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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COLLOIDS AND SURFACES B-BIOINTERFACES
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2025
·
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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PubMed
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Shengfeng Sun,Jiaqi Jian,Akbarali Ruzibayev,Asliddin Fayzullaev,Lianliang Liu,Zong Meng
Fat crystallization and sensory-flavor compatibility are critical determinants of the quality of base milk emulsions. Seven lipid systems with distinct crystallization characteristics were selected, including hydrogenated palm kernel oil (HPKO), palm kernel stearin (PKST), chemically interesterified oil (CIE), coconut oil (CNO), corn oil (CO), and two anhydrous milk fat (AMF)-containing blends, namely PKST: AMF (1:1, w/w) and CNO: AMF (1:1, w/w). These systems were used to investigate emulsion stability, viscoelasticity, oral tribological, and tea-infusion performance. HPKO, PKST, and CIE formed dense β′ crystal networks, exhibiting storage modulus ( G′ ) values of 10–100 Pa, nearly nine times higher than those of CO and CNO. These networks significantly enhanced emulsion stability, reducing the Turbiscan Stability Index (TSI) to below 2 and maintaining structural integrity throughout 20 days of storage. CLSM showed more uniform droplet distributions and fewer signs of coalescence in emulsions with dense crystal networks, indicating improved microstructural stability. AMF incorporation further refined crystal morphology and optimized the balance between emulsion stability and oral smoothness. In tea-infused milk emulsions, black tea-based systems exhibited superior centrifugal stability, with emulsion stability index (ESI) values reaching 95%, and better milk–tea aroma compatibility. In contrast, green tea infusion reduced stability and weakened the characteristic aroma perception of tea. Overall, the results demonstrate that fat crystallization characteristics govern the balance between emulsion stability and oral smoothness, while tea infusion type further influences the application performance of milk emulsions. These findings provide practical guidance for rational lipid formulation design and the development of tea-infused milk emulsions.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Wu Wang,Ye He,Wenjie Zhou,Yangao Zhu,Xiao-Zhi Wang,Yao Chen,Tong Wang
Aging significantly influences Anhua dark tea's quality and value, but rapid year identification remains challenging. This study developed a colorimetric sensor array (CSA) combined with deep learning for the rapid identification of storage years of Anhua dark tea. The CSA uses five carbon quantum dots (CQDs) that interact specifically with tea components (e.g., amino acids, polyphenols), producing color changes with storage time; these changes can be captured by smartphones under UV illumination. The resulting images were directly analyzed using deep learning models (ResNet18, VGG16, DenseNet121, MobileNetV3-Small, and EfficientNet B0). Among them, ResNet18 achieved the highest accuracy (92.4%), outperforming traditional RGB-based models such as PLS-DA (57.6%) and PCA-LDA (63.6%). In addition, a user-friendly graphical user interface was created for easy, non-expert operation. This work presents a novel, cost-effective, and highly accessible detection platform for Anhua dark tea authentication, offering broad potential for real-world applications in food quality control and authenticity assessment.
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Food Chemistry-X
·
2026
·
IF 9.2
Wei-wu Xia,Ting Li,Hui-min Fang,Fei-bi Xiong,Lu-lu Deng,Jiang Li,Xiao-jiang Hao,Peng Zhang,Shu-zhen Mu
Duyun Maojian is a geographical-landmark product of Guizhou, with the processing technology included on the list of intangible cultural heritage. There are a few reports on the processing features of this green tea. This study investigated differences among five grades of Duyun Maojian by integrating objective component analysis with subjective aspects, including functional and sensory evaluations. The GC-MS analysis identified 78 key differential aroma components, primarily terpenes, alkanes, and esters, that contributed to the differences. LC-MS/MS data identified 23 key differential metabolites, including flavonoids and amino acids, as the primary differential metabolites for grade discrimination. Antioxidant, anti-inflammatory, and anti-thrombotic assays demonstrated the significant potential of Duyun Maojian for vascular protection. Sensory evaluation revealed grade-dependent variations in bitterness and umami that align with trends in TPC and TFAA. This study indicated that picking timing, picking part, and processing applicability play vital roles in determining tea quality, and smell is an essential basis for grading.
