FOOD RESEARCH INTERNATIONAL
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2022
·
IF 7.425
Yingjie Ma,Hairong Huang,Yan Zhang,Feng Li,Bei Gan,Qiang Yu,Jianhua Xie,Yi Chen
This study investigated the impact of soluble dietary fiber (SDF) from untreated (U-SDF), fermented (F-SDF) and high temperature cooked (H-SDF) from tea residues on formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in biscuits. Both 3% F-SDF and 2% H-SDF can simultaneously inhibit AA and 5-HMF and SDFs increased the types of volatile compounds in biscuits. After the determination of the bound polyphenol compositions in SDFs by LC-QTOF-MS/MS, six polyphenols with different structural characteristics were selected to explore their contributions on the inhibitory effect of SDFs and structure-inhibitory capacity relationships in the “glucose-asparagine-linoleic acid” model system. It showed that the inhibitory activities of those polyphenols were greatly affected by the number of hydroxyl groups and methoxy groups on the benzene ring. Almost all polyphenols were also found to scavenge hydroxyl radicals generated in reactions. Thus, this study suggests that the bound polyphenols of SDFs play a key role in the inhibition of AA and 5-HMF.
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MICROCHIMICA ACTA
·
2022
·Vol. 189
·期 6
·1-11
·
IF 6.408
Wang Zhong-Xia,Hu Lei,Wang Wen-Juan,Kong Fen-Ying,Wei Mei-Jie,Fang Hai-Lin,Li Qi-Le,Wang Wei
A novel deep-ultraviolet and dual-emission carbon nanodots (DUCDs)-based dual-channel ratiometric probe was prepared by a one-pot environmental-friendly hydrothermal process using guanidine as the only starting material for sensing polyphenol in tea sample (TPPs). Under the exposure to TPPs, the DUCDs not only provided a characteristic colorimetric response to TPPs, but also displayed TPPs-sensitive ratiometric fluorescence quenching. The detection mechanism was proved to be that enrichment-specific hydroxyl sites (e.g., -NH 2 and -COOH) of DUCDs can specifically react with phenolic hydroxyl groups of TPPs to generate dynamic amide and carboxylate bonds by dehydration and/or condensation reaction. As a result, a new carbon nanomaterial with decrement of surface passivation groups, inherent light-absorbing, and invalid fluorescence emission was generated. The ratio (FL 297nm /FL 395nm ) of fluorescence intensity at 297 nm and 395 nm of DUCDs excited at 275 nm decreased with increasing TPPs concentration. The linearity range was 5.0 ng/mL to 100 µg/mL with a detection limit (DL) of 3.5 ± 0.04 ng/mL for TPPs ( n = 3, 3σ/k). Colorimetry of DUCDs, best measured as absorbance at 320 nm, was increased linearly in the TPP concentration range 200 ng/mL–200 µg/mL with a DL of 94.7 ± 0.04 ng/mL ( n = 3, 3σ/k). The probe was successfully applied to the determination of TPPs in real tea samples, showing potential application prospects in food analysis. Graphical abstract
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Food Packaging and Shelf Life
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2022
·
IF 8.749
Xiaomin Wang,Xue Huang,Fengjuan Zhang,Fanyun Hou,Fangxuan Yi,Xia Sun,Qingqing Yang,Xiangbo Han,Zhanli Liu
In this study, chitosan/zein composite film combined with tea polyphenol was fabricated, and the effect of tea polyphenol on the structure and physical properties of chitosan/zein film was investigated. Low-field nuclear magnetic resonance spectroscopy indicated that the distribution and content of water molecules in chitosan/zein film were changed with the addition of tea polyphenol. The results of fluorescence measurement and secondary structure analysis proved the enhanced physical and structural properties of tea polyphenol composite film. And the film showed favorable stretching resistance and flexibility. Furthermore, the effect of composite film on quality and physiological indexes of mushroom ( Lyophyllum decastes Sing.) stored at 4 °C for 15 d were systematically evaluated. The results indicated that the tea polyphenol composite film showed the effectiveness of maintaining color, texture as well as integrity of cell membrane evidenced by relatively lower membrane permeability and malondialdehyde content of mushrooms. Besides, weight loss and respiration rate were efficiently retarded. In comparison with control and chitosan/zein film, the tea polyphenol composite film inhibited the activity of polyphenol oxidase and peroxidase, while enhanced the activity of antioxidant enzymes (superoxide dismutase and catalase). In a word, the chitosan/zein composite film incorporated with tea polyphenol showed the potential as an effective technology for maintaining the postharvest quality of mushroom ( Lyophyllum decastes Sing.).
