Foods
·
2026
·Vol. 15
·期 10
·1732
·
IF 6
Kaiyin Hu,Jinxin Liu,You Su,Yijun Wang,Huimin Guo,Xiaochun Wan,Zhongwen Xie,Li Sun
Green tea is highly popular due to its richness in polyphenols exhibiting broad bioactivities. Tea polyphenols, primarily catechins and flavonoids, demonstrate health benefits following biotransformation by the gut microbiota to overcome limited bioavailability. However, metabolites and interaction between green tea polyphenol and the gut microbiota remains to be fully elucidated. This study investigates the biotransformation of metabolites and interaction between human gut microbiota (HGM) and green tea extract (GTE) through in vitro anaerobic fermentation. Temporal bioactivity assessments demonstrated that fermentation-enhanced antioxidant capacity and inhibition potential ofα-glucosidase,α-amylase and pancreatic lipase peak at 6 h, showing strong correlations with polyphenol and flavonoid biotransformation kinetics. Using the untargeted metabolomics approach, 55 characteristic differential compounds during the fermentation process in GTE were characterized, including 15 catechins, 29 flavonoids, five organic acids and six other phytochemicals. Furthermore, nine microbial-transformed metabolites derived from GTE flavonoids were identified and the corresponding metabolic pathways were proposed simultaneously. Analysis of 16S rRNA gene sequencing revealed that GTE significantly enhanced gut microbiota diversity and induced structural reorganization, specifically enriching genera such asBacteroides,Bifidobacterium,LactococcusandEnterococcus, which are likely involved in flavonoid biotransformation of GTE. Thus, the findings provide new insights for elucidating microbiota-mediated metabolites of green tea polyphenol, and their bidirectional interactions in the human gut.
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Catalysts
·
2026
·Vol. 16
·期 5
·420
·
IF 4.5
Shijun Zhu,Xinchen Zhang,Shangming Shen,Yang Wang,Yongshu Hu,Hao Yang,Wenbin Liu,Xiaoyan Ma,Jing Deng
Biochar (BC)-activated peracetic acid (PAA)-based advanced oxidation processes (AOPs) were increasingly considered as cost-efficient and eco-friendly water treatment technologies for the removal of organic pollutants. However, the specific role of intrinsic carbon, nitrogen species and structure properties played in activation mechanism is still vague. In this study, the waste tea residues-based biochar (WTBC) was prepared by thermal carbonization and applied to activate PAA for the degradation of bisphenol A (BPA). The product carbonized at 800 °C (WTBC800) possessed larger specific surface area (342.57 m2/g), more abundant porous structure and massive defects state (ID/IG= 3.53), and exhibited a superior activation performance with 83.7% BPA removal within 120 min. Adsorption and non-radical oxidation pathways [e.g., the mediated electron transfer process (ETP) and singlet oxygen (1O2) generation] were evidenced to play the dominant roles in the BPA degradation through the formation of metastable complex WTBC-PAA*. The graphitic carbon, functional nitrogen species, defects structure and persistent free radicals (PFRs) in WTBC were proposed to contribute to the activation of PAA. Overall, relatively higher dosages of WTBC (0–0.5 g/L) and PAA (0–1.5 mM) facilitated the BPA degradation. The solution pH and water matrix (e.g., Cl−, NO3−, HCO3−and SO42−) presented a negligible effect on the BPA degradation in WTBC/PAA system. This study not only proposes a sustainable approach for organic pollutants removal in wastewater, but also promotes the resource re-utilization of agricultural waste.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiaying Yang,Danqiu Li,Jiayi Chen,Wenkai Zhang,Zixin Ni,Hongjing Pan,Yuefei Wang,Xiaoli Li,Jihong Zhou
Microclimate shapes sensory, chemical, and microbial changes in Pu-erh raw tea. • Microbial shifts drive chemical evolution during natural tea storage. • Hyperspectral-based machine learning identifies storage years accurately. • Two-dimensional correlation spectroscopy reveals sequential component changes. • Random forest models predict and visualize key bacterial abundances from spectra. This study developed a non-destructive approach for identifying storage years and quality evolution of Pu-erh raw tea by integrating sensory evaluation, chemical analysis, electronic nose/tongue, hyperspectral imaging, and 16S rRNA sequencing. Results revealed that Bacillus and Pantoea shifts drive chemical transformations; notably, Bacillus abundance reached 40.44% in Hangzhou-stored samples after six years, correlating with significant degradation of polyphenols and ester-type catechins. Specific wavelengths at 1633, 1085, and 1250 nm were intrinsically linked to alterations in caffeine, polyphenols, and amino acids, respectively. Among tested models, Random Forest coupled with Standard Normal Variate preprocessing achieved 100% classification accuracy in the near-infrared band. Furthermore, Random Forest regression successfully visualized bacterial succession trends based on spectral data. Overall, this integrated strategy provides a rapid, non-invasive methodological framework for tea quality control, offering a valuable reference for the future expansion and validation of diverse tea aging processes.
