LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Qun-Yan Xiong,Hui-Wen Gu,Qing-Qing Luo,Chao Wang,Yan-Qing Fu,Xiao-Li Yin
A machine learning-driven strategy for optimal feature selection is proposed. • W1W and W1C sensors serve as key variables for aroma type classification. • 131 volatile compounds were identified in Liupao tea. • 14 aroma type differentiating compounds were identified. • 4 key variables yielded 100% accurate aroma recognition models. This study aimed to differentiate between the stale-aroma and betelnut-aroma types of Liupao tea by analyzing their volatile profiles. An integrated methodology was employed, combining electronic nose (E-nose) technology with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The E-nose data effectively differentiated between the two aroma types in both dry leaves and tea infusions. HS-GC-IMS enabled identification of 131 volatile compounds. Key discriminative features were selected through machine learning by integrating the variable importance in projection (VIP) from orthogonal partial least squares discriminant analysis (OPLS-DA) with Shapley additive explanations (SHAP) values from extreme gradient boosting (XGBoost). This process identified two critical E-nose sensor channels and two key volatile compounds. Utilizing these four optimal variables, three classification models were developed: principal component analysis-linear discriminant analysis (PCA-LDA), partial least squares discriminant analysis (PLS-DA), and support vector machine (SVM). All models demonstrated a perfect classification accuracy of 100% on both the training and internal test datasets. The PCA-LDA and PLS-DA models maintained 100% accuracy on the independent test set, whereas the SVM model achieved a classification accuracy of 80% on the same set. These results reveal the volatile characteristics of Liupao tea and offer valuable insights for quality assessment and targeted flavor modulation.
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Journal of Food Measurement and Characterization
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2026
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IF 3.6
Li Qing,Wang Ke,Chen Xiaoling,Hu Jinmei,He Xin,Zhou Lin
Given the global rise in obesity and metabolic syndrome, plant-based functional beverages that regulate glycemia and lipidemia have attracted increasing interest. This study focused on Millettia speciosa Champ. leaf Golden-flower fungus fermented tea (MLGFT), a novel fermented tea developed from underutilized leaf biomass. The brewing process was optimized via single-factor and response surface methodology, yielding optimal parameters of 85 °C, 7.3 min, and 146 mL of water, which maximized total phenolic content (124 µg/mL). The optimized tea infusion (OTI) exhibited potent in vitro enzyme inhibition: (93.45 ± 0.98) % against α-glucosidase, (45.52 ± 1.11) % against α-amylase, and (81.47 ± 0.90) % against pancreatic lipase. In cellular models, the freeze-dried extract (ME) dose-dependently enhanced glucose consumption in insulin-resistant HepG2 cells, with effects comparable to metformin at 100 mg/L. In a model of lipid accumulation, ME at 100 mg/L significantly improved the lipid profile, reducing TC, TG, and LDL-C by 63.02%, 43.50%, and 71.79%, respectively, while increasing HDL-C by 46.15%. UPLC-HRMS analysis revealed that the extract is rich in phenolics, particularly epicatechin gallate. These findings demonstrate that MLGFT exhibits notable dual hypoglycemic and hypolipidemic effects, supporting its use as a promising functional beverage for metabolic health management.
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Food Chemistry-X
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2025
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IF 8.2
Yuxin Wang,Jin Liu,Suzhen Li,Jizhen Fu,Xiaowen Wang,Li Li,Xu Jing
The widespread use of triazole fungicides has raised concerns over residual. This study presents an automated, environmentally friendly, simple, and efficient method for detecting triazole fungicides in food samples, utilizing high-throughput liquid processing, dispersive liquid-liquid microextraction, and ultra-high-performance liquid chromatography-tandem mass spectrometry. The automated liquid handling workstation was employed to automate the whole sample pre-treatment process. Fatty acid, bio-based solvent, and saturated sodium chloride solution were used as the extractant, dispersant, and demulsifier, respectively. The whole operation process obviated the use of toxic reagents and eliminated the need for time-consuming centrifugation. The linear ranged from 0.01 to 1 μg L −1 with limits of detection and quantification of 0.003 μg L −1 and 0.01 μg L −1 , respectively. Ten triazole fungicides were successfully detected in food samples with recoveries of 70.1 %–105.7 %. The automation of dispersive liquid-liquid microextraction demonstrates huge potential for broad applicability within the field of food safety testing.
