1
|
Zheng W, Yang D, Zeng X, Liu Q, Wang C, Wu X, Li M, Liu Y, Chen L, Weng W, Zhang Y. Utilization of the waste aqueous phase from tea residue hydrothermal carbonization for preparing active food packaging films. Food Chem 2024; 448:139141. [PMID: 38574716 DOI: 10.1016/j.foodchem.2024.139141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 03/01/2024] [Accepted: 03/24/2024] [Indexed: 04/06/2024]
Abstract
Hydrothermal carbonization (HTC) is an effective strategy for high-value utilization of tea residue (TR), and it was noticed the aqueous phase (AP) has not been extensively studied. This study aimed to investigate the chemical components and characteristics of the AP, and applied it in active food packaging films. The results showed that the total phenolic content of AP was 1.86 mg GAE/mL, and the main compounds in AP were organic acids, alcohols, and amino acids. The AP showed excellent antibacterial activity and antioxidant capacity. The active films were prepared using the casting method. The 4:7-AP/PVA film showed outstanding mechanical properties (tensile strength = 34.18 MPa, elongation at break = 458.67%), antioxidant ability (DPPH scavenging capacity 92.01%), antibacterial activity, water resistance and biocompatibility. The banana preservation test showed the AP/PVA films could successfully prolong the shelf-life of bananas and have the potential to be food packaging films.
Collapse
Affiliation(s)
- Wenhui Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Danmin Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Xu Zeng
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou, 510640, China.
| | - Qun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| | - Chunchun Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Xialing Wu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Meng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yue Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linjing Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yucang Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| |
Collapse
|
2
|
Jibola-Shittu MY, Heng Z, Keyhani NO, Dang Y, Chen R, Liu S, Lin Y, Lai P, Chen J, Yang C, Zhang W, Lv H, Wu Z, Huang S, Cao P, Tian L, Qiu Z, Zhang X, Guan X, Qiu J. Understanding and exploring the diversity of soil microorganisms in tea ( Camellia sinensis) gardens: toward sustainable tea production. Front Microbiol 2024; 15:1379879. [PMID: 38680916 PMCID: PMC11046421 DOI: 10.3389/fmicb.2024.1379879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 04/03/2024] [Indexed: 05/01/2024] Open
Abstract
Leaves of Camellia sinensis plants are used to produce tea, one of the most consumed beverages worldwide, containing a wide variety of bioactive compounds that help to promote human health. Tea cultivation is economically important, and its sustainable production can have significant consequences in providing agricultural opportunities and lowering extreme poverty. Soil parameters are well known to affect the quality of the resultant leaves and consequently, the understanding of the diversity and functions of soil microorganisms in tea gardens will provide insight to harnessing soil microbial communities to improve tea yield and quality. Current analyses indicate that tea garden soils possess a rich composition of diverse microorganisms (bacteria and fungi) of which the bacterial Proteobacteria, Actinobacteria, Acidobacteria, Firmicutes and Chloroflexi and fungal Ascomycota, Basidiomycota, Glomeromycota are the prominent groups. When optimized, these microbes' function in keeping garden soil ecosystems balanced by acting on nutrient cycling processes, biofertilizers, biocontrol of pests and pathogens, and bioremediation of persistent organic chemicals. Here, we summarize research on the activities of (tea garden) soil microorganisms as biofertilizers, biological control agents and as bioremediators to improve soil health and consequently, tea yield and quality, focusing mainly on bacterial and fungal members. Recent advances in molecular techniques that characterize the diverse microorganisms in tea gardens are examined. In terms of viruses there is a paucity of information regarding any beneficial functions of soil viruses in tea gardens, although in some instances insect pathogenic viruses have been used to control tea pests. The potential of soil microorganisms is reported here, as well as recent techniques used to study microbial diversity and their genetic manipulation, aimed at improving the yield and quality of tea plants for sustainable production.
