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Deciphering composition-structure-taste relationship of black tea-infusion via assessments of nanoparticles by centrifugal treatment

文献类型： 外文期刊

作者： Li, Yifan 1 ; Pan, Weichun 4 ; Feng, Zhihui 1 ; Gu, Feina 4 ; Chen, Jianxin 1 ; Wang, Fang 1 ; Wang, Jieqiong 1 ; Zhang, Mingming 1 ; Li, Chunmei 5 ; Mcclements, David Julian 2 ; Yin, Junfeng 1 ;

作者机构： 1.Minist Agr, Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China

2.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

3.Huazhong Agr Univ, Coll Hort & Forestry Sci, Wuhan 430070, Peoples R China

4.Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China

5.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

关键词： Keemun tea infusion; Taste; Nanoparticle properties; Light scattering technique; Centrifugal pretreatment

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： Keemun tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius (Rh) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (-10 to-13 mV). The gyration radius (Rg) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in Rh, while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.

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