Cancer is one of the major diseases with the highest mortality rate in the world, and its prevention and treatment have been the focus of academic research. Tea pigments are a class of polyphenol oxidative polymers from tea leaves, which are mainly classified into theaflavins, thearubigins and theabrownins. They are rich in active phenolic hydroxyl groups and other active groups, and also have antioxidant, anti-inflammatory, antibacterial, anticancer and other bioactive functions. In recent years, tea pigments have received more and more attention in the field of anticancer research due to their naturalness, safety and high efficiency. This paper reviewed the formation of different tea pigments and their biological activities, systematically elaborated the potential mechanisms of action on cancer cells, mainly including inhibition of cellular value-addition, induction of apoptosis, regulation of cell cycle, control of cellular signal pathways, and regulation of intestinal flora. This provides a theoretical basis for expanding the application of tea pigments in ameliorating diseases, developing functional foods and expanding industrial fields.

Theaflavins (TF) are water-soluble pigments in tea. They possess rich biological activities such as antioxidant, antibacterial, alleviating metabolic syndrome, anti-inflammatory, tooth-protecting, neuroprotective, and antidepressant effects, and thus have broad application prospects. Given the complex structure, unstable chemical properties, low extraction efficiency, and the difficulty in obtaining TF, the oxidative preparation of TF has attracted significant attention. Oxidation preparation methods of TF include the chemical method and the enzymatic method. Chemical method utilizes a chemical oxidant. It features a uniform oxidation degree and strong controllability, and generates more ester TF in an acidic environment. However, the chemical oxidation method has poor specificity. Consequently, it is necessary to protect the hydroxyl group on the catechin A-ring to enhance the yield of TF. Moreover, the amount of oxidant required is large, and safety is a concern. In enzymatic preparation, polyphenol oxidase and peroxidase are employed. The conditions are mild, efficient, and specific. Efficiency of enzymatically preparing TF is influenced by the sources and types of oxidases, substrate composition, and reaction parameters. Yield of TF can be increased by preferentially oxidizing the oxidases of catechol catechins, increasing the proportion of biphenyl catechins, and reacting for an extended period in a weak-acid and low-temperature environment. Nevertheless, the current preparation methods still face problems such as a low extraction rate and low product purity. This paper discussed 2 kinds of oxidation preparation methods, and summarized their biological activities, in order to provide reference for the industrial production and application research of TF.

Caffeine is an important functional active substance in tea. The caffeine content in different types of tea varies, which is related to the tea raw materials and different processing techniques. Separating and extracting caffeine from tea leaves can not only obtain tea with low caffeine content, but also meet a wider range of tea drinking needs. On the other hand, it is to obtain high-purity caffeine for use in fields such as medicine and food. The extraction and separation of tea caffeine involves various new extraction methods, including chemical, physical, biological, and others. The key to efficient, high-purity separation and protection of other active substances in tea is the extraction and separation technology. Caffeine also plays an important role in the basic quality, flavor, sensory perception, and activity of tea. Different amounts of caffeine can have an impact on various systems in the human body, and moderate intake can bring beneficial effects. Its functions and applications in antibacterial, catalytic, plant biostimulant, and food packaging materials are also very extensive. This article summarized the synthesis, metabolism, content, and influencing factors of caffeine in tea, summarized the extraction and separation techniques of caffeine in recent years, and evaluated the efficiency and applicability of various methods. In addition, to explore the influence of caffeine on tea quality and its various functional activities and applications, in order to break through some drinking restrictions of tea and better develop and utilize caffeine in tea.

Anthocyanidins are important secondary metabolites in tea plant with significant health benefits, such as antioxidant and anti-inflammatory properties, as well as prevention of cardiovascular diseases. They play a key role in the coloration of purple tea leaves, and their biosynthesis is regulated by both endogenous and exogenous factors. This paper systematically reviewed the metabolic regulation mechanism of anthocyanin in tea plant, with emphasis on discussing different varieties and characteristics of purple tea, biosynthesis pathways, regulatory networks, the influence of external environments, degradation mechanisms, and prospected the future research direction, so as to better analyze the molecular regulation mechanism of anthocyanin biosynthesis in tea leaves, accurately regulate leaf color in tea plant artificially, and provide reference value for cultivating anthocyanin-rich tea plant varieties.

Tannins, a diverse group of polyphenolic compounds found within botanical realm, are extensively utilized across the food processing industry, medicinal applications, and cosmetics production. Considering the inherent bitter or sour characteristics of tannins, the regulation of their concentration is crucial for enhancing the quality of food products. In the context of tannin degradation processes, microorganisms harness the catalytic prowess of tannase to effectuate the degradation of tannins. Tannase is mainly produced by bacteria and fungi derived from microorganisms during metabolic processes. Its role in tannin degradation is not only to ameliorate the inhibitory effects of tannins on microbial populations but also to enhance the metabolic recycling of the byproducts derived from tannin degradation. Considering the biochemical diversity and enzymatic stability inherent to tannases, these enzymes have garnered extensive application within a multitude of industrial sectors, including but not limited to food processing, animal feed production, pharmaceutical development, and chemical manufacturing. The article provided a concise overview, elucidating the structural classification and degradation pathways of tannins while articulating the enzymatic mechanisms employed by microorganisms to metabolize them. It summarized the applications of tannase in food sectors such as nuts, tea, juice, and noodles, and explored the potential of current methods for screening high-yield, high activity, and high degradation rate tannase strains. These efforts aimed to provide references for the development of high-quality microbial resources and the expansion of enzymatic catalytic functional characteristics.