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Shipeng Chen,Xinglin Chen,Muhammad Kashif,Zaihang Tang,Tingting Ma,Hongping Pan,Yuejing Bin,Chengjian Jiang
Green tea residues from simulated brewing were converted into a fermentation matrix. • TREM promoted P. kudriavzevii HJ2 growth and linoleic acid enrichment. • Lipidomics showed lower TAG and higher GP signals in TREM. • EGCG partially reproduced linoleic acid enrichment and lipid profile responses. • TREM shifted the fatty acid profile of HJ2 without strain engineering. Tea residues are food processing byproducts rich in nutrients and polyphenols, but their potential as fermentation matrices for improving yeast growth and cellular lipid quality remains underexplored. In this study, green tea residues (GTRs) were generated through a simulated tea brewing process and used to prepare tea residue extract medium (TREM), and the effects of TREM on Pichia kudriavzevii HJ2 were evaluated. Compared with basal control medium (BCM), TREM supported higher biomass accumulation and faster reducing sugar consumption. Extracellular metabolomics showed decreases in selected phenolic and nitrogenous compounds, while transcriptomics indicated higher expression of fatty acid synthesis and desaturation genes, including ACS1/2, ACC1, FAS1/2, OLE1 , and the putative FAD2 gene. Compared with BCM, TREM shifted the cellular fatty acid profile toward linoleic acid (LA) enrichment, increasing the LA proportion from 12.43% to 22.84% and LA content from 7.39 to 11.73 mg/g dry cell weight. Lipidomic profiling further revealed reduced triacylglycerol signals, increased glycerophospholipid signals, and enrichment of LA-containing phospholipids. Consistent with these lipid changes, the proportion of propidium iodide-positive cells decreased from 44.57% to 20.80%. Supplementation with epigallocatechin-3-gallate (EGCG; 20 mg/L) partially reproduced the LA enrichment and lipid remodeling observed in TREM but did not reproduce the growth-promoting effect. Collectively, these findings indicate that GTRs can be converted into a fermentation matrix that improves HJ2 growth and its lipid quality without strain engineering.
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Beverage Plant Research
·
2026
·Vol. 6
·期 1
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IF 3.5
Huijie Yang,Yan Li,Haitao Wen,Mingwei Xie,Shuqia Ding,Zhonghua Liu,Shuxian Cai
This study integrated widely targeted metabolomics, network pharmacology, and transcriptomics to systematically analyze changes in bioactive components and anti-inflammatory effects of Rucheng Baimaocha white tea (Baihao Yinzhen and Shoumei) with different storage years. The results showed that the aging process significantly altered the chemical composition of white tea: Baihao Yinzhen enriched amino acids and their derivatives, while Shoumei accumulated alkaloids, phenolic acids, lipids, and terpenes with decreased flavonoids and lignans. Cell experiments showed that white tea water extracts concentration-dependently inhibited excessive NO release in LPS-induced RAW264.7 cells, with seven-year-aged samples exerting stronger anti-inflammatory effects than one-year-aged ones. Multi-omics analysis identified key bioactive components (9, 10-dihydroxy-12, 13-epoxyoctadecanoic acid, ligraminol E, etc.) and core targets (HSP90AA1, TOP2A, etc.), and revealed that aged white tea exerted anti-inflammatory effects by regulating related signaling pathways and metabolic processes. In conclusion, aging can significantly enhance the anti-inflammatory activity of Rucheng Baimaocha white tea. These findings provide a scientific basis for clarifying the material basis and anti-inflammatory mechanism of aged white tea, and lay a foundation for its further functional development and mechanism verification.
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Foods
·
2026
·Vol. 15
·期 19
·3364
·
IF 6
Run Lin,Zhe Wang,Zhiyang Chen,Ruisen Cen,Junqiao Wang,Xiaoyong Wu
A novel acidic polysaccharide, Dancong tea polysaccharide (DTP), was obtained from Dancong tea, and its structural characteristics and regulatory effects on glucolipid metabolism were investigated. With a molecular weight of 52 kDa, DTP is a pectic polysaccharide consisting mainly of a linear α-1,4-linked homogalacturonan backbone (72.7% galacturonic acid) with a methyl-esterification degree of 34.12%. In C57BL/6J mice fed a high-fat diet (HFD), administration of DTP effectively alleviated obesity, insulin resistance, dyslipidemia, and hepatic steatosis, which was accompanied by attenuated oxidative stress and inflammation. 16S rRNA gene sequencing demonstrated that DTP ameliorated gut dysbiosis through targeted regulation of specific taxa rather than a broad reversal at the phylum level. The medium dose of DTP reduced the abundance of obesity-associated genera (Allobaculum,Dubosiella), while high-dose DTP enriched beneficialBifidobacteriumspecies. Correlation analysis indicated that these microbial shifts were closely associated with the restoration of glucose and lipid homeostasis. Overall, our findings support the potential of DTP as a functional prebiotic ingredient for the management of metabolic diseases.
