CARBOHYDRATE POLYMERS
·
2025
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IF 12.5
Wenyue Yu,Huan Guo,Ya Liu,Yangyu Zhou,Yue Xiao,Jinrong Bai,Yanping Wu,Kai Zhong,Yina Huang,Hong Gao
High fluoride intake from tea consumption poses significant health risks, necessitating the development of defluorination adsorbents in the food industry. Defluorination from tea is particularly challenging due to the requirements for high adsorption efficiency, preservation of sensory quality, and high recovery rates of the adsorbents. In this study, we introduced an innovative aerogel bead, CMC-Al/HAP, which integrates hydroxyapatite (HAP) into a carboxymethylcellulose (CMC) sphere crosslinked with aluminum chloride through a green and straightforward process. Our results demonstrated that CMC-Al/HAP achieved a remarkable fluoride adsorption capacity of 23.51 ± 0.46 mg/g. Subsequently, we investigated the impact of various adsorption parameters, kinetics, isotherms, coexisting anions, and recycling potential on the adsorption behavior of the beads. The adsorption kinetics followed the pseudo-second-order and dubinin-radushkevich models, while the Langmuir isotherm provided a good fit for the adsorption data. Characterization studies conducted before and after adsorption indicated that the adsorption mechanism mainly involved ion exchange and electrostatic interactions. Notably, CMC-Al/HAP effectively reduced fluoride levels in brick tea infusions without affecting quality such as tea color, catechins, and aroma. These findings underscore the potential of CMC-Al/HAP aerogel beads as a practical defluorination solution, providing valuable insights into alternative methods for defluorination in the tea industry.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Xue Tang,Gisèle Ineza Urujeni,Xu Ni,Ziwei Lu,Dan Wang,Jie Gao,Fizir Meriem,Hua He,Deli Xiao,Pierre Dramou
An innovative and simple nanocomposite denoted as MHNTs@PEI was synthesized for gallic acid (GA) analytical sample pretreatment. Polyethyleneimine (PEI) functionalized was binded onto magnetic halloysite nanotubes (MHNTs) to inhence adsorption capacity. MHNTs@PEI was obtained only through two steps modification (amination and PEI modification). Characterizations showed that there are layers of synthetic PEI on the tubular structure of the material and magnetic spheres on its surface, both indicating successful synthesis of the nanocomposite. Furthermore, the adsorption isotherms and kinetic modeling showed that the Langmuir model and pseudo-first-order model fit the adsorption data, respectively. MHNTs@PEI achieved an adsorption capacity of 158 mg·g −1 . Overall, the abundant adsorption sites significantly improved the adsorption performance of the MHNTs@PEI. Regeneration tests demonstrated that the MHNTs@PEI exhibits effective adsorption, even after undergoing five consecutive cycles. Optimization of key parameters (ratio, volume of elution, elution time and frequency) in the process of adsorption and desorption was also conducted. The limit of detection (LOD) and that of the quantification (LOQ) were 0.19 and 0.63 μg·mL −1 , respectively, and the recoveries were 95.67–99.43 %. Finally, the excellent magnetism (43.5 emu·g −1 ) and the adsorption feature of MHNTs@PEI enabled its successful utilization in analytical sample pretreatment through the extraction of GA from green tea.
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Cells
·
2024
·Vol. 13
·期 21
·1768
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IF 5.1
Yijie Dong,Xing Wang,Guang-Da Feng,Qing Yao,Honghui Zhu
Background: Tea plants (Camellia sinensis) are widely cultivated cash crops. However, fungal diseases lead to significant reductions in both the yield and quality of tea. Therefore, searching for economical, eco-friendly, and efficient biological control measures is crucial for protecting tea plants from pathogenic fungi. Methods: The confrontation assays were performed to identify the antagonistic bacteria against tea pathogenic fungi and evaluate the antifungal activity of these bacteria. Results: Here, three tea pathogenic fungi were identified:Colletotrichum siamenseHT-1,Diaporthe phaseolorumHT-3, andFusarium fujikuroiHT-4. Notably,D. phaseolorumwas the first to be reported in tea plants in China. Some tea pathogenic fungi showed a high relative abundance, suggesting a potential disease risk in tea plantations. Strain GS2Y, isolated from tea rhizosphere soil, exhibited strong antifungal activity against tea pathogenic fungi and represented a novel species within the genusBurkholderia, designated asBurkholderia theae. GS2Y could directly inhibit tea pathogenic fungi by disrupting the cellular structures and protect tea plants from fungal diseases caused byC. siamenseHT-1 andD. phaseolorumHT-3. Conclusions:B. theaeGS2Y might function as a potentially valuable resource for biocontrol agents, laying the foundation for the development of strategies to manage fungal diseases in tea plants.
