npj Science of Food
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2026
·
IF 9.7
Xu Jingyi,Luo Peida,Xie Mingji,Liu Cheng,Li Xin,Zhao Jianping,Zheng Murong,Chen Changhui,Sun Bo,He Chunlei,Bian Jinlin,Du Xiao
Mengding bud yellow tea (MDBYT) is a renowned Chinese yellow tea characterized by its mellow, umami, and sweet taste. This study integrated flavoromics and metabolomics to investigate dynamic changes in non-volatile metabolites and sensory attributes during traditional “three yellowings and three fryings” processing. Sensory evaluation revealed progressive quality improvement, with the yellowing critical for enhancing umami and sweetness. Untargeted metabolomics identified 156 differentially abundant compounds. Theanine glucoside emerged as a potential contributor to the characteristic taste. KEGG pathway analysis highlighted amino acid biosynthesis and flavonoid metabolism as significantly enriched. Comparative metabolomic analysis with green tea identified 19 potential biomarkers, prominently including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs), which were the most prominent. Correlation analysis between biomarkers and sensory attributes revealed distinct patterns in yellow and green teas, supporting their potential functional roles. These findings provide systematic and novel insights into the taste characteristics and underlying formation mechanisms of yellow tea.
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Analytical Methods
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2026
·
IF 3
Hengyu Xu,Zheyuan Yao,Xianyu Bao,Yina Cai,Xiaobo Zuo,Chifang Peng
A headspace gas chromatography (HS-GC) method using natural deep eutectic solvent (NADES) as a green matrix medium was reported for the simultaneous determination of 14 residual solvents in tea polyphenol products. Through systematically screening, a NADES, choline chloride-glycerol (1:2, mol/mol), was selected as the optimal matrix medium in tea polyphenol dissolution. After the headspace parameters, including equilibrium temperature and time were optimized. A HS-GC method was developed and demonstrated good linearity (R² = 0.9874–0.9995) over 0.005–1000 μg/g. Limits of detection (LODs) and quantification (LOQs) ranged from 0.01 to 0.25 μg/g and 0.03 to 0.83 μg/g, respectively. In spiked tea polyphenol samples, the recoveries from 82.4% to119.0% were obtained with relative standard deviations (RSDs) of 0.14%–4.91%. And the above HS-GC method was utilized to measure 41 commercial tea polyphenol products. The results confirmed that the detected residual solvents in all the samples were below the Permissible Daily Exposure (PDE) limits. Risk assessment based on the hazard quotient (HQ, calculated as the ratio of Daily Intake to PDE) yielded values of 50.8% for benzene and 1.47% for dichloromethane. These results suggest that benzene requires prioritized control as a critical point. And we also should pay attention to dichloromethane. This study provides a green and efficient approach for residual solvent analysis in tea polyphenol products and demonstrates the potential of NADESs as sustainable matrix media in food safety testing.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2026
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IF 5.4
Di Zhang,Zhengxin Cao,Jiayi Li,Kai Yue,Zhixiong Han
The composite films with superior electrical heating and EMI shielding performance were obtained by a facile and novel method. • The composite film achieved superior electrothermal response under the voltage of as low as 6 V, and maintained stable performance after multiple cyclic tests. • The film attained an EMI shielding effectiveness of 24 dB, and reflection palyed an important role. • The performances were in good accordance with the COMSOL simulation results, further enabling the reliability. • The superior properties of material enabled it as a promising a material for wearable thermal management and electronic device electromagnetic compatibility fields. Flexible multifunctional composites show great potential in emerging wearable electronics. Nevertheless, most reported materials have several limitations, including high filler loading, intricate fabrication process and poor functional synergy, which cannot satisfy the requirements of stable electrothermal performance and electromagnetic protection for wearable devices. Therefore, this study proposed a “brick-mortar” structure to improve the carbon nanotube dispersion, and constructed continuous conductive pathways, achieving synchronous electrothermal and electromagnetic interference (EMI) shielding performance. Accordingly, tea polyphenol-modified multi-walled carbon nanotubes (T-MWCNTs)/poly(3,4-ethylenedioxythiophene)-poly(styrenesulfonate) (PEDOT:PSS)/polyvinyl alcohol (PVA) composite films (TPFs) were prepared via layer-by-layer deposition. The “brick” network was formed by T-MWCNTs and PEDOT:PSS provided continuous conductive paths, while PVA as the “mortar” enhanced the flexibility and interfacial adhesion. The composite film exhibited a rapid electrothermal response under 6 V, reaching to 123 °C within 90 s with superior cycling stability. It also showed an EMI shielding effectiveness of 24 dB, and reflection played an important role. These results were verified by COMSOL simulation as well. TPFs shows promising potential in wearable thermal management and electromagnetic compatibility. Download: Download high-res image (151KB) Download: Download full-size image
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Foods
