FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Shiya Gan,Yingqi Chen,Lei Zhao,Xiaoyi Zhao,Tong Qiu,Xiaoting Zhai,Qianying Dai
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC–MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography–olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that ( E , Z )-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, ( E , E )-2,4-heptadienal, ( E )-2-octenal and β -cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.
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INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Chengshun Liu,Jianlong Li,Miao Wang,Guotai Jian,Chen Zhu,Hanxiang Li,Yongxia Jia,Jinchi Tang,Lanting Zeng
Camellia sinensis var. assamica is a major variety used to produce black tea. However, the core compounds influencing its aroma quality are unknown. In this study, Yinghong No. 9 black tea (YJBT), a distinctive black tea in South China, was analyzed. We detected 44 aroma compounds and identified seven key contributors, namely linalool, geraniol, trans -linalool oxide (furanoid), hexanal, methyl jasmonate, phenylacetaldehyde, and β-ionone. Linalool, which was generally more abundant in spring tea than in summer tea, contributed significantly to sweet and floral aromas. ( R )-Linalool was the primary linalool form in Yinghong No. 9, wherein it was highly abundant in high-quality tea leaves. The substantial expression of a linalool synthase gene and the relatively high catalytic efficiency of the encoded enzyme likely contributed to the accumulation of ( R )-linalool. This study identified the primary aroma compounds in YJBT, providing a foundation for advancing our knowledge of the aromatic quality of black tea.
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JOURNAL OF MOLECULAR STRUCTURE
·
2024
·
IF 4
Qing Wang,Xue Ren,Shao-Feng Tang
Background Limits on ametryn and benzo[a]pyrene in tea beverages are becoming more stringent. To enhance detection efficiency and reduce analysis costs, it is critical to develop mixed-mode extractants for these two analytes with substantial differences in properties concurrently. Biochar (BC) is increasingly being used in the preparation of mixed-mode adsorbents, but there is a challenge in balancing adsorption capacity against adsorption rate. Therefore, it is of great significance to explore mixed-mode adsorbents that can simultaneously adsorb or extract analytes with different properties, such as ametryn and benzo[a]pyrene, and achieve rapid adsorption or extraction. Results The shells of Zizyphus jujuba seeds were used to synthesize K-H-BC, a three-dimensional hierarchical porous BC with a wide range of oxygen-containing functional groups. The synthesis technique included KOH activation and modification using a 1:3 vol ratio of HNO 3 /H 2 SO 4 . K-H-BC's mixed-mode adsorption properties resulted in various interactions with ametryn and benzo[a]pyrene. It exhibited rapid adsorption rates for ametryn and benzo[a]pyrene (reaching equilibrium in 15 min and 5 min, respectively) as well as high adsorption capacities (487.64 mg g −1 and 133.16 mg g −1 , respectively). Using K-H-BC as a dispersed solid-phase extraction adsorbent, combined with high performance liquid chromatography, a method for simultaneously detecting the two analytes in tea beverages was established. Ametryn displayed a linear range of 2–500 μg L −1 with a limit of detection of 0.20 μg L −1 , while benzo[a]pyrene showed a linear range of 25–500 μg L −1 with a limit of detection of 2.12 μg L −1 . Significance and novelty It provides a solution to the problem of high hydrophobicity in KOH-activated BC by modifying it with mixed acids. K-H-BC possesses a three-dimensional hierarchical porous structure and abundant surface oxygen-containing functional groups, allowing it to retain high adsorption capacity during rapid adsorption while co-adsorbing and co-extracting analytes with significantly different properties. This research provides a reference for using BC in sample pretreatment and the comprehensive utilization of non-medicinal parts of Zizyphus jujuba .
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Current Research in Food Science
·
2024
·
IF 6.2
Siying Li,Hehe Tian,Guilong Zhu,Zhenbo Wei
In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Ye-Ting Wang,Yu Chai,Xiao-Ping Zheng,Ya-Peng Du,Yu-Cang Zhang,Yan-Zhen Zheng
In this study, novel biocompatible choline-organic carboxylic acid ionic liquids (Ch-OAC-ILs) were developed for pretreatment of tea stems. Among them, the combination of Ch + and levulinate achieved highest cellulose retention and most efficient lignin removal. The pretreatment mechanism were systematically explored using advanced characterization techniques and density functional theory calculations. The Ch-OAC-ILs preferentially targeted β-O-4 and β-5 linkages, yielding regenerated lignin enriched with H units. Both the cation and anion played critical roles in lignin dissolution. Furthermore, the enzyme digestibility of the pretreatment residue was significantly enhanced. The IL-lignin solution obtained after pretreatment was directly incorporated into chitosan films, where the ILs acted as plasticizers and lignin functioned as an active additive. These composite films exhibited superior UV-blocking properties with potential in functional packaging applications. This study highlights the efficacy of Ch-OAC-ILs as a sustainable and efficient method for lignin dissociation, offering a promising strategy for biomass fractionation and valorization.
