Food Chemistry-X
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2026
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IF 9.2
Shanshan Wang,Sixu Li,Zheng Tu,Meng Tao,Qinyan Yu,Anan Xu,Yanyan Cao,Zhengquan Liu
The color of tea beverages is a critical quality determinant, yet photo-induced fading has received little attention compared to browning reactions. This study investigated riboflavin photodegradation in unsweetened green tea beverages under both retail-shelf lighting and simulated solar radiation. Under retail-shelf lighting, approximately 90% of riboflavin degraded within the first 5 days of a 20-day exposure period ( p < 0.05), confirming its high susceptibility under realistic retail conditions. Under simulated solar radiation, a comparable 90% degradation occurred within only 8 h. Chlorophyll also degraded by approximately 37.5% after 8 h of sunlight exposure. While riboflavin serves as the primary driver of chromatic deterioration, chlorophyll contributes to a lesser extent in the photo-induced fading process. These findings establish riboflavin as a key target for intervention, with chlorophyll as a secondary contributor, providing a theoretical foundation for developing targeted light-protective strategies to preserve the color quality of green tea beverages.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2026
·Vol. 252
·期 9
·331
·
IF 4.2
Li Donghui,Gong Jinhua,Liu Shilin,Ran Wenhua,Zhao Jing,Li Yan
Water-in-oil-in-water (W1/O/W2) emulsions are capable of co-encapsulating hydrophilic and hydrophobic compounds, but their practical application is often limited by poor physicochemical stability. In this study, a W1/O/W2 emulsion was developed by stabilizing the internal and external aqueous phases with chitosan (CS) and whey protein concentrate (WPC), respectively, while incorporating cinnamaldehyde (CA) into the intermediate oil phase for potential dual-interface stabilization through interfacial interactions. Optimization of the phase composition led to an emulsion with significantly improved storage stability (extending its shelf-life from 7 to 60 days) and enhanced tolerance ability against pH and ionic strength variations. The optimized emulsion successfully co-encapsulated tea polyphenols (TPPs) and β-carotene (BC), maintaining high bioactive compound levels and preserving antioxidant activity under varying pH and thermal conditions. In vitro gastrointestinal digestion assays revealed that CA-modified emulsions significantly improved the bioaccessibility of TPPs and BC to 61.72% and 48.72%, respectively, corresponding to approximately 3.1-fold and 2.0-fold increase compared to their free form. Moreover, the co-encapsulation system exhibited higher antioxidant capacity. This study provides a promising strategy for improving the stability and co-delivery performance of hydrophilic and lipophilic bioactive compounds, with potential applications in development of functional and value-added foods.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Longbin Li,Chi Feng,Fuhou Lei,Jiufang Duan,Kun Wang,Jianxin Jiang
β-Cyclodextrin/tea saponin (CT) complexes were prepared. • CT-stabilized eugenol emulsion shows superior storage and environmental stability. • CT complex retards the release rate of eugenol in the composite film. • Cationic guar gum maintained emulsion structural integrity during film formation. • The film integrates antibacterial, UV-shielding, and sustained-release properties. Addressing the severe postharvest losses of perishable fruits and environmental concerns caused by plastic packaging, this study developed a multifunctional composite film. Specifically, a composite of β-cyclodextrin and tea saponin—a byproduct of camellia oil processing—was synthesized and served as a stabilizer for the eugenol emulsion. This composite exhibited favorable surface activity, endowing the emulsion with excellent storage stability. Further, incorporating the emulsion into a κ-carrageenan/cationic guar gum film-forming matrix, the obtained film exhibited favorable mechanical properties (tensile strength: 22.62 MPa, elongation at break: 33.16%), outstanding antioxidant activity (scavenging rates of 60.77% for DPPH and 94.03% for ABTS radicals), and excellent sustained-release effect. Strawberry preservation experiment further confirmed that the composite film can inhibit microbial growth and reduce water loss, thereby extending the shelf life of fruits. This study provides valuable insights for advancing green packaging technologies and promoting the sustainable utilization of food processing byproducts. Download: Download high-res image (142KB) Download: Download full-size image
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JOURNAL OF CHROMATOGRAPHY A
·
2026
·
IF 4
Chengzhe Zhou,Zurong Wang,Shuaibo Shao,Xiaoyi Wang,Qidong Yu