·
2026
·Vol. 15
·期 10
·1656
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IF 6
Ning Chi,Yu-Rong Hu,Zhou-Tao Fang,Cun-Yu Li,Hong-Zhiyuan Yang,Shan-Shan Wu,Xin-Qiang Zheng,Jian-Hui Ye,Yue-Rong Liang,Ding-Wu Zhang,Jian-Liang Lu
Quality deterioration, characterized by browning and cooked-off flavor (COF) development, often occurs in green tea beverages (GTBs) during shelf life. Changes in sensory quality and physical and chemical properties, as well as COF formation and its alleviation under different storage conditions, were comprehensively investigated in beverages prepared from five green teas and one jasmine-scented green tea. As the storage temperature increased and the storage duration extended, all GTBs exhibited a noticeable decrease in total sensory score (TSS), along with remarkable increases in total color difference (ΔE) and COF. Contents of total polyphenols declined markedly during storage of GTBs, while levels of caffeine and free amino acids changed insignificantly. Among the nine volatiles negatively correlated with TSS and positively correlated with COF, linalool, geraniol, 1-octanol, and 3-methylbutanal were identified as key COF contributors due to their high relative odor activity values. These results indicate that quality deterioration of GTBs during storage is closely associated with polyphenol loss, accumulation of COF-related components, and shifts in volatile composition and ratios. Notably, beverages prepared from jasmine-scented tea exhibited higher sensory scores and slower quality deterioration during storage than those prepared from unscented tea. This study identifies the key volatile contributors to COF and demonstrates that jasmine scenting effectively mitigates quality deterioration, offering a practical strategy for extending the shelf life of GTBs.
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FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Tianhui Jiao,Yanghong Zhang,Xiaoxiao Wu,Hao Qian,Zhen Wang,Songguang Zhao,Ying Li,Fangling Jiang,Qingmin Chen,Quansheng Chen
Fusion of Vis-NIR, NIR and CIELAB color parameters enhances data complementarity • The mid-level fusion strategy improves the performance in multi-source data mining • Demonstrates potential for online catechin monitoring during ultrasound-assisted enzymatic hydrolysis Catechins are important contributors to the bitter and astringent taste of summer–autumn tea and play a key role in determining the sensory quality of tea extracts. Conventional analytical techniques for monitoring ultrasound-assisted enzymatic hydrolysis of catechins are often time-consuming and unsuitable for rapid analysis. Although single-spectroscopy techniques enable online catechin monitoring, their analytical performance remains constrained by noise and external interferences. To address these limitations, this study integrates visible-near-infrared spectroscopy (Vis-NIR), near-infrared spectroscopy (NIR) and CIELAB color parameters to develop three multi-source data fusion strategies, including dual-spectral fusion and low- and mid-level dual-spectral-color fusion, with the aim of enriching dataset information and enhancing feature representation capability. The mid-level fusion model combined with variable combination population analysis-partial least squares (MID-MF-VCPA-PLS) achieved coefficient of determination for prediction (R 2 p ) values of 0.9695, 0.9533, and 0.9666 for gallic acid, non-galloylated catechins, and galloylated catechins, respectively, with corresponding residual predictive deviation (RPD) values of 5.78, 4.67, and 5.52. Compared with the low-level fusion model, which yielded R 2 p values of 0.9569, 0.9250, and 0.9604 and RPD values of 4.87, 3.69, and 5.08, the proposed model demonstrated improved overall predictive capability. The proposed method enables rapid monitoring of catechin dynamics during laboratory-scale ultrasound-assisted enzymatic hydrolysis and demonstrates its potential as a monitoring approach for tea enzymatic hydrolysis. Download: Download high-res image (263KB) Download: Download full-size image
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Food Frontiers
·
2025
·
IF 6.9
Yingxin Xu,Xiaogan Chen,Liqing Mei,Hongying You,Zhenchuan Lin,Haowei Guo,Qiang Chu,Shuying Gong,Fangyuan Fan
Withering is a critical processing step that significantly influences the aroma quality of white tea. Although various withering methods are known to alter the aroma profile of white tea, the causal relationship between specific withering parameters and the resulting aroma signature remains elusive. This study systematically investigated the effects of sunlight withering (SW) and dark withering (DW) on the aromatic profile of white peony tea (WPT) made from three tea cultivars. Comparative analysis revealed that SW significantly attenuated the intensity of green aroma in WPT. Through orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with odor activity value (OAV) evaluation, a total of 12 aroma-active compounds were identified. Aroma recombination models constructed using these compounds successfully reproduced the balanced sensory profile of WPT, encompassing green, fresh, sweet, and fatty notes. Omission experiments further elucidated the critical role of five volatile compounds in mediating withering-induced aroma variations: Linalool, ( Z )-3-hexen-1-ol, ( E )-2-hexenal, benzeneacetaldehyde, and β -ionone. These findings provide novel insights into the mechanisms of aroma modulation by different withering processes in WPT production.
