JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
·
IF 6.7
Chen Jiang,Guoping Lai,Zekai Wang,Xuyang Liu,Xin Wang,Yating Chen,Xinran Chen,Zisheng Han,Jia-Ping Ke,Liang Zhang
Epigallocatechin (EGCG) is the predominant polyphenol compound of green tea. It is also reactive during processing and can form new catechin derivatives by reacting with other metabolites. In this study, two novel EGCG derivatives (EGCG-CAs) formed by conjugating caffeic acid (CA) were identified in green tea. Through the stimulated reaction, the formation of EGCG-CAs was systematically studied. The highest yield of EGCG-CAs was achieved when the initial mass ratio of EGCG to caffeic acid was 1:1 at 120 °C for 90 min. Quantitative analysis on tea samples undergoing processing revealed that EGCG-CAs were mainly formed at the fixation stage. Their contents were increased significantly after final drying. Based on sensory evaluation, it was indicated that S-configuration of 2‴ showed a higher threshold than that of R-configuration, suggesting that the methylene configuration of the caffeic acid moiety in EGCG-CA may be associated with the bitter taste threshold.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Nanqi Zhao,Yutong Ma,Xiaosong Feng,Wenbang An,Xin Wang,Lin Chen,Qingkun Zeng,Ling Li,Xianchao Feng
Tea polyphenol binding improves milk protein complex functionality. • Optimal TP-to-protein ratios are 0.4 for whey and 2 for casein. • Thermal-ultrasound treatment strengthens protein-polyphenol binding. • Complexes show enhanced antioxidant, foaming, and emulsifying properties. This study investigated the effects of thermal–ultrasound treatment on the interactions between goat milk proteins, including whey protein and casein, and tea polyphenols. The structural and functional properties of the resulting complexes were systematically evaluated at different tea polyphenol-to-protein ratios. Tea polyphenols improved protein functionality in a concentration-dependent manner, with the optimal ratios identified as 0.4 for whey protein and 2 for casein. At these ratios, thermal–ultrasound treatment increased the solubility of whey protein and casein to 95.16% and 92.78%, respectively, compared with untreated samples, and enhanced their tea polyphenol loading capacities by 10.68% and 12.53%. Moreover, foaming capacity was markedly improved, reaching 124.33% for whey protein and 130.00% for casein. Molecular docking further revealed hydrogen bonding and hydrophobic interactions between EGCG and β-lactoglobulin or β-casein. In summary, thermal–ultrasound treatment significantly enhances protein-tea polyphenol interactions, thereby improving the functional properties of the goat milk system Download: Download high-res image (337KB) Download: Download full-size image
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Food Chemistry-X
·
2026
·
IF 9.2
Zhichao Lin,Mengzhen Xia,Li Niu,Guohe Chen,Lianqing Wang,Jianan Huang,Zhonghua Liu,Chao Wang
Honey and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study systematically characterized the unique honey and sweet potato-like aroma profile of WYBT through molecular sensory science approaches, leading to the identification of 19 key aroma-active compounds. Aroma recombination and omission experiments further established that 2-amylfuran, α -ionone, β -cyclocitral, β -damascenone, and benzeneacetaldehyde play central roles in constituting the characteristic aroma profile. Molecular docking revealed hydrogen-bonding and hydrophobic interactions between these five key compounds and olfactory receptors, and molecular dynamics (MD) simulation further confirmed the stability of these bindings. This study identifies the key odor-active compounds underlying the distinctive honey and sweet-potato-like aroma of WYBT, providing a theoretical basis for quality standardization and process optimization of this unique tea variety.