A novel cationic guanidine COF with abundant hydrogen-bonding sites was designed for the efficient and specific enrichment of NBs. • A SPME-GC-MS method was established for the detection of trace NBs with extremely high sensitivity. • The established method was successfully applied to the enrichment and detection of trace NBs in different tea samples with excellent accuracy. Tea ( Camellia sinensis ) is deeply loved by consumers worldwide, with hundreds of millions of people maintaining daily tea-drinking habits, making its food safety a significant concern. Among various potential contaminants, hydrophilic nitrobenzene compounds (NBs) are particularly problematic due to their high solubility in tea infusion, strong bioaccumulation potential, and high toxicity. Even trace residues can migrate into the tea infusion during brewing, posing long-term risks to human health. Therefore, Monitoring trace NBs in tea is crucial. However, due to matrix interference from tea leaves and the extremely low concentrations of NBs, existing standard methods cannot accurately quantify trace NBs in tea. To address this challenge in enrichment and analysis, this study, based on the physicochemical properties of NBs, designed and prepared a cationic guanidine covalent organic framework (COF), named TG-DHTP. This material contains abundant hydrogen bond donors (N-H, O-H) and cationic sites (= + NH-), enabling efficient and selective enrichment of NBs through synergistic interactions including O-H···O hydrogen bonds, N-H···O hydrogen bonds, electrostatic attraction, π-π interactions, and van der Waals forces. By combining TG-DHTP with SPME-GC-MS, an analytical method was established for trace NBs in tea. The established method exhibited a broad linear range (80.0–10000.0 ng L -1 ), low detection limit (20.0 ng L -1 ), and good recoveries (83.6–117.6%). This study not only provides a reliable analytical method for monitoring trace NBs in tea, but also offers a rational design strategy for developing new adsorbent materials targeting polar and hydrophilic contaminants in food safety. Download: Download high-res image (160KB) Download: Download full-size image
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Foods
·
2025
·Vol. 14
·期 21
·3681
·
IF 5.1
Su Xu,Linyao Song,Yichen Zhao,Degang Zhao
Summer–autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability and economic value. To enhance its quality, this study employed solid-state fermentation withEurotium cristatum, the core probiotic fungus in Fu brick tea (FBT), to investigate its effects on the physicochemical, sensory, and volatile profiles of SAGT. The findings showed that after fermentation, the tea leaves developed a golden-yellow color, and the tea infusion turned brown. Moreover, the contents of flavonoids, tea polyphenols, soluble sugars, catechins, and free amino acids showed decreases of 3%, 33%, 38%, 41%, and 48%, respectively, when compared to SAGT. At the same time, the astringency and bitterness levels of the infusions significantly diminished (p< 0.05) post-fermentation, and the 8-day fermented tea sample was the most preferred by the sensory panel. During fermentation, E-nose, GC-MS, and GC-IMS analyses revealed a substantial transformation of the volatile profile, with a total of 104 and 129 volatile organic compounds (VOCs) were identified using GC-MS and GC-IMS techniques, respectively. The ROAV analysis highlighted 22 aroma-active compounds, particularly linalool and methyl salicylate, whose values increased significantly (p< 0.05), reaching values of 19,561.95 and 109.56, respectively, making them key contributors to the prominent floral and minty fragrance in the fermented tea. Additionally, PLS-DA analysis revealed 22 and 33 differential VOCs in the GC-MS and GC-IMS methods, respectively, with the majority stemming from the PAL and MEP metabolic pathways. This study provides theoretical insights aimed at enhancing the flavor quality of SAGT.
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Journal of Energy Storage
·
2025
·
IF 9.8
Jianchi Wang,Xusheng Cheng,Liwei Wang
All-soluble all-iron redox flow batteries (RFBs) are among the most promising energy storage technologies due to their low cost, dendrite-free operation, and decoupled capacity and power. In particular, the Fe(TEA) 3+/2+ redox couple has attracted significant attention owing to its appropriate redox potential, fast kinetics, and excellent reversibility. However, the instability of Fe(TEA) chelates, caused by the competitive adsorption of free TEA ligands, remains a major challenge that limits cycling stability and energy efficiency. Herein, we propose a green and efficient strategy to fabricate Nitrogen-doped graphite felt (N@GF) as the anode for the Fe(TEA)-based system and identify the optimal doping concentration. The abundant nitrogen-containing functional groups endow the felt with synergistic electronic modulation and surface coordination capabilities, enabling selective Fe(TEA) complexation while suppressing the undesired adsorption of free TEA ligands by occupying the limited active sites. This tailored interfacial regulation stabilizes Fe(TEA) complexes and enhances charge-transfer efficiency. As a result, the battery employing 5 %N@GF as the anode operates stably for over 950 deep charge–discharge cycles (near 260 h) at 80 mA cm −2 , exhibits significantly reduced polarization compared to pristine GF, achieves a peak energy efficiency above 78 % and a capacity utilization exceeding 83 %. This work offers an eco-friendly and effective material design strategy for improving both the energy efficiency and cycle life of all-soluble all-iron redox flow batteries.