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CERAMICS INTERNATIONAL
·
2025
·
IF 5.6
Zhihua Zhao,Xianghao Meng,Ayesha Yousaf,Zhigang Shao,Lan Wu
MoO 3 nanorods, successfully modified with CeO 2 , were synthesized using the hydrothermal technique and subsequently utilized for gas detection. Various techniques were employed to test and analyze the MoO 3 /CeO 2 materials. Numerous characterizations have confirmed that the synthesized MoO 3 /CeO 2 possesses excellent properties. The synthesized MoO 3 nanorods demonstrated uniformity in size, with an approximate diameter of 146 nm. CeO 2 nanoparticles were distinctly visible on the surface of the MoO 3 nanorods. The MoO 3 /CeO 2 sensor demonstrated significantly enhanced sensing performance for triethylamine at 240 °C. Specifically, the MoO 3 /CeO 2 sensor exhibited a reactivity of 73.1 to 20 ppm of triethylamine, signifying an improvement of 3.5 times compared to the reactivity of the MoO 3 nanorods. The sensor based on MoO 3 /CeO 2 exhibited high selectivity, good repeatability, and a lower detection limit for TEA. The enhancement of the gas-sensing performance of the MoO 3 /CeO 2 sensor may have been attributed to the accelerated electron transfer facilitated by the heterojunction formed between MoO 3 and CeO 2 . Additionally, underlying sensing mechanism was investigated using Density Functional Theory (DFT) methodologies.
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Food Chemistry-X
·
2024
·
IF 6.5
Shunyao Qi,Tiexin Zeng,Peiling Wu,Le Sun,Zhengqi Dong,Lijia Xu,Peigen Xiao
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6–12 h reduced the bitterness and astringency significantly, and enriched the aroma. The improvement of taste was mainly related to the down-regulation of anthocyanins (54.83–97.38%), the hydrolysis of gallated catechins (34.80–47.81%) and flavonol glycosides (18.56–44.96%), and the subsequent accumulation of d -glucose (33.68–78.04%) and gallic acid (220.96–252.09%). For aroma, increase of total volatile metabolite content (23.88–25.44%) and key compounds like geraniol (239.32–275.21%) induced the changes. These results identified the positive effects of yellowing process on improvements in vine tea flavor and the key compounds that contribute to these changes.
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npj Science of Food
·
2026
·
IF 9.7
Li Ya,Wu Hailin,Liang Jianfeng,Pan Yuhua
HS-SPME-GC/MS and UPLC were used to profile volatiles and non-volatiles in four Liupao tea aroma types (betelnut, stale, ginseng, and jujube). Combined flavoromics and molecular docking clarified aroma differentiating metabolites and their sweet taste binding mechanisms. In total 1509 volatiles across 15 classes were detected; terpenes, esters and ketones dominated. 47 key aroma compounds (ROAV≥100) distinguishing the four types were screened via OPLS-DA. Nonvolatile catechin, gallic acid and theobromine also mediated flavor divergence, with Mantel tests revealing synergistic correlations between catechin compounds and key volatiles. The 12 volatile compounds mainly bind to the T1R2 and T1R3 sweet taste receptors by Van der Waals and electrostatic interactions. Terpenoid and amino acid metabolic pathways dominated aroma differentiation. This work identifies type specific key metabolites and their molecular flavor-forming mechanisms to support Liupao tea aroma classification.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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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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JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2018
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IF 5.091
Zhenbao Zhu,Ying Wen,Jianhua Yi,Yungang Cao,Fuguo Liu,David Julian McClements
Hypothesis This study compared the interfacial and emulsification properties of tea saponins , quillaja saponins, and Tween 80. We hypothesized that tea saponins are an effective and sustainable source of plant-based emulsifiers that could replace synthetic or animal-based emulsifiers in many commercial applications. Experiments Interfacial tension measurements were used to characterize the behavior of the three surfactants at an oil-water interface. The emulsifying properties of the surfactants were determined by preparing oil-in-water emulsions containing 10 wt% medium chain triglycerides (MCT) and varying surfactant levels (0.1–2 wt%) using high-pressure homogenization (pH 7). The impact of surfactant type on emulsion formation and stability was determined by measuring particle size, zeta–potential, microstructure, and creaming stability. Findings The tea saponins were capable of producing nano-scale droplets ( d 32 < 200 nm) at low surfactant-to-oil ratios (SOR < 0.1). Emulsions containing tea saponins remained stable to droplet aggregation when exposed to various temperatures (30–90 °C), salt levels (0–200 mM NaCl), and pH values (3–9). However, droplet flocculation and/or coalescence occurred under highly acidic (pH 2) and high ionic strength (300–500 mM NaCl) conditions. Tea saponin-coated oil droplets appeared to be mainly stabilized by a combination of electrostatic and steric repulsion. The tea saponins behaved similarly or better than the other two emulsifiers under most conditions. These results suggest that tea saponins are effective plant-based surfactants that may have applications in commercial products.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Ruifang Zhu,Li Wang,Ailun Chao,Fangyu Fan,Mingfu Wang,Yueliang Zhao
Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility.
