JOURNAL OF FOOD SCIENCE
·
2018
·Vol. 83
·期 11
·2718-2732
·
IF 2.018
Huanhuan Li,Liyong Luo,Mengjun Ma,Liang Zeng
Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid-phase microextraction method combined with gas-chromatography mass-spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensory analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “overall” and “jasmine” than CSP samples. The correlation analysis between QDA and characteristics showed that nerolidol and methylbenzoate were related to “overall,” linalool and methyl anthranilate to “jasmine,” and decanal and benzeneacetaldehyde to “sweet floral,” “roasted,” and “fermented.” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application Compare the effect of scenting technology on the aroma quality of jasmine scented black tea based on sensory analysis and chemical analysis, and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Ping Shao,Haoya Zhang,Ben Niu,Weiping Jin
In this research, Pickering emulsion stabilized by taro starch nanoparticles was successfully prepared, and the potential application of encapsulating tea polyphenols was investigated. The nanoparticle size (about 460 nm) and contact angle (81.5°) of taro starch indicate that it is suitable for adsorbing on the oil-water interface and forming a dense interfacial layer. Emulsion stability at different particle concentrations, oil-water ratios, and sodium chloride concentrations has been systematically studied. By considering the particle size, zeta potential , and stability index of Pickering emulsion, it is considered that the emulsion has the best stability when the particle concentration is 7% and the oil fraction is 0.5. Low concentration of salt ions (0.04 mM NaCl) will cause a slight flocculation to improve the stability, but adding high concentration of salt will make emulsion break. In addition, we found that this Pickering emulsion could encapsulate the tea polyphenols greatly with a retention rate of up to 67%. The findings may have great significance for the design and fabrication of native starch particle stabilized emulsion.
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FOOD RESEARCH INTERNATIONAL
·
2013
·
IF 3.005
Xin Zhang,Xiuling Zhu,Yongkang Sun,Bing Hu,Yi Sun,Saqib Jabbar,Xiaoxiong Zeng
In the present study, EGCG, GCG and EGCG3"Me were prepared from Chinese Oolong tea by extraction with hot water and simple purification procedures of polyamide column chromatography and Toyopearl HW-40S column chromatography. Then, the effects of EGCG, GCG and EGCG3"Me on human intestinal microbiota in vitro were evaluated by monitoring the bacterial populations and analyzing the concentrations of short-chain fatty acids (SCFA) at different fermentation times. As a result, EGCG, GCG and EGCG3"Me promoted the growth of Bifidobacterium spp. and Lactobacillus / Enterococcus groups and exhibited inhibitory effects on the growth of Bacteroides – Prevotella , Clostridium histolyticum and Eubacterium – Clostridium groups, while they did not affect the population of total bacteria. Moreover, the total SCFA concentrations in cultures with EGCG, GCG and EGCG3"Me were relatively higher than that of the control. Together, these results suggest that EGCG, GCG and EGCG3"Me have potential prebiotic-like activity by modulating intestinal microbiota and generating SCFA, contributing to the improvements of host health.
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Journal of Functional Foods
·
2016
·
IF 3.973
Ran Zhao,Dong Chen,Hualing Wu
To investigate the effects of Pu-erh ripened tea on lowering uric acid levels and identify its possible mechanisms, three different doses of the tea, with allopurinol as a positive control, were administered intragastrically to hyperuricemic mice. Hyperuricemia was induced in the mice by oral administration of potassium oxonate for 7 days. Serum levels of uric acid, liver xanthine oxidase (XOD) and adenosine deaminase (ADA) activities, and expression of renal mURAT1, mGLUT9, mOAT1 and mOCT1 protein and mRNA were measured. Pu-erh ripened tea, at all doses, significantly lowered serum uric acid levels. At the high and medium doses, it also markedly inhibited liver XOD and ADA activities. Furthermore, mURAT1 and mGLUT9 expression levels were significantly down-regulated by Pu-erh ripened tea treatment. These results suggested that Pu-erh ripened tea can resist to hyperuricemia, possibly by inhibiting, concurrently, uric acid production and renal urate reabsorption.