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Frontiers in Microbiology
·
2023
·
IF 5.2
Zhang Ziyan,Deng Qingmei,Ye Hui,Ge Gaofei
Several studies have indicated that the heavy-metal content in tea is increasing gradually. Researchers examining the soil of more than 100 tea gardens in China have observed that lead content was higher in some soils. The effect of lead contamination on soil microorganisms in tea gardens was studied to determine the effect of lead on the essential functions of microorganisms in a tea garden soil ecosystem. Previous studies on pot experiments adopted the method of adding a single instance of pollution, which failed to comprehensively simulate the characteristics of the slow accumulation of heavy metals in soil. This study designed with two pollution modes (multistage and single instance) determined the content of soil lead in different forms according to the European Community Bureau of Reference extraction procedure. The community structure, species diversity and functional abundance of soil bacteria and fungi were examined by high-throughput sequencing. We observed that the content of four forms of lead was higher in the multistage contamination mode than in the single instance contamination mode. The effects of lead contamination on bacteria differed significantly (p < 0.05), and the abundance and diversity of bacteria were higher in the multistage contamination mode than in the single instance contamination mode. The community structure of fungi was more affected by lead than was that of bacteria. The content of each lead form was the environmental factor most strongly affecting soil bacteria and fungi. The predicted main function of the bacterial community was amino acid transport and metabolism, and the trophic mode of the fungal community was mainly pathotroph–saprotroph. This study revealed changes in soil microorganisms caused by different forms of lead and contamination methods in tea garden soil and provide a theoretical basis for examining the effects of lead contamination on soil microorganisms.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
·
IF 8.2
Renjie Li,Zhuangwei Zhang,Jin Chen,Huihui Li,Hongjin Tang
Luteolin has extensive biological effects, but its low water-solubility and oral bioavailability have restricted its application. In this study, we successfully prepared new zein-gum arabic (GA)-tea polyphenols (TP) ternary complex nanoparticles (ZGTL) as a delivery system to encapsulate luteolin using an anti-solvent precipitation method. Consequently, ZGTL nanoparticles showed negatively charged smooth spherical structures with smaller particle size and higher encapsulation ability. X-ray diffraction revealed the amorphous state of luteolin in the nanoparticles. Hydrophobic, electrostatic, and hydrogen bonding interactions contributed to the formation and stability of ZGTL nanoparticles, as indicated by fluorescence and Fourier transform infrared spectra analyses. The inclusion of TP improved the physicochemical stability and luteolin retention rate of ZGTL nanoparticles by forming more compact nanostructures under different environmental conditions, including pH, salt ion concentration, temperature, and storage. Additionally, ZGTL nanoparticles exhibited stronger antioxidant activity and better sustainable release capacity under simulated gastrointestinal conditions due to TP incorporation. These findings demonstrate that ZGT complex nanoparticles have potential applications as an effective delivery system for encapsulating bioactive substances in food and medicine fields.
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Foods
·
2023
·Vol. 12
·期 10
·2011
·
IF 5.2
Lilai Mo,Xinzhuan Yao,Hu Tang,Yan Li,Yujie Jiao,Yumei He,Yihe Jiang,Shiyu Tian,Litang Lu
Cuticular wax is a complex mixture of very long-chain fatty acids (VLCFAs) and their derivatives that constitute a natural barrier against biotic and abiotic stresses on the aerial surface of terrestrial plants. In tea plants, leaf cuticular wax also contributes to the unique flavor and quality of tea products. However, the mechanism of wax formation in tea cuticles is still unclear. The cuticular wax content of 108 germplasms (Niaowang species) was investigated in this study. The transcriptome analysis of germplasms with high, medium, and low cuticular wax content revealed that the expression levels ofCsKCS3andCsKCS18were strongly associated with the high content of cuticular wax in leaves. Hence, silencingCsKCS3andCsKCS18using virus-induced gene silencing (VIGS) inhibited the synthesis of cuticular wax and caffeine in tea leaves, indicating that expression of these genes is necessary for the synthesis of cuticular wax in tea leaves. The findings contribute to a better understanding of the molecular mechanism of cuticular wax formation in tea leaves. The study also revealed new candidate target genes for further improving tea quality and flavor and cultivating high-stress-resistant tea germplasms.Keywords:cuticle wax;KCSgene family;tea plant (Camellia sinensis);wax biosynthesis
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MATERIALS & DESIGN
·
2022
·
IF 9.417
Zhiqiang Dong,Yiyi Lin,Shibo Xu,Linna Chang,Xingjun Zhao,Xifan Mei,Xiuqiu Gao
Periodontitis caused by bacteria is the most common oral disease. In the face of plaque formation, traditional scaling and antibiotic treatment can lead to gum recession, drug resistance and other side effects. The nanoplatform of multifunctional complex treatment is attractive for the treatment of periodontitis. In this study, epigallocatechin gallate (EGCG) was loaded into gold nanoparticle-modified hydrogels ( [email protected] ) to achieve the synergistic functions of near-infrared (NIR) photosensitization, bactericidal and periodontal tissue regeneration. [email protected] rapidly heats up to 50.7 °C within 5 min under NIR light irradiation, exerting a good photothermal effect, while the NIR spectrum can effectively control the release of tea polyphenols, enhance the antibacterial effect, promote angiogenesis and improve bone regeneration. In vitro studies showed that NIR-irradiated composites inhibited S. aureus , E. coli and S. aureus biofilms by 94 %, 92 % and 74 %, increased alkaline phosphatase activity 5-fold after 7 days and increased extracellular matrix mineralization rate 3-fold after 21 days. The rat periodontitis model successfully demonstrated that [email protected] with NIR light irradiation inhibited dental plaque biofilm by 87 % and promoted alveolar bone regeneration by 38 %. The experimental results suggest that this hydrogel with a NIR-sensitive composite nanoplatform offers new possibilities for the treatment of periodontal disease.
