INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Jie Liu,Yiwei Wang,Yanchun Liu,Shuaiqi Shao,Xuejing Zheng,Keyong Tang
Soluble soybean polysaccharide (SSPS)-based composite films with the addition of nano zinc oxide (nZnO, 5 wt% based on SSPS) and tea tree essential oil (TTEO, 10 wt% based on SSPS) were developed by the casting method. The effect of the combination of nZnO and TTEO on the microstructure and physical, mechanical and functional properties of SSPS films was evaluated. The results showed that the SSPS/TTEO/nZnO film exhibited enhanced water vapor barrier properties, thermal stability , water resistance, surface wettability, and total color difference, and almost completely prevented ultraviolet light transmission. The addition of TTEO and nZnO had no significant effect on the tensile strength and elongation at break of the films, but decreased the percentage of light transmittance of the films at 600 nm from 85.5 % to 10.1 %. The DPPH radical scavenging activity of the films significantly increased from 46.8 % (SSPS) to 67.7 % (SSPS/TTEO/nZnO) due to the presence of TTEO. Scanning electron microscopy analysis indicated that nZnO and TTEO were evenly dispersed in the SSPS matrix. The synergistic effect of nZnO and TTEO endowed the SSPS film with excellent antibacterial activity against E. coli and S. aureus , suggesting that the SSPS/TTEO/nZnO film could be a promising material for active packaging applications.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Chongshan Yang,Dandan Duan,Chunwang Dong,Chuanxia Li,Guanglin Li,Yunhai Zhou,Yifan Gu,Yachao Liu,Chunjiang Zhao,Daming Dong
Aroma is a key factor used to evaluate tea quality. Illegal traders usually add essence to expired or substandard tea to improve its aroma so as to gain more profit. Traditional physical and chemical testing methods are time-consuming and costly. Furthermore, rapid detection techniques, such as near-infrared spectroscopy and machine vision, can only be used to detect adulterated powdered solid essences in tea. In this study, proton-transfer reaction mass spectrometry (PTR-MS) and Fourier-transform infrared spectroscopy (FTIR) were employed to detect volatile organic compounds (VOCs) in samples, and rapid detection of different tea adulterated liquid essence was achieved. The prediction accuracies of PTR-MS and FTIR reached over 0.941 and 0.957, respectively, and the minimum detection limits were lower than the actual used values in both. In this study, the different application scenarios of the two technologies are discussed based on their performance characteristics.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Tingting An,Shanshan Shen,Zhongqi Zu,Mengxue Chen,Yu Wen,Xu Chen,Qi Chen,Yu Wang,Shaoyun Wang,Xueling Gao
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum . The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log 2 FD ≥ 5) were verified by gas chromatography–olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β -Damascenone showed the highest odor activity (log 2 FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Dingding Liu,Kang Wei,Chenyu Zhang,Haoran Liu,Yang Gong,Yuanyuan Ye,Jiedan Chen,Mingzhe Yao,Liang Chen,Chunlei Ma
Albino tea has been receiving growing attention on the tea market due to its attractive appearance and fresh taste, mainly caused by high amino acid contents. Here, variations in the contents of five free amino acids in relation to pigment contents and tree age in two hybrid populations‘Longjin 43′(♀) × ‘Baijiguan’(♂) and ‘Longjin 43′(♀) בHuangjinya’(♂) with 334 first filial generation individuals including chlorophyll-deficient and normal tea plants were investigated. The data showed that the contents of main amino acids in all filial generation gradually decreased as plant age increased. Principal component analysis indicated that the amino acid content of individual plant tended to be stable with the growth of plants. Correlation analysis clarified that several main amino acids were significantly negatively correlated with chlorophyll a , chlorophyll b and carotenoid contents. Our results showed that the accumulation of amino acids in tea plant was closely related to leaf color variation and the tree age during growing period.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xinjin Yu,Zhimei Zhao,Xiaoli Yan,Jianhua Xie,Qiang Yu,Yi Chen
Traditional organic solvent extractions of tea saponins have many drawbacks. This study aimed to establish an environment-friendly and efficient technology based on deep eutectic solvents (DESs) to extract tea saponins from Camellia oleifera seed meal. The solvent consisting of choline chloride and methylurea was screened as optimal DES. Under the optimal extraction conditions obtained by response surface methodology, the extraction yield of tea saponins reached 94.36 mg/g, which increased by 27% compared with ethanol extraction, while the extraction time was reduced by 50%. Analysis of UV, FT-IR, and UPLC-Q/TOF-MS indicated tea saponins did not alter during DES extraction. Surface activity and emulsification evaluation showed that extracted tea saponins could reduce interfacial tension at the oil–water interface with excellent foamability and foam stability, and they could form nanoemulsions ( d 32 < 200 nm) with excellent stability. This study provides a suitable approach for the efficient extraction of tea saponins.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Huanhuan Li,Xiaofeng Luo,Suleiman A. Haruna,Muhammad Zareef,Quansheng Chen,Zhen Ding,Yiyong Yan