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Foods
·
2025
·Vol. 14
·期 12
·2011
·
IF 5.1
Wei Ma,Haiyun Liang,Keke He,Ting Li,Qiaoni Hui,Yao Zhang,Yuxuan Dong,Yan Jia,Liya Song
Microbial contamination is the leading cause of foodborne diseases and spoilage in food and personal care products. Previous studies by our group have demonstrated that vine tea extract (VTE) and dihydromyricetin (DMY) inhibit the growth ofEscherichia coli. In this study, we further explored the inhibitory mechanisms of VTE and DMY againstE. colithrough a label-free proteomics approach. The proteomic analysis detected 130 and 81 differentially expressed proteins (DEPs) inE.colifollowing VTE and DMY treatment, respectively. The analysis indicated that VTE and DMY inhibit bacterial growth through multiple-target mechanisms. Specifically, they inhibitE. coligrowth by disrupting the cationic antimicrobial peptide resistance pathway, amino acid biosynthesis and metabolism, and nucleotide metabolism. Additionally, VTE disrupts various secondary metabolic pathways, while DMY interferes withE. coliribosome assembly and function, and disrupts cell membrane lipid homeostasis by interfering with fatty acid metabolism. RT-qPCR validation confirmed transcriptional alterations in genes encoding key target proteins. Molecular docking results indicated that DMY may affect bacterial protein synthesis, cationic antimicrobial peptide resistance, and transcriptional regulation by binding to target proteins such as RplB, RplV, LpxA, and YafC. In conclusion, this study systematically deciphered the multi-target inhibitory mechanisms of VTE and DMY againstE. coli, providing a theoretical basis for developing plant-derived antimicrobial agents.
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Journal of Future Foods
·
2026
·
IF 10.6
Qi Fang,Chunyin Qin,Ying Peng,Zhuoqi Xu,Daxiang Li,Shanshan Hu
Chronic low-grade inflammation (CLI) is a common pathological basis for many major diseases, whose systemic regulatory mechanism remains unclear. Based on Pu-erh tea’s potential to improve gut inflammation and dysfunction in the “gut-liver/brain” axis, this study systematically explored the multi-target regulatory mechanisms of Pu-erh tea through establishing a dextran sodium sulfate-induced CLI model. The results demonstrated that CLI triggered an inflammatory cascade in the colon, liver, and brain, accompanied by liver metabolism disorders (downregulation of FXR/SREBP-1c) and gut-brain barrier damage (downregulation of ZO-1/Occludin). Pu-erh tea significantly reversed these pathological changes by reshaping the gut microbiota (increased levels of norank_f__Muribaculaceae, Lactobacillus, Akkermansia , and Dubosiella ) and promoting the biosynthesis of short-chain fatty acids (SCFAs, butyric acid and isobutyric acid), which stemmed from improved mitochondrial dysfunction. The “gut microbes-SCFAs-mitochondria” axis may hold promise as a potential strategy for phytochemicals to improve body inflammation.