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CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Hanzhe Liu,Zhenan Liu,Weilian Liang,Hokeung Tang,Lili Yu,Tong Wang,Lan Liu,Qingli Chen,Jia-Wei Wang,Xian-Zheng Zhang,Guo-Feng Luo,Zhengjun Shang
Combination of multiple immune activation pathways that can modulate different immune axes in coordination has been found extremely effective in amplifying immunotherapy. In this study, by using the naturally occurring tea leaf-derived nanovesicles (TDNVs), we prepare an all-in-one multifunctional immunotherapeutic nanomedicine (denoted as DFeTNVs) by co-loading chemotherapeutic drug, doxorubicin (DOX), into a ferric-engineered TDNVs. Owing to the acid-triggered responsiveness, the loaded cargoes (DOX and Fe 3+ ) would be released in the tumor acidic microenvironment to elicit DOX-mediated immunogenic cell death (ICD), which is further enhanced by the ferric ions-mediated Fenton reaction. Strikingly, the inherent surface galactose of DFeTNVs could promote specific cellular uptake of macrophages through galactose-type lectin-mediated endocytosis so as to deliver Fe 3+ inside macrophages for potentiating the polarization of M2-like tumor-associated macrophages (TAMs) into M1 phenotype, thereby boosting the macrophage-mediated phagocytosis and T cell activation. All these contribute to evoking a strong anticancer immune response, especially in combination with anti-PD-L1 antibody, to inhibit tumor growth. The present work provides a delicate design integrated with multiple functions (i.e., drug loading, metal chelation, intrinsic targeting) without using excessive chemical ligands or complex synthetic processes, promising the feasibility of this immunotherapeutic nanosystem for future clinical applications.
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Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Niu Jichao,You Tingting,Wang Xin,Ya Hanqin,Liang Shanshan,Zhao Ruobing,Ma Yongqiang
Lutein has high nutritional value and plays a variety of physiological functions, particularly in terms of eye protection. It presents potential value for the development of functional foods. However, different environmental factors can significantly influence the properties of lutein. In this study, we utilized whey protein isolate (WPI), sodium alginate (SA), and tea polyphenols (TP) as ternary solid particles to fabricate Pickering emulsions that encapsulate lutein through non-covalent interactions. We examined the retention rate of lutein, microstructure, and rheological properties. The light stability, thermal stability, and storage stability were determined. Additionally, an in vitro digestion model was established. These results demonstrated that WPI-SA-TP composite particles encapsulated lutein Pickering emulsions showed a uniform droplet distribution and possessed an elastic gel structure. The retention rate of lutein remained high after exposure to UV irradiation, heat, and storage for 30 days. During in vitro simulated digestion experiments under gastrointestinal conditions, the bioaccessibility and free fatty acid release rate of lutein were determined to be 14.6% and 13.55%, respectively. Therefore, the mentioned Pickering emulsions efficiently deliver lutein while providing potential insights for the development of other functional nutrient delivery systems. Graphical Abstract
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MOLECULES
·
2024
·Vol. 29
·期 20
·4944
·
IF 4.2
Weimian Zhou,Qun Yang,Sixuan Tao,Jin Cui,Jie Zhu,Siyu Zhou,Ruimiao Li,Juan Su,Ning Zhang,Lihui Xu,Hong Pan,Jiping Wang
Thermochromic textiles possess the capability to indicate ambient temperature through color changes, enabling real-time temperature monitoring and providing temperature warnings for body heat management. In this study, three thermochromic dyes—blue, red, and yellow—were synthesized using crystalline violet lactone (CVL), 6′-(diethylamino)-1′,3′-dimethyl-fluoran (DDF), and 3′,6′-dimethoxyfluoran (DOF) as leuco dyes, respectively, with biomass tea polyphenol serving as the color developer and tetradecanol as the phase change material. The chemical structures of these dyes were characterized using UV spectroscopy, infrared spectroscopy, Raman spectroscopy and1H NMR. The thermochromic mechanisms were investigated, revealing that the binding bonds between the leuco dyes and the color developer broke and reorganized with temperature changes, imparting reversible thermochromic property. Polyester fabrics were dyed using an impregnation method to produce three reversible thermochromic fabrics in blue, red, and yellow. The structure and properties of these fabrics were analyzed, showing a significant increase in the UPF value from 26.3 to approximately 100, indicating enhanced UV resistance. Water contact angle measurements revealed that the contact angle of undyed polyester fabrics was 139°, while that of dyed polyester fabrics decreased by about 40°, indicating improved hydrophilicity. Additionally, the fabric inductive static tester showed that the static voltage half-life of dyed polyester fabric was less than 1 s, demonstrating a significant antistatic effect. Infrared thermal imaging results indicated that during the warming and cooling process, the thermochromic polyester fabric exhibited specific energy storage and insulation effects at 38 °C, close to the human body temperature. This study presented a novel approach to developing smart color-changing textiles using biomass-derived thermochromic dyes, offering diverse materials for personal thermal management, and intelligent insulation applications.