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PLANT CELL AND ENVIRONMENT
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2025
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IF 6.3
Chenxi Gao,Zhihui Wang,Zhuotong Chen,Qian Zhang,Biyun He,Zhiqiang Zheng,Zhe Zhou,Yan Huang,Shixian Cao,Zhidan Chen,Weijiang Sun
Tea plants with distinct leaf colours, such as purple, have attracted attention for their potential economic and flavour-related benefits. To investigate how purple mutations influence aroma composition, we analyzed 64 tea germplasms ( Camellia sinensis ) with varying degrees of purple pigmentation, integrating microenvironmental data, volatile metabolomics and transcriptomics. Purple tea exhibited reduced accumulation of volatile phenylpropanoids/benzenoids (VPBs), higher surface temperatures and enrichment of stress-responsive genes, leading to increased levels of fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs). We identified CsWRKY70 as a central regulator of aroma biosynthesis, with its expression upregulated under heat stress, activating CsLOX3 and CsTPS13 to promote FADVs and VTs accumulation. These findings demonstrate that purple leaf mutations influence aroma composition by modulating the phenylpropanoid pathway and altering the leaf microenvironment, providing new insights into the interplay between leaf colour, environmental stress and flavour potential in tea plants.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Jian Gao,Jialong Wang,Jiejin Song,Yue Xing,Yuzhao Hou,Fengchao Wang,Jinghui Du,Jiang Wu,Liming Wang
The illegal addition of statins to tea-based products presents significant analytical challenges due to the complexity of the matrices involved. To address these challenges, we developed an ionic liquid-assisted magnetic solid-phase extraction (IL-MSPE) method coupled with HPLC-UV for the simultaneous determination of five statins. This protocol facilitates the rapid batch extraction of analytes within 6 min. The method demonstrated excellent linearity (R 2 ≥ 0.999, 0.1 to 20 μg/mL) and sensitivity, with limits of detection ranging from 0.022 to 0.054 μg/mL, and recovery rates between 89.2% and 117.5%. Density functional theory provided insights into a synergistic “dual-site” recognition mechanism, which is driven by π–π stacking, hydrogen bonding, and electrostatic interactions. Importantly, the method's compliance with green chemistry principles was validated by AGREE (0.77) and MoGAPI (90) metrics. Overall, this proposed workflow represents a reliable and high-throughput tool for monitoring unauthorized statin adulteration.
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Food Chemistry-X
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2022
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IF 6.443
Chao Wang,Wazhen Xu,Yuqi Yuan,Yuke Zhai,Tengfei Hu,Jianan Huang,Zhonghua Liu,Qin Li
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed water combined with sensory, instrumental, and nonlinear curve fitting analysis. The odor intensities of condensed water and the concentrations of odor-active compounds could be significantly fitted ( p < 0.01) to power-function type curves. Hydrocarbons showed the fastest release rate, while organic acids showed the slowest. The release rates had very little correlation with their concentrations, molecular weights, and boiling points. Most odor-active compounds (≥70 %) released need to evaporate more than 24 % of the added water during boiling-water extraction. Meanwhile, on the basis of odor activity value (OAV) calculation, the aroma recombination experiments were performed to explore the odor-active compounds that made major contributions to the formation of the aroma profile of each condensed water.
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FOOD CHEMISTRY
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2022
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IF 9.231
Dan-li Jin,Jian-ling Wei,Fan-yu He,Ting-ting Chai,Shao-tian Ren,Jing-jing Fu,Yue-wen Chen
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was investigated. The result indicated that the protein cross-linking during LTVH treatment were mainly induced by tea polyphenols. The loss rate of free arginine (Arg) and free lysine (Lys) of SMP at the late stage of LTVH treatment (15 min) was 73.95 % and 83.16 %, respectively. The hydrophobic force and disulfide bond were the main force between tea polyphenols and SMP in the middle and late stage of LTVH treatment. The benzene ring and phenolic hydroxyl group of tea polyphenols can interact with the amino acid residues of SMP, which was exothermic and entropy-increasing. This study provides new insights in the interaction mechanisms between tea polyphenols-protein during heat treatment process.
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Foods
·
2022
·Vol. 12
·期 1
·8
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IF 5.561
Xiaodong Huang,Huifang Liu,Xiaomin Xu,Ge Chen,Lingyun Li,Yanguo Zhang,Guangyang Liu,Donghui Xu
In this study, a novel composite material prepared by using deep eutectic solvent (tetrabutylammonium chloride-dodecanol, DES5) functionalized magnetic MWCNTs−ZIF−8 (MM/ZIF−8@DES5) was employed as an adsorbent for the magnetic solid-phase extraction of six pyrethroids from tea drinks. The characterization results show that MM/ZIF−8@DES5possessed sufficient specific surface area and superparamagnetism, which could facilitate the rapid enrichment of pyrethroids from tea drink samples. The results of the optimization experiment indicated that DES5, which comprised tetrabutylammonium chloride and 1-dodecanol, was selected for the next experiment and that the adsorption properties of MM/ZIF−8@DES5were higher than those of MM/ZIF−8 and M-MWCNTs. The validation results show that the method has a wide linear range (0.5–400 μg L−1, R2≥ 0.9905), low LOD (0.08–0.33 μg L−1), and good precision (intra-day RSD ≤ 5.6%, inter-day RSD ≤ 8.6%). The method was successfully applied to the determination of pyrethroids in three tea drink samples.Keywords:magnetic solid-phase extraction;deep eutectic solvent;ZIF−8;pyrethroids;tea drinks
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JOURNAL OF SEPARATION SCIENCE
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2022
·Vol. 46
·期 2
·2200661
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IF 3.614
Wenhui Li,Ying Gu,Zikun Liu,Rimao Hua,Xiangwei Wu,Jiaying Xue
A novel solid-phase microextraction device coated with an efficient and cheap thin film of polyurethane was developed for trace determination of 13 widely used pesticides in fruit and tea beverages. A round-shaped polyurethane film covering the bottom of a glass vial was fabricated as the sorbent to exhibit a superior capacity for preconcentrating target compounds and reducing matrix interferences. After optimization of the key parameters including the film type, extraction time, solution pH, ionic strength, desorption solvent, and conditions, this device allowed an efficient adsorption-desorption cycle for the pesticides accomplished in one vial. Coupled with gas chromatography-electron capture detection, the polyurethane-coated thin film microextraction method was successfully established and applied for the analysis of real fruit and tea drinks, showing low limits of detection (0.001–0.015 μg/L), wide linear ranges (1.0–500.0 μg/L, r 2 > 0.9931), good relative recoveries (77.2%–106.3%) and negligible matrix effects (86.1%–107.5%) for the target pesticides. The proposed approach revealed strong potential of extending its application by flexibly modifying the type or size of the coating film. This study provides insights into the enrichment of contaminants from complex samples using inexpensive and reusable microextraction devices that can limit the environmental and health impact of the sample preparation protocol.