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RSC Advances
·
2026
·Vol. 16
·期 30
·27707-27717
·
IF 6.1
Yulu Liu,Jiamin Li,Yizhou Xiao,Yuchi Chen,Yunkai Zhou,Fangmei Zhou,Bingqi Zhu,Wenxiao Jiang,Xing Chen,Guangming Li
The application of biomass-derived carbon dots (CDs) in smart food packaging is often limited by their low photoluminescence quantum yield. Here, we report a one-pot hydrothermal synthesis of high-performance CDs from black tea waste using citric acid as a multifunctional modulator. FTIR, XPS, zeta potential, and TEM measurements collectively reveal that citric acid enhances photoluminescence primarily through surface passivation, accompanied by the formation of smaller and more uniform carbon cores with a narrower size distribution. This synergistic modulation, dominated by surface passivation, leads to a 25.5-fold quantum yield enhancement from 0.4% to 10.2%, a narrowed emission spectrum with full width at half maximum reduced from 105.59 nm to 64.95 nm, a prolonged fluorescence lifetime from 2.86 ns to 6.93 ns, and improved photostability. Leveraging these optimized properties, the as-prepared CDs are applied in two functional systems for food applications. As a fluorescent ink, they enable covert anti-counterfeiting patterns that are invisible under ambient light but emit bright blue fluorescence under UV excitation. Additionally, a nanocomposite coating incorporating these CDs significantly extends the shelf life of strawberries at room temperature, as evidenced by reduced weight loss, maintained firmness, and preserved soluble solids content over a six-day storage period. This work presents a citric acid-mediated strategy for upcycling agricultural waste into value-added carbon nanomaterials, advancing sustainable and intelligent food packaging technologies.
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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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ACS Applied Polymer Materials
·
2026
·
IF 5.2
Nie Zixuan,Xu Yiting,Yang Xin,Yu Jiahui,Ye Dezhan,Chen Guoqi,Zhan Yanhu,Jiang Xiancai
Solar-driven interface evaporation technology offers
a green and
sustainable solution to alleviate the global freshwater crisis. However,
traditional hydrogel evaporators generally have problems such as small
pore diameters, limited water transmission, complex preparation processes,
and the high cost of photothermal materials. In this study, a green
and low-cost soybean protein isolate (SPI)/poly(vinyl alcohol) (PVA)/tea
leaf residue (SPT) biomass porous sponge solar evaporator was developed
based on the salting-out effect-induced phase separation strategy
and the tea polyphenol (TP)-Fe 3+ complex blackening strategy.
The whole preparation process of SPT has low energy consumption and
high efficiency. The mechanical properties, microscopic pore structure,
hydrophilicity, and photothermal behavior of the SPT sponge were measured.
The results show that SPT has excellent light absorption performance,
achieving an absorption rate of 92.6% in full-spectrum sunlight. DSC
results showed that SPT has a low evaporation enthalpy of 1478 J/g.
