SCIENTIA HORTICULTURAE
·
2024
·
IF 3.9
Linmu Chen,Jingna Yan,Yiwen Miu,Rui Huang,Hao Wei,Lilei Wang,Cheng Zhang,Lianyu Yuan,Huarong Tong
The distinct qualities of etiolated leaves from chlorotic tea cultivars are significantly related to their developmental stages during harvesting. In this study, Hjy ( Camellia sinensis L. cv . Huangjinye) as a light sensitive etiolated tea variety had a higher concentration of theanine (99.36 mg/g) and lower total catechins (119.15 mg/g) than normal green tea plant. The shading treatment could turn the yellow leaves to green and alter the levels of catechins, caffeine, and theanine of tea shoots in Hjy. Additionally, the buds and 2nd leaves of Hjy tea shoots had the highest content of theanine, whereas the 3rd leaves contained the highest caffeine and total catechins. Moreover, the three different developmental stages of Hjy tea leaves had different levels of pigments, total free amino acids, total polyphenols, and soluble protein. Transcriptome and metabolome analyses identified a total of 58,175 genes and 414 metabolites in the three developmental stages, which were most enriched in photosynthesis, primary metabolism, lipid metabolism, and flavonoid metabolism. The multi-omics analysis revealed that the accumulations of L- glutamic acid and L-glutamine were up-regulated by GOGATs and GDHs and down-regulated by GSs, TS , and ALaDC. WRKY24, WRKY27, MYB105, and some other genes related to plant development and ion balance were highly correlated with L- glutamic acid biosynthesis. The decreased expressions of LARs and ANRs contributed to the reduction of catechin, epigallocatechin, and epigallocatechin gallate. WRKY35 , W RKY53, MYB62 , and some other genes related to photosynthesis, plant development, monooxygenases, and glycosylation exhibit roles in regulating catechins biosynthesis. This study provided the novel information about the Hjy tea plant, and the integrated strategy of multi-omics allowed a mechanistic understanding of the differential accumulation of L- glutamic acid and catechins during the development of etiolated tea leaves.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jia Yu,Yuanjie Wu,Chaoxi Zeng,Haoren Wu,Gaofeng Jia,Jianhui Ye,Si Qin,Zhonghua Liu,Meng Shi
Dark tea has long been recognized for its health-promoting benefits, attributed to its complex phytochemical composition. However, the specific bioactive compounds responsible for these beneficial effects remain inadequately characterized. This study aimed to explore the impact of dark tea water extract (DTE) on digestive enzyme activity, antioxidant capacity, and glucose-lipid balance. DTE was fractioned into four fractions using gel separation, followed by analysis with high-performance liquid chromatography and quasi-targeted metabolomics. The 30 % ethanol elution (EEA) and 50 % ethanol elution (EEB) fractions showed stronger antioxidant and enzyme inhibition effects compared to the whole DTE. The EEA fraction was rich in 5 catechins and 26 additional phytochemicals, while the EEB fraction contained high levels of caffeine, ECG, and 29 other phytochemicals. Notably, significant correlations were observed between quercetin-3,4′-O-di-β-glucopyranoside and 3-(2-Naphthyl)-L-alanine with digestive enzyme inhibition. Cellular studies revealed the ability of EEA and EEB to reduce lipid accumulation, improve glycolipid metabolism, and alleviate oxidative stress by increasing SOD, CAT, and GSH levels while decreasing MDA and ROS in HepG2 cells. Furthermore, 34 flavonoids, 2 alkaloids, 2 terpenes, 2 alcohols and polyols, 2 phenylpropanoids and polyketides, 1 organoheterocyclic compound were directly linked to the antioxidant activity and the modulation of glucose and lipid levels. These findings offer valuable insights into the phytochemical profiles of dark tea and its potential health benefits.