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JOURNAL OF SEPARATION SCIENCE
·
2022
·Vol. 45
·期 13
·2252-2261
·
IF 3.614
Li Yang,Li-yuan Xie,Xuan Chen,Xiao-hong Bai,Shuang Hu
A novel solvent terminated microextraction method based on a natural deep eutectic solvent (L-menthol and lactic acid at a molar ratio of 1:2) coupled with high-performance liquid chromatography was proposed, which was utilized for the separation and enrichment of bisdemethoxycurcumin, demethoxycurcumin and curcumin in Curcumae Longae Rhizoma and turmeric tea. The effects of independent parameters on extraction efficiency were optimized by single-factor analysis. Subsequently, four predominated parameters affecting the extraction procedure, including extractant volume, salt concentration, demulsifier consumption, and demulsification time, were further evaluated by a central composite design. Under the optimized conditions, the linear ranges of calibration curves were 0.005–0.5 μg/mL for bisdemethoxycurcumin, 0.004–0.4 μg/mL for demethoxycurcumin, and 0.0045–0.45 μg/mL for curcumin, respectively. In addition, the developed method provided low detection limits (0.1–0.4 ng/mL) and high enrichment factors (279–350). Its intra-day and inter-day precision were carried out by relative standard deviation ranging from 2.2 to 9.2%. Finally, the applicability of this method was assessed by the analysis of Curcumae Longae Rhizoma and turmeric tea samples. The results showed that these samples were detected successfully and the spiked recoveries over the range of 85.3-108.9% with relative standard deviations of 1.6-8.9% were attained, indicating its high relative recoveries with good precision in real sample analysis.
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FOOD CONTROL
·
2025
·
IF 6.3
Haiyan Zhou,Xuemei Tong,Xin Wang,Jie Cao,Guosheng Wang,Xiao Yang,Xianggui Chen,Dong Zhang,Yukun Huang
Fried foods, valued for their taste and portability, are popular among consumers in our modern, fast-paced, high-pressure lifestyles but raise safety and nutritional concerns, especially with fried meats. These issues have driven increasing interest in the development of natural edible coating films for functional protection. This study developed an edible coating by integrating green tea extract (GTE) into a soy protein isolate (SPI) - carboxymethyl-cellulose (CMC). It can enhance fried meat safety by controlling frying process pollutants and extending shelf life through its antioxidant effects on fat and protein. The physical and functional properties of single (SPI or CMC), hybrid (SPI-CMC), and ternary composite (SPI-CMC-GTE, SCT) edible coating solutions were compared. SPI-CMC showed improved thermal stability due to enhanced hydrophobicity but suffered from poor dispersion due to increased particle size. The infrared, endogenous fluorescence spectrograms, and other physical parameter analysis indicated the presence of interactions between the phenolic active components of GTE and the protein-polysaccharides of SPI-CMC. Additionally, GTE incorporation altered the color of the edible coating solutions and improved the antioxidant activity. Applied to fried meat, coating with SCT demonstrated strong antioxidant activity, thermal stability, and homogeneity. These features help control oil absorption and reduce harmful substances, improving the quality and safety of deep-fried foods.
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Food Chemistry-X
·
2025
·
IF 8.2
Guipeng Jia,Tingting Ouyang,Yanyan Wang,Ximing Huang
Tea is a rich source of bioactive compounds, with catechin recognized as key antioxidants. However, the influence of metal ions on the antioxidant activity of catechin remains further exploration. In this study, the interaction between catechin and Cu 2+ was well explored and a mechanism of coordination-activation effect was successfully proposed. It was demonstrated that moderate concentrations of Cu 2+ could significantly enhanced the antioxidant capacity of catechin. Structural analyses revealed the formation of coordination complexes between Cu 2+ and catechin, which underlay this enhanced antioxidant activity. Additionally, density functional theory calculations indicated that complex formation could reduce the HOMO–LUMO energy gap obviously, thereby contributing to enhanced antioxidant capacity. Our findings offer new insights into the modulation of antioxidant activity by metal ions. This research not only deepens understanding the bioactivity of tea but also suggests potential strategies for optimizing tea-based products, advancing the broader field of antioxidant research.
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