FOOD CHEMISTRY
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2024
·
IF 8.5
Yingxin Liu,Fangliang Li,Tao Fei,Xue Lin,Lu Wang,Zhonghua Liu
Aquilaria sinensis leaves have long been consumed as a popular replacement tea for lowering postprandial blood glucose levels, but their specific functional components remain unclear. In this study, Aquilaria sinensis leaf-tea 70 % ethanol extract (ALTE) exhibited excellent anti-α-glucosidase activity (IC 50 = 6.93 ± 1.91 μg/mL) and promoted glucose consumption ability in 3 T3-L1 preadipocyte cells. Subsequently phenolic compositions of ALTE were identified for the first time. After that, five potential α -glucosidase inhibitors (α-GIs) including cynaroside-3,5-diglucose, malvidin 3-glucose, epicatechin, epigallocatechin gallate, and dihydromyricetin in ALTE were screened using a targeted bio-affinity ultrafiltration-HPLC/MS method. Moreover, these five α -GIs all showed good anti-α-glucosidase effects and glucose consumption-promoting ability. Furthermore, the binding properties and inhibition mechanisms of five α-GIs to α-glucosidase were further analyzed via enzyme inhibition kinetics, molecular docking, and molecular dynamics simulation. This study confirms that Aquilaria sinensis leaf-tea is effective in preventing post-hyperglycemia in vitro models, suggesting potential for future research in human trials.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenyue Yu,Yangyu Zhou,Ya Liu,Huan Guo,Lihui Huang,Lu Feng,Jinrong Bai,Yue Xiao,Yanping Wu,Kai Zhong,Yina Huang,Hong Gao
Excessive consumption of caffeine presents health risks, necessitating the development of effective decaffeination methods in the food industry. This study introduced an innovative CMP aerogel that incorporated montmorillonite into a carboxymethylcellulose/polyethyleneimine framework to selectively decaffeinate without compromising the food's original flavor. The CMP aerogel achieved a caffeine adsorption capacity of 18.59 mg/g, primarily driven by electrostatic interactions and hydrogen bonding, as well as additional processes such as chelation, cation exchange, and complexation. The adsorption kinetics followed a pseudo-second-order model, with the adsorption data fitting the Langmuir isotherm, indicating monolayer adsorption. Notably, the CMP aerogel demonstrated excellent stability and reproducibility, maintaining over 90 % of its initial adsorption capacity after seven cycles. Importantly, it effectively reduced caffeine content in black tea infusions while preserving key attributes such as tea color, catechins, and aroma. The retention rate of catechins was 66.2 %, the number of flavor compounds decreased from 109 to 91 and the total retention rate was 58.7 %. These findings highlight the aerogel's promising potential as a practical decaffeination solution, providing valuable insights into alternative methods for caffeine removal, particularly in the tea industry.
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CONSTRUCTION AND BUILDING MATERIALS
·
2024
·
IF 7.4
Jixi Chen,Jinqing Jia,Mengyu Zhu
With an optimized dosage, hardening accelerators become a vital means of modifying fly ash-cement system (FAC). This study comprehensively investigated the mechanical properties of FAC modified by Li 2 CO 3 , Na 2 SO 4 , and triethanolamine (TEA) under different dosages, and optimized the dosage of accelerators through the response surface method (RSM). The synergistic effect of accelerators on the hydration of FAC was characterized by thermogravimetric differential scanning calorimetry (TG-DSC), X-ray diffraction (XRD), scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDS). The results demonstrated that the factors and response value followed a quadratic polynomial model. The regression coefficients R 2 of the model were all greater than 0.9, indicating good agreement with the experimental data. The content of Li 2 CO 3 and Na 2 SO 4 had an extremely significant effect on the compressive strength of 1d and 3d, followed by TEA. The optimal mix ratio predicted by RSM was 0.12 % Li 2 CO 3 , 0.47 % Na 2 SO 4 , and 0.40 % TEA. Early hydration stages revealed that the combined action of these accelerators increased the formation of CH, CaCO 3 , and amorphous C-(A)-S-H gel. Microscopically, the surface of fly ash exhibited alkali-induced corrosion, thereby enhancing its pozzolanic reactivity.
