FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Jieyao Yu,Jingzhe Li,Zhi Lin,Yin Zhu,Zhihui Feng,Dejiang Ni,Shengchun Zeng,Xuehong Zeng,Yijun Wang,Jingming Ning,Liang Zhang,Xiaochun Wan,Xiaoting Zhai
As a kind of green tea with unique multiple baking processes, the flavor code of Lu’an Guapian (LAGP) has recently been revealed. To improve and stabilize the quality of LAGP, further insight into the dynamic changes in odorants during the whole processing is required. In this study, 50 odorants were identified in processing tea leaves, 14 of which were selected for absolute quantification to profile the effect of processes. The results showed that spreading is crucial for key aroma generation and accumulation, while these odorants undergo significant changes at the deep baking stage. By adjusting the conditions of the spreading and deep baking, it was found that low-temperature (4 °C) spreading for 6 h and low-temperature with long-time baking (final leaf temperature: 102 °C, 45 min) could improve the overall aroma quality. These results provide a new direction for enhancing the quality of LAGP green tea.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lijun Wei,Weimin Gan,Mengdie Cai,Hongping Cai,Guowen Zhang,Xianglei Cheng
In this study, S -methyl derivatives of dithiocarbamates (DTCs) were shown to significantly enhance chemiluminescence (CL) between Ce(IV) and efficient and environmentally friendly nitrogen-doped carbon dots (NCDs). Based on the elucidation of the CL mechanisms, an innovative approach involving high-performance liquid chromatography coupled with N-CDs and CL detection (HPLC-CDCL) was proposed. The developed method was successfully applied to the highly sensitive detection of three DTC fungicides (dimethyl dithiocarbamate, ethylene bisdithiocarbamate, and propylene bisdithiocarbamate) in tea. The recovery of the established method ranged 70.51–116.45%, with relative standard deviations (RSD) of <9.40%. The limit of detection (S/N = 3 ) was as low as 0.19 μg/L (as CS 2 ), which is superior to the previous methods and comparable to UPLC-tandem mass spectrometry (MS/MS). Moreover, the proposed approach does not require solid-phase extraction and offers excellent selectivity. This study proposes a novel method for the detection of DTCs in the food safety and environmental fields.
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高影响因子
FOOD CONTROL
·
2025
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IF 6.3
Yaqi Hu,Wei Sheng,Selorm Yao-Say Solomon Adade,Jun Wang,Huanhuan Li,Quansheng Chen
Tea polyphenols (TPs) and dihydromyricetin (DMY) are critical quality attributes of vine tea. This study developed a smartphone-based portable near infrared (NIR) device integrated with machine learning (ML) and deep learning (DL) approaches for rapid prediction of TPs and DMY in vine tea. NIR spectra of the vine tea samples were acquired using the developed portable device and smartphone software, while the contents of TPs and DMY were determined using UV–Vis spectrophotometer and high-performance liquid chromatography (HPLC). To accurately analyze the spectral data, various ML and DL models were evaluated and compared. Results indicate that DL models, including convolutional neural networks (CNN), long-short-term memory (LSTM) and CNN-LSTM, demonstrated superior predictive performance compared to traditional ML approaches in large sample environments. Thereinto, CNN-LSTM exhibited the optimal predictive performance for TPs (Rp = 0.9816; RPD = 5.24) and DMY (Rp = 0.9900; RPD = 7.11). Additionally, the optimal model 's validation performance are commendable, with a maximum coefficient of determination (0.9483 for TPs and 0.9625 for DMY). This demonstrates that the developed intelligent portable NIR instrument coupled with DL tools enables rapid on-site detection of vine tea quality components. Furthermore, it provides a potential strategy for real-time quality monitoring during vine tea online processing.
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高影响因子
Food Bioscience
·
2024
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IF 4.8
Dianhui Wu,Ziqiang Chen,Yongxuan Lv,Lixia Yang,Hua Liu,Ran Qiu,Hengde Xu,Jianbo Li,Jian Lu,Guolin Cai
The utilization of mixed cultures of Saccharomyces and non -Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late. In this study, three non -S. cerevisiae strains exhibiting a strong β-glucosidase production capacity were screened from the yeasts preserved in the laboratory. Subsequently, the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments. Finally, the non -S. cerevisiae strain S14 ( Torulaspora delbrueckii ) was selected and applied to ferment Yuan'an yellow tea beer combined with S. cerevisiae S189. The results showed that the optimal fermentation performance was achieved when S14 was inoculated first, followed by the addition of S189 after 12 h of fermentation, with an S14:S189 ratio of 10:1. Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer, particularly terpenes, alcohols, esters, and acids, which exhibited levels of 520.98 μg/L, 5534.28 μg/L, and 1631.80 μg/L, respectively; these values were 299.25%, 32.45%, and 56.57% higher compared to purebred fermentation. Furthermore, mixed fermentation demonstrated an improvement in the antioxidant activity of beer, as evidenced by the increase in the comprehensive evaluation score (CES) from 1.86 to 2.89. Overall, these findings indicated the notable advantage of non -S. cerevisiae strain S14 in fermenting Yuan'an yellow tea beer.