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BMC BIOTECHNOLOGY
·
2025
·Vol. 25
·期 1
·1-18
·
IF 3.4
Zhou Hang,Xie Lu Yi,Hu Jiu Ping,Zhou Li Hong,Lu Ling Qing,Yang Yi,Zhang Rong Rong,He Yun Xue,Ren Ming Zheng
During the fermentation of small-leaved Kuding tea by Aspergillus cristatus , significant fluctuations in environmental osmotic pressure can affect the growth and metabolism of A. cristatus , thereby influencing the quality of the fermented tea. To investigate osmotic pressure effects on its metabolism, this study used NaCl (0%, 4%, 8% and 12%) in small-leaved Kuding tea medium to establish osmotic gradients, followed by morphological observation, in vitro antioxidant activity assays, and liquid chromatography‒mass spectrometry (LC‒MS) nontargeted metabolomics analysis. The results demonstrated that the NaCl concentration had significant effects on colony morphology and metabolites. The colony diameters and antioxidant activities were significantly greater at 4% and 8% NaCl than at 0% or 12% NaCl. Nontargeted metabolomics identified 556 differential metabolites, 93 of which common differential metabolites covered seven categories, such as amino acids, organic acids and flavonoids. Under 4% NaCl, key antioxidants (melatonin, erythritol, and luteolin) significantly accumulated, which correlated with the activation of the core metabolic pathways, including tryptophan metabolism and flavonoid biosynthesis. Hypertonic stress (12% NaCl) suppressed these core pathways, leading to the induction of repair metabolites (e.g., methyl jasmonate). Low salt (0% NaCl) also inhibited core pathways, leading to a reduction in broad-spectrum antioxidant capacity and an accumulation of specific metabolites (e.g., xanthoxylin). Aspergillus cristatus dynamically regulates metabolism to adapt to different salt concentrations, with 4%-8% NaCl optimal for achieving maximal growth–antioxidant defense equilibrium in small-leaved Kuding tea. These findings provide a foundation for optimizing fermented tea processes and high-antioxidant products.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xue Wang,Hongxia Liu,Yingying Liu,Danyang Zhang,Lei Zhu,Guoqing Wang,Hongping Chen,Yunfeng Chai
Tea ( Camellia sinensis ) is rich in purine alkaloids, particularly caffeine, yet other alkaloids have garnered less attention. In this study, a pair of stereoisomers cis - and trans -cinnamoylagmatines, alkaloids with a guanidine skeleton, have been identified in tea. Their structures were characterized using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry and were confirmed by comparison with authentic reference standards obtained through organic synthesis. The total contents of cis- and trans- cinnamoylagmatines in various made teas with different fermentation degree and fresh leaves of different tea plant varieties were quantified to be from 1.76 ± 0.024 to 111.74 ± 11.30 mg kg −1 . In the α-glucosidase activity assay, trans -cinnamoylagmatine demonstrated superior inhibitory efficiency (IC 50 : 0.288 ± 0.011 mg mL −1 ) compared to the widely used diabetes medication acarbose. This study sheds light on the presence of natural guanidine alkaloids in tea and their potential role in reducing the risk of diabetes.
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JOURNAL OF STORED PRODUCTS RESEARCH
·
2026
·
IF 2.8
Liya Zeng,Weihan Ding,Wenxiang Duan,Zhe Wang
To overcome the inherent limitations of Zanthoxylum bungeanum essential oil (ZBEO), such as high volatility and poor water solubility, a potentially green nanoemulsion was developed using tea saponin (TS) as a natural co-stabilizer with Tween 80 for the enhanced insecticidal control of Cryptolestes ferrugineus . The optimized formulation (ZBEO: Tween 80:TS = 2:1:1, w/w) exhibited a small droplet size (165.49 ± 2.98 nm), low polydispersity index (0.29 ± 0.02), and high negative zeta potential (−34.79 ± 3.02 mV). This stability originated from a synergistic mechanism between Tween 80 and TS: Tween 80 provided steric hindrance, while TS contributed electrostatic repulsion at the oil-water interface. Bioassays demonstrated that nanoencapsulation significantly enhanced the insecticidal efficacy of ZBEO, reducing the LD 50 for contact toxicity and the LC 50 for fumigation toxicity by 25 % and 41 %, respectively. Notably, after 90 days of storage, the nanoemulsion retained substantial bioactivity, with only a minifmal increase in LC 50 values, and remained significantly more effective than freshly prepared, unformulated ZBEO. The enhanced performance could be attributed to improved cuticular penetration and controlled release enabled by the TS-based stabilization system. This work confirms TS as an efficient natural co-stabilizer and presents the ZBEO nanoemulsion as a promising, high-efficacy candidate based on natural components for stored-grain pest management.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2026
