| Title: | Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication |
| Author(s): | Kang W; Lin H; Jiang R; Yan Y; Ahmad W; Ouyang Q; Chen Q; |
| Address: | "School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China. School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China. Electronic address: oyqyf@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn" |
| DOI: | 10.1016/j.ultsonch.2022.106095 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking) |
| Abstract: | "The current innovative work combines nano-optical sensors with near-infrared spectroscopy for rapid detection and quantification of polyphenols and investigates the potential of the nano-optical sensor based on chemo-selective colorants to detect the dynamic changes in aroma components during the fermentation of tea extract. The procedure examined the influence of different ultrasound-assisted sonication factors on the changes in the consumption rate of polyphenols during the fermentation of tea extract versus non-sonication as a control group. The results showed that the polyphenol consumption rate improved under the ultrasound conditions of 28 kHz ultrasound frequency, 24 min treatment time, and 40 W/L ultrasonic power density. The metal-organic framework based nano-optical sensors reported here have more adsorption sites for enhanced adsorption of the volatile organic compounds. The polystyrene-acrylic microstructure offered specific surface area for the reactants. Besides, the employed porous silica nanospheres with higher porosity administered improved gas enrichment effect. The nano-optical sensor exhibits good performance with a 'chromatogram' for the identification of aroma components in the fermentation process of tea extract. The proposed method respectively enhanced the consumption rate of polyphenol by 35.57%, 11.34% and 16.09% under the optimized conditions. Based on the established polyphenol quantitative prediction models, this work demonstrated the feasibility of using a nano-optical sensor to perform in-situ imaging of the fermentation degree of tea extracts subjected to ultrasonic treatment" |
| Keywords: | "Fermentation *Odorants Plant Extracts *Polyphenols/analysis Spectroscopy, Near-Infrared/methods Tea/chemistry Fermentation Tea extra Nano-optical sensors Near-infrared spectroscopy Polyphenols Ultrasound-assisted sonication;" |
| Notes: | "MedlineKang, Wencui Lin, Hao Jiang, Ruiqi Yan, Yuqian Ahmad, Waqas Ouyang, Qin Chen, Quansheng eng Netherlands 2022/07/20 Ultrason Sonochem. 2022 Aug; 88:106095. doi: 10.1016/j.ultsonch.2022.106095. Epub 2022 Jul 11" |