In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.

Objective To prepare Chuzhou chrysanthemum polysaccharide CCPS-3-1 gel and investigate its relevant properties. Methods Acidic polysaccharide CCPS-3-1 was isolated and purified from Chuzhou chrysanthemum and mixed with CaCl₂ solution to form a gel via ionic crosslinking. The gel's characteristics were comprehensively analyzed using scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry. Additionally, treatment with urea and ethylenediaminetetraacetic acid was employed to further elucidate its gel strength and gelling mechanism. Results CCPS-3-1 solution was relatively stable within a pH range of 6.0-8.0. Upon induction by CaCl₂, the CCPS-3-1 gel exhibited good transparency, moderate hardness, and high stability. The gel network had a dense, smooth, and uniform structure. Moreover, the thermal stability and crystalline structure were enhanced. Rheological experiments revealed that as the CaCl₂ concentration increased, the apparent viscosity and storage modulus of the CCPS-3-1 gel also increased. In addition, the loss tangent (Tanδ) decreased with increasing CaCl₂ concentration, indicating the formation of weak gels at all tested concentrations. Furthermore, electrostatic interactions played a crucial role in the formation of the gel network structure. Conclusion The Chuzhou chrysanthemum polysaccharide CCPS-3-1, isolated and purified in this study, forms a gel upon CaCl₂ induction. Its gelling mechanism likely involves the synergistic effects of intermolecular hydrogen bonding and Ca²⁺ crosslinking. These findings provide a theoretical foundation for the application of CCPS-3-1 gel in food, pharmaceutical, and other fields.

In recent years, the safety concerns arising from the illegal use of drugs in bean sprouts have become increasingly prominent. Therefore, the effective detection of various illicitly used drugs in bean sprouts is crucial to ensuring consumer health. This review introduced the categories, functions, and hazards of common prohibited additives in bean sprouts, including plant growth regulators, antibiotics, and fungicides. It provided an overview of the current situation of supervision, standard detection methods, and risk assessment. At the same time, the review analyzed the application, advantages, and disadvantages of different pretreatment and purification methods applied in the determination of various prohibited additives. Furthermore, in view of several potential hazardous substances with high detection rates in bean sprouts, the existing detection methods were expounded and evaluated with the advantages and disadvantages. Finally, this article summarized the research progress on simultaneous multi-drug residue detection in bean sprouts, and proposed future directions. The aim is to provide a reference for high-throughput screening of various additives in bean sprouts, establish relevant standards, and offer technical support for the scientific and rational quality control of bean sprouts.

Chinese sour bamboo shoot, as a traditional fermented food, is mainly made from fresh bamboo shoots through natural fermentation or inoculated fermentation. It is widely popular in Southern China due to its unique flavor and rich nutritional content. Sour bamboo shoots are rich in cellulose, vitamins, minerals, and various beneficial microorganisms, offering significant nutritional value. Their distinctive sour taste and aroma primarily originate from volatile and non-volatile compounds produced during the fermentation process, including lactic acid, acetic acid, esters, and alcohols. In recent years, with the development of modern fermentation technology, researchers have made significant progress in the selection of fermentation strains, optimization of fermentation conditions, and product quality control of sour bamboo shoots. This article reviewed the main nutritional components, flavor compounds, and the research progress of its fermentation technology, providing a theoretical basis for improving the production process of pickled bamboo shoots, enhancing product flavor quality, and achieving standardized production.

Objective To establish a method for the simultaneous determination of 70 kinds of pesticide residues in vegetable wastes by QuChERS (Quick Easy Cheap Effective Rugged and Safe) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods Vegetable wastes samples were extracted and purified by QuChERS method, then the samples were detected by UPLC-MS/MS, and the electrospray ionization source was used simultaneous scanning, detected under multiple reaction monitoring mode, matrix-matched calibration curve, and quantified by external standard method. Results The 70 kinds of target pesticides exhibited great linear relationships within the concentration range of 2.0-200.0 μg/L, with linear correlation coefficients were all greater than 0.99. The average recoveries ranged from 61.7% to 109.9%, the relative standard deviations were 0.4%-9.7%, with 3 addition levels at 0.002, 0.004 and 0.020 mg/kg. The limits of detection were in the range of 0.0001 to 0.0020 mg/kg, and the limits of quantification were in the range of 0.0003-0.0060 mg/kg. Conclusion This method is easy operation, fast, accurate, and good sensitivity, which is suitable for the simultaneous detection of pesticide residues in a large number of vegetable wastes samples.