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TALANTA
·
2017
·
IF 4.162
Yan Xiong,Jiayi Wu,Qing Wang,Jing Xu,Shenwen Fang,Jie Chen,Ming Duan
In this work, a miniaturized optical sensor was developed for fluoride determination in tea samples to evaluate their specific risks of fluorosis for public health based on evanescent-wave interaction. The sensor design was integrated on the optical fiber by utilizing the evanescent wave produced on the fiber surface to react with sensing reagents. According to the absorption change at 575 nm, fluoride could be determined by colorimetric method and evaluated by Beer's law. With improved performances of small detection volume (1.2 μL), fast analysis (0.41 min), wide linear range (0.01–1.4 mg L −1 ), low detection limit (3.5 μg L −1 , 3σ) and excellent repeatability (2.34%), the sensor has been applied to fluoride determination in six different tea samples. Conventional spectrophotometry and ion chromatography were employed to validate the sensor's accuracy and potential application. Furthermore, this sensor fabrication provided a miniaturized colorimetric detection platform for other hazardous species monitoring based on evanescent wave interaction.
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RSC Advances
·
2017
·Vol. 7
·期 51
·32336-32343
·
IF 3.108
Ying Zhou,Lanting Zeng,Yinyin Liao,Fang Dong,Qiyuan Peng,Jianlong Li,Jinchi Tang,Naoharu Watanabe,Ziyin Yang
Insect attacks change the quantity of volatiles emitted from plants, but little is known about the effects on the volatiles' stereochemical configurations. 1-Phenylethanol (1PE) is a major internal volatile of tea (Camellia sinensis) flowers. In the present study, insect-damaged C. sinensis flowers in the field emitted a different (R)-/(S)-1PE pattern than that emitted from undamaged flowers. Laboratory experiments showed that changes in the (R)-/(S)-1PE ratio were caused by treatments with Thrips hawaiiensis (Morgan), a pest of cut flowers and vegetable crops. These treatments led to an increase in jasmonic acid (JA) through the activation of allene oxide synthase, which is involved in JA biosynthesis. Exposing flowers to exogenous JA induced an (R)-/(S)-1PE emission pattern that was similar to that induced by a T. hawaiiensis attack, suggesting that JA was involved in the changes in the stereochemical configuration of 1PE emitted from the flowers after insect treatments. This study provides new insights into the involvement of volatiles in interactions between plants and insects, showing that not only the quantity but also the stereochemical configuration of plant volatiles is affected by insects.
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CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Xi Chen,Yuexiao Pan,Yihong Ding,Jun Lin,Liyi Li,Wenxia Zhang
The exploration of eco-friendly luminescent materials has been a focal point in the field of materials science, particularly with the increasing demand for sustainable lighting solutions. This study introduces a novel organic–inorganic hybrid metal halide (OIHMH) single crystal (TEA) 2 ZnCl 4 with a zero-dimensional (0D) architecture. Upon doping Sb 3+ ions, (TEA) 2 ZnCl 4 demonstrated a broadband emission spanning 400–750 nm with photoluminescence quantum yield (PLQY) of 96 %, encompassing the entire visible spectrum. Excitation at 310–365 nm yielded dual emissions peaking at 474 nm and 604 nm, characterized by ns and μs lifetimes respectively. The emission mechanism is attributed to the coexistence of singlet and triplet excitons due to the unique crystal field environment induced by Sb 3+ doping. The 0D OIHMH material (TEA) 2 ZnCl 4 :Sb 3+ , featuring broad emission spectra and temperature-responsive PL is highly desirable for a wide range of applications
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yaoqi Chen,Xu Cao,Jie Yao,Zeming Hu,Yang Luo,Gonghui Li,Hua Zhang,Kerong Wu
Hemorrhagic Cystitis (HC) presents a significant therapeutic challenge due to the dynamic fluid environment and cyclical mechanical stress within the bladder. Tissue-adhesive hydrogels have shown promise in treating HC; however, maintaining strong adhesion and mechanical integrity under these fluctuating conditions remains a critical obstacle. Herein, we designed a robust bladder-adhesive hydrogel by leveraging the affinity of tea polyphenols (TP) for damaged tissues and their ability to rapidly enhance the stability of photo-crosslinked silk fibroin methylacryloyl (SFMA) through abundant hydrogen bonding. The resulting SFMA/TP hydrogel could withstand high compressive and tensile loads while maintaining efficient under-urine adhesion, achieving up to 15.1 kPa to adapt to the dynamic mechanical environment of the bladder. Furthermore, urea dissociation disrupted hydrogen bonding, enabling the SFMA/TP hydrogels to exhibit urea-responsiveness and effective biodegradation both in vitro and in vivo within the bladder. In a rat model of cyclophosphamide-induced HC, this under-urine hydrogel adhesive demonstrated superior hemostatic effects and promoted healing by modulating inflammation, enhancing neovascularization, and facilitating smooth muscle formation. Overall, this bladder-adaptive hydrogel adhesive represents a minimally invasive therapeutic option for HC by offering targeted and sustained treatment within the bladder environment.
