Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 eCollection Date: 2025-04-01 DOI:10.1016/j.fochx.2025.102515

Xuena Yu, Hongmei Di, Yatian Zhao, Ruobin Liu, Yiqing Wang, Yuxin Lu, Kehao Liang, Zhifeng Chen, Jie Ma, Zhongrong Guan, Zhi Huang, Yi Tang, Jingyi Xu, Huanxiu Li, Qian Tang, Yiting Chen, Jinlin Bian, Fen Zhang, Bo Sun

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Abstract

The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds.

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为保持芥菜叶茶的感官和营养品质，对工艺配方进行了优化。

芥菜叶作为凉茶原料的潜力仍未开发。本研究旨在评价芥菜叶在茶叶生产中的适宜性，并对其加工配方进行优化。采用传统的绿茶加工技术对四种芥菜品种进行了评价，结果表明，紫叶芥菜在感官特性和生物活性成分方面都是一种极好的凉茶原料。然后，采用8种方法对紫叶芥菜进行加工。芥菜叶茶采用蒸固、滚压和真空冷冻干燥技术相结合的加工方法，有效地保存了促进健康的化合物，同时保持了理想的风味。将芥菜叶茶与毛峰绿茶或铁观音乌龙茶混合，进一步增强了其香气和口感。本研究以紫叶芥菜为原料研制出一种新型凉茶，为生产具有独特风味和有益健康成分的优质凉茶提供参考。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.