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Foods
·
2023
·Vol. 12
·期 3
·544
·
IF 5.2
Shujuan Chen,Yiting Zhu,Jing Han,Tianyi Zhang,Runwen Chou,Aiping Liu,Shuliang Liu,Yong Yang,Kaidi Hu,Likou Zou
Norfloxacin (NOR) is a common antibiotic used in humans and animals, and its high levels can cause intolerance or poisoning. Therefore, NOR levels in animal-derived foods must be monitored due to potential side effects and illegal use phenomena. This research centered on the development of an environmentally friendly electrochemical sensor for NOR detection. Potassium carbonate activated tea branch biochar (K-TBC) as an efficient use of waste was coated on the surface of glassy carbon electrode (GCE), and a molecular-imprinted polymer (MIP) layer was subsequently electropolymerized onto the modified electrode. NOR was used as template molecule and o-phenylenediamine (o-PD) and o-aminophenol (o-AP) were used as bifunctional monomers. The electrochemical sensor was built and its electrochemical behavior on NOR was investigated. The sensor demonstrated an excellent linear current response to NOR concentrations in the ranges of 0.1–0.5 nM and 0.5–100 nM under ideal experimental circumstances, with a detection limit of 0.028 nM (S/N = 3). With recoveries ranging from 85.90% to 101.71%, the designed sensor was effectively used to detect NOR in actual samples of milk, honey, and pork. Besides, the fabricated sensor had low price, short detection time, good selectivity and stability, which can provide a theoretical and practical basis for the actual monitoring of NOR residues.Keywords:norfloxacin;biochar;molecular-imprinted polymer;double functional monomer;electrochemical trace detection
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Jianfu Chen,Meixia Zheng,Kok Bing Tan,Junyan Lin,Meichun Chen,Yujing Zhu
The aim of this work was to develop an edible packaging material with good performance that can be used for fresh-cut vegetables preservation. The xanthan (XG)-hydroxypropyl methylcellulose (HPMC)-tea polyphenols (TP) composite film (XHT) was prepared by adding TP to the composite film-forming solution of XG and HPMC. At optimum TP dosage of 6% (XHT6), the tensile strength and elongation at break were at the maximum. The antioxidant activity and antibacterial properties were also enhanced, demonstrated good inhibitory ability to Staphylococcus aureus . After 8 days, the amount of Vitamin C that was retained by XHT6 was 127.81% and 7.83% higher than unpackaged and XHT0, respectively. Additionally, the MDA content in green peppers were 39.16% and 78.87% higher than that of unpackaged and XHT0, respectively. Practical applications of XHT films in preserving fresh-cut bell peppers had also shown positive results, making it possible as potential food packaging.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Songjie Li,Weimin Zhang,Ruimin Wang,Congfa Li,Xue Lin,Lu Wang
Partridge leaves ( Mallotus furetianus Muell-Arg.) have long been consumed as popular folk substitute tea for treating hyperglycemia in China. In this study, the inhibiting effects of partridge tea extracts on α -glucosidase and α -amylase were investigated, and then effect of partridge tea aqueous extracts (PTAEs) on glucose consumption capacity of 3 T3-L1 preadipocytes cells was determined. Results verified that PTAEs showed excellent anti- α -glucosidase and anti- α -amylase effects. In addition, the PTAEs evidently promoted glucose consumption capacity of 3T3L1 preadipocytes cells. To this end, a combined method of affinity ultrafiltration and HPLC-ESI-qTOF-MS/MS was used for rapidly screening and identifying the potential inhibitors in the PTAEs. Catechin, epicatechin, rutin, ferulic acid, and kaempferitrin with high affinity capacity indicated strong inhibiting effect on α -glucosidase and α -amylase. Docking studies revealed the potential interactive mechanisms between these major inhibitors and two digestive enzymes. This research shows that partridge tea is effective in preventing and treating post hyperglycemia.
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