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Foods
·
2024
·Vol. 13
·期 5
·715
·
IF 4.7
Gexing Zhang,Yang Zhong,Xinzhen Zhang,Yuqi Wang,Yue Sun,Xueling Li,Zhengquan Liu,Jin Liang
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.
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Food Bioscience
·
2024
·
IF 4.8
Huiting Wu,Caiyan Sheng,Mingxia Lu,Han Ke,Tiehan Li,Yuming Wei,Shanshan Shen,Xuchao Yin,Chengye Lu,Yujie Wang,Jingming Ning
Sunlight withering (SWT) enhanced the floral aroma of white tea, whereas withering–tank withering (WWT) enriched its grassy aroma. This study investigated the impact of diverse withering methods on white tea aroma, examining aroma formation mechanisms by analyzing changes in essential compounds, their precursors, and enzyme activities during these treatments. Findings revealed that tea at 50% moisture concentration decreased the concentration of isopentenyl pyrophosphate and dimethylallyl pyrophosphate, leading to increased levels of linalool, geraniol, and β -myrcene. Sunlight spurred non-enzymatic reactions, elevating β -ionone concentration. The breakdown of linoleic and linolenic acids increased the hexanal and ( Z )-3-hexenol levels. Enzyme activity analysis indicated that the prominent floral aroma in SWT was linked to heightened geranyl pyrophosphate synthase and alcohol dehydrogenase activity, enriching terpene–catalyzed products and benzeneacetaldehyde concentration, respectively. Elevated levels of lipoxygenase and arogenate dehydratase promoted grassy compounds in WWT. This study underscores how withering methods shape white tea aromas and offers operational insights.
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Foods
·
2024
·Vol. 13
·期 10
·1561
·
IF 4.7
Qiaoyi Zhou,Jinjing Gao,Xueyan Sun,Yicheng Liang,Minqi Ye,Dongxia Liang,Caijin Ling,Binghu Fang
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs’ molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.
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MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Kesheng Hu,Linlin Zhang,Haolin Zhou,Yuankun Liu,Shuying Liu,Beijia Chang,Xiaoqing Gao,Junqiang Yang,Keliang Shi,Xiaolin Hou
Selenium is a crucial trace element for antioxidant defense and immune function, with its health benefits varying significantly based on its chemical form. Tea, a widely consumed beverage, holds potential as a significant dietary source of selenium. However, the variations in selenium content and speciation in tea, influenced by cultivation and processing methods, have not been thoroughly studied, nor has the effect of brewing conditions on selenium release. This work addresses these gaps by developing a method utilizing inductively coupled plasma mass spectrometry to accurately quantify total selenium content and its speciation in tea samples. We optimized microwave digestion conditions to establish a rapid and efficient protocol for measuring total selenium and evaluated different brewing conditions to determine their impact on selenium extraction, identifying optimal parameters to maximize selenium intake from tea infusions. Additionally, AG1 × 4 ion exchange resin was employed to separate inorganic from organic selenium, and a method to extract and purify selenium bound to key tea components such as polyphenols, polysaccharides, and proteins was developed, with the extraction parameters optimized. Our findings provide a thorough understanding of selenium speciation in tea and highlight the importance of brewing conditions in enhancing selenium bioavailability, offering valuable insights for the development of selenium-enriched teas and advancing healthier dietary practices.
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