·
IF 3.5
Run Huang,Wenmeng He,Dengyi Pei,Shuai Dong,Mingming Wang,Ying Xu,Dongfeng Wang
BACKGROUND White tea (WT) is renowned for its distinct sensory attributes and functional properties. This study investigated how compression and aging influence the sensory and metabolic profiles of WT. Loose, compressed, aged loose and aged compressed (ACWT) teas were analyzed using sensory evaluation, metabolomics and chemometrics. RESULTS As a result, compression enhanced floral and sweet aromas while reducing astringency and bitterness. Aging intensified fruity aromas and decreased astringency. The combination of compression and aging produced a complex fruity–woody aroma profile in ACWT, along with enhanced sweetness and minimal bitterness. The infusion of ACWT was darkened by the polymerization of theabrownins and thearubigins. While soluble solids increased in ACWT, free amino acids decreased, likely due to enzymatic hydrolysis and Maillard reactions. Decanal and cedrol were identified as associated with floral and fruity attributes of ACWT. KEGG analysis highlighted flavonoid biosynthesis (flavonols, flavones, anthocyanins) as essential. Correlation networks linked caffeine and polyphenols to bitterness, soluble sugars to sweetness, decanal and long-chain alkanes to fruity notes and β -cyclocitral and trans -2-dodecenal to grassiness. CONCLUSION These findings demonstrate that compression and aging synergistically enhance the sensory quality of WT by modulating enzymatic and oxidative pathways. This process mitigates harsh flavors and enriches beneficial phytochemicals. The study provides practical insights for optimizing the production of premium aged, compressed WT, highlighting processing techniques as key drivers of flavor development and overall quality enhancement. © 2026 Society of Chemical Industry.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2026
·
IF 4.6
Zheng-Yun He,Jun Xiang,Xing-Zi Ding,Qing-Qing Luo,Hui-Wen Gu,Xiao-Li Yin
This study investigated the distribution of signature components in renowned Chinese green teas to develop a method for authenticity identification. By employing high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with the alternating trilinear decomposition (ATLD) algorithm, a second-order calibration model was constructed that effectively addressed the challenge of co-elution peaks in complex tea matrices. The method demonstrated satisfactory accuracy, with spiked recoveries ranging from 93.5% to 119.6% and relative standard deviations (RSDs) below 1.10% for all analytes. Using the established ATLD-enhanced HPLC method, a quantitative analysis of ten major components in 37 Chinese green teas was conducted, and their distribution patterns were visualized. Based on these quantitative results, multivariate statistical analysis methods, principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were subsequently employed to effectively utilize the data for authenticity discrimination concerning the geographical origin, variety, and grade of the teas. The results revealed that characteristic components varied significantly with tea origin, variety, and grade, enabling the authenticity identification of green tea. These findings not only confirm the efficacy of key catechins for authenticity identification but also establish an analytical strategy for quality evaluation, providing a powerful framework for industrial quality control and origin verification.
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Food Bioscience
·
2026
·
IF 6.2
Yanyan Liu,Yizhi Lai,Jiakun Fan,Shuihe Yun,Wei Wang,Dungen Xiao,Jianan Huang,Yushun Gong,Shi Li
Primary dark tea quality determines the final quality of dark tea, with microbial fermentation playing a crucial role in shaping its distinctive flavor profile. This study screened Aspergillus chevalieri ( A. chevalieri ) from Liupao tea and applied it to the intensified fermentation of primary dark tea. Sensory evaluation showed that the 15-day-fermented primary dark tea had optimal quality, with a rich woody-fungal aroma and a mellow, smooth taste. HS-SPME-GC-MS revealed major volatiles including hydrocarbons, alcohols, and aldehydes; floral β-ionone and woody α-cadinene significantly increased at 15 days, while off-flavor 1-octen-3-one decreased. Non-volatile metabolome analysis via UPLC-MS revealed elevated levels of sweet-tasting compounds (e.g., D-pyroglutamic acid, dihydroquercetin) and marked declines in bitter/astringent compounds (e.g., L-tryptophan, epigallocatechin gallate). These changes are primarily associated with amino acid biosynthesis and flavonoid degradation pathways. These results indicate that A. chevalieri -mediated intensified fermentation significantly improves primary dark tea quality, offering a new strategy for targeted quality regulation.
