数字农科院2.0

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： Yifan Li;Weichun Pan;Zhihui Feng;Feina Gu;Jianxin Chen;Fang Wang;Jieqiong Wang;Mingming Zhang;Chunmei Li;David Julian McClements;Junfeng Yin

作者机构：

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

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 222 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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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