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Foods
·
2024
·Vol. 13
·期 20
·3243
·
IF 4.7
Cun Ao,Xiaojun Niu,Daliang Shi,Xuxia Zheng,Jizhong Yu,Yingbin Zhang
Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samples from various processing stages of FBT, and to make a comparative assessment with conventional strip-like Congou black tea (SBT). Additionally, a proteomic analysis was conducted on fresh leaves, withered leaves, and frozen–thawed leaves. Significant changes were observed in the aroma components and proteins during the processing. The results of the multivariate and odour activity value analysis demonstrated that the principal aroma components present during the processing of FBT were linalool, (E)-2-hexen-1-al, methyl salicylate, geraniol, hexanal, benzeneacetaldehyde, (Z)-3-hexenyl butyrate, dimethyl sulphide, 2-methylbutanal, 2-ethylfuran, nonanal, nonanol, 3-methylbutanal, (Z)-3-hexen-1-ol, 2-pentylfuran, linalool oxide I, and β-myrcene. Freezing–thawing and final roasting are the key processing steps for forming the aroma quality of FBT. The final roasting yielded a considerable quantity of pyrazines and pyrroles, resulting in a high-fried aroma, but caused a significant reduction in linalool, geraniol, β-myrcene, and esters, which led to a loss of floral and fruity aromas. The freezing–thawing treatment resulted in an accelerated loss of aroma substances, accompanied by a decrease in the expression level of lipoxygenase and 2-C-methyl-D-erythritol 2,4-cyclodiphosphate synthase. The formation of aroma substances in the linoleic acid metabolic pathway and terpenoid metabolic process was hindered, which had a negative impact on tea aroma. This study elucidates the causes of unsatisfactory aroma quality in tea products made from frozen tea leaves, providing theoretical support for the utilisation of frostbitten tea leaves, and helps us to understand the mechanism of aroma formation in black tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongsheng Hu,Gaoji Yang,Xiaogang Liu,Yuyue Qin,Fujie Zhang,Zhiqing Sun,Xinle Wang
Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.
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Horticulturae
·
2024
·Vol. 10
·期 4
·374
·
IF 3.1
Zi-Wei Zhou,Qing-Yang Wu,Li-Qin Chen,Shu-Ling Ruan,Zi-Yu Yang,Yun Sun,Reheman Aikebaier
Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of high quality and hence has gained a reputation on the market. In this study, standard samples of MKH were used as the research material, and the results of sensory evaluation showed that the overall quality of MKH decreased along with the downgrading. The radar chart showed a strong association between higher grades and specific aroma and taste character. Based on the detection of ultra-performance liquid chromatography–mass spectrometry (UPLC–MS) and related analysis, the content of both the ester-type catechins and non-ester catechins decreased along with the downgrading, and the details of their change trends were revealed. The content and dynamic changes in caffeine were also investigated. A total of 19 kinds of amino acids (AAs) were clustered; among them, 4 kinds of AAs, namely, Thr, Leu, Asp, and Ile, significantly contributed to the taste of the tea. Notably, the content of Thr had the highest correlation with the grade of MKH, and the correlation coefficient was 0.991 (p< 0.01). According to gas chromatography–mass spectrometry (GC–MS) detection and analysis, a total of 861 kinds of volatile compounds were detected, the aroma-active compounds in different grades were selected, and an aroma wheel of MKH was constructed. Our results found that non-volatile and volatile compounds not only contribute to defining the level of MKH standard samples but also provide a chemical basis for the measurement of flavour and quality of MKH.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Liping Mei,Jiao Wei,Ruirui Yang,Wei Guo,Yuexin Liu,Fei Ke,Chuanyi Peng,Ruyan Hou,Guijie Chen,Junsheng Liu,Daxiang Li,Xiaochun Wan,Huimei Cai
To mitigate the risk associated with water-soluble fluoride in tea and to have less influence on the contents of tea infusion, a highly selective lanthanum modified silk fibroin (SF) and polyvinyl alcohol (PVA) composite film (SF/PVA-La) was prepared to remove fluoride from brick tea infusion. Notably, SF/PVA-La could remove about 48 % of the fluoride from in brick tea infusion within 30 min. Importantly, the reduction in total tea polyphenols in brick tea did not exceed 10 %, and the reduction in caffeine was only 0.4 %. In addition, the Langmuir model revealed a maximum fluoride adsorption capacity of 9.15 mg/g for SF/PVA-La in brick tea infusion. Both FTIR and XPS analyses confirmed that SF/PVA-La engages in electrostatic adsorption of fluoride ions, with ion exchange occurring between the hydroxyl groups on its surface and the fluoride ions. These findings underscore the potential of SF/PVA-La as an effective material for selective fluoride removal from brick tea infusions.
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Food Chemistry-X
·
2024
·
IF 6.5
Danjuan Huang,Xun Chen,Rongrong Tan,Hongjuan Wang,Long Jiao,Haiyan Tang,Qingbo Zong,Yingxin Mao
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E’Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jun Li,Yongyan Kuang,Wenlong Li,Panpan Xu,Dan Peng,Penghui Zhou,Yanlan Bi
Vegetable oils-based pressure sensitive adhesives (PSAs) are green and sustainable but face unsatisfactory adhesion strengths and are prone to aging during storage and application due to the existence of residual double bonds and massive ester bonds. Nine common antioxidants (tea polyphenol palmitate (TPP), caffeic acid, ferulic acid, gallic acid, butylated hydroxytoluene, tertiary butylhydroquinone, butylated hydroxyanisole, propyl gallate, and tea polyphenols) were grafted into epoxidized soybean oils-PSA (ESO-PSA) system to enhance antiaging properties and adhesion strengths. Results showed ESO-PSAs grafted with caffeic acid, tertiary butylhydroquinone, butylated hydroxyanisole, propyl gallate, tea polyphenols, or TPP didn't occur failure with TPP having best performance. The optimal conditions were ESO reacted with 0.9 % TPP, 70 % rosin ester, and 7.0 % phosphoric acid at 50 °C for 5 min, under which peel strength and loop tack increased to 2.460 N/cm and 1.66 N, respectively, but peel strength residue reduced to 138.09 %, compared with control (0.407 N/cm, 0.43 N, and 1669.99 %). Differential scanning calorimetry and thermogravimetric results showed TPP grafting increased the glass transition temperature of ESO-PSA slightly but improved its thermal stability significantly. Fourier transform infrared spectroscopy and 1 H nuclear magnetic resonance results showed TPP, phosphoric acid, and rosin ester all partially participated in the covalently crosslinking polymerization of ESO-PSAs and the rest existed in the network structures in the free form.
