Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study

文献类型： 外文期刊

第一作者： Xu, Long-Jie

作者： Xu, Long-Jie;Li, Xing-Hui;Xu, Long-Jie;Cao, Qing-Qing;Deng, Si-Han;Xu, Yong-Quan;Dong, Wen-Jiang;Zou, Qian

作者机构：

关键词： Astringency; Oral processing; Calcium ions; Soft oral tribology; (-)-epigallocatechin gallate

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 477 卷

页码：

收录情况： SCI

摘要： In this study, the effect of calcium ions (Ca2+) on the astringency sensation in green tea infusion was explored using sensory evaluation, in vitro oral soft tribology, and targeted metabolomics. Ca2+ enhanced the astringency intensity (from 2 to 6) and the turbidity (from 10.0 to 83.3), and decreased the particle size (from 1468.0 to 817.65) in cold-brewing tea. Catechins influenced the astringent sensation in the presence of Ca2+ and the content of (-)-Epicatechin, (-)-Epigallocatechin, and (-)-Epigallocatechin gallate (EGCG) solution in green tea infusion after oral processing all reduced. The friction coefficient of hot-brewed tea (mu, 1.6-2.8) was greater than that of cold-brewed tea (mu, 1.0-2.6), and EGCG increased with the enlarged Ca2+ concentrations. Ca2+ increased the astringency mainly through catechins and saliva lubrication. The in vitro soft oral tribology could be usefully explored the enlarged astringency sensation by Ca2+, and applied to the astringency regulation of beverages.

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