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Jilong Li,Fengze Wu,Yupu Zhang,Ji Feng,Xiujuan Wang,Yi Yang,Zhibing Wang,Hanqi Zhang
In this study, a novel supramolecular solvent based on surface-active ionic liquid was prepared and used as an extraction solvent for dispersive liquid–liquid microextraction of four triazine herbicides in tea samples. The formation mechanism, microstructure and physicochemical properties of supramolecular solvent were studied. Some parameters, including the molar ratio of surface-active ionic liquid to tetrahydrofuran, volume of supramolecular solvent, vortex time, pH of sample solution, type and amount of salt, were investigated and optimized. The good linearities (r > 0.9990) for the analytes were obtained. The limits of detection and quantification for triazine herbicides were in the range of 1.7–2.1 μg kg −1 and 5.6–7.1 μg kg −1 , respectively. The spiked recoveries were 80.0–119.9 %. The supramolecular solvent prepared in this study has the advantages of simple preparation process, low viscosity and good dispersibility. It can be used for the extraction and enrichment of trace triazine herbicides in tea samples.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Li Tian,Shulin Zhang,Jianhua Yi,Zhenbao Zhu,Leqi Cui,Eric Andrew Decker,David Julian McClements
We studied the impacts of protein location (interface or aqueous phase) on the antioxidant and prooxidant activities of tea polyphenols (TP) in model oil-in-water emulsions (pH 7) at a low (0.01% w/v) or high (0.04 % w/v) concentration. TP at 0.01% reduced the levels of both lipid and protein oxidation markers in emulsions, independent of the protein location. However, TP were more potent when proteins were located at the interface. At 0.04%, TP were only weakly antioxidant towards lipids but were prooxidant towards proteins in emulsions with proteins at the interface, whereas they were still somewhat antioxidant for aqueous phase proteins. These results indicate that TP may act as either antioxidants or prooxidants depending on their concentration and also on the location of the proteins in emulsions. The level of TP should be optimized for emulsion-based foods or beverages to achieve optimum antioxidant activity.
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JOURNAL OF MOLECULAR LIQUIDS
·
2021
·
IF 6.165
Fukang Deng,Kangchun Li,Qing Feng,Kedi Yang,Fuchuan Huang
As the life expectancy increases, so do the wear and damage to joints caused by increased physical activity. In this regard, the development of biofriendly and nontoxic lubricating materials has important social and economic impact. Therefore, this work develops such a lubricant for joints using tea saponin derivative (TSC16) as the bio-lubricating additive to a choline/N-acetyl- l -proline ionic liquid (IL). The TSC16 molecules aggregated in the choline/N-acetyl- l -proline IL to form short fibrous structures, which increased the viscosity of the IL and improved the formation of a lubricating film on the applied area. The fibrous structure of TSC16 enhanced the strength of the lubricating film and improved the lubrication and anti-wear performance. Overall, the developed IL blend exhibits promise for tissue engineering applications.