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Food Frontiers
·
2024
·
IF 7.4
Huimin An,Xingchang Ou,Jinhua Chen,Juan Li,Shi Li,Yang Liu,Hongjian Jiang,Chongxing Li,Linjiang Fang,Zhonghua Liu,Jianan Huang
Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor and health effects. Emotional response is helpful to explain consumers’ choice of different flavors of tea. This study aims to clarify the key floral volatiles of PCT and their emotional impact on people. Twenty-nine compounds were identified as the key volatiles from 237 volatiles, which formed the flowery aroma of PCT. Linalool, geraniol, nonanal, and methyl salicylate were more abundant in the PCT, they evoked the top five emotions (mild, wild, aggressive, tame, bored). Methyl salicylate contributed most to the wild emotion in the two mixed samples (B10 and B14), and it may contribute positively to the health effects of tea, such as refreshing and anti-inflammatory. This study provided a preliminary research idea for exploring the relationship between tea aroma and human emotions and its potential role in human health.
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Polymers
·
2024
·Vol. 16
·期 7
·1016
·
IF 4.7
Nan Jiang,Yudi Hu,Yuhang Cheng
Nanocellulose materials have been widely used in biomedicine, food packaging, aerospace, composite material, and other fields. In this work, cellulose obtained from Camellia shells through alkali boiling and subbleaching was micro-dissolved and regenerated using the DMAc (N,N-Dimethylacetamide)/LiCl system, and TOCNs (TEMPO-oxidized cellulose nanofibers) with different degrees of oxidation. The membrane was prepared by filtration of polytetrafluoroethylene (pore size 0.1 μm), and the oxidized nanocellulose film was obtained after drying, Then, the crystallinity, mechanical properties and oxygen barrier properties of the TOCN film were investigated. Furthermore, based on TS (tea saponin) fromCamellia oleiferaseed cake and TOCNs, TS-TOCN film was prepared by the heterogeneous reaction. The TS-TOCN film not only shows excellent oxygen barrier properties (the oxygen permeability is 2.88 cc·m−2·d−1) but also has good antibacterial effects on both Gram-negative and Gram-positive bacteria. The antibacterial property is comparable to ZnO-TOCN with the same antibacterial content prepared by the in-situ deposition method. Antioxidant activity tests in vitro showed that TS-TOCN had a significant scavenging effect on DPPH (2,2-Diphenyl-1-picrylhydrazyl) radicals. This design strategy makes it possible for inexpensive and abundantCamellia oleiferaremainders to be widely used in the field of biobased materials.
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Nanomaterials
·
2025
·Vol. 15
·期 17
·1313
·
IF 4.3
Tingting Liu,Yang Zhao,Jie Feng
Oxidative stress is the key contributor to the onset of numerous diseases. Herein, we develop tea polyphenol–zinc (Tp-Zn) using a metal–polyphenol coordination strategy through a simple hybrid approach. The product is characterized by methods such as dynamic light scattering (DLS), ultraviolet–visible spectroscopy (UV–vis) and transmission electron microscopy (TEM) to evaluate the particle size and potential of Tp-Zn. Oxidative stress was induced in mice by administering diquat (25 mg/kg body weight) followed by pre-treatment with 210 mg/kg body weight tea polyphenols (TPs), 280 mg/kg body weight Tp-Zn, and 70 mg/kg body weight ZnSO4for 7 days. Results showed that Tp-Zn treatment significantly improved intestinal barrier function by preventing the diquat-induced down-regulation of tight junction proteins Zonula Occludens protein 1 (ZO-1) and occludin. It also mitigated liver inflammation and damage, as evidenced by reduced serum levels of Aspartate aminotransferase (AST), Alanine aminotransferase (ALT), and Alkaline phosphatase (AKP). Furthermore, Tp-Zn enhanced the antioxidant response in both the intestine and liver by up-regulating the mRNA expression of antioxidant enzymes and reducing the levels of Malondialdehyde (MDA) and reactive oxygen species (ROS) compared to the diquat group (DIQ group). Also, the detection of ROS in the small intestine confirmed Tp-Zn markedly increased intestinal Nuclear factor erythroid 2-related factor 2 (Nrf2) expression compared to the control group. This study aims to clarify that metal–polyphenol coordination with multifaceted regulation of the inflammatory microenvironment could be a novel approach for preventing or treating oxidative stress-related diseases.
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