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SEPARATION AND PURIFICATION TECHNOLOGY
·
2024
·
IF 8.1
Weijie Yang,Runping Wang,Lingqi Wang,Zhijian Tan
Switchable deep eutectic solvents (SDESs) have recently been developed to improve the recovery and reuse of the extractants. In this work, temperature-induced SDESs were prepared and used for the extraction of flavonoids (representative phlorizin and trilobatin) from sweet tea ( Lithocarpus litseifolius (Hance) Chun). These SDESs solution can switch between solution and sediment depending on the temperature, and the phase diagram of SDESs solution had been drawn. Their temperature-responsive characteristics were studied by various characterizations, including variable-temperature FT-IR, variable-temperature 1 H NMR, and variable-temperature dynamic light scattering (DLS). SDES-1 (Benzamide: Malic acid = 2:1) was screened as the optimal extractant, and the major factors affecting the extraction process were studied by single-factor experiments and optimized by response surface methodology (RSM). The extraction yields for phlorizin and trilobatin were 114.72 and 12.56 mg/g, respectively. Moreover, the recoveries for phlorizin and trilobatin reached 98.46 % and 94.64 %, respectively. This study thus provides an environmentally sound strategy for extracting bioactive compounds from plant resources.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhen Wang,Waqas Ahmad,Songguang Zhao,Afang Zhu,Shuhao Huo,Quansheng Chen
The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC–MS to carefully examine the volatile compounds of green tea samples from multiple storage periods and simultaneously detected changes in taste and color during tea infusion. Notably, 16 compounds with VIP > 1.5 were identified, highlighting their significance in the overall analysis profile. Among these components, nonanoic acid, octanoic acid and hexanal were identified as potential contributors to off-flavors and rancid oil flavors in tea after storage. The color of the tea broth becomes darker. Bitter flavor is associated with increased amino acid content. The PSO-SVM model showed excellent accuracy for predicting the storage duration of green tea. These findings provide critical theoretical understandings of green tea manufacturing and quality control.
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Food Chemistry-X
·
2024
·
IF 6.5
Yujie Wang,Nanfeng Liu,Tianzi Yu,Jing Gao,Yulin Fan,Wenya Wang,Junhan Wang,Yida Wu,Jixin Zhang,Jingming Ning
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC–MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β -lonone, geraniol, ( Z )-jasmone, linalool, nonanal, and benzeneacetaldehyde. The recombination of these floral volatiles confirmed the consistency with the floral green tea. Furthermore, the extending spreading duration (8–10 h), reducing fixation duration (160–190 s), and increasing drying temperature (100–115 °C) promote their accumulation in green tea. This study provides new perspectives for the precise enhancement of floral odorants for green tea.
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Journal of Environmental Chemical Engineering
·
2025
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IF 7.2
Yanbing Liu,Ting Zhou,Mingyang Li,Meng Ye,Jianjian Yi,Binxian Gu,Qingsong Hu
In recent years, the development of catalysts with high spatial separation efficiency of photoinduced carriers and molecular oxygen activation has received extensive attention. In this research, a simple solvothermal method was employed to prepare Bi 12 O 17 Cl 2 nanosheets modified with different concentrations of tea biomass carbon quantum dots (T-BCDs), and the morphology, structure and photo-electrochemical characteristics of the as-prepared catalysts were explored in detail. The tea biomass quantum dots adopted a green synthesis strategy. The method converts waste into high-value biomass carbon quantum dots, thereby enabling sustainable use of resources. T-BCDs can store and transfer photogenerated electrons, which can accelerate photoinduced carrier migration and charge separation, boost molecular oxygen activation, and enhance photocatalytic activities. Among which, Bi 12 O 17 Cl 2 loading with 2 mL T-BCDs displays significantly enhanced photocatalytic performance towards the removal of antibiotics under visible and near-infrared light irradiation. In addition, microbial toxicological experiments show that the toxicity of the degradation products is significantly reduced. Superoxide radicals (•O 2 - ) and holes (h + ) are determined to be the major reactive species in photocatalytic reactions. Finally, a viable photocatalytic mechanism is put forward. This study provides a promising strategy for the development of wide-spectrum responsive catalyst in the field of environmental purification.