SPT achieves a pure water evaporation rate of 3.30 kg m –2 h –1 and an evaporation efficiency of 94.88% under
1 sun. Meanwhile, SPT also demonstrated outstanding salt resistance
and stability and exhibited excellent purification performance for
real seawater. This work has developed an environmentally friendly
and cost-effective strategy to fabricate an efficient biomass material-based
solar evaporator, which can be used for long-term sustainable seawater
desalination.
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Food Chemistry-X
·
2026
·
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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CHEMICAL ENGINEERING SCIENCE
·
2026
·
IF 5.1
Ruohan Xu,Ming Liu,Tallat Munir,Shiyang Bai,Jihong Sun,Haoqian Guo,Zhongchao Sun,Xiaoyan Bai
This study explores the preparation of the Ni-based catalysts supported on clinoptilolite (CP) for dry reforming of methane (DRM) using three methods: impregnation, complex route, and one-pot synthesis. The impact of these strategies on Ni dispersion and catalytic performance was investigated. Triethylamine was utilized as a complexing agent to improve Ni dispersion, prevent catalyst sintering, and reduce carbon deposition. The physicochemical properties were characterized using X-ray diffraction patterns, Fourier transform infrared spectroscopy, Raman spectra, and X-ray photoelectron spectroscopy spectra, N 2 adsorption–desorption isotherms, scanning electron microscopy and transmission electron microscopy images, hydrogen temperature-programmed reduction and thermogravimetric analysis. The results indicate that the CP-TEA/4Ni catalyst prepared via the complex route exhibited a higher Ni content (2.84 wt%) and demonstrated the highest initial activity at 600 °C (44.5% CH 4 conversion, 43.4% CO 2 conversion). Conversely, the (3NiTEA)CP catalyst synthesized via the one-pot method confined Ni particles within the microporous structures of CP, significantly suppressing carbon deposition and Ni particle growth, and thereby ensuring exceptional stability (105 h at 600 °C). The amorphous and graphitic carbon deposition coexisted in the deactivated catalysts, whereas the I D /I G value of the deactivated CP/TEA-3Ni was higher. Furthermore, Grand Canonical Monte Carlo-Molecular Dynamics coupled simulations revealed that surface Ni clusters were conducive to enhancing CH 4 adsorption heat and facilitating CO 2 diffusion, which effectively inhibited carbon deposition. These findings underscore the role of synthetic strategies in designing high-performance Ni-based catalysts for DRM reaction, offering pathways to more cost-effective, stable, and efficient catalysts for industrial methane reforming and carbon emission reduction.
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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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FOOD CHEMISTRY
·
2026
·
IF 10.4
Weiwei Wu,Yanming Tuo,Zhihui Wang,Na Chen,Yuxue Jiang,Chuanjiu Wu,Yongquan Xu,Wen Zeng,Weijiang Sun
Tea flowers and seeds, non-leaf organs of Camellia sinensis , are often discarded, leading to inefficient resource utilization. This study evaluated the potential of tea flowers and seeds by preparing white teas from fresh leaves (WT), flowers (WTF), and seeds (WTS) of Camellia sinensis cv. Fuding Dabaicha. Sensory evaluation, targeted metabolomics, and molecular simulations were used to investigate taste components and their impact on pleasantness. WTF exhibited the highest pleasantness score (6.60), followed by WTS (6.36) and WT (6.10). Four sugars— d -fructose, glucose, D-galactose, and D-xylose—synergistically enhanced pleasantness, with a dose-dependent increase, especially d -fructose. Molecular simulations showed these sugars formed a stable binding network with the CHRM1 receptor (−60.04 kcal/mol), with d -fructose as the key contributor. Alanine scanning identified ARG123 as a critical binding residue. This study provides support for the high-value utilization of tea flowers and seeds and offers insights into enhancing the pleasantness of tea beverages.
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