INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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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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高影响因子
Foods
·
2024
·Vol. 13
·期 6
·865
·
IF 4.7
Yiwen Miao,Lilei Wang,Fei Bai,Shuting Zheng,Jingna Yan,Hao Wei,Qing Meng,Huarong Tong
This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, and multivariate statistical analysis were employed to examine the differences among three grades of Tuo tea (SG, 1G, and 2G). The results of artificial sensory evaluation, electronic tongue, and electronic nose revealed that the aroma and taste of different grades of Tuo tea varied greatly. A total of 112 volatile compounds and 44 non-volatile compounds were identified. In order to elucidate the key components that cause differences in the quality of Tuo tea, 2 partial least squares discriminant analysis (PLS-DA) models with excellent parameters (volatile, R2Y = 0.999 and Q2= 0.996; non-volatile, R2Y = 0.992 and Q2= 0.972) were established. A total of 80 key differential volatile compounds were identified with the double selection criterion of variable importance in projection (VIP) greater than 1 andp< 0.05. Among these, 43 compounds with OAV > 1 were further identified as the odor-active compounds in all three grades of Tuo. Moreover, 22 key non-volatile compounds that contribute to the quality differences have been screened out. This investigation implied that the volatile and non-volatile compounds of Tuo tea could serve as indicators of its quality. The results provided a new approach to distinguish the grades of Tuo tea.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wensong Chen,Wangxin Liu,Zhibin Liu,Daoliang Wang,Xiaoye Lan,Sijia Zhan,Xiaoxiao Feng,Yuan Liu,Li Ni
Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl-3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An “in-leaf” labeling approach utilizing isotopically labeled alanine ([ 15 N]-Ala) and glucose ([U 13 C 6 ]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.
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高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2024
·
IF 2.6
Li Ya,Liang Jianfeng,Liang Lili
Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( P < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
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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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 RESEARCH INTERNATIONAL
·
2024
·
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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高影响因子
FOOD CHEMISTRY
·
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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高影响因子
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 ALLOYS AND COMPOUNDS
·
2024
·
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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Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Wang Qiwei,Shi Daliang,Hu Jiajing,Tang Jiahao,Zhou Xianxiu,Wang Lilei,Xie Jialing,Jiang Yongwen,Yuan Haibo,Yang Yanqin
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou black tea throughout the rolling process were explored by a combination of GC-E-Nose and GC–MS analysis. The results of PCA and PLS-DA by GC-E-Nose revealed significant alterations in the volatile profiles, particularly at the 15-min rolling stage. A total of 82 volatile compounds including eight categories were identified in Congou black tea during the rolling process. The most abundant volatiles were aldehydes, alcohols, and esters. Through the integration of variable importance in the projection >1 and p < 0.05, 21 volatile compounds were pinpointed as pivotal volatiles responsible for distinguishing diverse rolling processes. According to their pathways, glycoside-derived volatiles (GDVs) (such as linalool and geraniol) and fatty acid-derived volatiles (FADVs) (such as (Z)-2-hexen-1-ol and hexanal) highlighted the pivotal role in the formation of the aroma of black tea during rolling process. GDVs, characterized by floral, honeyed, and fruity aromas, reached the lowest point at 35-min rolling and subsequently rebounded. FADVs exhibited an ascending trajectory during the initial 15-min rolling, followed by a downward trend. These findings provide invaluable insights into the aroma evolution during the rolling stage, offering strategies for enhancing the aroma quality of Congou black tea.
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高影响因子
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