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Polymers
·
2025
·Vol. 17
·期 16
·2174
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IF 4.9
Jie Liu,Zhongfeng Song,Yiwei Wang,Ying Pei,Keyong Tang
The increasing demand for environmentally friendly alternatives to conventional plastic packaging has driven interest in the development of biodegradable edible films with functional properties. In this work, edible blend films were developed based on fish gelatin (FG), soluble soybean polysaccharide (SSPS), and tea polyphenol (TP) for active food packaging applications. The FG/SSPS/TP films were prepared by solvent casting and characterized in terms of their structural, mechanical, optical, thermal, and barrier properties. FTIR, SEM, and XRD analyses revealed TP-induced morphological and structure changes in the biopolymer matrix. The incorporation of TP significantly enhanced the antioxidant activity and UV-shielding properties of the films, while also modifying their flexibility and surface hydrophilicity. The packaging performance of FG/SSPS/TP films was evaluated using beef tallow as a model food product. Compared to neat FG/SSPS and polyethylene films, the FG/SSPS/TP films effectively suppressed lipid oxidation of the samples during storage. The results demonstrated that the prepared FG/SSPS/TP films possess strong potential for use as edible and active packaging materials for food products.
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Food Chemistry-X
·
2025
·
IF 8.2
Yifan Zuo,Shuai Dong,Jingfei Shen,Yurong Chen,Qianfeng Yang,Yongning Wei,Jingming Ning,Luqing Li
Porphyrin-based colorimetric sensing arrays (CSA) are frequently used to evaluate the black tea quality, but the mechanisms behind the interaction between porphyrin structures and volatile organic compounds (VOCs) remain unclear. Six VOCs that can be used to distinguish the degree of fermentation in black tea were identified and analysed. Response surface optimisation revealed the optimal conditions for CSA: reaction temperature of 65 °C, reaction time of 8 min and dye volume of 5 μL. The predictive coefficients and relative predictive deviations of the simplified quantitative model ranged from 0.82 to 0.94 and 1.72 to 2.92, respectively. Finally, density functional theory (DFT) calculations were used to elucidate the intrinsic relationship between the structural features of porphyrin molecules and their responsiveness to sensing by analysing variations in binding energy, dipole moment, charge and bond length. This provides a theoretical basis for constructing targeted CSA to monitor aroma.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Lin-Kun Sun,Pei-Ru Zhou,Tian Du,Yu-Cang Zhang,Yan-Zhen Zheng
This study presents a novel and sustainable strategy for valorizing tea stems, an abundant agricultural by-product, using natural deep eutectic solvents (NADESs) composed of choline chloride as the hydrogen bond acceptor and levulinic acid, acetic acid, glycerol, lactic acid, or urea as hydrogen bond donors. The NADES system enabled efficient extraction of polyphenolic and flavonoid compounds, with total flavonoid content (83.49 ± 0.40 mg/g) significantly exceeding that obtained using ethanol (61.65 mg/g). The extracts exhibited enhanced stability under thermal and light stress and demonstrated strong antioxidant activity and inhibitory effects against α-amylase and pancreatic lipase. Importantly, the solid residues remaining after extraction were further enzymatically hydrolyzed to release monosaccharides, supporting complete biomass utilization. This dual-phase NADES-based approach not only maximizes recovery and stability of bioactive compounds but also enables integrated valorization of tea stem residues, highlighting both scientific novelty and practical applicability in functional foods, nutraceuticals, and renewable energy.
