Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents

Do, Subeen; Kim, Yuri; Yim, Jonggab; Lee, Kwang-Geun

doi:10.1016/j.crfs.2024.100798

Current Research in Food Science

2024

DOI: 10.1016/j.crfs.2024.100798

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Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents

Subeen Do,

Yuri Kim,

Jonggab Yim

et al.

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2024

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Cited by 2 publications

References 42 publications

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Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Ha,

Choi,

Lee

2024

Int J of Food Sci Tech

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SummaryThis study compared the furan levels and physicochemical properties of various 70 samples of five nuts (peanuts, almonds, cashew nuts, hazelnuts, and sacha inchi) roasted using an air fryer (AF) and microwave oven (MO). In the five nuts, furan levels ranged from 1.11 to 2.39 ng g−1 before roasting. As the AF‐based and MO‐based roasting progressed, the furan levels increased to 6.39–165.52 ng g−1 and 11.47–183.87 ng g−1, respectively. The contents of polyunsaturated fatty acids (linoleic acid and linolenic acid) decreased significantly after roasting but the content of monounsaturated fatty acid (oleic acid) showed only slightly significant differences between the control and roasted nuts. The total phenolic content and antioxidant activity increased by up to 337% and 218% as roasting progressed but decreased slightly when roasting was performed at 180 °C for 20 min in an AF or at 700 or 1000 W for 5 min in an MO. This study provides useful information on furan production and the changes in physicochemical properties such as fatty acid composition, colour, BI, TPC, and antioxidant activity of nuts roasted using an AF or MO.

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Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Ha,

Choi,

Lee

2024

Int J of Food Sci Tech

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Optimisation of Not-from-Concentrate Goji Juice Processing Using Fuzzy Mathematics and Response Surface Methodology and Its Quality Assessment

Meng,

Ye,

Pan

et al. 2024

Applied Sciences

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Not-from-concentrate (NFC) juice effectively retains the original characteristics of the fruit. Despite the various health benefits of Goji berries, reports on the processing technology and quality changes of NFC goji juice are lacking. We optimised the processing technology of NFC goji juice. Employing fuzzy mathematics evaluation combined with response surface methodology based on single-factor experiments, the physicochemical, nutritional, and microbiological indicators of the juice were determined. Gas chromatography-ion mobility spectroscopy was used to analyse changes in volatile compounds before and after processing. The optimal processing parameters were: times for homogenisation, ultrasonication, and sterilisation of 2 min, 3 min, and 85 s, respectively, and sterilisation temperature of 102 °C. The resulting product had a sensory evaluation score of 85.5 and a rich, pleasant taste. The ratio of total soluble solids to titratable acidity and turbidity were 12.8 and 1420 NTU, respectively. Post-processing, the contents of β-carotene, polysaccharides, and betaine increased by 57.3%, 26.7%, and 31.5%, respectively. Microbiological indicators met Chinese national limits for food pollutants and microorganisms. The total relative content of volatile substances in NFC goji juice decreased by 19.86% after processing. This study provides a theoretical reference for the intensive processing and development of high-value goji berries.

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Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents

Cited by 2 publications

References 42 publications

Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Optimisation of Not-from-Concentrate Goji Juice Processing Using Fuzzy Mathematics and Response Surface Methodology and Its Quality Assessment

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