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

作者：Yifan Li, Weichun Pan, Zhihui Feng, Feina Gu, Jianxin Chen, Fang Wang, Jieqiong Wang, Mingming Zhang, Chunmei Li, David Julian McClements, Jun‐Feng Yin · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117601 · 被引用次数：24 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Heavy Metals in Plants

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 ( R h ) 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 ( R g ) 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 R h , 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. • The characteristics of the nanoparticles found in tea infusion were assessed. • Intense centrifugation altered the structure of Tea-NPs and increased R h . • High speed centrifugation enhances the overall flavor of tea infusion. • Chemical composition, Tea-NPs structure, and tea taste interplay each other.