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MICROCHEMICAL JOURNAL
·
2026
·
IF 5.1
Yu-Jia Chen,Jing-Wen Zhou,Hongmei Li,Yu-Qing Wang,Xue-Yang Xiong,Jia-Sheng Lin,Cheng Pan,Bao-Ying Wen,Yue-Jiao Zhang,Jian-Feng Li
Background Vanillin (4-hydroxy-3-methoxybenzaldehyde), an aromatic compound derived from vanilla pods. Currently, it is widely used as an additive in the food industry due to its unique aroma and flavor. However, excessive consumption of vanillin can cause nausea, dizziness, allergies and vomiting. Various methods have been established to detect vanillin content, including electrochemistry, gas chromatography (GC), fluorescence analysis. These methods exhibit good sensitivity in vanillin detection but are limited by complex pretreatment steps, time consumption, and expensive equipment. Thus, it is critical to develop a sensitive, rapid, simple, and low-cost method for monitoring vanillin concentration in food. Results In this work, a Schiff base reaction-assisted SERS internal standard detection method is proposed for the highly sensitive detection of vanillin in tea. Ag nanocubes (Ag NCs) are functionalized with 4-aminothiophenol (4-ATP), whose amino group undergoes a Schiff base reaction with the aldehyde group of vanillin to form a stable C N imine group. Highly sensitive detection of vanillin is achieved by identifying the C N stretching vibration peak. Using the C S stretching vibration peak as an internal standard, a linear relationship is established. The results show that this method requires no tedious pretreatment and achieves a detection limit of 10 μg/L for vanillin in real tea samples. Meanwhile, this strategy is applicable to different tea systems and the detection of various aldehyde flavor molecules. Additionally, the internal standard strategy reduces systematic errors and improves the accuracy of quantitative analysis. Significance The universal Schiff base reaction-assisted SERS internal standard strategy proposed in this work can specifically capture aldehyde flavor molecules via Schiff base reaction. The developed strategy exhibits good anti-interference ability and thus expands the great potential of SERS technology in aldehyde flavor additives detection and regulatory management in food safety.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xin Meng,Yijun Wang,Lianyao Cai,Huan Sun,Yiran Song,Wei Tao,Ying Gao,Chaohong Fu,Yong-Quan Xu
Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were evaluated by analyzing the sensory quality, contents of non-volatile and volatile components, and the antioxidant capacity. Combined with molecular sensory science, the characteristic aroma compounds of cherry blossom black tea were further validated. The results indicate that incorporating cherry blossoms and tannase during the fermentation stage of black tea effectively improved the aroma profile, the taste of the tea infusion, and its antioxidant capacity. This study established the aroma wheel of cherry blossom black tea for the first time and systematically characterized its characteristic aroma compounds, laying foundation for the development and production of cherry blossom black tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 6.6
Dingding Chen,Chenxi Ge,Yiyi Zhang,Lin Wang,Li Zhu,Gensheng Chen,Junfeng Yin,Yingbin Zhang
An intelligence model using a linear hypothesis algorithm was created to calculate the blending proportions of granular green tea sourced from Zhejiang, China. Using quantitative sensory and chemical indicators, two similarity coefficients ( and ) were derived through the Factor Analysis-Technique for Order of Preference by Similarity to Ideal Solution (FA-TOPSIS) to screen appropriate candidate samples and determine the final blending proportions as comprehensive evaluation criteria. ranked the top five appropriate samples for blending, and identified the optimal blending proportions. Blending model solution was obtained using the Monte Carlo method, while integer programming was applied as a model constraint. The blending proportions, as determined by quantitative sensory indicators, resulted in the highest values. The result of quantitative descriptive analysis (QDA) validated that the blended samples closely replicated the target's taste profile. The present study investigates the blending of green tea taste, employing linear hypothesis algorithms with FA-TOPSIS to innovatively establish a digital indicator-based intelligent blending approach. This methodology is also applicable to flavor blending for other tea varieties.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Qianfeng Yang,Yongning Wei,Yifan Zuo,Jingfei Shen,Jixin Zhang,Pengdan Ji,Qisheng Liu,Jingming Ning,Luqing Li
Black tea is popular among consumers for its unique aromas. To identify the characteristic aroma compounds of sweet floral flavored black tea, this study employed solvent-assisted flavor evaporation combined with solid-phase microextraction to characterize the volatile components. The 43 key aroma active compounds were identified by gas chromatography–olfactometry–mass spectrometry,8 of the compounds exhibited odor activity values >1, including β -ionone, geraniol, cis-Jasmone, linalool, phenylacetaldehyde, linalool oxide II, heptanal, and phenethyl alcohol. Aroma reconstitution and omission revealed compounds except phenylacetaldehyde contribute significantly to aroma formation. Molecular docking showed that hydrophobic interactions served as the driving force for binding between the three key aroma compounds and receptors. Of 21 binary mixture combinations, 5, 9, and 7 binaries exhibited partial addition, compromising, and masking effects respectively, all located in the low addition effect region in σ – τ plots. As the intensity of interactions increases, it could promote our perception of sweet and floral aromas.
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