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FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Chao Wang,Zhongrong He,Chenxia Zhang,Liping Du,Dongguang Xiao,Yongquan Xu
The objective of this study was to identify the released behavior of odor-active compounds of Pu-erh tea during the water-boiling extraction, as well as to explore the feasibility of aroma recovery using absorption oils. The behavior of odor-active compounds was identified by using piecewise recovered condensed water combined with sensory, GC-O, and GC–MS analysis. The power-function type kinetic model was the model that best fitted odor intensities, alcohols, methoxy-phenolics, esters, aldehydes, ketones, and total compounds of condensed water. The sensory quality of the condensed water was the best when 16% of added water was evaporated. Six absorption oils were evaluated, and paraffin oil (35 cSt) performed the best in terms of both absorption efficiency and sensory quality of the essential oil. Under the optimized conditions, the absorption and recovery efficiency of odor compounds reached 54.49% and 39.52%, respectively. The alcohols, aldehydes, and methoxy-phenolics exhibited higher absorption and recovery efficiency.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Xiaoqin Wang,María del Mar Contreras,Dunming Xu,Chen Xing,Lijuan Wang,Daomao Yang
Bound phenolic compounds have been widely investigated in food from plants, while research on vegetable oils is limited. Thus, to comparatively analyse free and bound phenolic compounds in a lipid system, different distributions of free and bound phenolic compounds were prepared by exogenous addition of chemical standards to model tea seed oil in this work. For that, the phenolic composition was quantified with UHPLC-QqQ-MS/MS, and the antioxidant capacity was evaluated by the DPPH assay and the Rancimat method. After pre-optimisation of concentrations, the results showed that the oil sample contained 12.3% bound phenolic compounds after incubation for 6 h, higher than the other samples (0, 2, 4, 8, 10 and 12 h) with equal addition. This sample also had a longer reduction time during Rancimat oxidation, corresponding to the higher total DPPH radical scavenging capacity. Further, docking, molecular dynamics and quantum mechanics analysis revealed that intermolecular forces might account for binding forms between phenolic compounds and glycerides, including hydrogen bonds and hydrophobic interactions. In addition, the structure-activity relationship of bound phenolic compounds was explored tentatively. Conclusively, bound phenolic compounds in vegetable oil, probably formed by intermolecular interactions, enhanced antioxidant capacity, a novel perspective on the antioxidation in lipids.
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COLLOIDS AND SURFACES B-BIOINTERFACES
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2020
·
IF 4.389
Fan Gao,Hongjun Zhou,Zhichuan Shen,Guowei Zhu,Li Hao,Huayao Chen,Hua Xu,Xinhua Zhou
Tea tree oil (TTO) is an efficient natural antibacterial agent. However, the bacteriostatic effect of TTO does not prevail for a long period because of the volatile nature of the oil. Therefore, a novel sustained-release formulation of TTO should be developed for improving the applicability of TTO. Herein, the mesoporous silica was selected for constructing a carrier for TTO. Mesoporous silica is non-toxic, easy to modify and exhibited an adjustable pore size. First, the mesoporous silica was modified by an aminated silane coupling agent (NH 2 -MCM-41). Then, the polyacrylic acid (PAA) was bonded by electrostatic bonds (PAA-NH 2 -MCM-41), which imparted the sustained-release effect in the TTO, supported in the mesoporous silica channel (TTO/PAA-NH 2 -MCM-41). The prepared bacteriostatic agent can achieve long-term sustained-release properties. At room temperature (26 ℃), the release rate of TTO after 11 h release reached 50 %. However, the release rate of TTO from TTO/PAA-NH 2 -MCM-8 reached only 42 % after 24 h. Furthermore, the sustained release behavior of TTO/PAA-NH 2 -MCM-41 was consistent with the Korsmeyer-Peppas kinetic model. Compared to TTO, TTO/PAA-NH 2 -MCM-41 exhibited a stable and sustained bacteriostatic effect even after 50 days in a natural environment. The minimum inhibitory concentration (MIC) value of the TTO/PAA-NH 2 -MCM-41 against Escherichia coli ( E. coli ) was 0.37∼0.44 mg/mL. TTO altered the cell morphology of E. coli and broke the integrity of the cell membrane, leading to cell death.