Collapse
Affiliation(s)
- Motunrayo Y. Jibola-Shittu
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhiang Heng
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Nemat O. Keyhani
- Department of Biological Sciences, University of Illinois, Chicago, IL, United States
| | - Yuxiao Dang
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruiya Chen
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Sen Liu
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yongsheng Lin
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Pengyu Lai
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jinhui Chen
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chenjie Yang
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Weibin Zhang
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Huajun Lv
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ziyi Wu
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shuaishuai Huang
- School of Ecology and Environment, Tibet University, Lhasa, China
| | - Pengxi Cao
- School of Ecology and Environment, Tibet University, Lhasa, China
| | - Lin Tian
- Tibet Plateau Institute of Biology, Lhasa, China
| | - Zhenxing Qiu
- Fuzhou Technology and Business University, Fuzhou, Fujian, China
| | - Xiaoyan Zhang
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiayu Guan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Junzhi Qiu
- Key Lab of Biopesticide and Chemical Biology, Ministry of Education, State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| |
Collapse
|
3
|
Morris JN, Esseili MA. Screening Commercial Tea for Rapid Inactivation of Infectious SARS-CoV-2 in Saliva. FOOD AND ENVIRONMENTAL VIROLOGY 2024:10.1007/s12560-023-09581-0. [PMID: 38294673 DOI: 10.1007/s12560-023-09581-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 12/30/2023] [Indexed: 02/01/2024]
Abstract
SARS-CoV-2 infects the oral mucosa and is shed in salivary fluids. Traditionally, tea has been used by various cultures to treat respiratory ailments. The objective of this study was to identify commercially available teas that can rapidly inactivate infectious SARS-CoV-2 in saliva. Initially, tea (n = 24) was prepared as 40 mg/mL infusions and incubated with SARS-CoV-2 resuspended in water, for 5 min at 37 °C. Then, five teas that showed >3 log reduction in virus infectivity were further investigated at 40 and 10 mg/mL infusions for 60 and 10 s contact time with SARS-CoV-2 resuspended in saliva. Tea polyphenols were measured using the Folin-Ciocalteu assay. SARS-CoV-2 infectivity was quantified on Vero-E6 cell line using TCID50 assay. At 10 mg/mL infusion, black tea showed the highest reduction (3 log, i.e., 99.9%) of infectious SARS-CoV-2 within 10 s. Green, mint medley, eucalyptus-mint, and raspberry zinger teas showed similar inactivation of SARS-CoV-2 (1.5-2 log, i.e., 96-99% reduction). At 40 mg/mL infusions, all five teas showed >3 log reduction in virus infectivity within 10 s. Tea polyphenol but not pH was significantly correlated to virus reduction. Time-of-addition assay revealed that the five teas displayed preventive effects (0.5-1 log, i.e., 68-90% reduction) against SARS-CoV-2 infection of Vero-E6 cells as well as during post-virus infection (1.2-1.9 log, i.e., 94-98%). However, the highest inhibitory effect was observed when the teas were added at the time of virus infection (2-3 log, i.e., 99-99.9%). Our results provide insights into a rapid at-home intervention (tea drinking or gargling) to reduce infectious SARS-CoV-2 load in the oral cavity which might also mitigate infection of the oral mucosa.
Collapse
Affiliation(s)
- Julianna N Morris
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin Campus, 1109 Experiment Street, Griffin, GA, 30223, USA
| | - Malak A Esseili
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin Campus, 1109 Experiment Street, Griffin, GA, 30223, USA.
| |
Collapse
|
4
|
Clarke C, Richter BS, Rathinasabapathi B. Genetic and morphological characterization of United States tea ( Camellia sinensis): insights into crop history, breeding strategies, and regional adaptability. FRONTIERS IN PLANT SCIENCE 2023; 14:1149682. [PMID: 37251750 PMCID: PMC10213625 DOI: 10.3389/fpls.2023.1149682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Accepted: 04/06/2023] [Indexed: 05/31/2023]
Abstract
Multiple introductions of tea (Camellia sinensis) to the United States since the 1850s have resulted in US tea germplasm that are currently poorly characterized. To resolve questions concerning the relatedness and regional adaptability of US tea germplasm, 32 domestic individuals were evaluated using 10 InDel markers, and compared with a background population of 30 named and registered Chinese varieties of tea. The marker data were analyzed via a neighbor-joining cladistic tree derived from Nei's genetic distance, STRUCTURE, and Discriminant Analysis of Principal Components, which revealed four genetic groups. Nineteen individuals selected from the four groups were assessed for seven leaf traits, two floral descriptors, and leaf yield, to identify plants best adapted to Florida field conditions. Our analyses compared with available historical records led us to estimate the most likely provenance of some of the US individuals, to precisely identify tea plant material and to choose most diverse accessions for breeding tea improved for adaptability, yield and quality.
Collapse
Affiliation(s)
- Caitlin Clarke
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | | | - Bala Rathinasabapathi
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| |
Collapse
|