A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-04 DOI:10.1016/j.foodres.2025.115923

Yaxin Song , Lianzhu Lin , Mouming Zhao

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引用次数: 0

Abstract

The self-assembled nano/microaggregates formed by the interaction of polyphenols and polysaccharide are key bioactive ingredients in substitute tea infusions, but lack in-depth investigation. Taking honeysuckle tea infusion as a mode infusion, the self-assembled nano/microaggregates were characterized as compact advanced spherical submicroparticles with a particle size of about 155 nm and composed of 47.75 % esterification pectin, 6.53 % of 20 kinds of small molecular substances (mainly phenolic acids and flavonoids) and a small amount of protein at 3.49 % through hydrogen bonding and hydrophobic interaction. The submicroparticles exhibited 1.03 and 1.25 times greater ABTS⁺ scavenging activity than honeysuckle tea and particle-deficient tea infusion, respectively. During productive and storage processes, the submiroparticles showed notable stability under diverse external physical and chemical conditions. The submicroparticles were verified as the key bioactive ingredients in honeysuckle tea infusion, contributing greatly to its antioxidant activity and stability. This study provided a new perspective for the bioactive ingredients in plant-based beverages.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.