Pesticide residue detection in food has become increasingly important. Herein, surface-enhanced Raman scattering (SERS) coupled with an intelligent algorithm was developed for the rapid and sensitive detection of pesticide residues in tea. By employing octahedral Cu 2 O templates, Au-Ag octahedral hollow cages (Au-Ag OHCs) were developed, which improved the surface plasma effect via rough edges and hollow inner structure, amplifying the Raman signals of pesticide molecules. Afterward, convolutional neural network (CNN), partial least squares (PLS), and extreme learning machine (ELM) algorithms were applied for the quantitative prediction of thiram and pymetrozine. CNN algorithms performed optimally for thiram and pymetrozine, with correlation values of 0.995 and 0.977 and detection limits (LOD) of 0.286 and 29 ppb, respectively. Accordingly, no significant difference ( P greater than 0.05) was observed between the developed approach and HPLC in detecting tea samples. Hence, the proposed Au-Ag OHCs-based SERS technique could be utilized for quantifying thiram and pymetrozine in tea.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Zhichao Xiong,Wanzhen Feng,Dongzhou Xia,Jixin Zhang,Yuming Wei,Tiehan Li,Junlan Huang,Yujie Wang,Jingming Ning
The authenticity of the geographical origin of agricultural products has received widespread attention. Tea tree varieties, processing processes and origins influence the quality and price of raw pu-erh tea (RPT). This study distinguished RPT from 10 different production areas through headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least squares–discriminant analysis (OPLS-DA) model and machine learning algorithms. Among the thirty-five types of common volatiles identified, pentanal, heptanal, naphthalene, cedrol, and 2,6-di- tert -butylbenzoquinone were considered the key differential compounds distinguishing the 10 different production areas of the RPT samples through the screening of variable importance in projection values of the OPLS-DA and coefficient weights of the linear discriminant analysis function. Among them, heptanal and 2,6-di- tert -butylbenzoquinone had the highest content in West of Bingdao and the lowest content in Nannuoshan. The random forest algorithm achieved a discrimination accuracy of 98.4% based on the discrimination of five key compounds in 63 RPT samples. The random forest model was demonstrated to be reliable and valid by using receiver operating characteristic curves (area under the curve = 0.7603). The study results serve as a reference for the differentiation of 10 production areas of RPT.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yifan Li,Jixin Zhang,Huiyan Jia,Yue Pan,Yong-Quan Xu,Yujie Wang,Wei-Wei Deng
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma ( p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 – 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N -ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N -ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Renjie Li,Jin Chen,Huihui Li,Zhuangwei Zhang,Hongjin Tang
Zein-gum arabic-tea polyphenols ternary complex nanoparticles have been developed for the encapsulation of luteolin, but there are still shortages existed in their particle properties such as encapsulation efficiency, stability, and release ability of luteolin. To improve their performance, calcium ions (Ca 2+ ) were employed as a cross-linking stabilizer to investigate their effects on particle properties and functional performance. Particle parameters, physicochemical stability, antioxidant activity, and in vitro simulated gastrointestinal digestion were evaluated based on zetasizer measurement and multi-spectral methods, which were analyzed using Graphpad Prism v6.0.2. As a result, low concentrations of Ca 2+ induced the formation of smaller and more compact nanoparticles with improved luteolin encapsulation efficiency, while higher concentrations had the opposite effect. Hydrophobic, electrostatic, and hydrogen bonding interactions were found to be responsible for nanoparticle assembly and stability with Ca 2+ incorporation. Appropriate amounts of Ca 2+ promoted the physicochemical stability of the nanoparticles under different conditions such as pH, salt ion concentration, temperature, and storage time. Additionally, low levels of Ca 2+ strengthened the antioxidant activity of the nanoparticles and improved sustained release of luteolin under in vitro gastrointestinal conditions. These findings suggest that zein-gum arabic-tea polyphenols nanoparticles assembled with Ca 2+ have potential applications as a delivery system for bioactive substances.