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高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Xia Yin,Yang-bo Xiao,Kuo-fei Wang,Rong-ji Tian,Ying-ying Shen,Han Tang,Run-long Wang,Shu-guang Zhang,Zhong-hua Liu
Shaking is a critical process for enhancing the aroma quality of black tea, though its molecular regulatory mechanisms remain unclear. Through integrated metabolomics and transcriptomics, we found shaking significantly intensifies floral-honey attributes, with a 30–50 % higher market value than conventional black tea.Stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS) analysis identified 11 key volatile compounds, including methyl jasmonate, jasmine lactone, indole, and nerolidol，as primary contributors to the characteristic aroma profile. The critical biosynthetic window was determined to be the shaking-to-withering transition phase (W8-W15). Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) coupled with transcriptomic analysis revealed that shaking activated lipid hydrolysis mediated by CsPLDα1 and CsGPAT , releasing linoleic acid and α-linolenic acid, which subsequently regulated the synthesis of methyl jasmonate and jasmine lactone through CsLOX-5 , CsOPR3 , and CsJMT . Additionally, the newly discovered CsTSβ1L-1 gene was implicated in potential cooperation with CsTSβ2 for indole biosynthesis regulation, while CsNES-1 and CsNES-5 were established as principal regulators of nerolidol synthesis.These findings collectively elucidate how shaking modulates the lipid, shikimate, and mevalonate pathways to shape black tea aroma, providing concrete molecular targets for industrial optimization of premium floral-honey aroma tea production.
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BIORESOURCE TECHNOLOGY
·
2025
·
IF 9
Huanqing Niu,Xuan Xia,Yue Wang,Weiqiang Yang,Zhenyu Wang,Di Zhang,Dong Liu,Yong Chen,Hanjie Ying
Cordyceps militaris has recently been regarded as a promising chassis for high-value compound production owing to its advantage in liquid fermentation, while further exploration of genetic targets and exogenous effectors is needed to enhance its productivity. This study presents the first demonstration of the global regulatory factor VeA as a key modulator of morphological development, conidiogenesis, and cordycepin biosynthesis in C. militaris . Furthermore, screening of exogenous effectors identified tea polyphenols as potent metabolic enhancers, which, when combined with veA overexpression, increased cordycepin production by 69.2% during liquid fermentation. Transcriptome analysis further revealed that this synergistic enhancement was associated with elevated metabolic fluxes through the pentose phosphate (PP) pathway and the cordycepin biosynthesis module. This study provides a feasible strategy and mechanism insights into the cooperative use of genetic and chemical interventions for optimizing C. militaris platforms.
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ChemistrySelect
·
2025
·Vol. 10
·期 43
·e04072
·
IF 2
Xiao Bai,Yinxue Zhou,Chunyan Lv,Fanjun Zhang,Ziyin Yang,Zhe Liu
This work demonstrates that Zn single atoms exhibit intrinsic oxidase-like activity. Zn single-atom nanozymes (Zn-SAs/NC) were synthesized via direct pyrolysis of ZIF-8 at 1000 °C under N 2 atmosphere, which retains a rhombic dodecahedral morphology with atomically dispersed Zn sites. Crucially, Zn-SAs/NC exhibited pronounced oxidase-like activity, efficiently catalyzing the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB without exogenous H 2 O 2 . Control experiments with metal-free NC confirmed that the catalytic activity originated specifically from the Zn single atoms, challenging the traditional view of Zn's catalytic inertness. The Zn-SAs/NC-catalyzed TMB oxidation system was exploited for colorimetric detection of tannic acid (TA) based on TA's inhibitory effect, achieving high sensitivity (LOD = 0.016 µM) and selectivity. Successful application in real tea samples validated the method's practicality, establishing Zn single atoms as a novel nanozyme platform. Graphical This work develops a Zn single-atom nanozyme (Zn-SAs/NC) derived from ZIF-8 pyrolysis, which exhibits robust intrinsic oxidase-like activity for highly sensitive and selective colorimetric detection of tannic acid with a low detection limit of 0.016 µM.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70740
·
IF 3.4
Ge Ge,Li Lin,Jing Li,Jiabao Zheng,Weizheng Sun
This study investigated the impact of tea polyphenol extract (TPE) on soy protein isolate-stabilized emulsions in a simulated gastrointestinal model. Drop shape analysis was utilized to assess the interfacial behavior of the soy protein isolate (SPI) with added TPE in situ during the bile salts displacement and the upper gastrointestinal digestion. The interaction between SPI and TPE led to significantly low surface hydrophobicity (H0) of 781.6 ( p < 0.05), a large particle size of 156.42 nm ( p < 0.05), and a more negative charge of -18.7 mV ( p < 0.05) with the 0.04% TPE addition. A thick interfacial layer of 2.33 mg/m 2 ( p < 0.05) was shown in the SPI-stabilized emulsion with TPE addition. The SPI-TPE layer exhibited enhanced resistance to bile salt displacement only in the simulated intestinal model. Additionally, TPE addition decreased the release rate of free fatty acid (FFA) to 26.8% during simulated gastrointestinal digestion without bile salts. However, bile salts were able to counteract the inhibitory effect of TPE on lipid digestion. A better understanding of the upper gastrointestinal digestion of protein-stabilized emulsion is valuable for food innovation purposes.
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危险品化学品经营许可证（带存储）