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FOOD HYDROCOLLOIDS
·
2024
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IF 11
Hongcai Li,Jiangling Song,Caiyun Liu,Xingnan Wang,Yuanye Liu,Mengzhen Han,Jingjing Liang,Zhenpeng Gao
The development of nano-encapsulated materials with responsive properties for oral targeted delivery systems is innovative and promising. The aim of this study using corn starch (CS) and β-cyclodextrin (β-CD) to prepare composite nanoparticles (CNPs) that can efficiently encapsulate Tea polyphenol (-)-Epigallocatechin gallate (EGCG) with pH-responsive properties for targeted delivery. The results demonstrated that the CNPs prepared with a 1:1 mass ratio of CS and β-CD exhibited excellent stability to pH, ionic concentration, heating and storage conditions, which was mainly driven by hydrogen bonding and hydrophobic interactions. The characterization results showed that tea polyphenol was effectively loaded into the CNPs and the encapsulation and loading rates were 86.96% and 10.87%, respectively. The CNPs encapsulated tea polyphenol exhibited excellent photothermal stability and maintained significant antioxidant activity after 15 days. Additionally, bio-accessibility experiments revealed that the CNPs can resist low pH environments, can be fully released and reach the target site under alkaline conditions, with potential pH-responsive and intestinal-targeted delivery properties. Overall, the CNPs prepared in this study will support to develop pH-responsive characterization of oral targeted delivery systems for the food industry and biomedicine fields.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Zinan Wang,Min Zhang,Shan Liang,Yan Li
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli . Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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JOURNAL OF ALLOYS AND COMPOUNDS
·
2024
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IF 5.8
Abebe Setiye,Guoqing Feng,Qiushuang Xu,Chuntao Wang,Chengwen Song,Huixia Lu
Triethylamine (TEA), a toxic and explosive volatile organic compound (VOC) gas, is hazardous to human health and the environment. Therefore, it is crucial to develop crystal-faceted TEA gas sensors with improved sensitivity and rapid detection capabilities. In this study, TiO 2 nanocrystal sensors with different crystal facets of anatase {101} and {001} and rutile {110} were synthesized using the hydrothermal method. The nanomaterials underwent characterization through XRD, SEM, TEM, XPS, and BET analysis. The results revealed that the materials exhibited bipyramid anatase {101} facet, nanorod anatase {001} facet, and rutile {110} facet. The sensors demonstrated superior gas sensing performance in the following order: {101} > {110} > {001} facets to 100 ppm TEA gas at 240 °C. The sensors also exhibited short response and recovery times, low detection limits, excellent stability, repeatability, and selectivity. The enhanced sensing properties of {101} faceted TiO 2 can be ascribed to the bipyramid structure and crystal facets with higher adsorbed oxygen peak specific area, which provide numerous active sites and improved extra oxygen-active site species. This study offers valuable insight into the design mechanism to enhance the TEA response of {101} faceted TiO 2 and further contributes to our understanding of the sensitivity of crystal faceted sensors.
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高影响因子
FOOD CHEMISTRY
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2009
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IF 2.696
Yulong Chen,Yueming Jiang,Jun Duan,John Shi,Sophia Xue,Yukio Kakuda
The variations in the contents of catechins and phenolic compounds in relation to the quality scores (QS) and taste scores (TS) in the ‘ Huang Zhi Xiang ’ Oolong tea grown in different seasons and at different altitudes were determined. The study demonstrated that the contents of (−)-epigallocatechin gallate (EGCG), catechin gallate (CG), and total catechins (TC) in the Oolong teas grown at a high altitude were significantly higher than those grown at a low altitude. Furthermore, the contents of EGCG, CG, and TC in the autumn tea were significantly higher than those from the spring tea grown at a low altitude. However, no significant differences in the contents of EGCG, CG, and TC were observed between the spring and autumn teas grown at a high altitude. In addition, the contents of (−)-epigallocatechin (EGC), (+)-catechin (C), (−)-gallocatechin (GC), and simple catechins (SC) in the spring tea leaves were significantly higher than those in the autumn tea leaves grown at a low altitude, but they were not significantly different from those in the autumn tea leaves grown at a high altitude. The contents of EGCG, CG, and TC in the Oolong teas were positively and significantly correlated to the taste score (TS) and quality score (QS) of the Oolong tea. Thus, the contents of EGCG, CG, and TC could be the important quality parameters of the ‘ Huang Zhi Xiang ’ Oolong tea. This work suggested that the production of the ‘ Huang Zhi Xiang ’ Oolong tea grown at low altitudes should utilize the autumn tea leaves while the production of Oolong tea grown at high altitudes can use both the spring and autumn tea leaves.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xuemei Tong,Xin Wang,Yamei Chen,Mengjia Ma,Yongzhen Li,Xiao Yang,Xianggui Chen,Qin Wang,Yukun Huang
Green tea extract (GTE) is rich in polyphenols that are the main body of functional activity, but the natural bitterness greatly restricts its applications in food areas. In this study, the effect of β-cyclodextrin (β-CD) on the bitterness and properties of GTE were investigated. The bitterness intensity was evaluated by determination of catechin content and the electronic tongue analysis. It was found that the bitterness of GTE decreased significantly by complexing with 20 % β-CD. Subsequently, the physicochemical properties were determined, including the determination of functional substances by high performance liquid chromatography, as well as the assessment of antioxidant activity and stability under different conditions (heat, acid/base, time). It was found that β-CD inclusion of active substances in GTE protected its functional components and delayed the deactivation rate. Additionally, the formation of a complex between β-CD and components of GTE was confirmed by UV–vis, FT-IR, thermogravimetric analysis, and scanning electron microscope. Therefore, the findings of the present work suggest that the masking of bitter substances and the protection of functional components of GTE through preparing the β-CD inclusion is a feasible way to expand its applications.