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PHYTOTHERAPY RESEARCH
·
2026
·
IF 8.1
Yubo Zhang,Na Du,Yingqian Ci,Shuai Lu,Shasha Xu,Huajun Li,Chang Qing,Qiaoling Chen,Yongfei Wang,Feifei Chen,Jinping Qiao,Mei Han
Green tea, a commonly consumed beverage worldwide, is extensively used as dietary supplements for cancer prevention. However, the interaction between green tea and paclitaxel is still unknown. This study aimed to systematically investigate the herb-drug interaction of green tea consumption on the pharmacodynamics and pharmacokinetics of paclitaxel. The ATP assay results indicated that green tea extract (GTE) significantly enhanced the cytotoxicity of paclitaxel in both human and murine breast cancer cells. Further, the 4T-1 tumor model testified that daily green tea consumption could improve the therapeutic effects of paclitaxel on breast carcinoma. The pharmacokinetic profiles revealed that in the group with short-term green tea consumption (0.5 h), there was a more than 55.87% increase in the maximum plasma concentration ( C max ) of paclitaxel and a 38.49% increase in the area under the plasma concentration curve (AUC). In the long-term green tea consumption group (2 weeks), there was a 23.80% increase in the C max of paclitaxel and a 28.29% increase in the AUC. Moreover, long-term green tea consumption significantly reduced hepatic microsomal protein level. Taken together, green tea consumption enhances the anticancer efficacy and increases the pharmacokinetic profile of paclitaxel, which provides information to study the interaction between herbs and chemotherapy.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Ronggang Jiang,Hongyu Chen,Jian Ouyang,Hao Xu,Kuofei Wang,Xingchang Ou,Yun Peng,Jinhua Chen,Zhonghua Liu,Jianan Huang
Baojing Huangjincha 1 green tea (HJC) is characterized by a fresh floral aroma with a distinctive milky note, setting it apart from both conventional and other novel green tea varieties. However, the key odorants contributing to this unique profile have not yet been fully identified. In this study, 109 common volatile compounds were detected from 22 HJC samples using comprehensive two-dimensional gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC × GC-QTOFMS). Headspace solid-phase microextraction combined with gas chromatography-olfactometry (HS-SPME-GC-O) and aroma extract dilution analysis (AEDA) were employed to identify 28 aroma-active compounds (FD ≥ 8), 18 (OAV ≥ 1) of which were quantified in the tea infusion. The accuracy of these results was validated by an aroma recombination model that closely replicated the original aromatic profile of HJC. Omission and addition experiments further revealed six critical odorants as pivotal contributors to the overall aroma, including geraniol, linalool, heptanal, 2-methylbutyraldehyde, hexanal, and phenylethyl alcohol. Moreover, molecular docking analysis indicated that phenethyl alcohol, linalool, and geraniol form stable conformations with olfactory receptors OR1A1 and OR5M3, facilitated by van der Waals forces, hydrogen bonds, and hydrophobic interactions. These findings provide a foundational theoretical framework for optimizing green tea processing techniques and enhancing quality control standards.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Guoping Lai,Shan Jiang,Zisheng Han,Mingchun Wen,Jiaping Ke,Wenjuan Chen,Yinbing Cai,Chi-Tang Ho,Liang Zhang
Enzymatic oxidation during black tea processing participates in the formation of aromatic aldehydes from amino acids. The present study investigated the effects of (−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG) enzymatic oxidation on phenylacetaldehyde formation from l-phenylalanine. Results showed that the phenylacetaldehyde yield increased over 4-fold with the addition of polyphenol oxidase and EGC/EGCG, while excessive addition of EGC and EGCG inhibited further production. Through liquid chromatography tandem mass spectrometry, six EGC/EGCG–l-phenylalanine adducts, including aminated EGC/EGCG, amino-linked condensation products, and their decarboxylated derivatives, were identified and kinetically characterized. Their structures and temporal variations supported a plausible novel pathway involving reduction, decarboxylation, oxidation, and hydrolysis of Schiff base intermediates to form aminated EGC/EGCG and phenylacetaldehyde. Model fermentation involving tea leaves showed that exogenous addition of l-phenylalanine increased the phenylacetaldehyde content dose-dependently and promoted adduct formation. This research offered new insight into tea aroma formation driven by catechin oxidation.
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危险品化学品经营许可证（带存储）