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MOLECULES
·
2023
·Vol. 28
·期 15
·5889
·
IF 4.6
Yue Zhu,Teng Chen,Tingting Feng,Jiaojiao Zhang,Zejing Meng,Ning Zhang,Gang Luo,Zuhua Wang,Yuxin Pang,Ying Zhou
Nanoemulsion is a new multi-component drug delivery system; the selection of different oil phases can give it special physiological activity, and play the role of “medicine and pharmaceutical excipients all-in-one”. In this paper, we used glycyrrhizic acid as the natural surfactant, andBlumea balsamiferaoil (BB) and tea tree oil (TTO) as the mixed oil phase, to obtain a new green functional composite nanoemulsion. Using the average particle size and polydispersion index (PDI) as the evaluation criteria, the effects of the oil ratio, oil content, glycyrrhizic acid concentration, and ultrasonic time on the nanoemulsion were systematically investigated. The stability and physicochemical properties and biological activities of BB-TTO NEs prepared via the optimum formulation were characterized. The optimal prescription was BB: TTO = 1:1, 5% oil phase, 0.7% glycyrrhizic acid, and 5 min ultrasonication time. The mean particle size, PDI, and zeta potential were 160.01 nm, 0.125, and −50.94 mV, respectively. The nanoemulsion showed non-significant changes in stability after centrifugation, dilution, and 120 days storage. These nanoemulsions were found to exhibit potential antibacterial and anti-inflammatory activities. The minimal inhibitory concentration (MIC) of BB-TTO NEs againstEscherichia coli,Staphylococcus aureus, andPseudomonas aeruginosais 2975 μg/mL, 2975 μg/mL, and 5950 μg/mL, respectively. A lower level of inflammatory cell infiltration and proportion of fibrosis were found in the synovial tissue of AIA rats treated with BB-TTO NEs. These findings demonstrate that the BB-TTO NEs produced in this study have significant potential for usage in antibacterial and anti-inflammatory areas.Keywords:nanoemulsion;Blumea balsamiferaoil;tea tree oil;glycyrrhizic acid;anti-inflammatory;antibacterial
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Food Bioscience
·
2023
·
IF 5.2
Xianghui Kong,Weiqi Xu,Kaixin Zhang,Guijie Chen,Xiaoxiong Zeng
Theaflavins (TFs) and theasinensins (TSs) are the key components formed from the enzymatic oxidation of tea catechins , contributing significantly to the biological activities and taste of black and Oolong teas. In this study, we aimed to reveal the catechin conversion and the enzymatic synthesis of TFs and TSs under reaction temperatures and pH values using polyphenol oxidase (PPO) from potato tuber ( Solanum tuberosum L.). The results indicated that different temperatures, pH values and durations had significant effects on the conversion of catechins and the formation of TFs and TSs. During the reaction, the most of catechin substrates was consumed at 60–90 min after reaction initiation, and large amounts of the products TFs (0.04–0.41 mg/mL) and TSs (0.51–1.52 mg/mL) were obtained. The content of TSs was significantly higher and the maximum content of TSs was more than three times that of TFs. Reaction at a lower temperature (20 °C) is suitable for producing dimers, especially for TFs. Higher pH value resulted in higher catechin consumption and higher TSs content, while the maximum of TFs was obtained at pH 5.0. The present results provided a theoretical basis and practical guidance for the targeted processing of tea catechin dimers in vitro .
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