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MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Xin-Li Song,Fei-Yan He,Yu-Qing Liu,Ke-Chao Liao,Dong-Dong Wang,Xue-Shan Wang,Hui Lv,Ting-Ting Sun,Jing-Long Wang,Li-Hua Zhang,Han Zhang,Yue Chen
A three-dimensional (3D) structure of multiwalled carbon nanotubes (MWCNTs) interwoven metal–organic frameworks (MOFs) was synthesized. The MWCNTs was utilized to bridge the neighboring MOF nanocrystals. The hybrid material MOFs/MWCNTs was used for SPME coating to extract six PCB S in tea beverages samples by gas chromatography coupled to tandem mass spectrometry. MOFs/MWCNTs coating materials were characterized by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and N 2 adsorption–desorption analysis. The response surface method was utilized to systematically optimize the main extraction factors. Under the optimized conditions, the developed method demonstrated wide linear ranges (0.01–1000 ng·L −1 ), low limits of detection (0.003–0.009 ng·L −1 ) and high enrichment factors (701–2361) for extracting and determining six PCB S . The six PCB S concentration in environmental tea beverages samples was detected with this method. These results display that MOFs/MWCNTs hybrid materials are potential sorbents in the SPME of PCB S in environmental tea beverages samples.
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JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY
·
2024
·
IF 3.1
Yanyang Wang,Shanshan Gao,Gege Yang,Wenyi Zhu,Ying Lu,Mengyuan Tan,Yuancheng Peng,Hua Yang,Chunxia Song
A portable platform for the visual determination of F− and Al3+ was developed by combining FeNPs@g-C3N4 nano-enzyme and a smartphone. The FeNPs@g-C3N4 nano-enzyme with excellent peroxidase activity was synthesized through the in situ growth of Fe nanoparticles (FeNPs) on graphite-phase carbon nitride nanosheets (g-C3N4), which could catalyze H2O2 to oxidize TMB to blue oxide (oxTMB). The peroxidase activity of the FeNPs@g-C3N4 nano-enzyme could be inhibited by F−, and then restored by Al3+ because of the coordination reaction between Fe3+/Al3+ and F−. Furthermore, the solution color could be dynamically manipulated by changing the concentrations of F− and Al3+. Under optimal conditions, the developed method gave low detection limits of 2.43 nM for F− and 7.66 μM for Al3+. The cooperation of nano-enzyme and smartphone has greatly shortened the detection time and reduced the cost of detection, providing a new strategy for the on-site and convenient detection of F− and Al3+ in tea, and showed significant application potential in food safety evaluation.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lan Zhang,Haocun Kong,Bimal Chitrakar,Xiaofeng Ban,Zhengbiao Gu,Yan Hong,Li Cheng,Zhaofeng Li,Caiming Li
Tea polyphenols have been reported as potential α-amylase inhibitors. However, the quantitative structure–activity relationship (QSAR) between tea polyphenols and human pancreas α-amylase (HPA) is not well understood. Herein, the inhibitory effect of twelve tea polyphenol monomers on HPA was investigated in terms of inhibitory activity, as well as QSAR analysis and interaction mechanism. The results revealed that the HPA inhibitory activity of theaflavins (TFs), especially theaflavin-3′-gallate (TF-3′-G, IC 50 : 0.313 mg/mL), was much stronger than that of catechins (IC 50 : 18.387–458.932 mg/mL). The QSAR analysis demonstrated that the determinant for the inhibitory activity of HPA was not the number of hydroxyl and galloyl groups in tea polyphenol monomers, while the substitution sites of these groups potentially might play a more important role in modulating the inhibitory activity. The inhibition kinetics and molecular docking revealed that TF-3′-G as a mixed-type inhibitor had the lowest inhibition constant and bound to the active sites of HPA with the lowest binding energy (−7.74 kcal/mol). These findings could provide valuable insights into the structures-activity relationships between tea polyphenols and the HPA inhibitors.
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高影响因子
危险品化学品经营许可证（带存储）