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Foods
·
2026
·Vol. 15
·期 9
·1587
·
IF 6
Mengjie Lei,Hang Xu,Xiaodi Jin,Xuemin Chen,Kezhuo Chen,Zixi Yang,Yanxia Xie,Dong Li,Mingzhang Ao,Yuanmin Zhu,Longjiang Yu
Dietary factors play an important role in cognitive health during aging. Dark tea has shown potential cognitive benefits, but its key bioactive component and underlying mechanisms remain unclear. In a naturally aged C57BL/6J mouse model, instant dark tea (IDT) samples with different fermentation degrees were evaluated together with behavioral outcomes using composition–effect relationship analysis. This analysis identified theabrownin (TB) as the component most strongly associated with improved cognitive performance. Compared with aged controls, TB increased Y-maze spontaneous alternation from 51.91% to 71.59% and reduced escape latency on day 5 of the Morris water maze from 44.84 s to 26.59 s. In contrast, the corresponding TB-depleted fraction produced no comparable cognitive improvement. TB also alleviated hippocampal injury and neuroinflammation. Antibiotic treatment abolished the cognitive benefits of TB, whereas fecal microbiota transplantation partially restored them. Multi-omics analyses suggested that TB treatment was associated with gut microbiota remodeling and increased serum acetate and 3-hydroxybutyrate; both metabolites partially recapitulated these benefits. Together, these findings show that TB attenuates age-related cognitive decline in naturally aged mice and suggest that modulation of gut microbiota and metabolites may contribute to this effect, supporting its potential as a functional food ingredient for healthy brain aging.
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Journal of Environmental Chemical Engineering
·
2023
·
IF 7.7
Dongdong Liu,Zhengkai Hao,Dengqian Chen,Lipeng Jiang,Jiahao Wang,Zhiye Cheng,Changjiang Yuan,Ziyi Cao,Linqi Yang,Limei Chen,Boyin Jia
In this study, we constructed a Fenton-like system with FeCeO x nanocomposite , tea polyphenols (TP) and H 2 O 2 for the degradation of sulfamethazine (SMT). Compared with other reducing agents (RAs), the addition of TP had a strong promoting effect on SMT degradation of FeCeOx/H 2 O 2 /RAs system, then FeCeO x /H 2 O 2 /TP system could realize the complete degradation of SMT within 90 min under optimized conditions of 150 mg·L −1 of catalyst dosage, 2.12 mmol·L −1 of H 2 O 2 concentration, 115 mg·L −1 of TP dosage and 5.2 of initial pH. The main active species in FeCeO x /H 2 O 2 /TP system and their corresponding contributions to the SMT degradation were ranked as following: ∙OH (52.5%) > 1 O 2 (31.9%) > ∙O 2 - (15.6%). The reduction mechanism (heterogeneous catalysis) and chelation mechanism (homogeneous catalysis) of FeCeO x /H 2 O 2 /TP system were proposed. The addition of TP not only achieved the circulation of Fe/Ce species and the formation of oxygen vacancies on the catalyst surface, but also could accelerated the formation of various chelate structure in solution, which both contributed to the generation of active species. SMT was mineralized into CO 2 , H 2 O 2 and some short chain carboxylic acids through five degradation pathways. Finally, FeCeO x /H 2 O 2 /TP system exhibited favorable degradation rate (>90%) towards SMT after six recycling times, and it could work effectively in different water sources. This study provided a new insight into Fenton-like process for improving pollutant degradation .
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Foods
·
2023
·Vol. 12
·期 5
·975
·
IF 5.2
Xuyang Ding,Fujun Liu,Rui Zheng,Xuechen Pei,Ziye Wang,Dayong Zhou,Fawen Yin
High-purity eicosapentaenoic acid (EPA) ethyl ester (EPA-EE) can be produced from an integrated technique consisting of saponification, ethyl esterification, urea complexation, molecular distillation and column separation. In order to improve the purity and inhibit oxidation, tea polyphenol palmitate (TPP) was added before the procedure of ethyl esterification. Furthermore, through the optimization of process parameters, 2:1 (mass ratio of urea to fish oil, g/g), 6 h (crystallization time) and 4:1 (mass ratio of ethyl alcohol to urea, g/g) were found to be the optimum conditions in the procedure of urea complexation. Distillate (fraction collection), 115 °C (distillation temperature) and one stage (the number of stages) were found to be the optimum conditions for the procedure of molecular distillation. With the addition of TPP and the above optimum conditions, high-purity (96.95%) EPA-EE was finally obtained after column separation.
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