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Foods
·
2023
·Vol. 12
·期 16
·2987
·
IF 5.2
Cheng Guo,Wangyang Shen,Weiping Jin,Xiwu Jia,Zhili Ji,Jinling Li,Bin Li
The composition of green tea cream is extremely complex, and identification of key components is a prerequisite for elucidating its microstructure formation mechanism. This study examined the dynamic changes in the content of components and properties of colloid particles during the formation process of tea cream by chemical analysis and dynamic laser scattering (DLS). A “knock-out/knock-in” method was developed and used to further explore the relationship between the interaction of these components and the microstructure formation of tea cream. The results revealed that polysaccharides, proteins, epigallocatechin gallate (EGCG), and caffeine were the main components involved in tea cream formation. These components participated in the formation process in the form of polysaccharide–protein and EGCG–caffeine colloidal particles. Consequently, there were synchronized dynamic changes in the levels of polysaccharides, proteins, EGCG, and caffeine. The “knock-out/knock-in” experiment revealed that the interactions between EGCG or caffeine and macro-molecule components were not the key factors in tea cream microstructure formation. However, it was found that the complexation between EGCG and caffeine played a crucial role in the formation of tea cream. The findings suggested that decreasing the concentrations of EGCG and caffeine could be useful in controlling tea cream formation during tea beverage processing and storage.Keywords:green tea cream;dynamic formation process;key components;colloid particles;“knock-out/knock-in” method
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SEPARATION AND PURIFICATION TECHNOLOGY
·
2023
·
IF 8.6
Qixian Zhang,Qingyong Sun,Xulin Duan,Yuanlong Chi,Bi Shi
Previous research had proved that collagen fiber can be used as separation material for removing caffeine from tea polyphenol extract effectively. But the recovery rate of catechin compounds from collagen fiber column was quite low by using water and ethanol as eluent because of excessively strong hydrogen bond interaction between collagen fiber and polyphenols. To solve the problem, collagen fiber was hydrophobically modified in this work by using silane coupling agents with alkyl chains (butyl, octyl, dodecyl and octadecyl). FT-IR, DSC, SEM and EDS Mapping proved the successful grafting of alkyl chains on collagen fiber, leading to the significantly enhanced hydrophobicity of collagen fiber. Static adsorption showed that the adsorption capacity of EGCG decreased when the grafted alkyl chain length increased mainly relying on the weakened hydrogen bond interaction. Dynamic adsorption and elution behavior also indicated less retention capacity of EGCG on collagen fiber with higher hydrophobicity. In column separation of simulated tea polyphenol extract containing caffeine and catechin compounds, the collagen fiber grafted with octadecyls (CF(C18)) presented excellent separation efficiency for caffeine and catechin compounds, and simultaneously the catechin compounds were highly recovered. The recovery rates of EGC and EGCG were 2–7 times higher than those separated by pristine collagen fiber column and glutaradehyde crosslinked collagen fiber column developed in our previous work. In the reusing round of CF(C18) column, the chromatogram was almost the same as the first round, showing excellent reusability. In fact, the separation performance of CF(C18) to caffeine and catechin compounds was comprehensively superior to Sephadex LH-20, presenting great practical application potential in effectively removing caffeine from tea polyphenol extract and recovering catechin compounds.
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Plants-Basel
·
2022
·Vol. 11
·期 6
·823
·
IF 4.658
Sifan Mei,Yanyan Cao,Gang Zhang,Su Zhou,Yi Wang,Shuying Gong,Qiang Chu,Ping Chen
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas.Keywords:Yunnan congou black tea;aroma enhancement;aroma attributes;volatile compounds;multiple factor analysis
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高影响因子
危险品化学品经营许可证（带存储）