Food Chemistry-X
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2024
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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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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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Polymers
·
2025
·Vol. 17
·期 16
·2174
·
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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COLLOIDS AND SURFACES B-BIOINTERFACES
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2025
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IF 5.6
Reyihanguli Alimu,Lanlan Dong,Patiguli Aihemaiti,Houfeng Jiang,Wurikaixi Aiyiti,Cijun Shuai
High-performance hydrogel biomaterials hold considerable promise for advanced wound care. However, the suboptimal mechanical properties of conventional hydrogel materials limit their practical application. In this study, Hyaluronic acid sodium salt (HA), xanthan gum (XG), and N-acryloyl-glycinamide (NAGA) hydrogels with porous structures were successfully fabricated using in-situ extrusion 3D printing technology, and a functionalization strategy involving tea polyphenol (TP) immersion was proposed to enhance material properties through additional hydrogen bonding. Systematic optimization of TP concentration and immersion time led to significant improvements in the resulting hydrogel: tensile strain increased from 95 % to 266 %, tensile stress improved 6.8-fold, and compressive stress increased 10-fold, with an elastic modulus of 0.68 MPa and toughness of 1.2 MJ/m³ . Furthermore, TP-treated hydrogels exhibited excellent biocompatibility and strong antioxidant activity and antibacterial activity. This study provides a simple yet effective secondary functionalization approach for enhancing the performance of 3D-printed hydrogels, offering a promising approach for multifunctional hydrogel biomaterials with integrated mechanical strength and biocompatibility. These findings open new avenues for advanced wound care systems and personalized medicine applications.
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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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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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Journal of Environmental Chemical Engineering
·
2025
·
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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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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JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Desy Anggraini Soetanto,Fengnan Li,Isaac Duah Boateng,Xiao-Ming Yang
Ginkgo biloba leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing Ginkgo biloba dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%–34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Wenhao Wang,Guoying Tan,Qinggui Lei,Jing Chen,Zhengming Qian
A rapid and environmentally friendly quantification method for myricetin and dihydromyricetin in vine tea was developed using direct infusion–tandem mass spectrometry (DI–MS/MS). These compounds are vital functional components known for their anti-inflammatory and antioxidant properties, making them significant for health promotion. DI–MS/MS enhances analytical efficiency by eliminating the need for chromatographic separation, significantly reducing analysis time and solvent consumption compared to previous methods like liquid chromatography–tandem mass spectrometry. This method was validated for accuracy, precision, and stability, ensuring reliable results across various samples. By providing a more sustainable and rapid method for the quality control of vine tea products, this method contributes significantly to the industrial development of vine tea as a functional food product, thereby supporting consumer safety and health benefits in the growing market for herbal teas and natural health products.
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ADVANCED POWDER TECHNOLOGY
·
2024
·
IF 4.2
Chen Jixi,Jia Jinqing,Zhu Mengyu
Water film thickness (WFT) has been discovered to significantly affect the performance of cement-based materials in previous studies. The purpose of this study is to apply the WFT theory to cement-based materials with early-strength agents. To this end, calcium chloride (CaCl 2 ) and triethanolamine (TEA) were used to prepare 32 groups of fresh pastes with varying water-cement ratios and different dosages of CaCl 2 /TEA. These pastes were tested for flow performance, setting time, and hardening performance. The comprehensive effects of WFT and early strength agents on the mobility and hardened properties of cement-based materials were discussed from the obtained results. Results show that WFT is still one of the main elements affecting the performance of cement-based materials in the presence of early strength agents. CaCl 2 increased the packing density of the paste, enhancing the excess water between particles and enlarging the WFT, which positively impacted the performance of the paste. In contrast, TEA decreased the WFT, increased the cohesion between particles, and declined the fluidity. Furthermore, as the water-cement (w/c) ratio raised, the WFT of the paste also increased. This caused cement particles to be enveloped in excess water, improving slip capacity and consequently increasing fluidity but reducing strength. Overall, WFT and admixture dosage can effectively predict the fluidity and mechanical properties of the paste.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Hairong Huang,Jiajun Chen,Yi Chen,Jianhua Xie,Shuai Liu,Nan Sun,Xiaobo Hu,Qiang Yu
The research aimed to assess the effects of high-temperature cooking assisted enzymatic method on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) from tea residue (GM-SDF). Under the optimal extraction conditions obtained by response surface methodology , the GM-SDF yield was significantly higher than that of untreated tea residue (U-SDF). It could be found results showed that GM-SDF possessed more hydrophilic groups, higher crystallinity, as well as a looser and more complicated structure by FTIR, XRD and SEM analysis. Besides, the differences in monosaccharide composition and molecular weight between U-SDF and GM-SDF were observed. Additionally, physicochemical properties analysis showed that water holding capacity , oil holding capacity and water swelling capacity of GM-SDF increased by 73.1%, 57.2% and 81.8% than that of U-SDF, respectively. Moreover, compared with U-SDF, GM-SDF exhibited higher adsorption capacity of glucose, sodium cholate, cholesterol and capacity of delaying glucose diffusion and dialysis. Furthermore, the inhibitory effect of GM-SDF on α-amylase was similar to that of acarbose. To sum up, the study showed that high-temperature cooking assisted enzymatic method can effectively extract dietary fiber from tea residue and improve the physicochemical and functional properties, which possesses great potential for application in functional food.
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