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MICROCHEMICAL JOURNAL
·
2020
·
IF 3.594
Liuna Wei,Ou Hu,Hengye Chen,Tianming Yang,Yao Fan,Lu Xu,Lei Zhang,Wei Lan,Yuanbin She,Haiyan Fu
Pu-erh tea is a unique post-fermented tea with special quality and unique aroma characteristics, which are achieved by aging as part of the tea-making processing in China. In this work, we developed a new method, based on the combination of the mid-infrared (MIR) spectroscopy of graphene oxide-5,10,15,20-mesotetra (4-aminophenyl) porphyrin hybrid (GO-TAP), with chemometrics, for the variety identification and age prediction of twelve Pu-erh teas. Partial least squares discriminant analysis (PLSDA) and partial least squares regression (PLSR) models were respectively employed to classify the variety of and predict the age of Pu-erh teas based on the collected MIR spectra. Compared with traditional MIR spectroscopy, MIR spectroscopy based on GO-TAP gave better accuracy and specificity in variety classification and age prediction. The GO-TAP complex-based MIR spectroscopy sensor coupled with chemometrics could achieve 100% accuracy for variety classification and predicts storage time of Pu-erh tea. This method can be applied for the accurate identification and prediction of Pu-erh tea storage time, and it might have enormous potential for the application in storage time identification of other food stuff.
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RSC Advances
·
2019
·Vol. 9
·期 67
·39272-39281
·
IF 3.049
Xiaodong Huang,Yanan Liu,Huifang Liu,Guangyang Liu,Xiaomin Xu,Lingyun Li,Jun Lv,Haixiang Gao,Donghui Xu
A simple, sensitive, and reliable magnetic solid-phase extraction (SPE) method coupled with GC-MS/MS for the effective analysis of four pyrethroids from tea infusions was developed. A magnetic adsorbent, named ionic liquid-modified magnetic zeolitic imidazolate framework-8 (Fe3O4/ZIF-8/IL), was prepared by immobilizing an ionic liquid (IL) on the surface of Fe3O4/ZIF-8. The textures of Fe3O4/ZIF-8/IL were confirmed by material characterization, and the results suggested that the adsorbent possessed high magnetism (59.0 emu g−1), an adequate Brunauer–Emmett–Teller (BET) surface area (104 m2 g−1), and a large pore volume (0.68 cm3 g−1). To confirm the extraction performance of the prepared Fe3O4/ZIF-8/IL, several experimental conditions affecting the extraction efficiency were investigated. Under the optimum conditions, the limits of determination (LODs) for the four pyrethroids were in the range of 0.0065–0.1017 μg L−1 (S/N = 3 : 1) with an intra-day relative standard deviation (RSD) of ≤9.70% and inter-day RSD of ≤11.95%. The linear ranges were 0.5–50 μg L−1 for bifenthrin and 0.5–500 μg L−1 for permethrin, cypermethrin, and flucythrinate, with determination coefficients higher than 0.999. Finally, the proposed technique was successfully applied for the determination of pyrethroids in real tea infusions. This work could be extended to other IL-modified metal–organic frameworks (MOFs) and to the development of different sample pretreatment techniques.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhihui Wang,Yilin Liang,Chenxi Gao,Weiwei Wu,Jiumei Kong,Zhe Zhou,Zhihua Wang,Yan Huang,Weijiang Sun
This study explored the sensory characteristics, metabolites and antioxidant capability of aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation mechanism of these characteristics during the long-term aging process. The flavor wheel of AJWT was constructed, and its unique flavor was dominated by mellowness, smoothness, a fungus fragrance, and a stale flavor. The high content of theabrownine, soluble sugar, flavonoids and 25 aroma components made important contributions to the formation of the unique flavor of the AJWT, and their content significantly increased during the long-term aging process of 5–10 years. This was related to the microbial bioconversion, the oxidative degradation of catechins, the hydrolysis of flavonosides and the decomposition of polysaccharides. Contrary to folk experience, AJWT had weak comprehensive antioxidant capacity, mainly due to its low content of tea polyphenols, catechin components and caffeine, which decreased significantly during the long-term aging of 5–10 years.
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危险品化学品经营许可证（带存储）