of DHP.
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2023
·
IF 2.9
Lixia Zan,Chao Wang
This study presents an ecologically conscious methodology for synthesizing tea polypeptides-selenium nanoparticles (TP-SeNPs) exhibiting antioxidant and antibacterial properties, utilizing tea polypeptides (TP). Proteins were extracted from tea leaves using an alkali extraction-acid precipitation method, and response surface methodology (RSM) was employed to optimize the preparation processes for both TP and TP-SeNPs. The TP extract was obtained with the highest TP content of 28.12% at a pH of 6, temperature of 50°C, duration of 3 h, and enzyme concentration of 4%. TP-SeNPs with a minimum particle size of 98 nm were biosynthesized by adding 3% TP at pH 4 and reaction temperature of 55°C for 6 h. The UV spectrum of TP-SeNPs showed an absorption peak at 285 nm. The EDS peak at 1.37 keV confirmed the presence of selenium in TP-SeNPs. Electron microscopy revealed a thin layer coating on the surface of TP-SeNPs. Infrared analysis showed changes in the C=O, NH, and C-N bonds. XRD analysis indicated the formation of a crystalline structure in TP-SeNPs. The absorbance ratio of the peptide selenium nanoparticle colloidal solution remained stable over 7 days at 25°C and 4°C. TP-SeNPs exhibited higher antioxidant activity than SeNPs at high concentrations. TP-SeNPs contain selenium, carbon, oxygen, and nitrogen, and TP plays a role in stabilizing and encapsulating TP-SeNPs. This may involve physical adsorption, covalent interactions, and other unknown interactions, preventing aggregation or degradation. The crystalline structure of TP-SeNPs improves their material properties and enhances their antioxidant and antibacterial abilities.
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jie-Qiong Wang,Zhuo-Shun Dai,Ying Gao,Fang Wang,Jian-Xin Chen,Zhi-Hui Feng,Jun-Feng Yin,Liang Zeng,Yong-Quan Xu
The stability of flavor in ready-to-drink tea beverages has been a pressing concern for the tea beverage industry. This study aimed to investigate the flavor quality changes in Dahongpao oolong tea beverages stored under different conditions (4 °C and 37 °C) using ultra-high-performance liquid chromatography coupled with ultra-high-performance liquid chromatography-quadrupole exactive-orbitrap mass spectrometry and headspace solid phase micro-extraction-gas chromatography-mass spectrometry. The results revealed that, compared to the samples stored at 4 °C, those stored at 37 °C exhibited noticeable color changes, transitioning from a mellower and sweet aftertaste to a riper and coarser flavor profile, with a decrease in roasted aroma. Utilizing orthogonal partial least square discriminant analysis, 37 key taste substances were identified, including gallic acid, catechin, 3- O - p -coumaroylquinic acid, epigallocatechin gallate, and ellagic acid, which experienced changes of 358.50%, 90.35%, 207.59%, −98.98%, and 866.10%, respectively (4 °C→37 °C). Moreover, through chemometric analysis and relative odor activity values＞1, β -damascone, linalool, and 2-ethyl-5-methyl pyrazine were identified as key contributors, with the carotenoid-derived pathway playing a more significant role. This study provides valuable insights for understanding and addressing flavor stability in tea beverages.
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）