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SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2025
·
IF 4.6
Su-Ming Dai,Yu Shen,Jing-Xiang Wang,Xin-Xin Zhang,Yao-Yao Zhang,Ya-Ying Huang,Ri-Hui Su,Jun Yan
This study addresses the issues of variety adulteration and origin fraud in the green tea market by establishing classification models based on fused surface-enhanced Raman scattering (SERS) spectra from three different extraction solvents. Seven green tea varieties were extracted using three solvents including water, ethanol, and hydrochloric acid to obtain single SERS spectra, and then the single SERS spectra were combined into fused SERS spectra in order to improve the discrimination capability. Various dimensionality reduction techniques for SERS spectral data such as competitive adaptive reweighted sampling (CARS), principal component analysis (PCA), t-distributed stochastic neighborhood embedding (t-SNE), and uniform manifold approximation and projection (UMAP) were applied to reduce the dimension of the fused SERS data. Finally, support vector machine (SVM), K-nearest neighbors (KNN), and random forest (RF) were used to develop classification models. The results demonstrate that fused SERS data can markedly elevate model classification accuracy relative to single SERS spectra, and the UMAP-SVM strategy achieved best performance with an accuracy rate of 98.21 % for the seven green tea varieties. Moreover, the accuracy rates for identifying the origins of Biluochun tea and Longjing tea reached 98.61 % and 97.22 %, respectively. This study establishes a simple, green, and rapid method for identifying green tea varieties and their origins based on fused SERS spectral data obtained under different extraction conditions, thereby providing a new research approach for green tea quality monitoring.
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Journal of Agriculture and Food Research
·
2025
·
IF 6.2
Baolin Han,Weitao Zhou,Rong Fan,Shufan Zhang,Xiaohu Ren,Hucheng Gong,Shulin Tian,Qiang Xu,Minghong Bian
Morus alba 'Seedless Dashi' is an excellent variety with large leaves, which is very suitable for making tea. GABA is an important functional component in mulberry leaf tea, but its role and influence on flavor components and metabolism of mulberry leaf tea are still unclear. In this study, metabolomics methods were used to comprehensively analyze the differences between externally added GABA mulberry leaf tea and non-added GABA mulberry leaf tea. The results showed that GABA treatment significantly increased the total amount and diversity of volatile components of mulberry leaf tea (+38.95%), especially the addition of 6 new pyrazine compounds, which gave mulberry leaf tea nutty and caramel characteristics. Compared with ordinary mulberry tea, 73 different metabolites were screened (65 up-regulated and 8 down-regulated). It was found that GABA tea promotes the accumulation of functional components by regulating amino acid and lipid metabolism pathways. This study provided a theoretical basis for the quality optimization of GABA mulberry leaf tea and confirmed that GABA has the dual role of flavor-enhancing and functional components in mulberry leaf tea.
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Frontiers in Nutrition
·
2025
·
IF 5.1
Sixuan Wang,Luorui Li,Qing Meng,Wei Luo,Fang Wei,Liyong Luo,Liang Zeng
Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds among various varieties, a total of 147 volatile compounds were identified across 25 samples via gas chromatography–mass spectrometry (GC-MS). Through hierarchical clustering analysis (HCA), 25 samples were classified into two clusters, in which the Fuding variety, Jinguanyin variety, Huangguanyin variety, and Meizhan variety were clustered into one category, whereas the Sichuan population variety was clustered into the other. These two categories were further analyzed via orthogonal partial least squares discriminant analysis (OPLS-DA), and 48 differential compounds were identified. The Sichuan population variety was found to contain a higher concentration of floral and fruity aroma compounds while exhibiting fewer green or grassy odor compounds. To explore the floral-fruity aroma components of Sichuan Congou black tea (SCBT), forty-nine aroma-active compounds were identified through multidimensional GC–MS/olfactometry (MDGC-MS/O). Among them, six components with odor activity values (OAVs) ≥1 were regarded as key floral-fruity aroma components. Recombination and omission tests ranked the contributions of these compounds as follows: geraniol, linalool, methyl salicylate, benzeneacetaldehyde, beta-myrcene and benzaldehyde. Addition experiments confirmed for the first time that linalool, beta-myrcene and methyl salicylate are the key citrus-like compounds, offering valuable insights for the exploration of germplasm resources and quality control of black tea with special aromas.
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