Synopsis of recent research by authors named "Xiaobo Zuo"
- Xiaobo Zuo's recent research focuses on the development and characterization of functional food components and packaging materials, emphasizing the potential applications of theaflavins, a bioactive compound in black tea, across different studies.
- A notable finding includes the discovery of novel pink pigments formed through thermal interactions involving theaflavins, theanine, and glucose, which revealed mechanisms for color deepening and the structural identification of specific theaflavin-theanine intermediates.
- Zuo also explored the efficacy of theaflavins in reducing pathogenic bacteria in oral health, as well as their incorporation in biopolymer-based packaging films, enhancing antioxidant and antifungal properties for food preservation.
