Correlation between the storability and fruit quality of fresh goji berries

Huang, Ting; Qin, Ken; Yan, Yamei; He, Xinru; Dai, Guoli; Zhang, Bo

doi:10.1590/fst.46120

Cited by 8 publications

(6 citation statements)

References 37 publications

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“…There is little information on the microbial quality of goji berries, either at the stages of fruit processing and preservation or in terms of the finished product. Most research discusses the quality of goji berries in terms of preserving their shelf life [ 19 , 20 ]. There are few studies concerned with the microbial quality in relation to the presence of food-borne pathogens, which can not only cause spoilage and shorten the shelf life but also be dangerous to the consumer.…”

Section: Resultsmentioning

confidence: 99%

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

et al. 2023

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This study compares the microbial diversity and content of bioactive compounds in dried goji berries available on the Polish market to those of the most highly valued goji berries from the Ningxia region in China. The content of phenols, flavonoids, and carotenoids were determined, as well as the antioxidant capacities of the fruits. The quantitative and qualitative composition of the microbiota inhabiting the fruits was assessed using metagenomics by high-throughput sequencing on the Illumina platform. The highest quality was demonstrated by naturally dried fruits from the Ningxia region. These berries were characterized by a high content of polyphenols and high antioxidant activity, as well as high microbial quality. The lowest antioxidant capacity was shown by goji berries cultivated in Poland. However, they contained a high amount of carotenoids. The highest microbial contamination was found in the goji berries available in Poland (>106 CFU/g), which is important in terms of consumer safety. Despite the widely accepted benefits of consuming goji berries, both the country of cultivation and the preservation method may influence their composition, bioactivity, and microbial quality.

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Section: Resultsmentioning

confidence: 99%

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

et al. 2023

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“…Data are expressed as the mean ± standard deviation and were obtained from three independent experiments. All calculations were implemented using SPSS 20.0 software, the data were statistically analyzed by Pearson's correlation coefficient test and one-way ANOVA plus post hoc Duncan's multiple-comparison test, p < 0.05 was defined as statistical significance, and Origin 9.0 was used in drawing (Huang et al, 2022;Yan et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Correlation analysis between soluble sugars of soybean and mucus drawing length of fermented natto

et al. 2022

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Natto is a traditional fermented food from Japan that is made from soybean fermented by Bacillus subtilis natto. The mucus drawing length of natto determines the sensory quality of natto, and there are differences in the mucus drawing length and sensory quality of natto fermented with soybeans with different contents of soluble sugars. In this study, soybeans with different contents of soluble sugars were used to ferment natto, and the differences and correlations between the mucilage composition, the mucus drawing length and the sensory quality of natto were investigated. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the mucus drawing length (R = 0.921, R = 0.956), and the correlation between the drawing length of mucilage and total sugars was stronger. Fermenting soybeans with high contents of total sugars could make mucus drawing of natto longer. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the sensory index score (R = 0.886, R = 0.925). The natto fermented from soybean with high contents of soluble total sugars had better overall sensory quality. Soluble sugars had a positive influence on mucus drawing length and sensory quality of natto.

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“…(Lei et al, 2022;Lu et al, 2019). Lycium barbarum L. leaves have a variety of benefits such as alleviating mineral deficiency, combating heat distress, quenching thirst, and enhancing eyesight, and have been widely used as tea, vegetables and medicines (Huang et al, 2022;Mocan et al, 2017). Zhao et al (2019) analyzed major phenolics in the Lycium barbarum L. leaves, including chlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid (Zhao et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves

et al. 2023

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Correlation between the storability and fruit quality of fresh goji berries

Cited by 8 publications

References 37 publications

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

Correlation analysis between soluble sugars of soybean and mucus drawing length of fermented natto

Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves

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